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Cheesy Chicken Enchiladas with Creamy Sauce

Cheesy Chicken Enchiladas

A comforting and satisfying dish featuring tender chicken and soft tortillas smothered in a homemade, velvety white cream sauce. This recipe is a guaranteed crowd-pleaser that tastes like it came from a beloved Mexican restaurant but is surprisingly simple to whip up at home. The homemade sauce, infused with garlic and smoked paprika, elevates the entire dish into something truly special.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked chicken breast, shredded
  • 8 medium flour tortillas (or corn, if you prefer)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 small onion, finely chopped
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and freshly ground black 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, chopped (for garnish)

Equipment

  • 9x13 inch baking dish
  • Medium skillet
  • Saucepan
  • Whisk

Method
 

Instructions
  1. Prepare Your Oven and Pan: First things first, preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and give it a light coating of cooking spray or a little butter to prevent sticking.
  2. Sauté the Aromatics: In a medium skillet, warm the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, which usually takes about 3-4 minutes.
  3. Cook the Chicken Filling: Add the shredded chicken to the skillet with the onions. Sprinkle in the cumin, chili powder, salt, and pepper. Stir everything together well, making sure the chicken is evenly coated in the spices. Let it cook for another 2-3 minutes to let the flavors meld.
  4. Assemble the Enchiladas: Lay a tortilla on a flat surface. Spoon a line of the chicken mixture down the center. Top it with a generous sprinkle of both the cheddar and Monterey Jack cheese. Roll the tortilla up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas until the dish is full.
  5. Create the Creamy Sauce: In a separate saucepan, combine the sour cream, heavy cream, and chicken broth. Whisk them together over medium heat. Stir in the garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt. Continue to whisk gently and constantly for about 5-7 minutes as the sauce heats through and thickens. Be careful not to let it boil.
  6. Sauce and Bake: Pour the beautifully thickened cream sauce evenly over all the rolled tortillas in the baking dish. Make sure they are all nicely covered. Sprinkle the rest of the shredded cheese over the top. Bake for 20-25 minutes, or until the cheese is completely melted, bubbly, and starting to turn a lovely golden brown.
  7. Rest and Garnish: Once out of the oven, let the cheesy chicken enchiladas rest for about 5 minutes. This helps them set up a bit and makes serving easier. Garnish with dollops of salsa and a sprinkle of fresh cilantro before serving hot.

Notes

Use a rotisserie chicken for a time-saving shortcut. To prevent the creamy sauce from curdling, whisk it constantly over medium-low heat and do not let it boil. Warm tortillas by wrapping them in a damp paper towel and microwaving for 30-45 seconds to make them soft and pliable, which prevents cracking when rolling. Ensure the sauce is thick enough to coat a spoon before pouring it over the enchiladas to avoid a soggy result.