These creamy chicken enchiladas are a delicious twist on the classic, with tender chicken, a rich and creamy sauce, and plenty of melted cheese. They’re perfect for a family dinner or a crowd-pleasing dish for a party.
Ingredients:
For the Chicken:
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
For the Creamy Sauce:
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups heavy cream (or half-and-half for a lighter version)
- 1/2 cup chicken broth
- 1 (4 oz) can diced green chilies (optional, for added flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese (or a mix of cheddar and Jack)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
For Assembling:
- 10 small flour tortillas (corn tortillas also work)
- 1 1/2 cups shredded cheese (such as cheddar or a Mexican cheese blend)
- Chopped cilantro, for garnish (optional)
Instructions:
1. Prepare the Chicken:
- In a small skillet, heat the olive oil over medium heat. Add the shredded chicken and sprinkle with cumin, chili powder, garlic powder, and a pinch of salt and pepper. Stir to combine and cook for 2-3 minutes until the chicken is heated through and well-coated with the spices. Set aside.
2. Make the Creamy Sauce:
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a thick paste (this is your roux).
- Slowly add the heavy cream and chicken broth while whisking to avoid lumps. Stir in the diced green chilies, garlic powder, onion powder, cumin, and chili powder. Bring the sauce to a simmer and cook for 3-4 minutes until it thickens.
- Lower the heat and stir in the sour cream, Monterey Jack cheese, and Parmesan cheese until the sauce is creamy and smooth. Taste and adjust seasoning with salt and pepper.
3. Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Warm the flour tortillas in the microwave or on a skillet until soft.
- Spread a small amount of the creamy sauce on the bottom of the baking dish to prevent sticking.
- Take each tortilla and spoon a few tablespoons of the seasoned chicken onto the center, then drizzle with a little of the creamy sauce. Roll up the tortilla tightly and place seam-side down in the baking dish.
- Continue with the remaining tortillas, placing them side by side in the dish.
4. Bake the Enchiladas:
- Pour the remaining creamy sauce over the rolled-up enchiladas. Sprinkle the top with the remaining shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
5. Serve:
- Remove from the oven and let the enchiladas rest for a few minutes.
- Garnish with chopped cilantro and serve with your favorite sides, such as Mexican rice, refried beans, or a fresh salad.
These creamy chicken enchiladas are a comforting and flavorful meal with a rich, cheesy sauce that everyone will love. Enjoy!