Cheesy Chicken Enchiladas Creamy (Printable Version)
Savory chicken wrapped in tortillas, baked with cheddar and creamy sauce for a delicious meal.
# Ingredients Required:
→ Protein
01 -
300 g cooked chicken breast, shredded
→ Tortillas
02 -
8 flour tortillas (optional: corn tortillas)
→ Cheese
03 -
200 g shredded cheddar cheese
04 -
100 g shredded Monterey Jack cheese
→ Vegetables & Aromatics
05 -
1 small onion, chopped
06 -
Fresh cilantro, for garnish
→ Spices & Seasonings
07 -
1 tsp ground cumin
08 -
1 tsp chili powder
09 -
1 tsp garlic powder
10 -
1 tsp smoked paprika
11 -
1/2 tsp cayenne pepper (optional)
12 -
Salt and freshly ground black pepper, to taste
→ Liquids
13 -
15 ml olive oil
14 -
240 ml sour cream
15 -
240 ml heavy cream
16 -
120 ml chicken broth
→ Garnish
17 -
120 ml salsa
# Guide to Cooking:
01 -
Preheat the oven to 190°C and grease a 23×33 cm baking dish.
02 -
Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, approximately 3 to 4 minutes.
03 -
Add shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Cook for 2 to 3 minutes while stirring to combine flavors evenly.
04 -
Lay each tortilla flat, spoon the chicken mixture centrally, sprinkle with cheddar and Monterey Jack cheese, then roll tightly. Arrange seam-side down in the prepared baking dish.
05 -
In a saucepan, combine sour cream, heavy cream, and chicken broth. Whisk over medium heat, adding garlic powder, smoked paprika, cayenne pepper if using, and salt. Cook for 5 to 7 minutes until the sauce thickens.
06 -
Pour the creamy sauce evenly over the rolled tortillas and sprinkle remaining cheese on top.
07 -
Bake in preheated oven for 20 to 25 minutes, until cheese melts and turns golden brown.
08 -
Allow to rest for 5 minutes. Garnish with salsa and fresh cilantro before serving.
# Extra Suggestions:
01 -
Use corn tortillas as a healthier alternative to flour. Adjust cayenne pepper to control heat. Substitute cream cheese for sour cream to enrich the sauce.