Bringing the Old-school into Something Unexpected
I’ve been thinking about how some of the best comfort food sneaks up on you. Like, you’re craving something familiar but your brain craves a little twist. These enchiladas aren’t just your typical spicy tomato mess. Instead, the sauce is creamy—like, really creamy—the kind that sticks to your fingers after a bite and makes you want more. It’s almost like a secret between you and the pan. And honestly, I never thought I’d crave cheesy, saucy, chicken-stuffed tortillas during the middle of spring. But here we are. They smell like sautéed onions mingling with a hint of garlic, and the creaminess—oh man, it hits different than the usual. Once you make these, they might just become your go-to for that slow Sunday meal or an impromptu dinner party. Sometimes, I think I cook just to see how much comfort a plate can carry.
Creamy Chicken Enchiladas
Ingredients
Equipment
Method
- Heat a skillet over medium heat and add the butter. Once melted and foaming, sauté the diced onion and minced garlic until translucent and fragrant, about 3-4 minutes. Stir in the flour and cook for another minute, until the mixture turns golden and thickens slightly.3 cloves garlic, 2 cups heavy cream, 2 tablespoons butter, 2 tablespoons flour
- Gradually pour in the heavy cream while whisking continuously to avoid lumps. Add cumin, salt, and pepper. Cook the mixture, stirring constantly, until the sauce thickens and becomes smooth, about 5 minutes. The sauce should be creamy and pourable but not runny.2 cups heavy cream, 1/2 teaspoon cumin, to taste salt and pepper
- Warm the flour tortillas briefly in a dry skillet or microwave to soften. Place a tortilla on a clean surface, spread 2-3 tablespoons of the creamy sauce over it, then add a scoop of shredded chicken and sprinkle with cheese. Roll up the tortilla snugly to enclose the filling. Repeat with remaining tortillas.2 cups shredded cooked chicken, 8 large flour tortillas, 1 cup shredded cheese
- Arrange the filled tortillas seam-side down in a greased baking dish. Pour the remaining sauce over the top, ensuring each enchilada is well coated. Sprinkle extra cheese on top for a cheesy crust.2 cups shredded cooked chicken
- Bake the enchiladas in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the sauce is bubbling and the cheese on top is golden brown. Remove from oven and let rest for 5 minutes before serving to allow the sauce to set.
- Serve the creamy chicken enchiladas hot, garnished with fresh herbs or additional toppings if desired. Use a spoon to scoop out a portion, highlighting the saucy, cheesy interior.
There’s something quietly satisfying about knowing how easy it is to pull this together. No fancy ingredients, just staples that sit in your fridge and pantry. And the best part? No one’s gonna guess how simple it was. Sometimes, I wonder if the secret magic is just in the way the sauce coats every bite. Or maybe it’s that extra splash of lime at the end. Whatever it is, these enchiladas feel like a little victory — unexpected, perfect, and just a bit indulgent.
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