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Creamy Chicken Enchiladas

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!

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.

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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.

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


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.

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