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: 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. 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. 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. 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. 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! Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Servings: 4 | Calories per serving: 600 kcal
