Name: Cheesy Chicken Enchiladas with Creamy Sauce : Comfort Food in Just 45 Minutes
Ingredients: 2 cups cooked, shredded chicken (rotisserie or leftover baked/grilled chicken); 1 small onion, chopped; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp chili powder; Salt & pepper, to taste; 8 flour tortillas (8-inch; for gluten-free, use corn tortillas and warm briefly); 2 cups shredded cheddar cheese + 1 cup shredded Monterey Jack; 1 cup sour cream (or full-fat Greek yogurt); 1 cup heavy cream (or half-and-half); ½ cup chicken broth (or vegetable broth); 1 tsp garlic powder; 1 tsp smoked paprika; ½ tsp cayenne pepper (optional); Salt, to taste; ½ cup salsa; Fresh cilantro, chopped (or green onions if preferred)

Description

Comfort food at its finest! Tender chicken, warm spices, and a creamy, velvety sauce wrapped in soft tortillas and topped with melty cheese. Perfect for family dinners, weeknight meals, or any time you need a cozy, cheesy hug.

Ingredients

Scale

For the Filling:

2 cups cooked, shredded chicken (rotisserie or leftover baked/grilled chicken)
1 small onion, chopped
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
Salt & pepper, to taste
8 flour tortillas (8-inch; for gluten-free, use corn tortillas and warm briefly)
2 cups shredded cheddar cheese + 1 cup shredded Monterey Jack

For the Creamy Sauce:

1 cup sour cream (or full-fat Greek yogurt)
1 cup heavy cream (or half-and-half)
½ cup chicken broth (or vegetable broth)
1 tsp garlic powder
1 tsp smoked paprika
½ tsp cayenne pepper (optional)
Salt, to taste

For Garnish:

½ cup salsa
Fresh cilantro, chopped (or green onions if preferred)

Instructions

Preheat & Prep:
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish. Optional: spread a spoonful of sauce on the bottom to prevent sticking.
Cook the Filling:
- Heat olive oil in a skillet over medium heat. Sauté onions 3–4 min until soft.
- Add chicken, cumin, chili powder, salt, and pepper. Cook 2–3 min. Taste and adjust seasoning.
Assemble Enchiladas:
- Place a line of chicken filling in each tortilla, top with a pinch of cheese, roll, and place seam-side down in the baking dish.
Make the Creamy Sauce:
- In a saucepan over medium heat, whisk together sour cream, heavy cream, and broth.
- Add garlic powder, smoked paprika, cayenne (if using), and salt. Warm 5–7 min until slightly thickened. Avoid boiling.
Smother & Cheese:
- Pour sauce evenly over enchiladas, then sprinkle remaining cheese on top.
Bake:
- Bake 20–25 min until cheese is melted, edges golden, and sauce bubbling.
Rest & Serve:
- Let sit 5 min before serving. Garnish with salsa and chopped cilantro.

Notes

Corn Tortillas: Warm under damp paper towels in the microwave or fry 10 sec per side to prevent cracking.
Green Chile & Lime: Add 4-oz diced green chiles to filling; zest 1 lime into sauce.
Tex-Mex Beef: Substitute 1 lb ground beef for chicken; use taco seasoning.
Spinach & Artichoke (Vegetarian): Sauté spinach and mix with artichokes, cream cheese, and Monterey Jack; use vegetable broth.
Buffalo Chicken: Toss chicken in ½ cup buffalo sauce; mix cream with blue cheese dressing.