If you are craving something creamy and comforting, look no further. These Creamy Chicken Enchiladas are exactly what your busy weeknight needs. They are rich, cheesy, and incredibly satisfying for the whole family.
You do not need hours in the kitchen for a great meal. This recipe uses simple ingredients you likely already have. It is the ultimate stress-free dinner that feels like a special treat.
It is 6pm and you need dinner fast. This dish is a lifesaver when everyone is hungry. You will want to make these Creamy Chicken Enchiladas on repeat.
Why You’ll Make This Again
This dish is the perfect fit for a cozy Winter or Fall evening. When the weather gets chilly, nothing beats a warm, bubbly casserole. It is a reliable comfort food staple that never fails.
You will love how fast this comes together on a Tuesday. It is ready in 45 minutes from start to finish. The prep is minimal and the results are always impressive.
The white sauce is a refreshing change from traditional red sauce. It is velvety, tangy, and pairs perfectly with the chicken. Your family will ask for seconds every single time.
How This Comes Together
Making these enchiladas is surprisingly straightforward and beginner-friendly. You start by rolling shredded chicken and cheese into soft flour tortillas. This creates a hearty filling that everyone loves.
Then, you whisk together a simple stovetop sauce using a quick roux. Pour it over the top, add more cheese, and bake. It is a one-pan wonder once it hits the oven.
What You’ll Need
The ingredients are simple and easy to find at any grocery store. You might even have most of these in your pantry and fridge right now.
- 2 cups shredded cooked chicken breast
- 2 cups shredded Monterey Jack cheese, divided
- 8 soft flour tortillas (6-inch)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) diced green chiles
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Step-By-Step Directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×13 inch baking dish.
- In a medium bowl, combine the shredded chicken and 1 cup of the Monterey Jack cheese.
- Distribute the chicken mixture evenly among the flour tortillas, roll them up tightly, and place them seam-side down in the prepared baking dish.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the chicken broth and simmer until the sauce has thickened and is smooth.
- Remove the saucepan from heat and stir in the sour cream, diced green chiles, salt, and pepper until well combined.
- Pour the creamy sauce evenly over the rolled tortillas in the baking dish.
- Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling.
Serving Your Creamy Chicken Enchiladas
Serve these hot right out of the oven for the best texture. They look beautiful with a garnish of fresh cilantro or sliced jalapeños. A squeeze of fresh lime juice really brightens the rich flavors.
Pair them with a side of Mexican rice or beans. A simple green salad also works well to balance the creaminess. This is a complete meal that feels like a feast.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge for 3 days. These Creamy Chicken Enchiladas reheat beautifully in the microwave or oven. If using the oven, cover with foil to keep them moist.
I do not recommend freezing these because the sour cream might separate. They are best enjoyed within a few days of baking. They make an excellent lunch for work the next day.
Make It Even Better (Pro Tips)
- Do not skip whisking the flour and butter for a full minute.
- Avoid using pre-shredded cheese for a smoother melt in your sauce.
- Use a rotisserie chicken to save massive amounts of prep time.
- Warm your tortillas slightly before rolling to prevent them from cracking.
- Add extra green chiles if you want a bit more tang.
- Let the dish rest for five minutes before serving to set the sauce.
- Use full-fat sour cream for the richest and creamiest sauce possible.
- Check the sauce thickness before pouring it over your tortillas.
Easy Ways to Change It Up
- Swap the chicken for black beans for a vegetarian version.
- Use pepper jack cheese for a spicier kick.
- Stir in some corn or diced peppers for extra crunch.
- Try corn tortillas for a more traditional texture and flavor.
- Add a dash of cumin to the sauce for extra warmth.
Quick Questions
Can I use corn tortillas instead?
Yes, you can certainly use corn tortillas. Just make sure to warm them first so they do not break. The flavor will be slightly more earthy.
Is this dish very spicy?
Not at all! The green chiles are very mild. They provide great flavor without the intense heat of peppers.
Can I make the sauce ahead of time?
You can make the sauce a day early. Just reheat it slowly on the stove before pouring. You may need a splash of broth to thin it.
I hope you love these creamy enchiladas as much as my family does. They are the ultimate weeknight win. Give them a try tonight!
— Ethan
Cheesy Creamy Chicken Enchiladas
Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x13 inch baking dish.
- In a medium bowl, combine the shredded chicken and 1 cup of the Monterey Jack cheese.
- Distribute the chicken mixture evenly among the flour tortillas, roll them up tightly, and place them seam-side down in the prepared baking dish.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the chicken broth and simmer until the sauce has thickened and is smooth.
- Remove the saucepan from heat and stir in the sour cream, diced green chiles, salt, and pepper until well combined.
- Pour the creamy sauce evenly over the rolled tortillas in the baking dish.
- Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling.
