Short Description
Tender shredded chicken wrapped in tortillas, topped with a homemade creamy sauce, and baked with melty cheese — a true comfort-food favorite.
Ingredients
For the Enchiladas:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 8 flour tortillas (8-inch)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
For the Creamy Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles (mild or hot, to taste)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Preparation
Step 1:
Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2:
Prepare the Filling: Warm olive oil in a skillet over medium heat. Cook the onion for 3–4 minutes until softened. Stir in garlic, cumin, paprika, salt, and pepper, and cook for another minute. Add the shredded chicken and heat through. Remove from the stove.
Step 3:
Make the Creamy Sauce: In a saucepan, melt the butter over medium heat. Add flour and cook for 1–2 minutes to make a roux. Slowly whisk in the chicken broth until smooth. Cook for 3–4 minutes, stirring often, until slightly thickened.
Step 4:
Add Creaminess: Take the pan off the heat. Stir in sour cream, diced green chiles, onion powder, and garlic powder until the sauce is smooth and combined. Taste and adjust seasonings if needed.
Step 5:
Assemble the Enchiladas: In a bowl, mix the cheddar and Monterey Jack cheeses together. Save 1 cup for topping. Divide the chicken mixture and remaining cheese among the tortillas, roll them tightly, and place seam-side down in the prepared baking dish.
Step 6:
Pour the Sauce: Spread the creamy sauce evenly over the enchiladas, then sprinkle with the reserved cheese.
Step 7:
Bake: Cover the dish with foil and bake for 20 minutes. Remove foil and continue baking for 10–15 minutes, until the cheese topping is bubbly and golden.
Step 8:
Serve: Let cool slightly before serving. Garnish with fresh cilantro, sliced green onions, or a spoonful of sour cream if you’d like.
Why you’ll love this recipe
This Cheesy Chicken Enchiladas recipe is a guaranteed crowd-pleaser, perfect for family dinners or potlucks. The combination of tender chicken, a creamy homemade sauce, and gooey melted cheese creates a symphony of flavors and textures that’s simply irresistible. What sets this recipe apart is the ease of preparation, making it a convenient option for busy weeknights. The creamy sauce, made from scratch, elevates the enchiladas beyond your typical Tex-Mex fare, offering a comforting and satisfying meal. Moreover, it’s easily customizable to suit your taste preferences – adjust the spice level with different green chiles, swap out cheeses, or add your favorite veggies to the filling. Ultimately, this recipe delivers on both flavor and convenience, making it a must-have in your culinary repertoire.
Serving Suggestions
These enchiladas are fantastic on their own, but here are a few serving suggestions to create a complete and balanced meal:
- Rice and Beans: Serve alongside Mexican rice and refried or black beans.
- Salad: A fresh side salad with a lime vinaigrette provides a refreshing contrast to the richness of the enchiladas.
- Toppings Bar: Set up a toppings bar with options like sour cream, guacamole, salsa, chopped cilantro, and sliced green onions for a customizable experience.
- Corn on the Cob: Grilled or boiled corn on the cob adds a touch of sweetness and complements the savory flavors.
- Mexican Street Corn Salad: Elevate your side dish game with a flavorful Mexican street corn salad.
Tips
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken for the filling.
- Warm Tortillas: Warm the tortillas slightly before filling them to prevent them from cracking when rolled. You can do this by microwaving them for a few seconds or heating them on a dry skillet.
- Make Ahead: Assemble the enchiladas ahead of time and store them in the refrigerator. Add the sauce and cheese just before baking.
- Spice It Up: Add a pinch of cayenne pepper or use hot green chiles in the sauce for a spicier kick.
- Cheese Variations: Experiment with different cheese combinations, such as pepper jack or Oaxaca cheese.
- Freeze for Later: These enchiladas freeze well. Allow them to cool completely, then wrap them tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
Nutrition Information
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
- Calories: 450-550 per serving
- Protein: 30-35g per serving
- Sodium: 700-900mg per serving
Conclusion
These Cheesy Chicken Enchiladas with Creamy Sauce are a delicious and satisfying meal that’s sure to become a family favorite. With a few simple steps and readily available ingredients, you can create a restaurant-quality dish in the comfort of your own kitchen. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a special occasion, this recipe is a winner. Enjoy the comforting flavors and customizable options, and make it your own!
Questions and Answers
Q1: Can I use corn tortillas instead of flour tortillas?
A: While flour tortillas are traditionally used in this recipe, you can substitute corn tortillas if you prefer. However, corn tortillas tend to be more fragile, so warm them well before filling to prevent them from cracking.
Q2: Can I make this recipe vegetarian?
A: Yes, you can easily adapt this recipe to be vegetarian. Substitute the chicken with sautéed vegetables like bell peppers, zucchini, corn, and black beans.
Q3: How can I make the sauce thinner?
A: If the sauce is too thick, you can thin it out by adding a little more chicken broth until you reach your desired consistency.
Q4: Can I use a different type of cheese?
A: Absolutely! Feel free to experiment with different cheeses, such as pepper jack, Oaxaca, or a Mexican cheese blend.
Q5: How do I prevent the tortillas from getting soggy?
A: To prevent soggy tortillas, avoid overfilling them and ensure that they are tightly rolled. Additionally, lightly toasting the tortillas before filling can help them hold their shape and prevent them from absorbing too much sauce.
