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If you love cozy dinners that come together with a little bit of prep and a whole lot of flavor, these Cheesy Chicken Enchiladas with Creamy Sauce are your answer to weeknight comfort. Each tender tortilla wraps up savory, spiced chicken and gets smothered in a dreamy sour cream sauce, making this recipe a favorite for family gatherings or just a quiet night when you want something extra special.
These enchiladas quickly became a Sunday tradition at my house We all gather in the kitchen to roll and fill the tortillas and every time someone claims their cheesy corner piece before it’s even out of the oven
Ingredients
- Cooked chicken breast shredded: Makes the filling hearty and satisfying Rotisserie chicken is ideal for both flavor and convenience
- Flour tortillas: Choose soft and fresh tortillas so they roll well and bake up tender Warm for a few seconds if needed
- Shredded cheddar cheese: Brings bold cheesy sharpness Freshly grated melts smoother than bagged
- Shredded Monterey Jack cheese: Adds mild meltiness and balances the cheddar Look for a moist block for best results
- Small onion chopped: Gives the filling sweetness and depth Choose a firm onion with shiny thin skin
- Olive oil: Keeps the filling mixture moist and helps cook the onion Choose extra virgin for more flavor
- Cumin and chili powder: Layer in classic Tex Mex flavor and subtle heat Use fresh spices for the biggest punch
- Salt and pepper: Season to bring all flavors together Taste as you go to get it just right
- Sour cream and heavy cream: Build a luxe creamy sauce Full fat versions give richness and body
- Chicken broth: Adds savory depth to the sauce Opt for low sodium if you want more control over saltiness
- Garlic powder Smoked paprika Cayenne pepper: Season the sauce with warmth and smoky color Adjust cayenne for your heat preference
- Salsa and fresh cilantro: For garnish Salsa adds a bright finish and fresh cilantro gives color and a burst of herb flavor Choose salsa based on your spice preference
Step-by-Step Instructions
- Prepare the Chicken Filling:
- Heat the olive oil in a large skillet over medium heat Once the oil shimmers add chopped onion Cook the onion gently for about eight minutes until it is very soft and caramel scented Stir in the shredded chicken cumin chili powder salt and pepper Stir well and cook two to three more minutes so the spices become fragrant and soak into the filling
- Preheat and Prepare the Baking Dish:
- Preheat your oven to three seventy five degrees Fahrenheit or one hundred ninety degrees Celsius Lightly grease a nine by thirteen inch baking dish with oil or nonstick spray Coat the entire bottom to prevent any sticking
- Assemble the Enchiladas:
- Lay one tortilla flat on a clean dry surface Spoon a generous amount of the chicken mixture along the center Sprinkle a blend of cheddar and Monterey Jack cheese on top Roll the tortilla up snugly so the ends are tucked in Place each rolled tortilla seam side down in your prepared baking dish Continue with all the tortillas packing them close so they do not unroll
- Make the Creamy Sauce:
- In a medium saucepan add sour cream heavy cream chicken broth garlic powder smoked paprika and cayenne Set over medium heat and stir frequently Use a whisk to smooth out the mixture Bring to a gentle simmer and let it thicken for five to seven minutes It should lightly coat a spoon Season with salt to taste
- Bake the Enchiladas:
- Pour the creamy sauce evenly over the rolled enchiladas Use a spatula to spread the sauce so every tortilla is coated Sprinkle any remaining cheese over the top Place in the center of your oven and bake uncovered for twenty to twenty five minutes The cheese should be fully melted and bubbling with golden edges
- Garnish and Serve:
- Take the dish out of the oven Let it cool briefly before serving Spoon a bit of your favorite salsa over each enchilada Then scatter chopped fresh cilantro on top if you like Serve hot so every bite is cheesy and gooey
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Cheddar is always the star for me It melts into the sauce making strings when you lift each piece At our dinner table there is always laughter over the cheesiest bite and a scramble for that last piece in the pan
Storage Tips
Store leftovers covered in the fridge for up to three days The enchiladas can be reheated in a microwave or oven so they stay creamy If you want to freeze them assemble and cool completely then wrap the dish tightly Freeze for up to two months When ready to eat let them thaw in the fridge overnight and reheat covered until piping hot
Ingredient Substitutions
If you are out of Monterey Jack use mozzarella or Colby as an easy swap For gluten free diets corn tortillas are a great substitute and they add a nice toasty flavor You can use plain Greek yogurt in place of sour cream for extra tang and a bit more protein
Serving Suggestions
Top with extra salsa sliced avocado or a dollop of guacamole for added freshness A simple salad or some Spanish rice makes a perfect side to round out the meal Try garnishing with a squeeze of lime juice for a bright finish
Cultural Context
Enchiladas are a cherished comfort in Mexican and Tex Mex cooking Families create their own versions using local chiles and housemade salsas This creamy cheese topped recipe leans into the Tex Mex tradition where richness and melted cheese are celebrated at almost every table
Frequently Asked Questions
- → What type of chicken works best?
Shredded rotisserie or leftover cooked chicken breast both work well, delivering tender texture and quick preparation in this dish.
- → Can the creamy sauce be made ahead?
Yes, the sauce can be prepared up to a day in advance and stored in the refrigerator. Gently reheat before assembly.
- → How can I prevent the tortillas from cracking?
Warm tortillas briefly before filling and rolling—this makes them more pliable and less likely to tear during assembly.
- → What cheese combinations are recommended?
A blend of cheddar and Monterey Jack provides a classic gooey, flavorful topping, but mozzarella or pepper jack also work well.
- → Is the dish spicy?
The spice level is mild but can be adjusted by adding more cayenne or serving with a spicier salsa to taste.
- → Can the prepared dish be frozen?
Yes, assemble and freeze before baking for a convenient meal. Thaw overnight and bake as directed for best texture.