Imagine a dish that transforms simple ingredients into a mouthwatering masterpiece. Creamy Chicken Enchiladas are the ultimate comfort food that brings the vibrant flavors of Mexican cuisine right to your dinner table.
Packed with tender shredded chicken, melted cheese, and a luxurious creamy filling, these enchiladas promise to be the star of any meal. Each bite is a perfect harmony of savory and creamy goodness that will have everyone asking for seconds.
Creamy Chicken Enchiladas: A Southwestern Comfort Food Sensation
Get ready to discover the most irresistible enchilada recipe that will become an instant family favorite. These enchiladas combine the perfect balance of creamy, spicy, and cheesy flavors in every single bite.
Each rolled tortilla tells a story of culinary passion and comfort, bringing warmth and excitement to your dinner plate.
Serving Suggestions:
Complement your Creamy Chicken Enchiladas with these delightful sides:
- Spanish rice
- Refried beans
- Fresh cilantro-lime salad
- Guacamole
- Sour cream
Pro Tips for Enchilada Perfection:
Chicken Choice: Rotisserie chicken works wonderfully for a quick and flavorful filling. If using leftover chicken, make sure it's well-seasoned and tender.
Tortilla Technique: Warm tortillas slightly before filling to prevent cracking and make them more pliable.
Cheese Selection: Monterey Jack is classic, but feel free to mix in some cheddar for extra flavor.
Sour Cream Secret: The sour cream adds a rich, creamy texture that takes these enchiladas to the next level.
Make-Ahead Magic: Prepare the filling in advance for an even easier meal prep.
Creamy Chicken Enchiladas Recipe Details:
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Servings: 4-6
- Equipment: Large skillet, 9x13-inch baking dish, mixing bowls
These enchiladas represent the perfect fusion of comfort and flavor, bringing a taste of Southwestern cuisine to your home kitchen.
Ingredients:
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 tablespoon olive oil
- ½ small onion, diced
- ¼ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- Salt, to taste
- 1 (4 oz) can diced green chilies
- 1 cup sour cream
- 1 ½ cups shredded Monterey Jack cheese, divided
- 8 small flour tortillas
- 1 (10 oz) can mild green enchilada sauce
For Garnish:
- Chopped cilantro
Directions:
- Preheat your oven to 375°F. Carefully grease a 9x13-inch baking dish, ensuring every corner is well-coated to prevent sticking.
- In a large skillet over medium heat, warm the olive oil. Add diced onions and cook until they become soft and translucent, about 5-6 minutes.
- Stir in the garlic powder, cumin, black pepper, and a pinch of salt. The spices will create a fragrant base for your filling.
- Add the shredded chicken and green chilies to the skillet. Gently stir to combine and heat through for 2-3 minutes.
- Remove the skillet from heat. Fold in the sour cream and 1 cup of shredded cheese. Mix until the filling becomes smooth and creamy.
- Warm the tortillas slightly to make them more flexible. This prevents cracking when rolling.
- Place a generous amount of the chicken mixture in the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Pour the green enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining ½ cup of cheese on top.
- Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Let the enchiladas rest for 5 minutes before serving. This helps them set and makes serving easier.
Storage Solutions:
- Refrigerate leftovers in an airtight container for up to 3-4 days
- Reheat in the oven at 350°F for best results
- Can be frozen for up to 1 month
- Thaw overnight in the refrigerator before reheating
Whether you're cooking for a family or hosting a casual dinner party, these Creamy Chicken Enchiladas are guaranteed to impress. They prove that comfort food can be both exciting and delicious.
So grab your baking dish, preheat that oven, and get ready to create a meal that will become a cherished family favorite!
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Creamy Chicken Enchiladas
These enchiladas represent the perfect fusion of comfort and flavor, bringing a taste of Southwestern cuisine to your home kitchen.
- Total Time: 50 minutes
- Yield: 4-6 1x
Ingredients
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 tablespoon olive oil
- ½ small onion, diced
- ¼ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- Salt, to taste
- 1 (4 oz) can diced green chilies
- 1 cup sour cream
- 1 ½ cups shredded Monterey Jack cheese, divided
- 8 small flour tortillas
- 1 (10 oz) can mild green enchilada sauce
For Garnish:
- Chopped cilantro
Instructions
- Preheat your oven to 375°F. Carefully grease a 9x13-inch baking dish, ensuring every corner is well-coated to prevent sticking.
- In a large skillet over medium heat, warm the olive oil. Add diced onions and cook until they become soft and translucent, about 5-6 minutes.
- Stir in the garlic powder, cumin, black pepper, and a pinch of salt. The spices will create a fragrant base for your filling.
- Add the shredded chicken and green chilies to the skillet. Gently stir to combine and heat through for 2-3 minutes.
- Remove the skillet from heat. Fold in the sour cream and 1 cup of shredded cheese. Mix until the filling becomes smooth and creamy.
- Warm the tortillas slightly to make them more flexible. This prevents cracking when rolling.
- Place a generous amount of the chicken mixture in the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Pour the green enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining ½ cup of cheese on top.
- Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Let the enchiladas rest for 5 minutes before serving. This helps them set and makes serving easier.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
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