Cheesy Chicken Creamy Enchiladas (Print Version)

# Ingredients:

→ Chicken Enchiladas

01 - 300 g cooked chicken breast, shredded
02 - 8 flour tortillas (15–20 cm diameter)
03 - 200 g cheddar cheese, freshly grated
04 - 100 g Monterey Jack cheese, freshly grated
05 - 1 small onion, finely chopped
06 - 15 ml olive oil
07 - 1 tsp ground cumin
08 - 1 tsp chili powder
09 - Salt, to taste
10 - Black pepper, to taste

→ Creamy Sauce

11 - 240 ml sour cream
12 - 240 ml heavy cream
13 - 120 ml chicken broth
14 - 1 tsp garlic powder
15 - 1 tsp smoked paprika
16 - 0.5 tsp cayenne pepper (optional)
17 - Salt, to taste

→ Garnish

18 - 120 ml salsa (mild or spicy as preferred)
19 - Fresh coriander, finely chopped (optional)

# Instructions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 3 to 4 minutes. Stir in shredded chicken, cumin, chili powder, salt, and black pepper, cooking for an additional 2 to 3 minutes to integrate flavors.
02 - Preheat oven to 190°C. Lightly grease a 23×33 cm baking dish with oil or nonstick spray.
03 - Place a tortilla on a clean workspace. Add a generous spoonful of chicken mixture to the center, then sprinkle with a blend of cheddar and Monterey Jack cheese. Roll up tightly and arrange seam-side down in the prepared baking dish. Continue with remaining tortillas.
04 - In a saucepan over medium heat, whisk together sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, and cayenne pepper if desired. Bring to a gentle simmer, whisking frequently, until slightly thickened, about 5 to 7 minutes. Season with salt to taste.
05 - Evenly pour the sauce over the arranged enchiladas. Sprinkle with any remaining cheese. Bake uncovered for 20 to 25 minutes, until the cheese is golden, melted, and bubbling.
06 - After baking, spoon salsa over each enchilada. Garnish with freshly chopped coriander if desired. Serve hot for optimal flavor and texture.

# Notes:

01 - Warm tortillas briefly before filling to prevent cracking.
02 - Use freshly grated cheese for smoother melting and creamier texture.
03 - Avoid overfilling tortillas to maintain structural integrity.
04 - Enhance flavor by adding lime juice to the chicken filling.
05 - Prepare a double batch and freeze assembled, unbaked enchiladas for future meals.

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