🍴 Cheesy Chicken Enchiladas with Creamy Sauce 🍴

Savor the Comfort: A Family Favorite That Brings Everyone to the Table!

🍽️ Ingredients 🍽️
- 1 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 2 cups cooked chicken breast, shredded
- 1 small onion, chopped
- 8 flour tortillas
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 teaspoon cayenne pepper (optional for heat)
- For Garnish:
  - 1/2 cup salsa
  - Fresh cilantro (optional)

🧑‍🍳 Directions 🧑‍🍳
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened.
3. Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes to meld the flavors.
4. Lay out the flour tortillas and distribute the chicken mixture evenly among them. Top each with a generous amount of both cheddar and Monterey Jack cheeses, then roll them up tightly.
5. Place the rolled enchiladas seam-side down in a greased baking dish.
6. In a saucepan, mix together sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt. Warm over medium heat, stirring until the sauce thickens, about 5-7 minutes.
7. Pour the creamy sauce over the enchiladas in the baking dish, and sprinkle with any remaining cheese.
8. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
9. Garnish the baked enchiladas with salsa and fresh cilantro before serving.

🍎 Nutritional Information 🍎
- Calories: 600 per serving
- Carbohydrates: 38g
- Protein: 35g
- Fat: 36g

💡 Tips and Tricks 💡
- For a lighter version, substitute Greek yogurt for sour cream and use low-fat cheeses.
- Add a layer of refried beans to the tortillas before adding the chicken for an extra filling meal.

⏳ Preparation time ⏳
Preparation time: 20 minutes | Cooking time: 25 minutes | Serving: 4