Creamy Chicken Enchiladas

This is my famous creamy chicken enchilada recipes that everyone loves it. It's so easy to make, doesn’t require lots of ingredients and it's so creamy and cheesy. You should try it. I also make the cheese only version of this recipe with no chicken that I’ll post that soon as well.

• Difficulty: Easy
• Category: Entrees, Quick Dinner Recipes
• Cuisine: Mexican

Ingredients

• 3 tbsp olive oil
• 12 oz chicken breast (cooked and shredded )
• 1/2 cup yellow onion (chopped)
• 1 clove garlic (crushed or minced)
• 1 pinch salt
• 1 pinch pepper
• 1/2 tsp cumin powder
• 1/2 tsp garlic powder
• 1/2 tsp Mexican Spice Blend
• 2 tbsp sour cream
• 2 tbsp cream cheese
• 6 flour tortillas
• 1 1/2 cup enchilada sauce
• 1 cup Cheddar and Jack cheeses (shredded )

Toppings

• 1/4 cup chopped cilantro leaves
• 1/4 cup chopped scallions
• 1/2 cup sour cream
• 1/2 cup chopped tomatoes

Instructions

1. Sauté onion and garlic with a drizzle of olive oil over medium heat until tender.
2. Add shredded chicken, sour cream, cream cheese, and half of the shredded cheese. Add garlic powder, cumin and Mexican spice, salt, and pepper into your pan. Mix them well and cook for about 2 minutes.
3. Meanwhile, microwave tortillas on high for 30 seconds. This softens them and makes them more flexible. Coat the bottom of 9 by 9-inch baking dish with ½ cup of your enchilada sauce. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place enchiladas in pan with seam side down. Top with remaining enchilada sauce and cheese.
4. Preheated the oven to 350-degree F and bake enchiladas for 20 minutes until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.
5. Serve with Spanish rice, beans and guacamole. Enjoy!