Experience the ultimate comfort food with our creamy chicken enchiladas! This dish combines tender chicken with a luscious sauce, wrapped in soft tortillas, making it perfect for a family dinner or a gathering with friends. The blend of flavors and textures will have everyone asking for seconds. Let’s dive into this easy-to-follow recipe that will elevate your cooking game!
Ingredients
– 2 cups cooked shredded chicken
– 1 cup cream cheese, softened
– 1 cup sour cream
– 1 cup shredded cheese (cheddar or Mexican blend)
– 1 cup green enchilada sauce
– 8 flour tortillas
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon cumin
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is around 25 minutes.
Nutritional Value
Per serving (1 enchilada): approximately 350 calories, 20g fat, 25g carbohydrates, 15g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the shredded chicken, cream cheese, garlic powder, onion powder, and cumin.
3. Spread a thin layer of green enchilada sauce on the bottom of a baking dish.
4. Take a tortilla and spoon some chicken mixture onto it.
5. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
6. Repeat with remaining tortillas and filling.
7. Pour the rest of the green enchilada sauce over the rolled tortillas.
8. Top with shredded cheese and additional sour cream if desired.
9. Bake for 25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.
Alternative Ingredients
You can substitute shredded chicken with shredded beef or black beans for a vegetarian option. Additionally, Greek yogurt can replace sour cream for a healthier twist.
Serving and Pairings
These creamy chicken enchiladas pair beautifully with a fresh green salad, Mexican rice, or refried beans. For a refreshing drink, try serving them with a classic margarita or iced tea.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through. They can also be frozen for up to 2 months; just thaw before reheating.
Cooking Mistakes
- Overfilling tortillas can cause them to break.
- Not sealing the edges can result in dry enchiladas.
- Using low-fat cheese may not melt well.
- Skipping the preheating step can lead to uneven cooking.
- Not covering with sauce can dry them out.
Helpful Tips
- Use fresh herbs for added flavor.
- Experiment with different sauces for variety.
- Let the filling cool slightly before rolling.
- Warm tortillas in the microwave for easier handling.
FAQs
Can I make creamy chicken enchiladas ahead of time?
Yes, you can prepare the enchiladas and store them in the refrigerator before baking. Just add a few extra minutes to the cooking time if baking from cold.
What kind of cheese is best for enchiladas?
A blend of cheddar and Monterey Jack works well for creamy chicken enchiladas, offering great flavor and meltability.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a delicious flavor and are gluten-free, though they may require a bit more care when rolling.
How do I make the sauce spicier?
Add diced jalapeños or a pinch of cayenne pepper to the sauce for an extra kick.
Are these enchiladas suitable for freezing?
Yes, they can be frozen before or after baking. Just ensure they are well-covered to prevent freezer burn.
Conclusion
Creamy chicken enchiladas are a satisfying dish that combines rich flavors and creamy textures, making them a hit for any occasion. With simple ingredients and easy steps, you can create a meal that everyone will love. Enjoy this recipe, and make it your own with personal twists!
Creamy Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cream cheese softened
- 1 cup sour cream
- 1 cup shredded cheese
- 1 cup green enchilada sauce
- 8 flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, cream cheese, garlic powder, onion powder, and cumin.
- Spread a thin layer of green enchilada sauce on the bottom of a baking dish.
- Take a tortilla and spoon some chicken mixture onto it.
- Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
- Repeat with remaining tortillas and filling.
- Pour the rest of the green enchilada sauce over the rolled tortillas.
- Top with shredded cheese and additional sour cream if desired.
- Bake for 25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Nutrition
