Creamy Chicken Enchiladas are a delicious, crowd-pleasing meal that combines soft tortillas stuffed with seasoned chicken and smothered in a luscious, creamy sauce. Topped with melted cheese, this dish is a perfect balance of comforting flavors and textures. Whether it’s for a weeknight dinner or a special occasion, these enchiladas are sure to be a hit!
Ingredients
For the Filling:
- 2 cups cooked and shredded chicken (rotisserie chicken works great)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup green enchilada sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup green enchilada sauce
For Assembly:
- 8–10 small flour or corn tortillas
- 1 cup shredded Monterey Jack cheese (for topping)
For Garnish:
- Chopped fresh cilantro
- Sliced jalapeños (optional)
Equipment
- Medium saucepan
- Large mixing bowl
- 9×13-inch baking dish
- Whisk
- Measuring cups and spoons
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). - Make the Filling:
In a large mixing bowl, combine the shredded chicken, 1 cup shredded cheese, sour cream, green enchilada sauce, garlic powder, cumin, salt, and pepper. Mix until well combined. - Prepare the Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until lightly golden. Gradually whisk in the chicken broth, ensuring there are no lumps. Cook for 3–4 minutes until the sauce thickens slightly. Stir in the sour cream and green enchilada sauce. Remove from heat and set aside. - Assemble the Enchiladas:
Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish. Spoon about 1/3 cup of the chicken filling into the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish. - Add Sauce and Cheese:
Pour the remaining sauce evenly over the enchiladas, making sure they are fully coated. Sprinkle the remaining 1 cup of shredded cheese on top. - Bake:
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly. - Garnish and Serve:
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and sliced jalapeños if desired. Serve warm.
Tips for Success
- For a smoky flavor, use smoked chicken or add a pinch of smoked paprika to the filling.
- If you like spicy enchiladas, use medium or hot green enchilada sauce and add diced green chilies to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
These Creamy Chicken Enchiladas are the perfect blend of rich, cheesy, and tangy flavors, making them a go-to comfort food for any occasion. They’re easy to prepare and can be customized to your preferred level of spice. Pair with a side of rice and beans for a complete and satisfying meal!
Creamy Chicken Enchiladas Recipe
These Creamy Chicken Enchiladas are rich, cheesy, and loaded with tender chicken. A perfect comfort food dish that’s easy to make and sure to satisfy the whole family!
Equipment
- Medium saucepan
- Large mixing bowl
- 9x13-inch baking dish
- Whisk
- Measuring cups and spoons
Ingredients
- For the Filling:
- 2 cups cooked and shredded chicken rotisserie chicken works great
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup green enchilada sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- For the Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup green enchilada sauce
- For Assembly:
- 8 –10 small flour or corn tortillas
- 1 cup shredded Monterey Jack cheese for topping
- For Garnish:
- Chopped fresh cilantro
- Sliced jalapeños optional
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Make the Filling:
- In a large mixing bowl, combine the shredded chicken, 1 cup shredded cheese, sour cream, green enchilada sauce, garlic powder, cumin, salt, and pepper. Mix until well combined.
- Prepare the Sauce:
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until lightly golden. Gradually whisk in the chicken broth, ensuring there are no lumps. Cook for 3–4 minutes until the sauce thickens slightly. Stir in the sour cream and green enchilada sauce. Remove from heat and set aside.
- Assemble the Enchiladas:
- Spread a thin layer of the sauce on the bottom of a 9x13-inch baking dish. Spoon about 1/3 cup of the chicken filling into the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish.
- Add Sauce and Cheese:
- Pour the remaining sauce evenly over the enchiladas, making sure they are fully coated. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake:
- Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and sliced jalapeños if desired. Serve warm.
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