Description
Cheesy chicken enchiladas deliver Mexican culinary magic straight to dinner tables with irresistible comfort. Savory shredded chicken, melted cheese, and rich sauce create a meal you’ll crave again and again.
Ingredients
Scale
Main Protein and Filling:
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
Tortillas and Wrap:
- 8 medium corn tortillas
- 1 tbsp olive oil
Sauce and Seasonings:
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup chicken broth
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Garnish and Optional Additions:
- 2 tbsp chopped fresh cilantro
- 1/4 cup diced green onions
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish to prevent sticking.
- In a mixing bowl, combine shredded chicken, cheddar cheese, and monterey jack cheese, creating a rich and flavorful filling mixture.
- Warm corn tortillas in a skillet with olive oil for 30 seconds on each side to enhance flexibility and prevent cracking during rolling.
- Craft the creamy sauce by whisking together heavy cream, sour cream, chicken broth, minced garlic, cumin, chili powder, salt, and black pepper until smooth and well-integrated.
- Lay each warmed tortilla flat and generously fill with the chicken and cheese mixture, rolling tightly and placing seam-side down in the prepared baking dish.
- Pour the velvety sauce evenly over the enchiladas, ensuring complete coverage and maximum flavor absorption.
- Sprinkle additional cheese on top if desired, creating a golden, bubbling surface during baking.
- Bake uncovered for 20-25 minutes until the edges turn golden and the sauce is gently bubbling.
- Remove from oven and let rest for 5 minutes to allow sauce to set and flavors to meld.
- Garnish with fresh chopped cilantro and diced green onions just before serving for a vibrant, fresh finish.
Notes
- Enhance tortilla flexibility by warming them briefly in olive oil, preventing annoying cracks during rolling.
- Consider using whole wheat or gluten-free tortillas for dietary variations without compromising texture.
- Reduce calorie content by substituting heavy cream with Greek yogurt or half-and-half for a lighter sauce.
- Prep chicken ahead of time by slow-cooking or using rotisserie meat to streamline the enchilada-making process.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 510
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 105 mg