Cheesy Chicken Enchiladas with Creamy Sauce

Spicy Cheesy Chicken Enchiladas in flour tortillas and topped with a super creamy, cheesy white sour cream sauce. This is a small batch recipe that makes four sour cream chicken enchiladas and comes together in about 45 minutes!

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)

Instructions:

1. 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. 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. 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. 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. 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!

ENJOY!!