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:
- 1/2 cup salsa
- Fresh cilantro (optional)
Directions:
- Prepare the Chicken Filling:
- In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened. Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
- Assemble the Enchiladas:
- Preheat oven to 375°F (190°C). Lay each flour tortilla flat and spoon some of the chicken mixture into the center. Add a generous amount of shredded cheddar and Monterey Jack cheese. Roll the tortillas up and place them seam-side down in a greased baking dish.
- Make the Creamy Sauce:
- In a saucepan, combine the sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt. Heat over medium heat, stirring constantly until the sauce thickens, about 5-7 minutes.
- Bake the Enchiladas:
- Pour the creamy sauce evenly over the enchiladas. Top with any remaining shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve:
- Once baked, top each enchilada with a spoonful of salsa and garnish with fresh cilantro if desired. Serve hot and enjoy the creamy, cheesy goodness!
