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Cheesy Chicken Enchiladas with Creamy Sauce

Cheesy Chicken Enchiladas with Creamy Sauce for a Cozy Night

Delightful Cheesy Chicken Enchiladas with Creamy Sauce make for a cozy dinner, ready in just 45 minutes.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Can substitute with canola oil.
  • 1 medium Onion Diced, sauté until translucent.
  • 2 cups Shredded Chicken Rotisserie chicken works great for convenience.
  • 1 teaspoon Cumin Adds earthy notes; substitute coriander if desired.
  • 1 teaspoon Chili Powder Adjust according to your heat preference.
  • to taste Salt
  • to taste Pepper
  • 8 pieces Flour Tortillas Warm corn tortillas to prevent cracking.
For the Sauce
  • 1 cup Cheddar Cheese Monterey Jack is a milder alternative.
  • 1 cup Sour Cream
  • 1/2 cup Heavy Cream Greek yogurt can lighten it up.
  • 1 cup Chicken Broth Vegetable broth serves as a vegetarian substitute.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Cayenne Pepper Adjust based on heat tolerance.

Equipment

  • large skillet
  • medium saucepan
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent and fragrant, about 3-4 minutes.
  2. Incorporate shredded chicken, cumin, chili powder, salt and pepper into the skillet. Stir and cook for an additional 2-3 minutes.
  3. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  4. Fill a flour tortilla with about 1/4 cup of chicken mixture and 1/4 cup of shredded cheese, then roll tightly and place seam-side down in the baking dish.
  5. In a medium saucepan, combine sour cream, heavy cream, and chicken broth. Whisk and cook for 5-7 minutes until the sauce thickens.
  6. Pour creamy sauce over the arranged enchiladas and sprinkle with remaining shredded cheese. Bake for 20-25 minutes.
  7. Let rest for 5 minutes, then garnish with fresh salsa and chopped cilantro.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 35gProtein: 22gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 95mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 3mgCalcium: 350mgIron: 2mg

Notes

Warm tortillas to prevent tearing and use rotisserie chicken for quicker prep. You can add vegetables for extra nutrition and customize heat levels.

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