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