Creamy Chicken Cheese Enchiladas
Indulge in the ultimate comfort food with these Creamy Chicken Cheese Enchiladas, a mouthwatering blend of tender shredded chicken, a luscious cream cheese sauce, and a hearty topping of melted cheddar and Monterey Jack. Seasoned with cumin, chili powder, and garlic, these enchiladas are layered with bold flavors and wrapped in soft flour tortillas. Each roll is smothered in creamy, cheesy goodness, then baked to golden perfection for an irresistibly gooey finish. Quick enough for a weeknight dinner but special enough for entertaining, this 6-serving recipe is ready in under an hour and can be garnished with fresh cilantro for a vibrant touch. Whether you're craving an easy Mexican-inspired meal or hosting a crowd, these enchiladas are sure to be a hit!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 2 cups Chicken broth
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 8 ounces Cream cheese
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 8 large Flour tortillas
- 1 cup Heavy cream
- 2 tablespoons, chopped (optional) Cilantro
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
In a medium pot, combine the chicken breasts and chicken broth, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook the chicken for 15-20 minutes or until fully cooked. Remove the chicken, let it cool slightly, and shred with two forks. Set aside.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the cumin, chili powder, salt, and black pepper. Add the shredded chicken to the skillet and stir to coat evenly with the spices and onions. Turn off the heat and set aside.
In a separate saucepan, combine the cream cheese and heavy cream over low heat. Stir continuously until the cream cheese has melted and the mixture is smooth and creamy.
Stir in 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese into the sauce until melted and smooth. Reserve about 1 cup of this cheese sauce for topping later.
Spread a heaping spoonful of the cheese sauce onto the center of each tortilla. Place a portion of the chicken mixture (approximately 1/8th) on top of the sauce, and roll the tortilla tightly. Arrange the rolled tortillas seam-side down in the prepared baking dish.
Pour the remaining cheese sauce evenly over the enchiladas, making sure all are well covered. Sprinkle the remaining shredded cheddar and Monterey Jack cheese over the top.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted, golden, and bubbly.
Remove the enchiladas from the oven, garnish with chopped cilantro (if using), and let sit for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
5005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.6 g | 442% | |
| Saturated Fat | 201.6 g | 1008% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1207 mg | 402% | |
| Sodium | 9663 mg | 420% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 14.4 g | ||
| Protein | 270.5 g | 541% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 4120 mg | 317% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2035 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
