•INGREDIENTS:
For the Chicken Enchiladas:
2 cups cooked chicken breast, shredded
8 large flour tortillas
2 cups shredded cheddar cheese (or Mexican blend)
1 cup enchilada sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
For the Creamy Sauce:
1 cup sour cream
1/2 cup heavy cream
1/2 cup shredded Monterey Jack cheese
Fresh cilantro, chopped (for garnish)
Optional Sides:
Fresh pico de gallo (tomatoes, onions, cilantro, lime juice)
Mexican rice or Spanish rice
Fresh cilantro leaves for garnish
•INSTRUCTIONS:
1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Filling: In a bowl, mix the shredded chicken with 1/2 cup of the enchilada sauce and 1 cup of shredded cheddar cheese. Stir until well combined.
3. Assemble the Enchiladas: Lay each tortilla flat, add a scoop of the chicken mixture in the center, and roll up tightly. Place the rolled tortillas seam-side down in a baking dish or foil pan.
4. Add the Enchilada Sauce: Pour the remaining 1/2 cup of enchilada sauce evenly over the top of the rolled tortillas.
5. Top with Cheese: Sprinkle the mozzarella cheese on top, covering the enchiladas.
6. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Prepare the Creamy Sauce: While the enchiladas are baking, mix the sour cream, heavy cream, and Monterey Jack cheese in a bowl. Heat gently in a saucepan over low heat until smooth, stirring frequently.
8. Serve: Once the enchiladas are out of the oven, drizzle the creamy sauce over the top and garnish with fresh cilantro.
9. Serve with Sides: Add pico de gallo and Mexican rice on the side, as seen in the photo.
