A delightful twist on classic chicken enchiladas, featuring a creamy filling and a flavorful green chili sauce.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect texture for the enchiladas.
In a skillet over medium heat, sauté the diced onion until softened.
Cook the onion until translucent to bring out its natural sweetness.
Add the shredded chicken, softened cream cheese, and cayenne pepper to the skillet. Stir until well combined.
Ensure the cream cheese is fully melted and mixed for a creamy filling.
In a food processor, blend the green chilies, chopped onion, oregano, cumin, sugar, and chicken broth until smooth.
Blend until smooth for a consistent sauce texture.
Transfer the sauce to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in the salsa.
Simmering enhances the flavors and thickens the sauce slightly.
Spread half of the sauce in the bottom of a baking dish.
This prevents the enchiladas from sticking and adds flavor.
Spoon the chicken mixture onto each tortilla, roll them up, and place seam-side down in the baking dish.
Rolling the tortillas tightly helps them hold their shape during baking.
Pour the remaining sauce over the enchiladas and sprinkle with shredded cheese.
Covering the enchiladas with sauce and cheese ensures a flavorful and gooey topping.
Bake uncovered for 20-25 minutes until bubbly and golden.
Baking uncovered allows the cheese to melt and brown slightly for a delicious finish.
Serve hot and enjoy your creamy chicken enchiladas!
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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