Cheesy Chicken Enchiladas with Creamy Sauce
Cheesy Chicken Enchiladas with Creamy Sauce are a comforting and delicious meal that everyone will love. The tender shredded chicken wrapped in soft tortillas is smothered in a rich, creamy…
Tip: save now, cook later.Cheesy Chicken Enchiladas with Creamy Sauce are a comforting and delicious meal that everyone will love. The tender shredded chicken wrapped in soft tortillas is smothered in a rich, creamy sauce and loaded with gooey melted cheese. It’s the perfect combination of textures and flavors that makes this dish a true crowd-pleaser.
I always enjoy making these enchiladas when I want something cozy but still special. The creamy sauce adds a nice twist to the classic enchilada without being too heavy. I like to add a little extra cheese on top to get that golden, bubbly finish that everyone always asks for seconds of. Making them ahead of time also helps because the flavors get even better the next day!
My favorite way to serve these is with a simple side of rice and a fresh green salad to balance out the richness. Sometimes I even add a dollop of sour cream or some chopped cilantro on top for a bit of freshness. This dish has become one of those go-to recipes that bring everyone together around the table, perfect for family dinners or casual get-togethers with friends.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken breast works best for tenderness. Leftover roasted chicken or even rotisserie chicken are great time-savers and add flavor.
Cheese: Cheddar and Monterey Jack create a melty, mild blend. If unavailable, mozzarella or a Mexican cheese blend are good swaps.
Flour Tortillas: Use soft, fresh 6-inch flour tortillas for easy rolling. Corn tortillas can replace them but warm them well to prevent cracking.
Creamy Sauce: The combo of butter, flour, milk, and sour cream makes a luscious sauce. Greek yogurt can replace sour cream for a tangy twist and lighter option.
How Do You Make the Creamy Sauce Smooth and Thick?
Getting the sauce just right means careful steps. Here’s how:
- Heat butter gently so it melts without browning.
- Whisk in flour quickly to form a smooth roux—cook for 1-2 mins to remove the raw taste but don’t let it brown.
- Gradually add milk and chicken broth while whisking constantly to avoid lumps.
- Cook on medium heat, stirring frequently, until the sauce thickens like cream soup—about 5-7 minutes.
- Remove from heat before adding sour cream and cheese to keep it silky and avoid curdling.
Patience and steady stirring are key for a creamy, rich sauce that coats the enchiladas perfectly.
Equipment You’ll Need
- Large skillet – perfect for sautéing the onion, garlic, and warming the chicken filling evenly.
- Medium saucepan – ideal for making the creamy sauce without burning it.
- Whisk – helps keep the sauce smooth and lump-free while cooking.
- 8×8-inch or similar baking dish – roomy enough to hold all the rolled enchiladas in one layer.
- Mixing spoon or spatula – for stirring the filling and sauce comfortably.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey for a festive twist with the same creamy goodness.
- Add black beans or corn to the filling for extra texture and fiber; great for a heartier meal.
- Try pepper jack cheese instead of mild cheese to add a little spicy kick in the creamy sauce.
- Mix in chopped green chilies or jalapeños if you like your enchiladas with some heat.
Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked and shredded chicken breast
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup shredded Monterey Jack or mozzarella cheese
- 8 flour tortillas (6-inch size)
For the Creamy Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup chicken broth
- 1/2 cup sour cream or Mexican crema
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- 1 medium tomato, diced
- Optional: sliced jalapeños or green chilies for extra heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20 minutes to bake, plus around 15 minutes to cook the filling and make the sauce. Overall, plan for about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook for 1 minute until fragrant. Add the shredded chicken and mix well to warm through. Remove from heat and set aside.
2. Make the Creamy Sauce:
In a saucepan over medium heat, melt butter. Whisk in flour to create a smooth roux and cook for 1-2 minutes. Slowly add milk and chicken broth while whisking constantly to avoid lumps. Continue to cook and stir until sauce thickens, about 5-7 minutes. Remove from heat and stir in sour cream and 1 cup shredded cheese until creamy and melted. Season with salt and pepper to taste.
3. Assemble the Enchiladas:
Preheat the oven to 375°F (190°C). Lightly warm tortillas to make them soft and pliable. Spread some creamy sauce on the bottom of a baking dish. Place a scoop of chicken filling and a sprinkle of cheese onto each tortilla, then roll them up and place seam-side down in the dish.
4. Bake the Enchiladas:
Pour the remaining creamy sauce evenly over the rolled enchiladas. Sprinkle extra cheddar and Monterey Jack cheese on top. Bake uncovered for 20-25 minutes or until the cheese melts and forms a bubbly, golden crust.
5. Serve:
Garnish the enchiladas with chopped fresh cilantro and diced tomatoes. Serve hot with sour cream or Mexican crema. Add sliced jalapeños for a spicy kick if you like!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for faster thawing. Pat dry before cooking to avoid extra moisture.
Can I Make These Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas and cover them tightly with foil, then refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Add a splash of milk or sauce if the enchiladas seem dry when reheating.
Can I Substitute Corn Tortillas?
Yes, but warm corn tortillas before rolling to prevent cracking. You can steam them briefly or wrap in a damp paper towel and microwave for about 30 seconds.