Creamy Chicken Enchiladas
These Creamy Chicken Enchiladas are a comforting and easy-to-make dish featuring tender shredded chicken wrapped in warm tortillas and smothered in a luscious, creamy sauce. Perfect for a weeknight dinner, this recipe guides you through each step to create enchilada perfection that your family will love.
Equipment
- Large skillet
- Medium saucepan
- Whisk
- 9x13 inch baking dish
- Spoon
- Two forks
- Measuring cups and spoons
- Knife
- Cutting board
- Oven
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- Salt to taste
- Pepper to taste
- ½ cup butter
- ⅓ cup all-purpose flour
- 3 cups chicken broth
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1 tsp cumin
- ½ tsp garlic powder
- Salt to taste
- Pepper to taste
- 10-12 flour tortillas 6-inch size
- 2 cups shredded Monterey Jack cheese
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook until cooked through, about 5-7 minutes per side.
- Let the chicken cool slightly, then shred it with two forks.
- In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes and green chilies, chili powder, cumin, garlic powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, to let the flavors meld.
- Add the shredded chicken to the skillet and stir to combine. Set aside.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Slowly pour in the chicken broth, whisking continuously to avoid lumps.
- Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes, stirring frequently.
- Remove the saucepan from the heat. Stir in the sour cream, cream cheese, diced green chilies, cumin, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking dish.
- Spoon about 1/4 cup of the chicken filling into the center of each tortilla.
- Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling.
- Pour the creamy sauce evenly over the enchiladas.
- Sprinkle the shredded Monterey Jack cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let the enchiladas cool for a few minutes before serving.
Notes
For quicker preparation, use pre-cooked rotisserie chicken or canned chicken. Warm tortillas slightly before rolling to prevent cracking. Adjust spice levels by adding cayenne pepper or using milder green chilies. Monterey Jack cheese can be substituted with cheddar, Colby Jack, or a Mexican cheese blend. Enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking; add a few extra minutes to the baking time.