Why Make This Recipe
Cheesy Chicken Enchiladas with Creamy Sauce is a comforting dish that brings together tender shredded chicken, creamy sauce, and lots of cheese, all wrapped snugly in soft tortillas. It’s perfect for family dinners or gatherings with friends. This recipe combines strong flavors with simple cooking techniques, making it easy for anyone to enjoy homemade Mexican food.
How to Make Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients
- 2 cups cooked chicken breast, shredded
- 8 flour tortillas (or corn tortillas)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, chopped
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup salsa (for garnish)
- Fresh cilantro (for garnish)
Directions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until it becomes translucent, about 3-4 minutes.
- Add the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, making sure to stir well.
- Lay the tortillas flat. Spoon the chicken mixture down the center of each tortilla, sprinkle with cheddar and Monterey Jack cheese, then roll them tightly. Place the rolled tortillas seam-side down in the greased baking dish.
- In a saucepan, combine the sour cream, heavy cream, and chicken broth. Whisk over medium heat. Once combined, add the garlic powder, smoked paprika, cayenne pepper (if using), and salt. Cook for 5-7 minutes until the mixture thickens.
- Pour the creamy sauce evenly over the rolled tortillas, and then sprinkle any remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden.
- Let the dish rest for 5 minutes. Before serving, garnish with salsa and fresh cilantro.
How to Serve Cheesy Chicken Enchiladas with Creamy Sauce
Serve these cheesy enchiladas hot from the oven. They pair well with a simple side salad or some rice and beans. You can add extra salsa or guacamole for a delightful touch. Enjoy your meal with family and friends for a truly satisfying experience.
How to Store Cheesy Chicken Enchiladas with Creamy Sauce
If you have leftovers, store them in an airtight container in the refrigerator. They will keep for about 3-4 days. To reheat, simply pop them in the oven at a low temperature until warmed through, or microwave them for a quick option.
Tips to Make Cheesy Chicken Enchiladas with Creamy Sauce
- For added flavor, consider marinating your chicken before cooking or using rotisserie chicken for convenience.
- Feel free to adjust the level of spices according to your personal taste. Add more cayenne for heat or skip it for a milder dish.
- Garnish with avocado slices or jalapeños for a refreshing kick.
Variation
You can easily make a vegetarian version by substituting shredded chicken with black beans and vegetables like bell peppers and zucchini.
FAQs
1. Can I use corn tortillas instead of flour?
Yes! Corn tortillas work well, but they may need to be warmed up slightly to prevent cracking.
2. How can I make this dish spicier?
Add more cayenne pepper or serve with a spicy salsa to ramp up the heat.
3. Can I freeze the enchiladas?
Yes! Assemble the enchiladas without baking them, cover tightly, and freeze. When you’re ready to eat, thaw and bake as instructed.
Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, shredded
- 8 pieces flour tortillas (or corn tortillas)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, chopped
- 1 tbsp olive oil
Spices and Seasoning
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional) Adjust to taste
Creamy Sauce Ingredients
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup salsa (for garnish)
- Fresh cilantro (for garnish)
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until it becomes translucent, about 3-4 minutes.
- Add the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, making sure to stir well.
- Lay the tortillas flat. Spoon the chicken mixture down the center of each tortilla, sprinkle with cheddar and Monterey Jack cheese, then roll them tightly. Place the rolled tortillas seam-side down in the greased baking dish.
Sauce Preparation and Baking
- In a saucepan, combine sour cream, heavy cream, and chicken broth. Whisk over medium heat. Once combined, add the garlic powder, smoked paprika, cayenne pepper (if using), and salt. Cook for 5-7 minutes until the mixture thickens.
- Pour the creamy sauce evenly over the rolled tortillas, and then sprinkle any remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden.
- Let the dish rest for 5 minutes. Before serving, garnish with salsa and fresh cilantro.