Cheesy Chicken Enchiladas with Creamy Sauce: A Comforting Classic

There’s something undeniably satisfying about biting into a warm, cheesy chicken enchilada smothered in a luscious creamy sauce. This dish combines tender shredded chicken, rich cheeses, and a velvety sauce, all wrapped in soft tortillas and baked to bubbly perfection. Whether you’re hosting a family dinner or simply craving comfort food, these enchiladas are sure to hit the spot.

Ingredients

For the filling:

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 poblano pepper, seeded and diced
• 1 yellow bell pepper, diced
• 1 (10-ounce) can diced tomatoes with green chiles
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese

For the sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup sour cream
• 1 (4-ounce) can diced green chiles
• Salt and pepper to taste

For assembly:

• 8 (8-inch) flour tortillas
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (optional, for garnish)

Instructions

Preparing the Chicken Filling

1. Cook the Chicken: Preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet, season with salt, chili powder, and cumin. Bake for 25-30 minutes or until fully cooked. Once done, shred the chicken using two forks and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion, poblano pepper, and bell pepper. Sauté until softened, about 5 minutes.
3. Combine Ingredients: To the skillet, add the diced tomatoes with green chiles and shredded chicken. Stir in the cream cheese and sour cream until the mixture is creamy and well combined. Remove from heat and fold in the Monterey Jack cheese.

Making the Creamy Sauce

1. Create a Roux: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbly.
2. Add Liquids: Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
3. Incorporate Sour Cream and Chiles: Remove the saucepan from heat. Stir in the sour cream and diced green chiles. Season with salt and pepper to taste.

Assembling the Enchiladas

1. Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Spread a thin layer (about 1/2 cup) of the creamy sauce on the bottom of a 9×13-inch baking dish.
2. Fill the Tortillas: Place approximately 1/3 cup of the chicken filling onto each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.
3. Top with Sauce and Cheese: Pour the remaining creamy sauce over the enchiladas, ensuring they’re evenly covered. Sprinkle the shredded cheddar cheese on top.

Baking the Enchiladas

1. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
2. Garnish and Serve: Once out of the oven, let the enchiladas sit for a few minutes. Garnish with chopped cilantro if desired. Serve warm.

Tips and Variations

• Rotisserie Chicken Shortcut: For a quicker preparation, use shredded rotisserie chicken instead of baking your own.
• Tortilla Choices: While flour tortillas are soft and pliable, corn tortillas can be used for a more traditional flavor. If using corn tortillas, warm them slightly to prevent cracking during assembly.
• Add Some Heat: If you prefer spicier enchiladas, add diced jalapeños to the filling or use hot diced green chiles in the sauce.
• Vegetarian Option: Replace the chicken with a medley of sautéed vegetables like mushrooms, zucchini, and spinach for a delicious vegetarian version.
• Make-Ahead Meal: Assemble the enchiladas up to the baking step, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding an extra 5-10 minutes to the cooking time if needed.

Serving Suggestions

Pair these enchiladas with classic sides like Mexican rice, refried beans, or a fresh green salad. For added freshness, top with diced avocado, a dollop of guacamole, or a spoonful of pico de gallo. A squeeze of lime juice just before serving can also brighten the flavors.

Storing Leftovers

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish, cover with foil, and warm in a 350°F (175°C) oven until heated through. Alternatively, individual portions can be microwaved until warm.

Cheesy chicken enchiladas with creamy sauce are a delightful blend of flavors and textures that bring comfort to the table. This recipe offers flexibility, allowing you to adjust ingredients to suit your