Cream Chicken Enchiladas are a rich and flavorful dish, combining creamy sauce and tender chicken wrapped in soft tortillas, then baked to perfection. Here’s a simple and delicious recipe for Cream Chicken Enchiladas:
Ingredients:
For the Enchiladas:
- 3 cups cooked, shredded chicken (rotisserie chicken works great!)
- 10 flour tortillas (small to medium-sized)
- 1 ½ cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1 ½ cups sour cream
- 1 can (10 oz) cream of chicken soup
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth (or milk for a creamier texture)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional)
Instructions:
- Prepare the Chicken:
- If you haven’t already, shred the cooked chicken. You can use a rotisserie chicken for convenience or cook your own chicken breasts or thighs.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until the onion becomes translucent (about 2-3 minutes).
- Add the cumin and chili powder, and cook for another minute to toast the spices.
- Stir in the cream of chicken soup, sour cream, chicken broth (or milk), and green chilies. Mix well until smooth. Let it simmer for 5-7 minutes, until heated through. Taste the sauce and season with salt and pepper as needed.
- Assemble the Enchiladas:
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.
- Take each tortilla and fill it with a spoonful of shredded chicken, then roll it up tightly.
- Place each rolled tortilla seam-side down in the baking dish.
- Once all tortillas are rolled and placed in the dish, pour the creamy sauce evenly over the top of the enchiladas.
- Bake:
- Sprinkle the shredded cheese evenly over the top of the sauce.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and serve with lime wedges, if desired.
Tips:
- For a spicy kick: Add a bit of diced jalapeño to the sauce or sprinkle some chili flakes over the top before baking.
- Make it ahead: You can assemble the enchiladas the night before and store them in the fridge. Just bake them the next day!
- Substitutes: Use corn tortillas if you prefer them over flour, or substitute the sour cream with Greek yogurt for a slightly lighter version.
Enjoy your creamy, cheesy chicken enchiladas!
