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Cheesy Chicken Enchiladas with Creamy Sauce

Cheesy Chicken Enchiladas with Creamy Sauce – Weeknight Winner

Cheesy Chicken Enchiladas with Creamy Sauce are comfort food that feels like a warm hug—easy to whip up in just 45 minutes and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 1 tablespoon Olive Oil Adds flavor and helps sauté the onions.
  • 1 medium Onion Provides aromatic base flavors.
  • 2 cups Shredded Chicken Rotisserie chicken is a quick option.
  • 1 teaspoon Cumin Adjust to taste for heat level.
  • 1 teaspoon Chili Powder Customize to match desired spice intensity.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 8 pieces Flour Tortillas Can swap with corn tortillas after warming.
  • 1 cup Cheddar Cheese Melts beautifully and adds richness.
  • 1 cup Monterey Jack Cheese Complements cheddar for a creamy texture.
For the Creamy Sauce
  • 1 cup Sour Cream Adds tanginess; Greek yogurt is a healthier alternative.
  • 1 cup Heavy Cream Gives the sauce a luxurious texture.
  • 1 cup Chicken Broth Enhances the flavor of the sauce.
  • 1 teaspoon Garlic Powder Infuses a subtle garlicky flavor.
  • 1 teaspoon Smoked Paprika Adds a hint of smokiness.
  • to taste Cayenne Pepper Use with caution for a kick of heat.

Equipment

  • Skillet
  • Saucepan
  • baking dish
  • Microwave

Method
 

Step-by-Step Instructions
  1. In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent and fragrant.
  2. Stir in shredded chicken, cumin, chili powder, salt, and pepper. Cook stirring until heated through.
  3. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  4. Warm tortillas in the microwave until pliable. Fill with chicken mixture and roll up tightly.
  5. In a saucepan, whisk together sour cream, heavy cream, and chicken broth, stirring until sauce thickens.
  6. Pour sauce over the assembled enchiladas and sprinkle with remaining cheese.
  7. Bake for 20-25 minutes until cheese is melted and bubbly.
  8. Allow enchiladas to rest for 5 minutes before serving; garnish with salsa and cilantro.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 22gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Use rotisserie chicken for quicker preparation. Warm tortillas to prevent tearing.

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