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Cheesy Chicken Enchiladas with Creamy Sauce

Cheesy Chicken Enchiladas with Creamy Sauce for Family Joy

Delightful Cheesy Chicken Enchiladas with Creamy Sauce, perfect for family dinners and busy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 tablespoon Olive Oil Can substitute with vegetable oil
  • 1 cup Chopped Onions Yellow or white onions work best
  • 2 cups Shredded Chicken Use rotisserie chicken for convenience
  • 1 teaspoon Cumin Optional for milder taste
  • 1 teaspoon Chili Powder Adjust according to spice preference
  • Salt & Pepper Essential seasonings for flavor balance
  • 8 pieces Flour Tortillas Corn tortillas can be used but must be warmed
  • 1 cup Cheddar Cheese Can substitute with other melty cheeses
  • 1 cup Monterey Jack Cheese Can substitute with other melty cheeses
Creamy Sauce
  • 1 cup Sour Cream Can substitute with Greek yogurt
  • 1/2 cup Heavy Cream Can substitute half with milk
  • 1 cup Chicken Broth Low-sodium recommended
  • 1/2 teaspoon Garlic Powder Essential ingredient for depth
  • 1/2 teaspoon Smoked Paprika Adjust for desired heat level
  • Cayenne Pepper Use less for milder enchiladas
Garnish
  • Fresh Salsa Consider avocado or lime wedges
  • Chopped Cilantro Can also garnish with green onions

Equipment

  • large skillet
  • 9x13-inch baking dish
  • saucepan

Method
 

Preparation Steps
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 cup of chopped onions and sauté until translucent, about 3–4 minutes.
  2. Fold in 2 cups of shredded chicken, 1 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of salt and pepper. Cook for 2–3 minutes, stirring consistently.
  3. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  4. Lay flour tortillas flat, spoon about 1/4 cup of the chicken filling and a sprinkle of cheese on each. Roll up tightly and place seam-side down in the dish.
  5. In a saucepan, whisk together 1 cup of sour cream, 1/2 cup of heavy cream, and 1 cup of chicken broth. Add 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and a pinch of cayenne. Stir until the sauce thickens, about 5–7 minutes.
  6. Pour the sauce evenly over the assembled enchiladas and sprinkle remaining cheese on top.
  7. Bake for 20–25 minutes until the cheese is melted and bubbly.
  8. Let the enchiladas rest for 5 minutes, then serve topped with fresh salsa and chopped cilantro.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 30gProtein: 18gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 620mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Use rotisserie chicken for convenience. Warm tortillas before filling to avoid tearing. Adjust spice levels to taste. Leftovers freeze well for up to 3 months.

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