@recipelady1111: Creamy Cheesy Chicken Enchiladas in Queso Sauce Ingredients: 3 cups cooked shredded chicken breast 8 medium flour tortillas 2 tablespoons butter 1 small onion, finely diced 3 garlic cloves, minced 4 ounces cream cheese, softened 1 1/2 cups heavy cream 1 cup chicken broth 1 can diced green chiles, 4 ounces 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cumin 1/2 teaspoon paprika 3/4 teaspoon salt 1/2 teaspoon black pepper 3 cups shredded Monterey Jack cheese 1/2 cup grated Parmesan cheese 1 large tomato, diced 3 tablespoons chopped fresh cilantro Directions: Preheat the oven to 375°F. Lightly grease a 9 by 13 inch baking dish. Melt the butter in a large skillet over medium heat. Add the onion and cook for 3 minutes until soft, then stir in the garlic and cook for 1 minute. Add the cream cheese and stir until fully melted and smooth. Pour in the heavy cream and chicken broth. Whisk until the sauce is smooth, then stir in the green chiles, garlic powder, onion powder, cumin, paprika, salt, and black pepper. Simmer for 4 to 5 minutes until slightly thickened, then remove from the heat and stir in the Parmesan and 1 cup of the Monterey Jack until melted. Place the shredded chicken in a bowl and stir in 1 cup of the queso sauce until the chicken is fully coated. Spread 1/2 cup of the remaining sauce over the bottom of the baking dish. Fill each tortilla with the creamy chicken, roll tightly, and place seam side down in the dish. Pour the rest of the queso sauce evenly over the enchiladas, covering them completely from end to end. Sprinkle the remaining 2 cups of Monterey Jack over the top. Bake uncovered for 25 to 30 minutes, until the cheese is melted and golden with lightly browned spots. Let rest for 5 minutes, then top with diced tomato and chopped cilantro before serving. Cooking Time: 45 minutes | Servings: 6 | Calories: 690 #CreamyCheesyChickenEnchiladasinQuesoSauce #recipelady1111 #fyp #saveforlater #followmeformore

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Thursday 06 August 2026 01:56:27 GMT