Description
Learn how to make delicious creamy chicken enchiladas with this easy recipe. Perfect for a family dinner or special occasion. Click here for the full instructions!
Ingredients
- – 3 cups (720 ml) cooked/rotisserie chicken, shredded
- – 3 cups (360 g) shredded cheddar cheese, divided
- – Salt & pepper to taste
- – 4 ounces (113 g) cream cheese, softened
- – 2 tablespoons (28 g) olive oil
- – 1/2 medium onion, chopped
- – 3 cloves garlic, minced
- – 240 ml half-and-half
- – 240 ml chicken broth
- – 2 (4 ounce (113 g)) cans mild diced green chilies
- – 1 teaspoon (5 ml) chili powder
- – 8 (8-inch) flour tortillas
- – For serving: chopped cilantro and scallions to taste
Instructions
- Set your oven to 375°F and position the rack in the upper third.
- In a medium-sized bowl, mix the shredded chicken together with half of the shredded cheddar cheese, and season with salt and pepper. Take one tortilla at a time, evenly distribute the mixture, roll it snugly, and lay it seam-side down in a 9×13 baking dish that’s lightly greased.
- Cube the cream cheese and heat it in the microwave until it becomes very soft.
- In a large pan, warm the olive oil over medium-high heat. Add the chopped onion and cook for 5-7 minutes until it’s tender and lightly golden.
- Mix in the minced garlic and let it cook for about 30 seconds.
- Add the softened cream cheese, half-and-half, and chicken broth, whisking until the cream cheese is fully blended in, which may take a few minutes.
- Incorporate the mild diced green chilies and chili powder, cooking for a few more minutes. Adjust the heat so it simmers gently without boiling over. The sauce should lightly coat the back of a spoon without being overly thick, as it will thicken further in the oven.
- Pour this sauce over the rolled tortillas, leaving the edges free for a slightly crisp texture. Sprinkle the remaining cheese on top.
- Bake, uncovered, for 20 minutes or until it becomes hot and bubbly. If desired, broil briefly to achieve a golden cheese topping, keeping a close watch.
- Garnish with chopped cilantro and scallions, and serve right away. Adjust salt and pepper to your taste if necessary.
Notes
- Evenly distribute the chicken and cheese mixture in each tortilla for a flavorful bite in every roll.
- Soften the cream cheese thoroughly to create a smooth, creamy sauce.
- Adjust the simmering heat carefully to achieve the perfect sauce consistency without boiling over.
