Irresistible Cheesy Chicken Enchiladas With Creamy Sauce Recipe

Whipping up these cheesy chicken enchiladas with creamy sauce promises a delightful culinary adventure that’ll make your taste buds dance.

Tender shredded chicken nestles between soft tortillas, creating layers of mouthwatering goodness.

Melted cheese blankets each enchilada, while the velvety sauce adds a luxurious touch to every bite.

Simple ingredients come together effortlessly in this crowd-pleasing dish that feels like a warm hug.

Weeknight dinners just got a serious upgrade with this irresistible Mexican-inspired creation.

Comfort food doesn’t get much better than these enchiladas that’ll have everyone asking for seconds.

Dive in and savor every single delectable moment of this flavor-packed meal!

Helpful Tips For Cheesy Chicken Enchiladas With Creamy Sauce

• Boost Chicken Flavor: Marinate chicken in the spice blend for 30 minutes before cooking to intensify seasoning depth.
• Prevent Dry Chicken: Check internal temperature with a meat thermometer to ensure juicy, perfectly cooked meat without overcooking.
• Tortilla Hack: Briefly dip corn tortillas in warm chicken broth before filling to prevent cracking and enhance flexibility.
• Sauce Smoothness: Whisk sauce ingredients continuously and use low heat to create a silky, lump-free consistency without burning.
• Cheese Melting Trick: Let enchiladas rest for 5 minutes after baking to allow cheese to set and sauce to thicken slightly.

Cheesy Chicken Enchiladas With Creamy Sauce Flavor Twists

• Low-Carb Lettuce Wraps: Replace corn tortillas with large lettuce leaves for a carb-free version. Use the same chicken and sauce recipe, wrapping ingredients in crisp romaine or butter lettuce.
• Vegetarian Bean Enchiladas: Swap chicken with black beans or roasted vegetables like bell peppers, zucchini, and corn. Maintain the same spice blend and creamy sauce for a plant-based alternative.
• Dairy-Free Green Chile Enchiladas: Substitute heavy cream and sour cream with coconut cream and cashew cream. Use dairy-free cheese or nutritional yeast for a similar cheesy flavor profile.
• Spicy Jalapeño Chicken Enchiladas: Add diced jalapeños to the chicken mixture and incorporate additional cayenne pepper into the spice blend for an extra heat kick.

What Goes Well With Cheesy Chicken Enchiladas With Creamy Sauce

• Pair with Crisp Mexican Lager: Grab a cold Corona or Modelo Especial to cut through the rich, creamy enchilada sauce and refresh your palate.
• Match with Zesty Margarita: Blend a classic lime margarita to complement the spicy chicken and bring out the enchiladas' bold flavors.
• Serve with Fresh Pico de Gallo: Create a bright, tangy side salsa to balance the heavy, cheesy enchiladas and add a pop of freshness.
• Complement with Mexican Rice: Prepare a light, fluffy cilantro-lime rice to soak up the extra sauce and provide a perfect textural contrast.

How To Store Cheesy Chicken Enchiladas With Creamy Sauce

• Store leftover enchiladas in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days, ensuring they're completely cooled before sealing.
• Wrap individual enchiladas or the entire dish tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Label with the date to track freshness.
• Preheat oven to 350°F. Remove from refrigerator and let sit at room temperature for 10 minutes. Cover with foil to prevent drying out. Warm for 15-20 minutes until heated through.
• Place individual enchiladas on a microwave-safe plate. Heat in 30-second intervals, checking temperature between each interval.

Cheesy Chicken Enchiladas With Creamy Sauce FAQs

• How spicy are these enchiladas?

The seasoning blend of chili powder and cumin adds mild warmth without overwhelming heat, making them enjoyable for most taste preferences.

• Can I use a different type of cheese?

Monterey jack and cheddar work best, but you can substitute with similar melting cheeses like pepper jack or Mexican blend cheese for variety.

• Is it necessary to shred the chicken by hand?

Hand-shredding creates better texture and allows chicken to absorb more sauce compared to using a mixer or chopping, resulting in more tender enchiladas.

• What if I don't have corn tortillas?

Flour tortillas can work as an alternative, but corn tortillas provide more authentic flavor and traditional enchilada texture.

Cheesy Chicken Enchiladas With Creamy Sauce Taste Perks

• Conquer Kitchen Complexity: Perfect for home cooks seeking a delicious yet manageable recipe with straightforward steps and minimal advanced culinary skills required.
• Crowd-Pleasing Comfort: Delivers rich, cheesy flavors that appeal to both kids and adults, making it an ideal meal for family dinners or casual gatherings with friends.
• Quick Customization Magic: Easily adaptable with optional toppings like jalapeños, sour cream, or salsa, allowing personal flavor preferences to shine through without complicated modifications.
• Meal Prep Champion: Excellent for preparing ahead, storing well in the refrigerator and reheating perfectly, which saves precious time during busy weekdays.

Cheesy Chicken Enchiladas With Creamy Sauce Ingredient List

• Chicken Breasts: A lean and tender meat that serves as the main filling for these enchiladas.

• Chili Powder, Cumin, Garlic Powder, Salt, Pepper: A flavorful blend that adds depth and warmth to the chicken.

• Butter: Provides a rich base for the creamy sauce.
• Heavy Cream, Sour Cream, Chicken Broth: Create a smooth and velvety sauce with a tangy undertone.

• Corn Tortillas: A traditional Mexican wrapper that holds the enchilada filling.
• Monterey Jack Cheese, Cheddar Cheese: Melty cheeses that add creaminess and sharp flavor to the dish.

• Green Onions, Cilantro: Fresh herbs that provide a bright, crisp finish to the enchiladas.

Cheesy Chicken Enchiladas With Creamy Sauce Cooking Steps

Step 1: Prepare Oven and Baking Dish

Crank up the oven to a toasty 375°F and give a light spray of cooking oil to your baking dish, creating a non-stick surface for your enchiladas.

Step 2: Season Chicken

• Chili powder
• Cumin
• Garlic powder
• Salt
• Pepper

Ensure every inch gets some love from the spices.

Step 3: Roast Chicken

Slide the seasoned chicken into the oven and let it sizzle for 25-30 minutes. You’ll know it’s ready when the internal temperature hits 165°F.

Step 4: Shred the Chicken

Grab two forks and go to town, pulling the chicken apart into delectable, tender shreds.

Step 5: Craft the Creamy Sauce

• Heavy cream
• Sour cream
• Chicken broth

Keep stirring until the sauce becomes smooth and dreamy.

Step 6: Simmer Sauce

Let the sauce bubble gently for 5-7 minutes, stirring constantly to prevent any burning. Watch it thicken into liquid gold.

Step 7: Warm Tortillas

Zap the corn tortillas in the microwave for 30 seconds, making them soft and ready to roll.

Step 8: Fill Tortillas

Spread the shredded chicken in the center of each tortilla. Sprinkle with a mix of monterey jack and cheddar cheeses.

Step 9: Roll and Arrange

Tightly roll each tortilla and place them seam-side down in the baking dish, like little flavor packages.

Step 10: Cover with Sauce

Pour the creamy sauce over the enchiladas, making sure every inch gets a luxurious coating.

Step 11: Add Cheese Topping

Scatter the remaining cheese over the top, creating a melty, golden blanket.

Step 12: Bake to Perfection

Bake for 20-25 minutes until the cheese melts and the sauce starts to bubble with excitement.

Step 13: Garnish and Serve

Sprinkle chopped green onions and fresh cilantro on top for a burst of freshness. Dig in and enjoy!

Cheesy Chicken Enchiladas With Creamy Sauce Recipe

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4.8 from 27 reviews

• Total Time: 70-77 minutes
• Yield: 8 1x

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Description

Mexican-inspired cheesy chicken enchiladas with creamy sauce bring comfort and zest to dinner tables. Melted cheese, tender chicken, and rich sauce create a mouthwatering experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Chicken and Tortillas:

• 2 lbs boneless, skinless chicken breasts
• 8 large corn tortillas
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese

Sauce Ingredients:

• 2 cups heavy cream
• 1/2 cup sour cream
• 1/4 cup chicken broth
• 2 tbsp butter

Seasoning and Extras:

• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 green onions, chopped
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Preheat the oven to 375°F and prepare a large baking dish with a light coating of cooking spray.
2. Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper, ensuring even coverage.
3. Roast the seasoned chicken in the oven for 25-30 minutes until fully cooked and internal temperature reaches 165°F.
4. Shred the cooked chicken using two forks, breaking it into tender, bite-sized pieces.
5. In a saucepan, melt butter over medium heat and whisk in heavy cream, sour cream, and chicken broth until smooth and creamy.
6. Simmer the sauce for 5-7 minutes, stirring continuously to prevent scorching, until it thickens slightly.
7. Warm corn tortillas in the microwave for 30 seconds to make them pliable and prevent cracking.
8. Place shredded chicken in the center of each tortilla, topped with a blend of monterey jack and cheddar cheeses.
9. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
10. Pour the creamy sauce evenly over the enchiladas, ensuring complete coverage.
11. Sprinkle remaining cheese over the top of the enchiladas.
12. Bake for 20-25 minutes until the cheese is melted and sauce is bubbling.
13. Garnish with chopped green onions and fresh cilantro before serving.

Notes

• Choose bone-in chicken breasts for extra moisture and richer flavor during roasting.
• Swap corn tortillas with gluten-free alternatives for celiac or gluten-sensitive diets.
• Reduce heavy cream and use Greek yogurt for a lighter, protein-packed sauce variation.
• Experiment with different cheese combinations like pepper jack or queso fresco for unique taste profiles.

• Prep Time: 15 minutes
• Cook Time: 55-62 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 700
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 45 g
• Saturated Fat: 25 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 35 g
• Cholesterol: 150 mg