Description
Creamy Chicken Enchiladas That’ll Wow Your Family Tonight
Ingredients
Scale
- 2 tablespoons Olive Oil (Can substitute with vegetable or avocado oil)
- 1 cup Chopped Onions (Yellow or white onions preferred)
- 2 cups Shredded Chicken (Rotisserie chicken recommended)
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- to taste Salt
- to taste Pepper
- 6 pieces Flour Tortillas (Corn tortillas for gluten-free option)
- 1 cup Cheddar Cheese (Can blend with Monterey Jack)
- 1 cup Sour Cream (Low-fat options can be used)
- 1 cup Heavy Cream (Low-fat options can be used)
- 1 cup Chicken Broth (Homemade or store-bought)
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- to taste Cayenne Pepper (Adjust for spice level)
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent.
- Add shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir and cook for 2-3 minutes until heated through.
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- Fill tortillas with about 1/4 cup chicken mixture and sprinkle with cheese. Roll tightly and place seam-side down in the baking dish.
- In a saucepan, combine sour cream, heavy cream, and chicken broth. Whisk for 5-7 minutes until sauce thickens.
- Pour the sauce over the assembled enchiladas, covering them completely. Sprinkle remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes after baking, then cut into portions and serve.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Chicken Enchiladas, Creamy Enchiladas, Family Dinner