Oh my goodness, let me tell you about my love for cheesy chicken enchiladas in creamy sauce! They’re like a warm hug on a plate, perfect for cozy nights or special occasions. The combination of tender shredded chicken wrapped in soft tortillas, all smothered in a luscious, creamy sauce topped with gooey cheese, is just heavenly. I remember the first time I made these for my friends; the kitchen filled with the most mouthwatering aroma, and everyone couldn’t wait to dig in! It’s honestly one of those recipes that never fails to impress. Trust me, once you try them, you’ll be hooked for life, just like I am!
Ingredients List
- 2 cups cooked shredded chicken (shredded, you can use leftover or rotisserie chicken for convenience)
- 1 cup shredded cheese (I love using a mix of cheddar and Monterey Jack for that perfect melt)
- 8 corn tortillas (softened for easy rolling—don’t skip this step!)
- 1 can cream of chicken soup (this is where the creaminess comes from!)
- 1 cup sour cream (adds a delightful tang)
- 1 cup chicken broth (homemade or store-bought works great)
- 1 teaspoon garlic powder (for that aromatic kick)
- 1 teaspoon onion powder (because who doesn’t love a bit of onion flavor?)
- 1 teaspoon cumin (it gives that lovely depth to the dish)
How to Prepare Cheesy Chicken Enchiladas in Creamy Sauce
Step-by-Step Instructions
Alright, let’s get cooking! First things first, preheat your oven to 350°F (175°C). This is crucial for getting those enchiladas bubbly and golden. While that’s warming up, grab a large bowl and mix together the cooked shredded chicken, ½ cup of shredded cheese, garlic powder, onion powder, and cumin. This mixture is going to be the star of your enchiladas!
In another bowl, combine the cream of chicken soup, sour cream, and chicken broth. This creamy sauce is what brings everything together, so make sure it’s nice and smooth. Now, here’s a little tip: pop your corn tortillas in the microwave for about 30 seconds to soften them. It makes rolling them up a breeze!
Once your tortillas are pliable, take a spoonful of the chicken mixture, place it in the center of each tortilla, and roll them up tightly. Place the rolled enchiladas seam-side down in a baking dish. Now pour that luscious creamy sauce over the top, ensuring each enchilada is generously coated.
Finally, sprinkle the remaining shredded cheese on top and pop the dish into the preheated oven. Bake for about 20-25 minutes, or until the enchiladas are bubbly and the cheese is melted. Your kitchen will smell absolutely heavenly, and I promise you won’t be able to resist diving in right away!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Rich, creamy sauce that makes every bite feel indulgent.
- Versatile—use leftover chicken or store-bought rotisserie chicken.
- Kid-friendly and a crowd-pleaser for gatherings.
- Leftovers taste even better the next day—if there are any!
Tips for Success
To make your cheesy chicken enchiladas even more amazing, here are some of my favorite tips! First, don’t skip the step of softening your tortillas in the microwave; it makes a huge difference in how easily they roll up without tearing. If you find your tortillas are still a bit stiff, try wrapping them in a damp paper towel for a few seconds to give them extra moisture.
Also, feel free to adjust the seasoning to your taste—if you love a bit of heat, throw in some chili powder or diced jalapeños! And if you’re feeling adventurous, add some veggies like spinach or bell peppers to the chicken mixture for a pop of color and nutrition. Lastly, keep an eye on your enchiladas as they bake; every oven is different, so you want to catch them when they’re perfectly bubbly and golden! Enjoy the process and have fun with it!
Nutritional Information Disclaimer
Just a little note before you dive into those cheesy chicken enchiladas! The nutritional values provided are estimates and can vary based on the specific ingredients and brands you use. So, if you’re counting calories or watching your sodium intake, be sure to check the labels on your products. Also, remember that portion sizes can make a difference, so adjust accordingly if you’re feeling extra hungry! Enjoy your cooking adventure and indulge in these creamy delights with a sprinkle of care!
FAQ Section
Can I use flour tortillas instead of corn tortillas?
Absolutely! While I love the flavor and texture of corn tortillas, flour tortillas work perfectly fine if that’s what you have on hand. Just keep in mind they might be a bit softer!
What can I substitute for cream of chicken soup?
If you’re looking for a lighter option, you can use a homemade white sauce or even a can of cream of mushroom soup for a different flavor profile. It’ll still be creamy and delicious!
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas and store them in the fridge before baking. Just cover them tightly and bake them when you’re ready—if they’re cold from the fridge, you might need to add a few extra minutes to the baking time.
How can I make these enchiladas spicier?
For a kick, add some diced jalapeños to the chicken mixture or sprinkle some cayenne pepper into the creamy sauce! You can also serve them with hot salsa on the side for that extra heat.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F (175°C) until warmed through. You can cover them with foil to prevent the cheese from browning too quickly!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up these cheesy chicken enchiladas! For a twist, try using shredded beef or pork instead of chicken—both are equally delicious! You can also mix in some black beans or corn with the chicken filling for added texture and flavor. If you want a fresher taste, consider adding diced tomatoes or chopped spinach to the filling. And for a spicy kick, throw in some chopped green chiles or jalapeños. The possibilities are endless, so don’t hesitate to get creative and make this dish your own!
Storage & Reheating Instructions
Storing your cheesy chicken enchiladas is super easy! Just let them cool completely before transferring them to an airtight container. They’ll keep in the fridge for about 3 days, so you can enjoy those creamy leftovers at your leisure. If you want to keep them longer, you can freeze them! Wrap each enchilada tightly in plastic wrap or place them in a freezer-safe container, and they’ll last for up to 2 months.
When you’re ready to eat, simply thaw in the fridge overnight if frozen. To reheat, pop them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until they’re warmed through. You might want to cover them with foil to prevent the cheese from getting too brown. Enjoy every last bite!
Cheesy Chicken Enchiladas in Creamy Sauce: 5 Tips to Wow
- Całkowity Czas: 40 minutes
- Ustępować: 4 servings 1x
- Dieta: Bez Glutenu
Opis
Cheesy chicken enchiladas in a creamy sauce.
Składniki
- 2 cups cooked shredded chicken
- 1 cup shredded cheese
- 8 corn tortillas
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
Instrukcje
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken, 1/2 cup cheese, garlic powder, onion powder, and cumin.
- In another bowl, combine cream of chicken soup, sour cream, and chicken broth.
- Soften tortillas in the microwave for 30 seconds.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish.
- Pour the creamy sauce over the enchiladas.
- Top with remaining cheese.
- Bake for 20-25 minutes until bubbly.
Uwagi
- Serve with salsa and guacamole.
- Adjust seasoning to taste.
- You can use leftover chicken or rotisserie chicken.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 25 minutes
- Kategoria: Main Dish
- Sposób: Baking
- Kuchnia: Mexican
Zasilanie
- Wielkość porcji: 1 enchilada
- Kalorie: 400
- Cukier: 2g
- Sód: 800mg
- Kwasy: 20g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 3g
- Białko: 25g
- Cholesterol: 75mg
Słowa kluczowe: cheesy chicken enchiladas, creamy sauce, enchilada recipe
