ADVERTISEMENT
1/2 cup salsa
Fresh cilantro (optional)
Instructions:
Prepare the Chicken Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened. Incorporate the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Take each flour tortilla and lay it flat. Spoon a portion of the chicken mixture into the center, then add a generous amount of shredded cheddar and Monterey Jack cheese. Roll the tortillas tightly and place them seam-side down in a greased baking dish.
Make the Creamy Sauce: In a saucepan, mix the sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt. Heat over medium, stirring continuously until the sauce thickens, about 5-7 minutes.
Bake the Enchiladas: Pour the creamy sauce evenly over the enchiladas and sprinkle any remaining shredded cheese on top. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve: Once out of the oven, top each enchilada with a spoonful of salsa and garnish with fresh cilantro, if desired. Serve hot and indulge in the creamy, cheesy delight!
Prep Time: 15 mins | Total Time: 45 mins | Servings: 4-6
Enjoy your deliciously cheesy chicken enchiladas
ADVERTISEMENT
