Description
Cheesy Chicken Enchiladas with Creamy Sauce: Delicious, comforting dish featuring tender chicken, melty cheese, and creamy sauce. Perfect for a crowd!
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups shredded Mexican cheese blend, divided
- 1 small onion, finely diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 cup sour cream
- 1 can diced green chilies
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 8–10 (8-inch) corn tortillas
- ¼ cup fresh cilantro, chopped for garnish
- Optional toppings: diced avocado, sliced jalapeños, lime wedges, extra sour cream
Instructions
- Step 1: Prepare the Chicken Filling Begin by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the shredded chicken, cumin, chili powder, and oregano, mixing well to coat the chicken with spices. Season with salt and pepper to taste. Remove from heat and fold in 1 cup of the shredded cheese. Set this filling aside while you prepare your creamy sauce.
- Step 2: Make the Creamy Sauce In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about 2 minutes to create a smooth paste (roux). Slowly pour in the chicken broth while whisking constantly. Bring to a gentle simmer until slightly thickened. Reduce heat to low, stir in green chilies, garlic powder, and onion powder. Remove from heat and whisk in the sour cream until fully incorporated.
- Step 3: Assemble the Enchiladas Pour about ½ cup of the creamy sauce into the bottom of your prepared baking dish. Warm the tortillas, place chicken filling down the center of each, roll them up tightly, and place them seam-side down in the dish. Continue with the remaining tortillas, arranging them snugly.
- Step 4: Bake to Perfection Pour the remaining creamy sauce over the rolled enchiladas, covering them completely. Sprinkle the remaining cheese over the top. Cover with foil and bake for 20 minutes, then uncover and bake for 10-15 minutes until cheese is bubbly and beginning to brown.
- Step 5: Garnish and Serve Remove from oven, let rest for 5 minutes, sprinkle with cilantro, and add optional toppings before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 enchilada
- Calories: 360 calories
- Sugar: 3 grams
- Sodium: 680 milligrams
- Fat: 22 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 21 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 75 milligrams