Creamy Chicken Cheese Enchiladas

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 25 minutes

Ingredients

For the Filling:

• 2 cups (300g) cooked chicken, shredded or diced
• 1 cup (240ml) heavy cream or sour cream
• 1/2 cup (120g) cream cheese, softened
• 1/2 cup (120ml) chicken broth
• 1 cup (100g) shredded cheddar cheese or mozzarella
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

For the Enchiladas:

• 8-10 large flour tortillas or crepes
• 1 cup (100g) shredded mozzarella or Monterey Jack cheese (for topping)
• Fresh parsley or cilantro, for garnish

Optional Sauce:

• 1 cup (240ml) white sauce or Alfredo sauce for extra creaminess (store-bought or homemade)

Instructions

Step 1: Make the Filling

1. In a large mixing bowl, combine the cooked chicken, heavy cream, cream cheese, chicken broth, shredded cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Mix well until the ingredients are evenly combined and creamy.

Step 2: Assemble the Enchiladas

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Lay out a tortilla or crepe, spoon 2-3 tablespoons of the chicken filling down the center, and roll it tightly.
3. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 3: Add Sauce and Cheese

1. If using white sauce, pour it over the top of the assembled enchiladas.
2. Sprinkle the shredded cheese evenly over the top.

Step 4: Bake

1. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are golden brown.

Step 5: Serve

1. Garnish with freshly chopped parsley or cilantro.
2. Serve warm with a side of rice, salad, or guacamole.

Tips:

• Add sautéed bell peppers, onions, or mushrooms to the filling for extra flavor.
• Use rotisserie chicken for a quick and flavorful option.
• Substitute tortillas with crepes for a delicate variation.