Creamy Garlic Chicken Enchiladas with Melted Cheese and Fresh Tomato Salsa

Creamy chicken filling

• 3 cups (400 g) cooked shredded chicken, rotisserie or poached breasts
• 4 oz (115 g) cream cheese, softened
• ¼ cup (60 g) sour cream
• ½ cup (57 g) shredded Monterey Jack, from a block
• 3 garlic cloves, minced
• ½ tsp ground cumin
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh cilantro or parsley

Creamy garlic sauce

• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 cups (480 ml) chicken broth
• ¾ cup (180 g) sour cream, at room temperature
• ½ tsp ground cumin
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tsp lime juice

Assembly

• 8 flour tortillas, 8-inch (20 cm), warmed
• 2 cups (225 g) shredded Monterey Jack, from a block, for the top
• 1 tbsp butter or cooking spray, for greasing the dish

Fresh tomato salsa

• 3 (285 g) Roma tomatoes, seeded and finely diced
• 2 tbsp finely diced red onion
• 2 tbsp chopped fresh cilantro or parsley
• 1 tbsp lime juice
• ¼ tsp kosher salt

1. Heat the oven and make the salsaHeat the oven to 375°F (190°C) with a rack in the middle, and grease a 9×13-inch (3-quart) baking dish. Stir together the diced tomatoes, onion, cilantro, lime juice and salt. Cover and refrigerate. Shred the cheese from the block.The tomatoes are seeded and finely diced, with no watery seeds in the bowl.
2. Make the garlic cream sauceMelt the butter in a saucepan over medium heat. Cook the garlic 30 seconds, then whisk in the flour and cook 1 minute. Slowly whisk in the broth and simmer 4 to 5 minutes until it thickens like heavy cream. Take the pan off the heat and whisk in the sour cream, cumin, salt, pepper and lime juice. Do not let it boil again.The sauce is smooth and pale, and coats the back of a spoon.⏱ 5 min timer, simmer
3. Mix the chicken fillingIn a large bowl, mix the shredded chicken with the softened cream cheese, sour cream, ½ cup of the cheese, garlic, cumin, salt, pepper and cilantro until creamy and evenly combined.The filling is thick, creamy and spreadable, with no cold lumps of cream cheese.
4. Fill and roll the tortillasSpread ¾ cup (180 ml) of the sauce over the bottom of the dish. Lay a warm tortilla flat, spoon about ⅓ cup (80 g) of filling down the center, roll it up snugly, and set it seam side down in the dish. Repeat with all 8 tortillas, packing them side by side.The enchiladas are tightly rolled and sit snugly together, seam side down.
5. Top and bakePour the rest of the sauce over the enchiladas and spread it to cover. Sprinkle the 2 cups of cheese on top. Bake uncovered for 20 minutes, until bubbling at the edges. Switch to the broiler for 2 to 3 minutes, watching closely, until the cheese is blistered with golden-brown spots. Rest for 5 minutes.The cheese is melted, bubbling and blistered with golden-brown spots, and the sauce is bubbling at the edges.⏱ 20 min timer, bake
6. Top with salsa and serveDrain any extra liquid from the tomato salsa. Spoon it down the center of the enchiladas and sprinkle with a little more cilantro. Serve right away, with lime wedges if you like.A bright red crown of diced tomato and green herbs sits on the golden, cheesy enchiladas.

• Warm the tortillas first. Cold flour tortillas crack when rolled. Microwave them under a damp towel for 20 to 30 seconds, or warm them one at a time in a dry skillet.
• Whisk the sour cream in off the heat. Boiling a sauce after the sour cream goes in makes it curdle, so keep it warm, not bubbling.
• Shred your own cheese. Block cheese melts smoothly and blisters golden. Pre-shredded cheese has coating that keeps it from melting as well.
• Don’t overfill. About ⅓ cup (80 g) of filling per tortilla keeps them rolled tight. Pack them seam side down so they don’t unroll.
• Salsa goes on last. Seed and drain the tomatoes, and spoon the salsa on only after baking so it doesn’t water down the cheese.
• Broil with care. The browned spots appear in about 2 to 3 minutes, and they burn quickly, so stay next to the oven.
• No cooked chicken? Simmer 1½ lb (680 g) boneless chicken breasts in lightly salted water or broth for 15 to 20 minutes, until 165°F (74°C). Shred with two forks.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts (8 enchiladas in a 9×13-inch dish). Use an 8×8-inch dish for 2 servings, and two dishes for 8.

Nutrition is an estimate per serving (2 enchiladas). Flour tortillas contain wheat, so this is not gluten-free as written.

Easy swaps

Chicken: shredded rotisserie chicken or leftover turkey saves time. You need about 3 cups (400 g).

Cheese: a Mexican blend, mozzarella or pepper jack work in place of Monterey Jack. Pepper jack adds heat.

Corn tortillas: use 12 six-inch tortillas, softened for 30 seconds per side in a skillet with a little oil so they don’t crack.

Extra heat: stir a 4 oz (115 g) can of diced green chiles into the filling, add minced jalapeño to the salsa, or add a few drops of hot sauce.

Add vegetables: fold 1 cup (150 g) drained black beans or 2 cups of wilted spinach into the filling.

Lighter filling: use full-fat Greek yogurt in place of the sour cream in the filling only. Keep the sour cream in the sauce.

Gluten-free: use corn tortillas and a 1:1 gluten-free flour blend for the sauce.

Make ahead: assemble, cover and refrigerate up to 24 hours, then bake covered for 15 minutes and uncovered for 25 minutes. You can also freeze the unbaked dish for up to 2 months and bake it covered from frozen at 350°F (175°C) for about 1 hour, then uncovered for 10 minutes.

Storage and reheating

Fridge: keep leftover enchiladas covered for 3 to 4 days and the salsa separately for up to 2 days.

Reheat: cover with foil and warm at 350°F (175°C) for 20 to 25 minutes, or microwave single portions until hot.