🌮 Cheesy Chicken Enchiladas with Creamy Sauce

Ingredients:

For the Chicken Enchiladas:

• 2 cups cooked chicken breast, shredded
• 8 flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

For the Creamy Sauce:

• 1 cup sour cream
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt to taste

For Garnish:

• 1/2 cup salsa
• Fresh cilantro (optional)

Directions:

1. Prepare the Chicken Filling:
   In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened. Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2–3 minutes to combine the flavors.
2. Assemble the Enchiladas:
   Preheat oven to 375°F (190°C). Lay each flour tortilla flat and spoon some of the chicken mixture into the center. Add a generous amount of shredded cheddar and Monterey Jack cheese. Roll the tortillas up and place them seam-side down in a greased baking dish.
3. Make the Creamy Sauce:
   In a saucepan, combine the sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt. Heat over medium heat, stirring constantly until the sauce thickens, about 5–7 minutes.
4. Bake the Enchiladas:
   Pour the creamy sauce evenly over the enchiladas. Top with any remaining shredded cheese. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
5. Serve:
   Once baked, top each enchilada with a spoonful of salsa and garnish with fresh cilantro if desired. Serve hot and enjoy the creamy, cheesy goodness! 😋