Creamy Chicken Enchiladas: A Step-by-Step Guide to Deliciousness

Chicken enchiladas are a classic comfort food, perfect for a weeknight dinner or a weekend gathering. This recipe features tender shredded chicken, a creamy sauce, and plenty of cheese, all wrapped in soft tortillas. This step-by-step guide will walk you through the entire process, ensuring enchilada success every time.

Why You’ll Love This Recipe

* **Flavorful and Creamy:** The combination of seasoned chicken and a rich, creamy sauce is simply irresistible.
* **Easy to Customize:** You can easily adjust the spice level and add your favorite fillings.
* **Great for Meal Prep:** Enchiladas can be assembled ahead of time and baked when you’re ready to eat.
* **Crowd-Pleasing:** Everyone loves enchiladas, making them a perfect dish for parties and potlucks.

Ingredients You’ll Need

Before we begin, let’s gather all the necessary ingredients. This recipe serves approximately 6-8 people.

For the Chicken:

* 2 lbs boneless, skinless chicken breasts
* 1 tbsp olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 tsp chili powder
* 1/2 tsp cumin
* 1/4 tsp smoked paprika
* 1/4 tsp garlic powder
* 1/4 tsp onion powder
* Salt and pepper to taste
* 1/2 cup chicken broth

For the Creamy Sauce:

* 4 tbsp butter
* 4 tbsp all-purpose flour
* 3 cups chicken broth
* 1 cup sour cream
* 1/2 cup heavy cream
* 1 (4 oz) can diced green chilies
* 1 cup shredded Monterey Jack cheese, plus more for topping
* 1/2 tsp chili powder
* 1/4 tsp cumin
* Salt and pepper to taste

Other Ingredients:

* 12 flour tortillas (6-inch size recommended)
* 2 cups shredded cheddar cheese, for topping
* Optional toppings: chopped cilantro, sour cream, diced tomatoes, sliced black olives

Equipment Needed

* Large skillet or Dutch oven
* 9×13 inch baking dish
* Measuring cups and spoons
* Cutting board
* Knife
* Mixing bowls
* Whisk

Step-by-Step Instructions

Now, let’s get started with the enchilada-making process. Follow these detailed instructions for the best results.

Step 1: Cook the Chicken

1. **Prepare the Chicken:** Place the chicken breasts in a large skillet or Dutch oven. Drizzle with olive oil and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spices into the chicken to ensure even coating.
2. **Sear the Chicken:** Heat the skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes per side, until lightly browned. This helps to lock in the flavor.
3. **Cook the Chicken:** Add chicken broth to the skillet. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let the chicken cook for 15-20 minutes, or until it is cooked through and easily shreds with a fork.
4. **Shred the Chicken:** Remove the chicken from the skillet and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces. Set aside.

Step 2: Sauté the Onion and Garlic

1. **Sauté:** In the same skillet (no need to clean it), add the chopped onion and minced garlic. Cook over medium heat until the onion is softened and translucent, about 5-7 minutes. This will add another layer of flavor to the chicken.
2. **Combine:** Add the shredded chicken back to the skillet with the onion and garlic. Stir to combine.

Step 3: Make the Creamy Sauce

1. **Melt Butter:** In a medium saucepan, melt the butter over medium heat.
2. **Add Flour:** Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce.
3. **Whisk in Broth:** Gradually whisk in the chicken broth, ensuring there are no lumps. Continue whisking until the mixture is smooth.
4. **Simmer:** Bring the sauce to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly.
5. **Add Cream and Cheese:** Remove the saucepan from the heat. Stir in the sour cream, heavy cream, diced green chilies, and Monterey Jack cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
6. **Season:** Season the sauce with chili powder, cumin, salt, and pepper to taste. Adjust the seasoning as needed.

Step 4: Assemble the Enchiladas

1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Warm Tortillas:** Lightly warm the tortillas. You can do this in a microwave for about 15-20 seconds, or in a dry skillet over medium heat for a few seconds per side. Warming the tortillas will make them more pliable and easier to roll.
3. **Fill Tortillas:** Spread a thin layer of the creamy sauce in the bottom of the 9×13 inch baking dish. This will prevent the enchiladas from sticking.
4. **Assemble:** Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
5. **Pour Sauce:** Pour the remaining creamy sauce evenly over the enchiladas.
6. **Add Cheese:** Sprinkle the shredded cheddar cheese over the top of the enchiladas.

Step 5: Bake the Enchiladas

1. **Bake:** Cover the baking dish with aluminum foil. Bake for 20 minutes.
2. **Uncover and Bake:** Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
3. **Rest:** Let the enchiladas rest for a few minutes before serving.

Step 6: Serve and Enjoy

1. **Serve:** Carefully remove the enchiladas from the baking dish and serve hot.
2. **Garnish:** Garnish with your favorite toppings, such as chopped cilantro, sour cream, diced tomatoes, and sliced black olives.
3. **Enjoy:** Enjoy your delicious creamy chicken enchiladas!

Tips and Variations

* **Spice it Up:** For a spicier enchilada, add a pinch of cayenne pepper to the chicken or the sauce. You can also use a spicier variety of green chilies.
* **Add Vegetables:** Feel free to add vegetables to the chicken mixture, such as bell peppers, corn, or black beans.
* **Use Different Cheese:** Experiment with different types of cheese, such as pepper jack, Oaxaca, or a Mexican cheese blend.
* **Make it Vegetarian:** Substitute the chicken with cooked black beans, pinto beans, or a mixture of vegetables.
* **Make Ahead:** Assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Add an extra 10-15 minutes to the baking time.
* **Freezing:** These enchiladas freeze well. Assemble them, but don’t bake. Wrap tightly in plastic wrap and then in foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding an extra 15-20 minutes to the baking time.
* **Use Corn Tortillas:** While this recipe is written using flour tortillas, you can use corn tortillas for a gluten-free option. Just be sure to warm them well to prevent them from cracking.
* **Sour Cream Substitute:** If you don’t have sour cream, you can use plain Greek yogurt as a substitute.
* **Chicken Broth Substitute:** If you don’t have chicken broth, you can use vegetable broth or water with a bouillon cube.
* **Shredding Chicken Hack:** For quicker shredding, use an electric hand mixer to shred the cooked chicken. Just place the chicken in a bowl and use the beaters to shred it.

Nutritional Information (Approximate)

(Per serving, based on 8 servings)

* Calories: 450-550
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 30-40g

*Please note that nutritional information can vary based on specific ingredients and portion sizes.*

Serving Suggestions

* **Mexican Rice:** A classic side dish that complements enchiladas perfectly.
* **Refried Beans:** Another traditional Mexican side dish.
* **Guacamole:** A creamy and flavorful dip that adds a fresh element to the meal.
* **Salsa:** Choose your favorite salsa, from mild to spicy, to add a kick to your enchiladas.
* **Corn on the Cob:** A simple and delicious side dish, especially during the summer months.
* **Mexican Street Corn Salad:** A flavorful and vibrant salad that’s perfect for a party.
* **Chips and Salsa:** A great appetizer to enjoy while the enchiladas are baking.

Troubleshooting

* **Enchiladas are too dry:** Make sure you are using enough sauce. If the enchiladas seem dry after baking, you can add a little extra sauce on top.
* **Tortillas are cracking:** Make sure you are warming the tortillas before rolling them. This will make them more pliable.
* **Sauce is too thick:** Add a little extra chicken broth or cream to thin the sauce.
* **Sauce is too thin:** Cook the sauce for a longer period of time to allow it to thicken, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
* **Enchiladas are sticking to the dish:** Make sure you are spreading a thin layer of sauce on the bottom of the baking dish before adding the enchiladas.

Enjoy Your Homemade Chicken Enchiladas!

This creamy chicken enchilada recipe is sure to become a family favorite. With its flavorful chicken, creamy sauce, and cheesy topping, it’s a dish that everyone will love. So gather your ingredients, follow these easy steps, and get ready to enjoy a delicious and satisfying meal! Don’t forget to share your creations with us using #ChickenEnchiladaDelight on social media. Happy cooking!