Cheesy Chicken Creamy Enchiladas (Print-Friendly Format)

Melty cheese, creamy sauce, and zesty chicken fill these crowd-pleasing enchiladas perfect for sharing.

# Required Ingredients:

→ Chicken Filling

01 - 2 cups (about 280 g) cooked chicken breast, shredded
02 - 1 small onion, chopped
03 - 1 tablespoon (15 ml) olive oil
04 - 1 teaspoon (2 g) ground cumin
05 - 1 teaspoon (2 g) chili powder
06 - Salt and freshly ground black pepper, to taste

→ Tortillas and Cheese

07 - 8 flour tortillas, 15–20 cm diameter
08 - 2 cups (180 g) cheddar cheese, shredded
09 - 1 cup (90 g) Monterey Jack cheese, shredded

→ Creamy Sauce

10 - 1 cup (240 g) sour cream
11 - 1 cup (240 ml) heavy cream
12 - 120 ml chicken broth
13 - 1 teaspoon (3 g) garlic powder
14 - 1 teaspoon (2.5 g) smoked paprika
15 - 1/2 teaspoon (1 g) cayenne pepper, optional
16 - Salt, to taste

→ Garnish

17 - 120 ml salsa, mild or spicy
18 - Fresh cilantro, chopped (optional)

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 3–4 minutes. Stir in the shredded chicken, cumin, chili powder, salt, and black pepper. Continue cooking for 2–3 minutes to blend flavors.
02 - Preheat oven to 190°C (375°F). Lightly grease a 23x33 cm (9x13 inch) baking dish with oil or nonstick spray.
03 - Lay a tortilla flat on a clean surface. Spoon a generous portion of the chicken filling onto the center. Sprinkle with a mix of cheddar and Monterey Jack cheese. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
04 - In a medium saucepan over medium heat, combine sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, and cayenne pepper if using. Stir and bring to a gentle simmer, whisking often, until slightly thickened (about 5–7 minutes). Add salt as needed.
05 - Pour the creamy sauce evenly over the filled tortillas. Top with any remaining cheddar and Monterey Jack cheese. Bake uncovered for 20–25 minutes until cheese is melted, bubbly, and lightly golden on top.
06 - Spoon salsa over each enchilada and garnish with fresh cilantro if desired. Serve hot.

# Additional Information:

01 - Use freshly grated cheese for best melting and texture; pre-shredded cheese may not melt as smoothly.
02 - Warm tortillas slightly before assembling to prevent cracking and tearing.
03 - Do not overfill tortillas—this helps avoid breakage while rolling.
04 - Add a splash of lime juice to the chicken filling for extra brightness.
05 - Double the batch and freeze baked enchiladas for quick future meals.

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