Description
Creamy Chicken Enchiladas
Ingredients
For the Filling:
2 cups shredded cooked chicken
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup shredded mozzarella or Monterey Jack cheese
1/2 tsp garlic powder
1/2 tsp chili powder
Salt and pepper to taste
For the Sauce:
2 tbsp butter
2 tbsp flour
1 1/2 cups chicken broth
1 cup heavy cream
1 cup shredded mozzarella cheese
For Assembly:
6-8 flour tortillas
Fresh parsley or cilantro, chopped
Instructions
1. Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a baking dish lightly with oil or butter.
2. Prepare the Filling:
In a bowl, mix shredded chicken, cream cheese, sour cream, shredded cheese, garlic powder, chili powder, salt, and pepper until well combined.
3. Assemble the Enchiladas:
Spoon the filling onto each tortilla, roll them up, and place them seam-side down in the prepared baking dish.
4. Make the Sauce:
In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes.
Slowly whisk in chicken broth and bring to a simmer. Add heavy cream and shredded mozzarella cheese, stirring until smooth and creamy. Season with salt and pepper to taste.
5. Bake:
Pour the creamy sauce over the enchiladas, ensuring they are evenly coated. Sprinkle additional cheese on top if desired.
Bake for 20-25 minutes or until the cheese is bubbly and golden.
6. Garnish and Serve:
Sprinkle chopped parsley or cilantro over the enchiladas and serve warm.
Pro Tip:
Serve with a side of Mexican rice and a dollop of guacamole for a complete meal!
