Cheesy Chicken Enchiladas with Creamy Sauce Recipe
These Cheesy Chicken Enchiladas with Creamy Sauce are a comforting Mexican-inspired casserole featuring tender shredded chicken wrapped in tortillas, smothered in a luscious creamy sauce made with sour cream, heavy cream, and spices, then baked until bubbly and golden. Perfect for a family dinner, they are rich, flavorful, and garnished with fresh salsa and cilantro for a burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken breast, shredded
- 1 small onion, chopped
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Enchiladas
- 8 flour tortillas (or corn tortillas)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Creamy Sauce
- 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)
- Salt to taste
Garnish
- 1/2 cup salsa
- Fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Sauté Onions: In a skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes, stirring occasionally.
- Cook Chicken Mixture: Add the shredded chicken to the skillet with onions. Sprinkle in cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes to blend the flavors well.
- Assemble Enchiladas: Lay out the tortillas flat. Spoon the seasoned chicken mixture down the center of each tortilla, then sprinkle with a mix of cheddar and Monterey Jack cheese. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Make Creamy Sauce: In a saucepan over medium heat, whisk together sour cream, heavy cream, and chicken broth. Stir in garlic powder, smoked paprika, cayenne pepper (if using), and salt. Cook the sauce for 5-7 minutes, whisking continuously until it thickens slightly.
- Top and Bake: Pour the creamy sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
- Rest and Garnish: Allow the dish to rest for 5 minutes after baking. Garnish with salsa and fresh cilantro before serving for a fresh and vibrant finish.
Notes
- You can use either flour or corn tortillas based on your preference or dietary needs.
- Adjust cayenne pepper according to your heat tolerance for a spicier or milder sauce.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk, though sauce richness will be slightly different.
- Adding black beans or corn to the filling can add texture and nutrition.
Keywords: Cheesy Chicken Enchiladas, Creamy Enchiladas, Mexican casserole, baked chicken enchiladas, creamy sauce, comfort food
