Cheesy Chicken Enchiladas with Creamy Sauce

Directions

Prepare the Filling:

1. Cook the Chicken: If you don’t already have cooked chicken, you can cook and shred chicken breasts or thighs. For convenience, using a rotisserie chicken is a great shortcut.
2. Mix the Filling: In a large bowl, combine the shredded chicken with 1 cup of shredded cheese, chopped onions, and cilantro (if using). Set aside.

Make the Creamy Sauce:

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Add the Flour: Once the butter is melted, whisk in the flour to create a roux. Cook for about 1-2 minutes, stirring constantly.
3. Add the Broth and Cream: Gradually whisk in the chicken broth, followed by the heavy cream. Stir until smooth and combined.
4. Season the Sauce: Add the garlic powder, onion powder, cumin, chili powder, and salt and pepper. Let the sauce simmer for 3-5 minutes, or until it thickens and coats the back of a spoon. Stir in the sour cream and remove from heat.

Assemble the Enchiladas:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. Prepare the Tortillas: Lightly heat the tortillas in the microwave for 20-30 seconds, just enough to make them pliable.
3. Fill the Tortillas: Spoon some of the chicken mixture into the center of each tortilla, then roll it up tightly and place it seam-side down in the prepared baking dish.
4. Top with Sauce and Cheese: Once all the tortillas are in the dish, pour the creamy sauce over the top, ensuring each enchilada is covered. Sprinkle the remaining ½ cup of shredded cheese on top of the sauce.