Creamy Chicken Enchiladas

Savor the rich and tangy flavors of our Creamy Chicken Enchiladas, featuring tender chicken, a luscious sauce, and a baked cheesy topping, perfect for a comforting meal.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 cups cooked shredded chicken

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup sour cream

1 cup chicken broth

8 flour tortillas (8-inch)

2 cups shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until the onion is translucent.

3. Stir in the shredded chicken, cumin, salt, and pepper; cook for 2 minutes.

4. In a bowl, mix sour cream and chicken broth until smooth.

5. Spoon about 2 tablespoons of the chicken mixture onto each tortilla, roll them up, and place seam-side down in a greased 9x13 inch baking dish.

6. Pour the sour cream sauce over the tortillas and sprinkle with cheese.

7. Cover with foil and bake for 20 minutes, then remove foil and bake for another 10 minutes until the cheese is bubbly and golden.

8. Garnish with cilantro before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat oven to 350°F (175°C), cover enchiladas with foil, and bake for 15-20 minutes until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.