MummyChunk
2024-10-06 16:54:29 UTC
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PermalinkIngredients
For the Chicken Enchiladas
2 cups cooked chicken breast, shredde
8 flour tortilla
2 cups shredded cheddar chees
1 cup shredded Monterey Jack chees
1 small onion, choppe
1 tablespoon olive oi
1 teaspoon cumi
1 teaspoon chili powde
Salt and pepper to tast
For the Creamy Sauce
1 cup sour crea
1 cup heavy crea
1/2 cup chicken brot
1 teaspoon garlic powde
1 teaspoon smoked paprik
1/2 teaspoon cayenne pepper (optional for heat
Salt to tast
For Garnish
1/2 cup sals
Fresh cilantro (optional
Directions
Prepare the Chicken Filling
In a skillet, heat olive oil over medium heat. Add the chopped onio
and cook until softened. Stir in the shredded chicken, cumin, chil
powder, salt, and pepper. Cook for an additional 2-3 minutes t
combine the flavors
Assemble the Enchiladas
Preheat oven to 375°F (190°C). Lay each flour tortilla flat and spoo
some of the chicken mixture into the center. Add a generous amount o
shredded cheddar and Monterey Jack cheese. Roll the tortillas up an
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 pinc
of salt. Heat over medium heat, stirring constantly until the sauc
thickens, about 5-7 minutes
Bake the Enchiladas
Pour the creamy sauce evenly over the enchiladas. Top with an
remaining shredded cheese. Bake for 20-25 minutes, or until the chees
is melted and bubbly
Serve
Once baked, top each enchilada with a spoonful of salsa and garnis
with fresh cilantro if desired. Serve hot and enjoy the creamy, chees
goodness
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 4
minute
Servings: 4 | Calories per serving: 600 kca
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