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.
