Ingredients:
For the Chicken Enchiladas:
2 cups cooked chicken breast, shredded
8 flour tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small onion, chopped
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
For the Creamy Sauce:
1 cup sour cream
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional for heat)
Salt to taste
For Garnish:
Fresh cilantro, chopped
Sliced jalapeños
Diced tomatoes
Extra shredded cheese
Avocado slices
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Chicken Filling:
Heat olive oil in a skillet over medium heat. Sauté the chopped onions until softened and translucent (about 3-4 minutes).
Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine, cooking for 2-3 minutes until the spices are fragrant and the chicken is well coated. Remove from heat and set aside.
Assemble Enchiladas:
Lay out each flour tortilla and add a portion of the chicken mixture. Sprinkle with shredded cheddar and Monterey Jack cheese.
Roll each tortilla tightly and place seam-side down in a greased 9×13-inch baking dish.
Prepare the Creamy Sauce:
In a saucepan over medium heat, whisk together the sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, and cayenne pepper (if using). Season with salt to taste.
Cook the sauce until it is smooth and heated through, about 5-7 minutes.
Pour and Bake:
Pour the creamy sauce over the rolled enchiladas in the baking dish.
Top with extra shredded cheese if desired.
Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
Garnish and Serve:
Once the enchiladas are baked, remove from the oven and let them cool slightly.
Garnish with fresh cilantro, sliced jalapeños, diced tomatoes, and avocado slices for an added layer of flavor and color.
Enjoy this mouthwatering dish with a side of Mexican rice or a simple salad for a complete meal!