Description
Chicken Enchiladas with Creamy Sauce are soft tortillas filled with seasoned chicken, rolled and baked in a rich, creamy sauce with melted cheese for a comforting and flavorful meal.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups shredded Monterey Jack or cheddar cheese
- 8 flour tortillas (8-inch)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- Fresh cilantro, chopped (optional garnish)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic and cook for 30 seconds.
- Stir in sour cream, heavy cream, chicken broth, cumin, chili powder, salt, and pepper. Simmer gently for 3–5 minutes until slightly thickened.
- Spread a thin layer of the creamy sauce on the bottom of the baking dish.
- Mix shredded chicken with 1 cup of the cheese.
- Spoon chicken mixture into tortillas, roll tightly, and place seam-side down in the baking dish.
- Pour remaining creamy sauce evenly over the enchiladas.
- Sprinkle remaining cheese over the top.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Garnish with fresh cilantro and serve warm.
Notes
- Use rotisserie chicken for convenience.
- Add green chilies or jalapeños for extra heat.
- Serve with rice, beans, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American