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Ingredients:
For the Chicken Enchiladas:
2 cups cooked chicken breast, shredded
8 flour tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small onion, chopped
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
For the Creamy Sauce:
1 cup sour cream
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional for heat)
Salt to taste
For Garnish:
1/2 cup salsa
Fresh cilantro (optional)
Directions:
Prepare the Chicken Filling:
In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened. Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
Assemble the Enchiladas:
Preheat oven to 375°F (190°C). Lay each flour tortilla flat and spoon some of the chicken mixture into the center. Add a generous amount of shredded cheddar and Monterey Jack cheese. Roll the tortillas up and place them seam-side down in a greased baking dish.
Make the Creamy Sauce:
In a saucepan, combine the sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt. Heat over medium heat, stirring constantly until the sauce thickens, about 5-7 minutes.
Bake the Enchiladas:
Pour the creamy sauce evenly over the enchiladas. Top with any remaining shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Once baked, top each enchilada with a spoonful of salsa and garnish with fresh cilantro if desired. Serve hot and enjoy the creamy, cheesy goodness!
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Servings: 4 | Calories per serving: 600 kcal
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