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Cheesy Chicken Enchiladas with Creamy Sauce

Savor Cheesy Chicken Enchiladas with Creamy Sauce Tonight

Enjoy these Cheesy Chicken Enchiladas with Creamy Sauce that combine melted cheese and tender chicken, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Olive Oil Adds richness and helps sauté onions.
  • 1 cup Onions, diced Provide an aromatic flavor base for the chicken filling.
  • 2 cups Shredded Chicken Main protein; use rotisserie for convenience.
  • 1 teaspoon Cumin Adds warm, earthy notes to the filling.
  • 1 teaspoon Chili Powder Provides a mild chili flavor and warmth.
  • to taste Salt Enhances overall flavor.
  • to taste Pepper Enhances overall flavor.
  • 8 pieces Flour Tortillas Structural base holding the filling; can substitute with corn tortillas.
For the Cheese Topping
  • 1 cup Cheddar Cheese, shredded Melts well, providing a creamy texture.
  • 1 cup Monterey Jack Cheese, shredded Adds creaminess and mild flavor.
For the Creamy Sauce
  • 1 cup Sour Cream Base for the creamy sauce; rich and tangy.
  • ½ cup Heavy Cream Contributes to the sauce's luxurious texture.
  • 1 cup Chicken Broth Adds depth of flavor to the sauce.
  • ½ teaspoon Garlic Powder Enhances the sauce with aromatic flavor.
  • ½ teaspoon Smoked Paprika Adds a hint of smokiness.
  • to taste Cayenne Pepper Optional heat; use to taste.

Equipment

  • Large Skillet
  • Medium Saucepan
  • 9x13-inch baking dish
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onions and sauté for 3–4 minutes until translucent.
  2. Add 2 cups of shredded chicken, 1 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of salt and pepper. Stir for 2–3 minutes until combined and heated through.
  3. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  4. Warm 8 flour tortillas in a dry skillet over low heat for 30 seconds per side. Spoon chicken mixture into each tortilla, sprinkle with cheese, roll tightly, and place seam-side down in the baking dish.
  5. In a medium saucepan, whisk together 1 cup of sour cream, ½ cup of heavy cream, and 1 cup of chicken broth. Stir in ½ teaspoon of garlic powder, ½ teaspoon of smoked paprika, and optional cayenne pepper. Cook for 5–7 minutes until the sauce thickens.
  6. Pour the creamy sauce over the enchiladas and sprinkle remaining cheese on top. Bake for 20–25 minutes until cheese is melted and bubbly.
  7. Let the enchiladas rest for 5 minutes before serving with fresh salsa and cilantro.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store leftovers tightly covered in the fridge for up to 4 days or freeze unbaked for up to 3 months. Reheat as needed.

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