Description
Cheesy chicken enchiladas with creamy sauce wrap tender chicken and melted cheese in warm tortillas, creating a comforting meal that brings serious flavor to your dinner table. Packed with zesty spices and topped with a silky sauce, these enchiladas deliver a mouthwatering Mexican-inspired experience your family will devour.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked chicken breast
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Supporting Ingredients:
- 1 small onion
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
Finishing Ingredients:
- 1 cup sour cream
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup salsa
- Salt and pepper to taste
- Fresh cilantro
Instructions
- Warm a large skillet with 1 tablespoon olive oil over medium heat. Sauté the finely chopped onion for 3-4 minutes until softened and translucent.
- Add 2 cups shredded chicken, 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring to blend the flavors thoroughly.
- Heat your oven to 375°F. Prepare a 9×13-inch baking dish with a light coating of nonstick spray.
- Take a flour tortilla and place it flat. Spread about ¼ cup of the chicken mixture in the center, then sprinkle 2-3 tablespoons of mixed cheddar and Monterey Jack cheese.
- Roll the tortilla tightly, tucking in the sides. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas until the dish is full.
- In a saucepan, whisk together 1 cup sour cream, 1 cup heavy cream, ½ cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ½ teaspoon cayenne pepper.
- Simmer the sauce over medium heat for 5-7 minutes, stirring constantly until it thickens slightly. Season with salt to your taste.
- Pour the entire sauce evenly over the rolled enchiladas. Sprinkle the remaining ½ cup of cheese on top.
- Bake uncovered for 20-25 minutes, until the cheese turns golden and bubbles around the edges.
- Remove from the oven and top with ½ cup salsa. Scatter fresh chopped cilantro over the dish if you like. Serve immediately while hot and melty.
Notes
- Use rotisserie chicken for a super quick and flavorful filling that saves serious cooking time.
- When rolling enchiladas, tuck the ends in slightly to prevent filling from falling out during baking.
- For a lighter version, swap heavy cream with Greek yogurt and use reduced-fat cheese without losing rich flavor.
- Always let enchiladas rest for 5-10 minutes after baking so the sauce sets and makes cutting easier.
- Prep Time: 10-14 minutes
- Cook Time: 25-32 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 316 kcal
- Sugar: 2 g
- Sodium: 421 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 19 g
- Cholesterol: 64 mg