Description
Indulge in the ultimate comfort food with these Creamy Chicken Enchiladas with Cheese Sauce. Tender chicken wrapped in soft tortillas, smothered in a rich and cheesy sauce, and baked to golden perfection. This dish is the perfect combination of flavor, simplicity, and crowd-pleasing appeal.
Ingredients
Shredded Chicken Filling:
- 1 tbsp unsalted butter
- 1/2 cup finely chopped onion (yellow or white)
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 2 tbsp chicken broth
- 1/4 cup salsa verde
- 1 chipotle pepper in adobo, finely chopped
- 8 oz (2 cups) shredded chicken
- 2 tbsp whipped cream cheese
- Salt, to taste
Pepper Jack Sour Cream Sauce:
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 3/4 cup chicken broth
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- 1 tbsp salsa verde
- 1/3 cup sour cream
- Pinch of salt, to taste
For Serving:
- 4 flour tortillas (6” in diameter)
- Fresh cilantro or green onions, chopped, for garnish
Instructions
Prepare the Shredded Chicken Filling:
- Melt butter in a non-stick skillet over medium heat.
- Add onion, chili powder, garlic powder, and cumin. Cook for 4-5 minutes until onions soften.
- Stir in chicken broth and deglaze the pan. Add salsa verde, chipotle pepper, cream cheese, and shredded chicken. Mix well and heat through. Set aside.
2. Make the Cheese Sauce:
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in chicken broth, allowing it to thicken.
- Remove from heat and stir in shredded cheese until melted. Add salsa verde and sour cream, mixing until smooth.
3. Assemble the Enchiladas:
- Preheat oven to 375°F.
- Lightly grease an 8×8 or 9×9 baking dish.
- Lay tortillas flat, spoon 1/2 cup of chicken filling onto each, and roll tightly. Place seam-side down in the dish.
4. Bake the Enchiladas:
- Pour cheese sauce evenly over the enchiladas.
- Bake uncovered for 15 minutes, until heated through and the sauce bubbles slightly.
5. Garnish and Serve:
- Remove from oven and let rest for 2 minutes.
- Garnish with cilantro or green onions and serve hot.
Notes
- Substitute flour tortillas with corn for a gluten-free option.
- Make it spicier by adding more chipotle or a dash of hot sauce to the sauce or filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican