Description
Creamy cheesy chicken enchiladas blend Mexican culinary magic with comfort food perfection. Melted cheese, tender chicken, and rich sauce promise a delightful meal you’ll savor with pure satisfaction.
Ingredients
Scale
Chicken and Protein:
- 2 lbs chicken breast
- 0.5 cup shredded rotisserie chicken
Cheese and Dairy:
- 2 cups shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup heavy cream
Sauce and Seasonings:
- 1 can (10 oz) enchilada sauce
- 1 cup chicken broth
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Additional Ingredients:
- 8 flour tortillas
- 0.25 cup chopped fresh cilantro
- 1 diced onion
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F and prepare a 9×13 inch baking dish with a light olive oil spray.
- In a large skillet, heat olive oil and sauté diced onions until translucent, then add minced garlic and cook for an additional minute.
- Season chicken breasts with cumin, chili powder, salt, and pepper, then cook thoroughly in the skillet until no pink remains, approximately 7-8 minutes per side.
- Shred the cooked chicken using two forks, combining it with rotisserie chicken in a mixing bowl.
- Create the creamy enchilada sauce by whisking together enchilada sauce, chicken broth, sour cream, and heavy cream until smooth and well-incorporated.
- Warm the flour tortillas briefly to increase flexibility, then fill each with shredded chicken mixture and monterey jack cheese.
- Roll the filled tortillas tightly and arrange them seam-side down in the prepared baking dish.
- Pour the creamy sauce evenly over the enchiladas, ensuring complete coverage.
- Sprinkle remaining cheddar cheese across the top of the enchiladas.
- Bake uncovered for 20-25 minutes until the cheese is melted and edges are slightly golden.
- Remove from oven and garnish with fresh chopped cilantro before serving hot.
Notes
- Swap chicken with shredded rotisserie chicken to save time and add extra flavor depth without compromising texture.
- Use corn tortillas for a gluten-free alternative, gently warming them first to prevent cracking during rolling.
- Consider reducing heavy cream and replacing with Greek yogurt for a lighter, protein-rich version that maintains creamy consistency.
- Prepare enchiladas ahead of time and refrigerate, allowing flavors to meld together, then bake when ready to serve for maximum taste intensity.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 610
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 90 mg