Ultimate Creamy Chicken Enchiladas Recipe

There are few dishes that can compete with the comforting and satisfying flavors of a hearty plate of creamy chicken enchiladas. This classic Mexican-inspired dish is beloved for its rich and creamy sauce, tender chicken, and gooey melted cheese, all wrapped up in a warm tortilla. Whether you're looking for a crowd-pleasing dinner to serve at a family gathering or simply craving a delicious and indulgent meal for yourself, these Ultimate Creamy Chicken Enchiladas are sure to satisfy your crav...

What sets these enchiladas apart from the rest is the luscious and velvety cream sauce that smothers each and every bite. While traditional enchiladas are usually made with a red or green chili sauce, the addition of the creamy white sauce takes this dish to a whole new level of decadence. With the perfect balance of spice and richness, this sauce is what truly makes these enchiladas ultimate.

The star of the show, of course, is the tender and juicy shredded chicken that is generously stuffed inside each enchilada. The flavor of the chicken is enhanced by a combination of aromatic spices and seasonings, giving it a savory and mouthwatering taste that complements the creamy sauce perfectly. Whether you choose to use rotisserie chicken, leftover roasted chicken, or even cook the chicken from scratch, the end result will be equally delicious.

And let's not forget about the ooey-gooey melted cheese that blankets the top of these enchiladas, adding a gooey and irresistible finishing touch to this already indulgent dish. The combination of melted cheese, creamy sauce, and savory chicken creates a symphony of flavors and textures that will have your taste buds dancing with delight.

Whether you are a seasoned cook or a beginner in the kitchen, these Ultimate Creamy Chicken Enchiladas are a recipe that anyone can master. With simple ingredients and easy-to-follow instructions, you can whip up a batch of these enchiladas in no time, leaving you with a delicious and comforting meal that is perfect for any occasion. So gather your ingredients, preheat your oven, and get ready to savor the ultimate creamy chicken enchiladas that will have everyone coming back for seconds.

Ingredients

1 ¼ pounds skinless, boneless chicken breast halves
2 teaspoons kosher salt, divided
2 teaspoons chili powder, divided
1 ½ teaspoons ground cumin, divided
12 (6 inch) flour tortillas
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 medium poblano pepper, seeded and chopped
1 small yellow bell pepper, finely chopped
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ (8 ounce) package cream cheese
4 ounces sour cream
4 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 cup refried beans (Optional)
1 (15 ounce) can red enchilada sauce

Information

Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Additional Time: 10 mins
Total Time: 2 hrs
Servings: 6
Yield: 6 servings

Preheat the oven to 325 degrees F (165 degrees C).

Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.

Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).

While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter.

Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.

Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend. Fold in shredded chicken.

Spread about 1 tablespoon refried beans down the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.

Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.

Nutrition

827 cal.

Total Fat: 47g
Saturated Fat: 28g
Cholesterol: 163mg
Sodium: 2147mg
Total Carbohydrate: 53g
Dietary Fiber: 6g
Total Sugars: 3g
Protein: 47g
Vitamin C: 41mg
Calcium: 184mg
Iron: 5mg
Potassium: 760mg

How to Make Ultimate Creamy Chicken Enchiladas - A Step-by-Step Guide

Ingredients

Information

Nutrition

827 cal.

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