Creamy Cheese Enchiladas

🧀 Creamy Cheese Enchiladas

Ingredients:

• 12 corn or flour tortillas

• 2 cups shredded cooked chicken (optional for chicken enchiladas)

• 3 cups shredded cheese (cheddar & Monterey Jack or a Mexican blend)

• 1 cup chopped onions (optional)

• 2 cups green enchilada sauce or cream sauce

• 1 cup sour cream

• 2 tablespoons butter

• 2 tablespoons flour

• 2 cups chicken broth (or vegetable broth)

• Salt & pepper to taste

• 1–2 green chilies (chopped, optional)

• Fresh cilantro for garnish (optional)

Directions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C).

2. Prepare Sauce:

   • In a pan, melt butter.

   • Add flour and whisk for 1 minute.

   • Slowly add broth and stir until smooth and slightly thickened.

   • Mix in sour cream and green chilies. Set aside.

3. Prepare Filling:

   • In a bowl, combine half of the shredded cheese with cooked chicken (if using) and onions.

4. Assemble Enchiladas:

   • Warm tortillas so they are flexible.

   • Spoon filling into each tortilla, roll it up, and place seam-side down in a greased baking pan.

5. Add Sauce & Cheese:

   • Pour the creamy sauce evenly over the enchiladas.

   • Sprinkle remaining cheese generously on top.

6. Bake:

   • Cover with foil and bake for 20 minutes.

   • Remove foil and bake for another 10 minutes until cheese is melted and bubbly.

7. Serve:

   • Garnish with chopped cilantro and serve hot.

❓ Q&A

Q1: Can I make it vegetarian?
Yes! Skip the chicken and use sautéed mushrooms, bell peppers, spinach, or black beans.

Q2: Can I use red enchilada sauce instead of creamy green sauce?
Absolutely. Replace the cream sauce with your favorite red enchilada sauce for a different flavor.

Q3: How to make it spicier?
Add diced jalapeños or a bit of hot sauce to the sauce or filling.

Q4: Can I make it ahead of time?
Yes. Assemble the enchiladas, cover them, and refrigerate for up to 24 hours. Bake when ready to serve.

Q5: Can I freeze them?
Yes! Assemble and wrap tightly in foil. Freeze for up to 2 months. Bake directly from frozen, adding about 10–15 extra minutes.

Q6: What’s the best cheese to use?
A mix of cheddar and Monterey Jack gives a nice melt and flavor. You can also use Mexican blend or pepper jack for heat.