Cheesy Chicken Enchiladas
A comforting dish of shredded chicken wrapped in tortillas, smothered in a creamy, cheesy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 1 tablespoon Olive Oil
- 1 cup Chopped Onions
- 3 cups Shredded Chicken
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 6 large Flour Tortillas
- 1 cup Cheddar Cheese
- 1 cup Monterey Jack Cheese
- 1 cup Sour Cream
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper
- 1 cup Fresh Salsa
- 1/2 cup Chopped Cilantro
Instructions
- Sauté the onions in olive oil until translucent.
- Stir in the chicken, cumin, chili powder, salt, and black pepper.
- Mix together sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, and cayenne in a bowl.
- Preheat your oven to 350°F (175°C) and assemble the enchiladas.
- Pour the remaining creamy sauce over the enchiladas and sprinkle cheeses on top.
- Bake for about 20 minutes until bubbly and golden.
- Garnish with salsa and cilantro, and serve.
Notes
You can use rotisserie chicken for quick prep and Greek yogurt as a lighter alternative to sour cream.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg