Chicken Enchiladas Tomato Cream Sauce Recipe

When midweek cravings strike and you need something delicious without all the fuss, these creamy chicken enchiladas swoop in like a culinary superhero, wrapping you in cheesy, spicy comfort!

I love preparing Chicken Enchiladas with Tomato Cream Sauce because they pack an abundance of big flavors into a deceptively simple dish. That dish, though, is anything but simple once you factor in big-flavor players such as tender, albeit 1,020-calorie-concealing, shredded chicken, sautéed onions, and a full head’s worth of minced garlic.

Each bite of each enchilada is a comeback tour for spices such as cumin and chili powder and a foil to the cuddly warmth of cheddar and Monterey Jack cheeses.

Chicken Enchiladas Tomato Cream Sauce Recipe Ingredients

• Olive Oil: Healthy fat, adds richness and flavor.
• Onion: Adds depth and sweetness, good source of vitamin C.
• Garlic: Boosts flavor, offers anti-inflammatory benefits.
• Cooked Chicken: High in protein, keeps you full longer.
• Cumin: Earthy spice, aids digestion and flavor.
• Chili Powder: Spicy kick, good for metabolism boost.
• Cheddar Cheese: Creamy, adds calcium and savory taste.
• Monterey Jack Cheese: Melts smoothly, mild and creamy.
• Sour Cream: Creamy texture, adds tanginess and richness.
• Diced Tomatoes with Green Chilies: Adds zest and color, rich in vitamins.
• Cilantro: Herbal freshness, source of antioxidants.

Chicken Enchiladas Tomato Cream Sauce Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can (10 oz) diced tomatoes with green chilies
• 1 teaspoon paprika
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving (optional)

How to Make this Chicken Enchiladas Tomato Cream Sauce Recipe

1. Set your oven to 350°F (175°C) to begin. Medium heat should work well in a large skillet. Olive oil is the ideal fat to use, so pour a bit in (3 tablespoons should be sufficient) and add the diced onion. Cook, stirring from time to time, until it looks nearly transparent and is just starting to sweeten—about 5 minutes. After that, add the minced garlic.

2. Combine the shredded, cooked chicken, ground cumin, and chili powder. Salt and pepper to taste. Cook until the chicken is hot. Then remove from heat and set aside.

3. In a different saucepan, over medium heat, melt the butter. Stir in the flour, and cook for about 1 minute to make a roux. Using a whisk, gradually incorporate the chicken broth, taking care to ensure a smooth result. Continue cooking, and watch for the thickening action.

4. Lower the heat and mix in the sour cream, tomatoes with green chilies, and paprika. Cook until the sauce is heated through but not boiling, then remove from heat.

5. Distribute approximately 1/2 cup of the tomato cream sauce across the bottom of a 9×13 inch baking dish.

6. Heat the flour tortillas a little to make them flexible. Put in each tortilla about 1/4 cup of the chicken filling, then roll them up and lay them in the baking dish so that the seams are down.

7. Spread the rest of the tomato cream sauce over the top of the enchiladas.

8. Combine shredded cheddar and Monterey Jack cheeses in a bowl. Sprinkle cheese mixture evenly over enchiladas.

9. In an oven that has been heated to the proper temperature, bake for a period of time that falls within the 20-25 minute range.

10. Before serving, top with fresh chopped cilantro. If desired, serve with lime wedges. Now, enjoy your rad chicken enchiladas!

Chicken Enchiladas Tomato Cream Sauce Recipe Equipment Needed

1. Oven
2. Large skillet
3. Saucepan
4. Baking dish (9×13 inch)
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula
8. Whisk
9. Bowl for cheese mixing
10. Knife (for dicing onion and chopping cilantro)
11. Cutting board
12. Serving spoon

FAQ

• Can I use corn tortillas instead of flour tortillas?Using corn tortillas is fine if that is what you prefer; just know they may alter the texture a little and might shatter more easily when you roll up the enchiladas.
• How can I make this dish spicy?Incorporate chopped jalapeños or amp up the chili powder to your desired level of heat. Alternatively, you might opt for a zippier rendition of the diced tomatoes with chilies.
• Can I prepare this in advance?It is possible to prepare the enchiladas and sauce a full day ahead of time. The two can then be held in the refrigerator and combined just before baking. You could also freeze the sauce and keep the enchiladas in the refrigerator, then combine everything and bake it fresh. In that case, your meal would taste as if you had just prepared it.
• What can I use as a substitute for sour cream?Substituting sour cream with Greek yogurt is a healthier option, and it also gives a tangy twist to your dishes. Here are some instances when you might want to make this substitution:

  1. **Dips and dressings**: If you’re using sour cream as a base for a dip, like in a horseradish or spinach dip, go ahead and use the yogurt instead. You might want to add a touch more salt (but not too much!) and maybe some extra flavoring to make it pop.

  2. **Baking**: If you’re in a zest-less situation and don’t have the straight-up sourness of sour cream but need some tang, use Greek yogurt in place of sour cream in baked goods and expect a similar taste result (and feel free to use it in place of any amount of sour cream you see in recipes).

  3. **Tacos**: If you make tacos (or nachos) that are fiendishly good but laden with a cup of sour cream, try this tweak. Use Greek yogurt, mix with some garlic, and drizzle it on like a sauce.

• Is there a vegetarian option for this recipe?The chicken can be replaced with a medley of sautéed vegetables like bell peppers, zucchini, and mushrooms.
• How do I store leftovers?An airtight container can hold the leftover enchiladas from the refrigerator for up to 3 days. They are good for longer if you freeze them but taste even better served fresh and hot. You can reheat them in the oven or microwave, your choice.

Chicken Enchiladas Tomato Cream Sauce Recipe Substitutions and Variations

You can use vegetable oil or canola oil instead of olive oil.
If you don’t have chicken, you can place it with shredded turkey or even cooked and crumbled tofu for a vegetarian option.
For the cumin, you might use ground coriander or a blend of curry powder, if you want a flavor profile that’s different from what you get with cumin.
In the absence of flour tortillas, corn tortillas can offer a different texture and taste.
You could try Colby cheese or even a Mexican cheese blend to take the place of cheddar cheese.

Pro Tips

1. Enhance Flavor with Marinated Chicken For more flavorful chicken, marinate it with lime juice, cumin, and chili powder for at least 30 minutes before cooking. This will infuse more flavor into the chicken and make it even more delicious.

2. Prevent Soggy Tortillas Lightly toast the tortillas in a dry skillet before filling them. This adds a bit of texture and helps prevent them from becoming soggy once baked with the sauce.

3. Combine Cheeses for Flavor Depth Mix the cheeses with a little cream cheese or queso fresco for added creaminess and depth of flavor. This will make the cheesy topping even more indulgent.

4. Make Sauce Creamier Blend the diced tomatoes with green chilies before adding to the sauce to create a smoother, silkier texture. This will allow the sauce to coat the enchiladas more evenly.

5. Crispy Cheese Topping For an irresistible crispy cheese topping, broil the enchiladas for the last 2-3 minutes of baking. Keep a close eye on them to avoid burning, but this extra step will give you a nice golden-brown finish.