Cream Chicken Enchiladas

Step 1: Prepare the Filling

1. In a large bowl, combine the shredded chicken, sour cream, cream cheese, Monterey Jack cheese, cheddar cheese, green chilies, garlic powder, onion powder, cumin, paprika, salt, and pepper.
2. Mix well until the filling is creamy and evenly combined. Set aside.

Step 2: Make the Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
3. Gradually pour in the chicken broth, whisking continuously to avoid lumps. Cook for 3-4 minutes until the sauce begins to thicken.
4. Lower the heat and stir in the sour cream, enchilada sauce, cumin, and cayenne pepper (if using). Simmer for another 2-3 minutes until smooth and creamy. Remove from heat.

Step 3: Assemble the Enchiladas

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Warm the tortillas slightly in the microwave to make them pliable.
3. Spoon about 2-3 tablespoons of the chicken filling onto the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
4. Repeat until all the filling and tortillas are used.

Step 4: Add the Sauce and Toppings

1. Pour the creamy enchilada sauce evenly over the rolled tortillas, making sure they’re fully covered.
2. Sprinkle the remaining shredded cheddar and Monterey Jack cheeses over the top.

Step 5: Bake

1. Cover the dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.

Step 6: Garnish and Serve

1. Remove the enchiladas from the oven and let them cool for 5 minutes.
2. Garnish with fresh cilantro, sliced jalapeños, or diced tomatoes if desired.
3. Serve warm with a side of Mexican rice, refried beans, or a fresh salad.

Tips for Success:

• Customize the filling: Add sautéed onions, bell peppers, or corn for extra flavor and texture.
• Use leftover chicken: Rotisserie chicken or leftover grilled chicken works perfectly for this recipe.
• Switch up the sauce: Try using red enchilada sauce for a bolder, smoky flavor.
• Make it ahead: Prepare the enchiladas up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

Conclusion:
These Creamy Chicken Enchiladas are the ultimate comfort food, blending creamy textures with bold, savory flavors. They’re easy to make, versatile, and guaranteed to impress. Whether you’re feeding your family or hosting a dinner party, this dish will have everyone asking for seconds!