Cheesy Chicken Enchiladas with Creamy Sauce

Why Make This Recipe

Cheesy Chicken Enchiladas with Creamy Sauce are a comforting classic that always hits the spot. They are packed with flavor, easy to make, and perfect for family dinners or gatherings. With tender chicken wrapped in soft tortillas and drizzled with a creamy sauce, this dish is sure to please everyone at the table.

How to Make Cheesy Chicken Enchiladas with Creamy Sauce

Ingredients

• 2 cups cooked, shredded chicken
• 1 package (8 oz) cream cheese, softened
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 2 tablespoons taco seasoning
• 8 flour tortillas
• 2 cups shredded Colby Jack cheese
• 1 cup sour cream
• 1/2 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Chopped fresh cilantro for garnish (optional)

Directions

Step 1: Mix the Filling
In a large mixing bowl, stir together shredded chicken, softened cream cheese, diced tomatoes with green chilies, and taco seasoning. The warmth of the taco spice blends beautifully with the tang of the cream cheese. It should be creamy and slightly thick—perfect for spreading.

Step 2: Roll the Enchiladas
Spoon about 1/4 cup of the chicken filling onto the center of each tortilla. Roll them up snugly, like a warm blanket, and place seam-side down into a lightly greased 9×13-inch baking dish. Watching them line up, one after another, always gives me a strange sense of satisfaction.

Step 3: Make the Sauce
In another bowl, whisk together sour cream, chicken broth, garlic powder, and black pepper. It should be silky and pourable—not too thick, not too thin. This creamy sauce is what sets these enchiladas apart from the spicier versions.

Step 4: Pour and Sprinkle
Generously pour the sauce over the rolled tortillas, making sure to coat every bit. Then, sprinkle with the shredded Colby Jack cheese. That golden, bubbling top is the best part.

Step 5: Bake to Perfection
Cover the dish with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for another 10–12 minutes, or until the cheese is melted and just beginning to brown at the edges. The smell at this point is irresistible.

Step 6: Rest and Garnish
Let the enchiladas rest for 5 minutes to set. Garnish with chopped cilantro if you like a fresh finish.

How to Serve Cheesy Chicken Enchiladas with Creamy Sauce

Serve Cheesy Chicken Enchiladas warm from the oven. They pair nicely with a side of rice, beans, or a fresh salad. You can also offer extra toppings like diced avocado, salsa, or more cilantro for added flavor.

How to Store Cheesy Chicken Enchiladas with Creamy Sauce

Store any leftover enchiladas in an airtight container in the fridge. They can last up to 3-4 days. To reheat, just place them in the oven at 350°F (175°C) until warmed through.

Tips to Make Cheesy Chicken Enchiladas with Creamy Sauce

• For added flavor, you can mix in some black beans or corn into the filling.
• Experiment with different cheeses like Monterey Jack or pepper jack for a spicy kick.
• If you prefer a crunchier texture, broil the enchiladas for a few minutes after baking.

Variation

You can easily make these enchiladas vegetarian by substituting the chicken with cooked beans or grilled vegetables. This way, you can enjoy the creamy sauce with different textures and flavors.

FAQs

Can I use leftover rotisserie chicken?
Yes, leftover rotisserie chicken is perfect for this recipe. It saves time and adds great flavor.

Can I freeze these enchiladas?
Yes, you can freeze the enchiladas before baking. Just cover them tightly with foil and store them in the freezer for up to 3 months. Bake directly from the freezer, just adding a few extra minutes to the bake time.

What can I serve with these enchiladas?
These enchiladas go well with rice, beans, or a simple green salad. You can also add some tortilla chips and guacamole on the side for a fun dinner.

Cheesy Chicken Enchiladas with Creamy Sauce

These cheesy chicken enchiladas are smothered in a rich, creamy sauce and baked to golden perfection. A comforting and satisfying meal perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 6 people

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken Filling

• 3 cups Cooked chicken, shredded
• 4 oz Cream cheese, softened
• 4 oz can Green chiles, diced
• 1 tsp Cumin
• 0.5 tsp Salt
• 0.25 tsp Black pepper

For the Creamy Sauce

• 3 tbsp Butter
• 3 tbsp All-purpose flour
• 2 cups Chicken broth
• 1 cup Milk
• 0.5 cup Sour cream
• 1 tsp Chili powder
• 0.5 tsp Garlic powder

For Assembly

• 12 Corn tortillas
• 2 cups Shredded Monterey Jack cheese
• 1 cup Shredded cheddar cheese
• 0.25 cup Fresh cilantro, chopped for garnish

Equipment

• Large bowl
• Saucepan
• Whisk
• 9x13 inch baking dish
• Measuring cups and spoons

Method

 

Prepare the Chicken Filling

1. In a large bowl, combine shredded chicken, softened cream cheese, diced green chiles, cumin, salt, and pepper, mixing until well combined.

Make the Creamy Sauce

1. In a saucepan over medium heat, melt butter, then whisk in flour and cook for one minute to create a roux.
2. Gradually whisk in chicken broth and milk, bringing the mixture to a simmer and cooking until it thickens.
3. Remove from heat and stir in sour cream, chili powder, and garlic powder until smooth.

Assemble and Bake Enchiladas

1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
2. Warm tortillas to make them pliable, then fill each with chicken mixture and a sprinkle of Monterey Jack cheese, rolling tightly.
3. Arrange filled enchiladas seam-side down in the prepared baking dish.
4. Pour the creamy sauce evenly over the enchiladas, then top with remaining Monterey Jack and cheddar cheeses.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
6. Garnish with fresh cilantro before serving.

Notes

For an extra kick, add a pinch of cayenne pepper to the chicken filling or the creamy sauce. You can also use flour tortillas if preferred.