Name: creamy chicken enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups cooked chicken, shredded (You can substitute cooked rotisserie chicken for ease.); 1 cup sour cream; 1 can (10 oz) cream of chicken soup; 1 cup shredded cheese (cheddar or Monterey Jack); 1 cup chicken broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon chili powder; 12 small flour tortillas (Feel free to use corn tortillas for a gluten-free option.); 1/2 cup green onions, chopped (For garnish.)

Sоft tortillas stаffed with tender chіcken and a creamy sauce make a fun version of а classic Mexican meal . It tastes awesome and feels warm and cozy , perfect for families or friends . People keep coming back for seconds . Whether for a relaxed weeknight or a party , these enchiladas hit the spot every time .

One grеat thing about these enchiladas is theyre easy to swapp up and they always feel homey . You can feed a lot of people without much trouble , or just make them for yourself on lazy nights . The mix of chicken , chееse and sauce rolled in tortillas tastes rich and filling . Plus you can make them ahead of time and pop them in the oven when guests arrive , so you dont have to sweat the small stuff .

Here we show step by step how to make these creamy chicken enchiladas . Youll learn to cook the filling , stir up the sauce and roll it all together . With easy steps and tips you can even change ingredients if you want .

History of Enchiladas

The word enchilada comes from the Spanish word enchilar , which means adding chili . People in ancіent Aztec times used corn tortillas filled with beans , meats or veggies as food they ate every day . They rolled them and poured spicy sauce on top .

As time went on , enchiladas changed all over Mexico . In the south they stick with corn tortillas , but up north they like flour tortillas better cuz they are thicker . When enchiladas came to the United States they got even more versions with all kinds of fillings and toppings .

Nowadays creamy chicken enchiladas are a tasty new take on the old recipe . The creamy sauce makes them richer and more indulgent , so they feel extra special . This twist keeps the flavor alive but adds a fresh idea that lots of people love .

Ingredients

To make these enchiladas you'll need a few main things and some extras if you want . Check out the list below .

Main Ingredients for Creamy Chicken Enchiladas

Chicken breast or thighs: Tender chicken pieces are the main part of the filling .
Tortillas: You can use corn or flour tortillas , whichever you like best .
Creamy sauce: The sauce is made from sour cream , cream cheese , or a mix that tastes rich .
Cheese: Grated chееse like cheddar , Monterey Jack , or a Mexican mix goes on top .

Optional Ingredients

Vegetables: Bell peppers , onions and spinach add color and nutrition .
Spices and herbs: Add cumin , cilantro or chili powder for more flavor .

Recipe Section

Step-by-Step Directions

1. Prep Ingredients

Cook the chіcken until its done , then shred or chop it small . If you use veggies , chop them up too . Warm the tortillas a bit so they dont tear .

2. Make the Sauce

Mix sour cream , cream cheese , a bit of chicken broth and your spices in a bowl . Whisk until smooth and creamy . You can stir in some shredded cheese for more taste . Taste it and add salt or pepper if needed .

3. Put It All Together

On each tortilla , spoon a good amount of the chicken mix and some sauce . Roll it up tightly and lay it seam-side down in a greased baking dish . Keep going until all tortillas are filled .

4. Bake

Pour leftover sauce on top and sprinkle more cheese . Bake in a 350°F (175°C) oven for 20–25 minutes , or until cheese is melted and bubbly and enchiladas are hot .

5. Serving

Top with cilantro , jalapenos or avocado if you like . Serve with rice or beans for a full meal .

Tips for Better Enchiladas

Make sure chicken isnt dry by not overcooking it . Dont soak tortillas too long in sauce or they get soggy . Try rotisserie chicken or different cheese types to switch things up .

Nutritional Information

One serving has about 400–500 calories , thanks to the chicken and cheese . You get about 30 grams of protein per plate . To cut calories , use low-fat sour cream or cheese and add more veggies or whole grain tortillas .

Common Variations of Creamy Chicken Enchiladas

You can swap sauces and fillings to change things up .

Green sauce vs . red sauce: Use green tomatillo sauce or stick with red sauce for different taste .
Ingredient swaps: For diets pick vegan chicken or dairy-free cheese .
Flavor combos: Add spices or mix in black beans or corn for texture .

Pairing Suggestions

Sides and drinks that go well .

Side dishes: Serve with Mexican rice , refried beans or a simple salad .
Beverage recommendations: Try a margarita , horchata or iced tea .

Storage and Reheating Tips

To store leftover enchiladas , let them cool then wrap tight and stick in the fridge for up to 3 days . You can freeze for up to 3 months . Reheat in oven at 350°F for 15–20 minutes until hot .

Frequently Asked Questions (FAQs)

What can I substitute for the sour cream in creamy chicken enchiladas?

Yogurt Greek or vegan sour cream works too , it gives a similar creamy fell .

Can I make creamy chicken enchiladas ahead of time?

Yes , you can build them early and store in fridge . Bake just before you eat for a quick meal .

How do I make creamy chicken enchiladas spicier?

Add diced jalapeños or cayenne pepper to sauce , or pour on spicy enchilada sauce .

Are creamy chicken enchiladas freezer-friendly?

They freeze great . Wrap tight and use freezer-safe box . Reheat well so texture stays good .

Conclusion

Creamy chicken enchiladas blend rich flavors and comfort all in one dish . With these steps you can make them at home , impress friends and family and enjoy a satisfying meal .