Oh my goodness, let me tell you about cheesy chicken enchiladas with creamy sauce! They are like a warm hug on a plate, perfectly comforting after a long day. Imagine tender, shredded chicken wrapped in soft tortillas, all smothered in a rich, creamy sauce that’s just bursting with flavor. The combination of the zesty green chiles and the luscious sauce makes every bite a little piece of heaven. This recipe holds a special place in my heart; it’s become a family favorite over the years. Whenever I make it, I can count on my kids to come running to the kitchen, their faces lighting up with excitement. Trust me, you’ll want to add this one to your rotation!
Why You’ll Love This Recipe
You’re going to adore these cheesy chicken enchiladas with creamy sauce for so many reasons! First off, they come together in just 20 minutes, making them a perfect weeknight dinner option. The rich and creamy texture is simply irresistible, wrapping around the tender chicken to create a comforting dish that everyone will love. Plus, they’re family-friendly and super satisfying—my kids can never get enough! And if you’re gluten-free, don’t worry; these enchiladas are made with corn tortillas. You can also customize them with your favorite spices or toppings, so each time feels like a new adventure. Yum!
Ingredients List
To whip up these scrumptious cheesy chicken enchiladas with creamy sauce, you’ll need just a few simple ingredients that pack a flavorful punch. Here’s what you’ll want to gather:
- 2 cups shredded cooked chicken (I often use rotisserie chicken for convenience!)
- 1 cup shredded cheese (cheddar or a Mexican blend works beautifully)
- 8 corn tortillas (softened in the microwave for easy rolling)
- 1 can cream of chicken soup (this adds that creamy richness)
- 1 cup sour cream (trust me, this makes it extra luscious)
- 1 cup chicken broth (to bring everything together)
- 1 can diced green chiles (for a little kick and flavor)
- 1 teaspoon garlic powder (because garlic makes everything better)
- 1 teaspoon onion powder (adds that savory depth)
- Salt and pepper to taste (don’t skimp on seasoning!)
How to Prepare Cheesy Chicken Enchiladas Creamy Sauce
Alright, let’s dive into making these cheesy chicken enchiladas with creamy sauce! First things first, preheat your oven to 350°F (175°C). This is a crucial step; you want your enchiladas to bake perfectly without any delays! While that’s heating up, grab a large mixing bowl and combine the shredded chicken, shredded cheese, and diced green chiles. Give it a good mix, and don’t forget to season with salt and pepper to your taste. This filling is going to be so flavorful!
In another bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, and onion powder until smooth. This creamy mixture is what makes your enchiladas so luscious. Now, here comes the fun part—softening your corn tortillas! Pop them in the microwave for about 30 seconds. This makes them pliable and easy to roll without tearing.
Now, take a tortilla, spoon some of the chicken filling down the center, and roll it up tightly. Place the rolled tortilla seam side down in a greased baking dish. Repeat this until you’ve filled all your tortillas. Once they’re all snug in the dish, pour that creamy sauce all over the top, making sure to cover each enchilada. Bake in the oven for 25 to 30 minutes until it’s bubbly and golden. You’re going to love the smell wafting through your kitchen!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded cooked chicken, shredded cheese, diced green chiles, and salt and pepper.
- In another bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, and onion powder until smooth.
- Microwave the corn tortillas for 30 seconds to soften them.
- Fill each tortilla with the chicken mixture, rolling them up tightly, and place them seam side down in a greased baking dish.
- Pour the creamy sauce evenly over the top of the enchiladas.
- Bake for 25-30 minutes, or until bubbly and golden brown.
And there you have it! Just a few steps, and you’re on your way to cheesy, creamy enchilada bliss. Enjoy the deliciousness!
Tips for Success
To ensure your cheesy chicken enchiladas with creamy sauce turn out perfectly, here are my go-to tips! First, using rotisserie chicken is a game changer—it saves time and adds great flavor! If you like a little heat, feel free to add some chopped jalapeños or hot sauce to the chicken mixture. And don’t skip the fresh cilantro as a garnish; it adds a delightful pop of freshness that brightens up the dish. Lastly, make sure to cover the enchiladas with sauce thoroughly before baking to keep them moist and delicious. Trust me, these little details make all the difference!
Variations
The beauty of cheesy chicken enchiladas with creamy sauce is how easily you can customize them! If you want to switch things up, try using shredded beef or even sautéed vegetables like bell peppers and zucchini for a vegetarian option. You could also swap in different cheeses—think pepper jack for a spicy kick or a gooey mozzarella for extra stretch. Feeling adventurous? Add some black beans or corn to the filling for extra texture and flavor. And if you love heat, toss in some diced jalapeños or a sprinkle of cayenne pepper for a fiery twist. The possibilities are endless!
Nutritional Information
Each serving of these cheesy chicken enchiladas with creamy sauce contains approximately 350 calories, 15 grams of fat, and a hearty 25 grams of protein. With 30 grams of carbohydrates and just 2 grams of sugar, they make for a satisfying meal. Keep in mind that these values are estimates and can vary depending on the specific ingredients you use. Enjoy your delicious indulgence while keeping track of those nutrition numbers!
FAQ Section
Got questions about these cheesy chicken enchiladas with creamy sauce? I’ve got answers! First up, can I use flour tortillas instead of corn? Absolutely! Flour tortillas will work, but keep in mind they’ll have a different texture and flavor. Just make sure to soften them before rolling.
Next, how do I store leftovers? Simply place any uneaten enchiladas in an airtight container in the fridge. They’ll stay fresh for about 3-4 days. You can reheat them in the oven or microwave—just add a splash of chicken broth to keep them moist!
And finally, can I make these ahead of time? You sure can! Assemble the enchiladas and cover them with the creamy sauce, then store them in the fridge for up to a day before baking. Just pop them in the oven when you’re ready for a tasty meal!
For more delicious recipes, check out Creamy Tomato Basil Soup or Baked Cod with Garlic Butter.
Imprimer
Cheesy Chicken Enchiladas Creamy Sauce: 5 Reasons to Indulge
- Temps Total: 50 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
Cheesy chicken enchiladas with creamy sauce are a delicious Mexican dish. They feature tender chicken wrapped in tortillas, topped with a rich and creamy sauce.
Ingrédients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese
- 8 corn tortillas
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 can diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix chicken, cheese, green chiles, salt, and pepper.
- In another bowl, combine cream of chicken soup, sour cream, chicken broth, garlic powder, and onion powder.
- Soften the 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.
- Bake for 25-30 minutes until bubbly.
Notes
- Use rotisserie chicken to save time.
- Adjust the spice level by adding jalapeños.
- Top with fresh cilantro before serving.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Dinner
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 enchilada
- Calories: 350
- Sucre: 2g
- De Sodium: 600mg
- La graisse: 15g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 2g
- La protéine: 25g
- Le taux de cholestérol: 80mg
Mots-clés: cheesy chicken enchiladas, creamy sauce, Mexican recipe
