Cheesy Chicken Enchiladas with Creamy Sauce – Page 3

Bake the Enchiladas: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Let the enchiladas cool for a few minutes before serving. Top with fresh cilantro, a dollop of sour cream, or a sprinkle of green onions for extra flavor.

Make It Spicy: If you like a bit of heat, add diced green chilies or jalapeños to the chicken mixture, or use a spicier variety of chili powder in the sauce.
Vegetarian Version: Swap the chicken for sautéed vegetables like bell peppers, zucchini, and black beans for a vegetarian-friendly version of these creamy enchiladas.
Use Corn Tortillas: If you prefer corn tortillas, you can swap them for flour tortillas. Just be sure to warm them up slightly before rolling to avoid cracking.
Add Extra Cheese: If you love extra cheesy enchiladas, sprinkle some cheese between the tortillas before rolling them up.

Storing Leftovers: Store any leftover enchiladas in an airtight container in the fridge for up to 3-4 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual servings for 1-2 minutes.
Freezing: If you’d like to make these ahead of time, you can freeze the unbaked enchiladas. Just assemble them in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When you’re ready to bake, remove the foil and plastic wrap, then bake directly from the freezer at 375°F for 45-50 minutes, or until heated through.