It’s 6pm and you need dinner fast. If you are craving something warm and comforting, look no further. These Creamy Baked Chicken Enchiladas are the perfect solution for your busy night.
This recipe delivers a rich, cheesy meal without the stress. Your family will beg for seconds every single time. It is simple, reliable, and absolutely delicious.
Why You’ll Make This Again
This dish is the ultimate comfort food for a chilly Winter evening. It is a family-friendly staple that even picky eaters enjoy. You only need 20 minutes of active prep time.
The homemade white sauce is much better than canned soup. It stays creamy and rich even after baking. You can easily double the recipe for a crowd. This is a meal you can truly count on.
How This Comes Together
Making these enchiladas is a very straightforward process. You simply roll the chicken and cheese into tortillas. Then, you whisk together a quick, savory white sauce.
Using pre-cooked chicken makes this a total time-saver for you. Everything bakes together in one dish for easy cleanup. Beginners will find this recipe very easy to master.
What You’ll Need
Most of these items are likely in your pantry right now.
- 2 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
- 10 (8-inch) flour tortillas
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) diced green chiles, undrained
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Step-By-Step Directions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a 9×13 inch baking dish.
- In a medium mixing bowl, combine the shredded chicken and 1 cup of the Monterey Jack cheese.
- Place a portion of the chicken mixture into each tortilla, roll tightly, and arrange seam-side down in the prepared baking dish.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for approximately 1 minute without browning.
- Gradually whisk in the chicken broth and continue cooking, stirring constantly, until the sauce thickens and reaches a simmer.
- Remove the sauce from heat and fold in the sour cream and diced green chiles. Season with salt and black pepper.
- Pour the creamy sauce evenly over the assembled enchiladas in the baking dish.
- Top with the remaining 1 cup of Monterey Jack cheese.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
- Let rest for 5 minutes before serving.
How to Serve It
Serve these Creamy Baked Chicken Enchiladas while they are piping hot. They look beautiful when garnished with fresh cilantro or green onions. You can pair them with a simple side of Mexican rice.
A crisp green salad balances the rich sauce perfectly. This meal is great for casual hosting on game day. Your guests will love the creamy texture and mild spice.
Leftovers & Storage
These enchiladas store very well for your next lunch. Place leftovers in an airtight container in the fridge. They will stay fresh for up to three days.
You can also freeze the unbaked dish for later use. Just thaw it in the fridge before baking it. Reheat individual portions in the microwave until they are hot. The sauce stays nice and creamy even when reheated.
Make It Even Better (Pro Tips)
- Do not skip the 5-minute resting time after baking.
- Use a rotisserie chicken to save 15 minutes of prep.
- Whisk the flour and butter constantly to avoid any lumps.
- Make sure your tortillas are fresh so they do not crack.
- Use mild green chiles to keep this dish kid-approved.
- Add a squeeze of lime juice for a bright finish.
- Check that your chicken broth is warm for a smoother sauce.
- Sprinkle extra cheese on top for a perfectly golden crust.
Easy Ways to Change It Up
- Swap flour tortillas for corn for a gluten-free option.
- Add black beans or corn to the chicken filling.
- Use pepper jack cheese if you want a spicy kick.
- Top with pickled jalapeños for more heat and crunch.
Quick Questions
Can I use corn tortillas instead?
Yes, you can definitely use corn tortillas for this recipe. Just warm them slightly so they do not break while rolling. They add a great traditional flavor to the dish.
How do I prevent soggy enchiladas?
The key is to not overfill the tortillas with sauce. Pour the sauce mostly over the center of the rolls. This keeps the edges slightly crisp while the center stays tender.
I hope you enjoy this cozy meal as much as we do. It is the perfect way to end a long day. Give it a try tonight!
— Ethan
Creamy Baked Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a 9x13 inch baking dish.
- In a medium mixing bowl, combine the shredded chicken and 1 cup of the Monterey Jack cheese.
- Place a portion of the chicken mixture into each tortilla, roll tightly, and arrange seam-side down in the prepared baking dish.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for approximately 1 minute without browning.
- Gradually whisk in the chicken broth and continue cooking, stirring constantly, until the sauce thickens and reaches a simmer.
- Remove the sauce from heat and fold in the sour cream and diced green chiles. Season with salt and black pepper.
- Pour the creamy sauce evenly over the assembled enchiladas in the baking dish.
- Top with the remaining 1 cup of Monterey Jack cheese.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
- Let rest for 5 minutes before serving.
