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Cheesy Chicken Enchiladas with Creamy Sauce

Cheesy Chicken Enchiladas with Creamy Sauce for Cozy Nights

Discover the ultimate comfort food with these Cheesy Chicken Enchiladas with Creamy Sauce, perfect for busy weeknights and picky eaters.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 tablespoon Olive Oil For sautéing; substitute with canola oil if desired.
  • 1 cup Chopped Onions Adds sweetness and depth; shallots can provide a milder flavor.
  • 3 cups Shredded Chicken Rotisserie chicken works wonders for quick prep.
  • 1 teaspoon Cumin Infuses warmth and earthiness; chili powder can enhance the heat if preferred.
  • 1 teaspoon Chili Powder Brings color and flavor; adjust to control the heat for your family’s taste.
  • 1 teaspoon Salt Essential seasoning.
  • 1 teaspoon Black Pepper Essential seasoning.
  • 6 large Flour Tortillas Can be swapped for corn tortillas—just heat them first to prevent cracking.
Cheese Mixture
  • 1 cup Cheddar Cheese Choose sharp cheddar for an extra flavor boost.
  • 1 cup Monterey Jack Cheese Feel free to use mozzarella if that's what you have.
Creamy Sauce
  • 1 cup Sour Cream Base for that luscious sauce; Greek yogurt can lighten it up.
  • 1 cup Heavy Cream Adds rich indulgence; use half-and-half for a lighter option.
  • 1 cup Chicken Broth Enhances the sauce’s depth; vegetable broth can easily substitute.
  • 1 teaspoon Garlic Powder Provides a savory punch; fresh garlic can be used if you prefer.
  • 1 teaspoon Smoked Paprika Lends a subtle smoky taste; regular paprika is an acceptable alternative.
  • 1/4 teaspoon Cayenne Pepper Adds a kick of heat; leave it out for a milder sauce.
Topping
  • 1 cup Fresh Salsa A vibrant topping before serving; store-bought offers ease.
  • 1/2 cup Chopped Cilantro Imparts freshness and color; optional for those who aren't fond of cilantro.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent and fragrant.
  2. In the same skillet, stir in the shredded chicken along with cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes.
  3. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish lightly with cooking spray or olive oil.
  4. Lay the flour tortillas flat on a clean surface. Spoon about 1/4 cup of the chicken mixture in the center of each tortilla, then sprinkle with a generous amount of cheddar and Monterey Jack cheese. Roll the tortillas tightly and place them seam-side down in the baking dish.
  5. In a medium saucepan, whisk together sour cream, heavy cream, and chicken broth over medium heat. Add garlic powder, smoked paprika, cayenne pepper, and a pinch of salt. Cook for 5-7 minutes until it thickens.
  6. Evenly pour the creamy sauce over the assembled enchiladas and sprinkle the remaining cheese on top. Bake for 20-25 minutes.
  7. Let the enchiladas rest for about 5 minutes before serving. Top with fresh salsa and chopped cilantro.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 7mgCalcium: 200mgIron: 2mg

Notes

These enchiladas can be prepared in advance, stored, and baked when ready. Adjust spice levels according to family preferences.

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