Creamy Chicken Taco Enchiladas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a pot, add water, garlic cloves, the onion piece, and chicken bouillon.

Step 2

Add the chicken breasts and bring to a boil. Reduce to a simmer and cook for 20–25 minutes, until the chicken is fully cooked.

Step 3

Remove the chicken from the pot and place it in a mixing bowl. Shred while hot.

Step 4

Add softened cream cheese, ½ packet of chicken taco seasoning, diced green chilies, and a handful of your cheese blend. Mix until well combined and creamy.

Step 5

Warm the corn tortillas for a few seconds in the microwave to make them flexible.

Step 6

Lightly fry each one in a small amount of oil until soft but not crispy. Set aside.

Step 7

In the same pan, using a little leftover oil, sauté the diced onion until caramelized.

Step 8

Add 2 tablespoons of flour and stir to form a roux.

Step 9

Slowly whisk in 1 cup of the reserved chicken broth until smooth.

Step 10

Add sour cream, heavy cream, and the remaining ½ packet of chicken taco seasoning.

Step 11

Season with salt, pepper, and garlic powder to taste.

Step 12

Stir in some of the cheese blend until melted and creamy.

Step 13

Pour a thin layer of the creamy sauce into the bottom of your baking dish.

Step 14

Fill each tortilla with some of the chicken mixture, roll it up, and place seam-side down in the pan.

Step 15

Once all are assembled, pour the remaining sauce over the top and sprinkle with the rest of the cheese blend.

Step 16

Bake uncovered at 375°F (190°C) for 20–25 minutes, or until bubbly and golden.

Step 17

Let rest for a few minutes before serving. Garnish with cilantro, green onions, or a drizzle of sour cream if desired.