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Cheesy Chicken Enchiladas with Creamy Sauce

Cheesy Chicken Enchiladas with Creamy Sauce for Cozy Nights

Enjoy these Cheesy Chicken Enchiladas with Creamy Sauce, a quick and comforting dish perfect for family dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons olive oil Can be substituted with vegetable oil or avocado oil.
  • 1 cup onions (chopped) Yellow or white onions are suitable.
  • 3 cups shredded chicken Use rotisserie chicken for convenience.
  • 1 teaspoon cumin No direct substitute, but chili powder can be a flavorful alternative.
  • 1 tablespoon chili powder Adjust quantity to taste.
  • salt and pepper Adjust to personal preference.
  • 8-10 pieces flour tortillas Corn tortillas can be used but must be warmed to prevent cracking.
  • 1 cup cheddar cheese (shredded) Monterey Jack or Mexican blend cheese can be used as alternatives.
  • 1 cup Monterey Jack cheese (shredded) Substitute with any meltable cheese.
For the Creamy Sauce
  • 1 cup sour cream Greek yogurt can be a lighter substitute.
  • 1/2 cup heavy cream Opt for half-and-half for a lighter version.
  • 1 cup chicken broth Vegetable broth works for a vegetarian version.
  • 1 teaspoon garlic powder Fresh garlic can be used as an alternative.
  • 1 teaspoon smoked paprika Regular paprika can suffice if needed.
  • cayenne pepper Provide spiciness; adjust according to heat preference.
For Garnish
  • 1 cup fresh salsa Can use other fresh herbs for variety.
  • 1/4 cup cilantro Substitute with parsley if desired.

Equipment

  • skillet
  • Baking dish
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large skillet, add chopped onions and sauté for 3-4 minutes until translucent. Stir in shredded chicken, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes.
  2. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  3. Lay out flour tortillas and spoon 1/4 cup of chicken mixture onto each. Add cheese, roll up tightly, and place in the baking dish seam-side down.
  4. In a saucepan, combine sour cream, heavy cream, and chicken broth. Heat, whisking continuously until smooth. Add garlic powder, smoked paprika, and cayenne pepper, stirring to incorporate.
  5. Pour creamy sauce over the enchiladas, sprinkle remaining cheese on top, and bake for 20-25 minutes until bubbly and golden brown.
  6. Let rest for 5 minutes, garnish with fresh salsa and cilantro before serving.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 250mgIron: 2mg

Notes

Warm tortillas first to prevent tearing while assembling. Use a stand mixer to shred chicken easily. Prep the night before for convenience. Adjust cayenne pepper according to personal heat preference.

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