Cheesy Chicken Creamy Enchiladas (Printer-Friendly)

Shredded chicken, bold spices, and two cheeses wrapped in tortillas with velvety sour cream sauce.

# What You’ll Need to Cook:

→ Chicken Filling

01 - 480 g cooked chicken breast, shredded
02 - 8 flour tortillas (15–20 cm diameter)
03 - 1 small onion, finely chopped
04 - 1 tablespoon olive oil
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - Salt, to taste
08 - Black pepper, to taste

→ Cheese

09 - 200 g cheddar cheese, shredded
10 - 110 g Monterey Jack cheese, shredded

→ Creamy Sauce

11 - 240 ml sour cream
12 - 240 ml heavy cream
13 - 120 ml chicken broth
14 - 1 teaspoon garlic powder
15 - 1 teaspoon smoked paprika
16 - 0.5 teaspoon cayenne pepper (optional)
17 - Salt, to taste

→ Garnish

18 - 120 ml salsa, mild or spicy as preferred
19 - Fresh cilantro, chopped (optional)

# Steps to Prepare:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until softened and translucent. Stir in shredded chicken, cumin, chili powder, salt, and pepper. Cook for another 2–3 minutes to blend flavors.
02 - Preheat the oven to 190°C. Lightly grease a 23x33 cm baking dish with oil or nonstick spray.
03 - Lay each tortilla flat. Spoon chicken mixture onto the centre, sprinkle with a mix of cheddar and Monterey Jack cheese, then roll tightly. Place seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
04 - In a medium saucepan over medium heat, combine sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, and cayenne if using. Whisk and bring to a gentle simmer. Cook, whisking often, for 5–7 minutes until slightly thickened. Season with salt to taste.
05 - Pour creamy sauce evenly over the assembled enchiladas. Top with any remaining cheese. Bake uncovered for 20–25 minutes until the cheese is melted, bubbling, and golden.
06 - Top each enchilada with salsa and garnish with chopped cilantro if desired. Serve piping hot.

# Extra Cooking Tips:

01 - For best melting, use freshly grated cheese rather than pre-shredded varieties.
02 - Warm tortillas briefly so they roll without cracking.
03 - Do not overfill tortillas to prevent tearing.
04 - Double the batch and freeze half for a convenient future meal.
05 - Adding a squeeze of lime to the chicken mixture imparts a tangy brightness.

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