This delicious Creamy Chicken Enchilada It’s the perfect combination of tender chicken, creamy sauce, and flavorful spices. To start, I cooked the chicken with a blend of spices until it was perfectly juicy and tender. Then, I rolled the chicken in warm tortillas and placed them in a baking dish. Next, I smothered the enchiladas with a creamy sauce made from sour cream, green chilies, and a hint of garlic.
After a sprinkle of gooey cheese on top, they were ready to be baked to golden perfection. The end result? A mouthwatering dish that’s comforting, flavorful, and simply irresistible. I can’t wait to make it again!
Ingredients Needed for This Recipe
For the Filling:
- 1 tbsp olive oil
- 1/2 cup yellow onion diced
- 1 poblano pepper seeds removed and finely diced
- 1/2 cup frozen corn
- 2 1/2 cup chicken thighs cooked, shredded
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp ground black pepper
- 2 1/2 cup Sargento 4 Cheese Mexican Blend divided
For the Sauce:
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1 cup whole milk
- 3/4 cup sour cream regular or light
- 1 cup low-sodium chicken broth
- 1/2 tsp kosher sea salt
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 14 corn tortillas
- 2 green onions sliced
Instructions for Making Creamy Chicken Enchiladas
- Preheat oven to 375 degrees.
- Heat olive oil in a medium skillet over medium heat. Once the oil is hot, sauté the onion for 2 minutes. Then, add the poblano and cook for another 2 minutes. Next, add the corn and continue cooking for 3-4 minutes. Take the skillet off the heat and mix in the chicken, seasonings, and 2 cups of cheese. Set the mixture aside.
- In a saucepan over medium heat, melt butter. Stir in flour and cook for a minute while whisking to avoid burning. Gradually pour in milk and continue whisking until thickened, approximately 30 seconds. Add sour cream, chicken broth, salt, cumin, garlic powder, paprika, and cayenne pepper. Whisk and let it simmer for 3-4 minutes or until it thickens. Take off the heat and add about 1/4 cup of the sauce to the chicken mixture.
- Place approximately 2 tablespoons of the sauce in the base of a baking dish measuring 9×13 inches, and keep the rest of the sauce separate for later use.
- To prevent the tortillas from cracking when rolled, heat them in the microwave for a short time. Alternatively, you can fry them. Afterward, split the filling evenly among the tortillas and roll them up. Place them in the dish with the seam side facing downwards. Pour the rest of the sauce over them and sprinkle the remaining cheese and green onions on top.
- Put it in the oven and let it bake for 30 minutes or until the sauce starts to bubble and the top becomes a golden brown color. Take it out of the oven and if desired, sprinkle some chopped cilantro on top as a garnish.
Tips for Perfecting the Recipe
Ingredient Quality: Start with high-quality ingredients. For the chicken, using a rotisserie chicken not only saves time but also adds a depth of flavor that boiled or raw chicken cannot match. When it comes to cream cheese and sour cream, opt for full-fat versions to achieve the creamiest texture.
Tortilla Choice: The choice between corn and flour tortillas can significantly affect the enchiladas’ texture and flavor. Corn tortillas offer a traditional taste and are less prone to sogginess, while flour tortillas are softer and easier to roll. If you choose corn tortillas, gently heat them to increase their flexibility and prevent tearing.
Cheese Varieties: While Monterey Jack cheese is recommended for its mild flavor and excellent melting qualities, don’t hesitate to experiment with other types of cheese. A blend of cheddar and Monterey Jack can add a sharper taste, while a sprinkle of queso fresco on top before serving can introduce a fresh and slightly tangy element.
Sauce Selection: The green enchilada sauce is a key component that can make or break your dish. Taste various brands to find one that suits your flavor preferences, considering factors like spice level and acidity. Homemade green enchilada sauce can also be a game-changer, allowing you to adjust the flavors to your liking.
Balancing Flavors: The creaminess of the filling can be rich, so adding a bit of acidity and heat can balance the flavors. Consider incorporating a squeeze of lime juice or a dash of hot sauce into the chicken mixture for an added layer of complexity.
Serving Suggestions
Rice and Beans: A side of Mexican rice and refried beans is classic. The rice, flavored with tomato and spices, and the creamy texture of the beans pair wonderfully with the richness of the enchiladas.
Salads: A light, refreshing salad can balance the creaminess of the enchiladas. Consider a simple lettuce salad with a lime vinaigrette or a more robust Mexican street corn salad.
Toppings Bar: Create a toppings bar for guests to customize their enchiladas. Include options like diced avocados, chopped cilantro, sliced jalapeños, sour cream, and salsa. This not only adds a fun interactive element to the meal but also allows guests to tailor the dish to their taste preferences.
Drinks: Pair the dish with beverages that complement its flavors. Margaritas, both alcoholic and non-alcoholic, lime-infused sparkling water, or Mexican beers can enhance the dining experience.
Storage Tips
Refrigeration: Allow the enchiladas to cool to room temperature before covering them with plastic wrap or aluminum foil and refrigerating. They will keep for up to 3 days. To prevent the tortillas from becoming too soggy, you might want to store the sauce separately and add it when reheating.
Freezing: Creamy Chicken Enchiladas freeze well, making them a great make-ahead meal option. Freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container or bag. This method prevents them from sticking together. Thaw overnight in the refrigerator before reheating.
Reheating: To maintain the best texture, reheat the enchiladas in the oven, covered with foil, at 350°F until heated through. If they were frozen, additional sauce might be needed upon reheating to ensure they don’t dry out.
Frequently Asked Questions
Can I make this recipe gluten-free? Yes, to make this recipe gluten-free, ensure that you use corn tortillas and check that all other ingredients, such as the enchilada sauce, are certified gluten-free.
Can I use a different type of meat? Absolutely. While chicken is traditional for this recipe, shredded beef, pork, or even a vegetarian filling like sautéed vegetables or black beans can be excellent substitutes.
How can I make the enchiladas spicier? To add heat, incorporate diced jalapeños or green chilies into the filling. You can also use a spicier enchilada sauce or add a few dashes of your favorite hot sauce to the chicken mixture.
Can I prepare enchiladas ahead of time? Yes, enchiladas are a great make-ahead dish. You can assemble them up to a day in advance and store them covered in the refrigerator. Add a few minutes to the baking time since you’ll be starting from a colder temperature.
Creamy Chicken Enchiladas
INGREDIENTS
For the Filling
- 1 tbsp olive oil
- 1/2 cup yellow onion diced
- 1 poblano pepper seeds removed and finely diced
- 1/2 cup frozen corn
- 2 1/2 cup chicken thighs cooked shredded
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp ground black pepper
- 2 1/2 cup Sargento 4 Cheese Mexican Blend divided
For the Sauce
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1 cup whole milk
- 3/4 cup sour cream regular or light
- 1 cup low-sodium chicken broth
- 1/2 tsp kosher sea salt
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 14 corn tortillas
- 2 green onions sliced
- 1 tbsp fresh cilantro chopped optional
INSTRUCTIONS
- Preheat oven to 375 degrees.
- Heat olive oil in a medium skillet over medium heat. Once the oil is hot, sauté the onion for 2 minutes. Then, add the poblano and cook for another 2 minutes. Next, add the corn and continue cooking for 3-4 minutes. Take the skillet off the heat and mix in the chicken, seasonings, and 2 cups of cheese. Set the mixture aside.
- In a saucepan over medium heat, melt butter. Stir in flour and cook for a minute while whisking to avoid burning. Gradually pour in milk and continue whisking until thickened, approximately 30 seconds. Add sour cream, chicken broth, salt, cumin, garlic powder, paprika, and cayenne pepper. Whisk and let it simmer for 3-4 minutes or until it thickens. Take off the heat and add about 1/4 cup of the sauce to the chicken mixture.
- Place approximately 2 tablespoons of the sauce in the base of a baking dish measuring 9×13 inches, and keep the rest of the sauce separate for later use.
- To prevent the tortillas from cracking when rolled, heat them in the microwave for a short time. Alternatively, you can fry them. Afterward, split the filling evenly among the tortillas and roll them up. Place them in the dish with the seam side facing downwards. Pour the rest of the sauce over them and sprinkle the remaining cheese and green onions on top.
- Put it in the oven and let it bake for 30 minutes or until the sauce starts to bubble and the top becomes a golden brown color. Take it out of the oven and if desired, sprinkle some chopped cilantro on top as a garnish.
