Name: Creamy Chicken Enchiladas: A Comforting Mexican Classic for Every Occasion
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: For the Filling:; 2 cups cooked shredded chicken (rotisserie or poached); 1 cup sour cream; 1 cup shredded Monterey Jack cheese (or mozzarella); ½ cup cream cheese, softened; 1 (4-ounce) can diced green chilies; ¼ cup chopped fresh cilantro (optional); 1 teaspoon garlic powder; ½ teaspoon cumin; ½ teaspoon salt; ¼ teaspoon black pepper; For the Sauce:; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 cup shredded cheddar or Monterey Jack cheese; ½ teaspoon chili powder; ½ teaspoon paprika; Salt and pepper, to taste; For Assembly:; ; 8–10 medium flour or corn tortillas; 1 cup shredded cheese (for topping); Fresh cilantro, chopped (for garnish); Sliced jalapeños or avocado (optional for serving)

Few dishes capture the comforting, bold, and irresistible flavors of Mexican cuisine like creamy chicken enchiladas. Soft tortillas filled with tender shredded chicken, all coated in a rich, velvety sauce — this dish promises to satisfy every craving. Whether you’re cooking for a family dinner, a weekend gathering, or simply indulging in a cozy homemade meal, creamy chicken enchiladas bring warmth to the table in every bite.

What makes this recipe so special is the perfect balance between creaminess and spice. The sauce, made with sour cream, cheese, and green chilies, coats each enchilada with a luscious layer that melts beautifully in the oven. The result? A bubbling, golden masterpiece that tastes even better than takeout — but made right in your kitchen.

Let’s dive into how to make this beloved comfort food from scratch.

Ingredients

Here’s everything you’ll need to create creamy chicken enchiladas that are flavorful, cheesy, and absolutely comforting:

For the Filling:

2 cups cooked shredded chicken (rotisserie or poached works perfectly)
1 cup sour cream
1 cup shredded Monterey Jack cheese (or mozzarella)
½ cup cream cheese, softened
1 (4-ounce) can diced green chilies
¼ cup chopped fresh cilantro (optional but adds freshness)
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper

For the Sauce:

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 cup shredded cheddar or Monterey Jack cheese
½ teaspoon chili powder
½ teaspoon paprika
Salt and pepper, to taste

For Assembly:

8–10 medium flour or corn tortillas
1 cup shredded cheese (for topping)
Fresh cilantro, chopped (for garnish)
Sliced jalapeños or avocado (optional for serving)

Instructions

Step 1: Prepare the Chicken Filling
In a large bowl, combine shredded chicken, sour cream, Monterey Jack cheese, cream cheese, diced green chilies, garlic powder, cumin, salt, and black pepper. Stir until everything is well incorporated. The filling should be creamy but not too runny — adjust with a bit more cheese or sour cream as needed.

Step 2: Make the Creamy Sauce
In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour to form a smooth roux. Cook for about 1 minute to eliminate the raw flour taste. Gradually pour in the chicken broth while whisking continuously to avoid lumps.
Let the mixture simmer until slightly thickened, about 3–5 minutes. Remove from heat and stir in sour cream, shredded cheese, chili powder, paprika, salt, and pepper. Mix until the cheese melts and the sauce becomes smooth and creamy.

Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
Lay a tortilla flat on a clean surface and spoon about ⅓ cup of the chicken filling down the center. Roll it tightly and place it seam-side down in the baking dish. Repeat this step until all the tortillas are filled.

Step 4: Add the Sauce and Cheese
Pour the creamy sauce evenly over the enchiladas, ensuring they are fully covered. Sprinkle the remaining cheese on top for that delicious golden crust.

Step 5: Bake to Perfection
Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted and bubbly. If you prefer a golden-brown top, switch to broil for the last 2–3 minutes — but keep a close eye to prevent burning.

Step 6: Garnish and Serve
Once baked, remove from the oven and let the enchiladas rest for 5 minutes. Garnish with fresh cilantro, sliced jalapeños, or creamy avocado slices for an extra burst of color and flavor.

Conservation and Storage

Creamy chicken enchiladas store wonderfully, making them an excellent choice for meal prep or leftovers.

In the refrigerator: Allow the enchiladas to cool completely, then cover the dish tightly with foil or plastic wrap. Store for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 1–2 minutes.
In the freezer: Assemble the enchiladas but don’t bake them. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.

To prevent soggy tortillas, freeze the sauce separately and pour it over just before baking.

Variations

One of the best things about creamy chicken enchiladas is how easily you can adapt them to suit your taste. Here are some fun variations:

Spicy Kick: Add diced jalapeños, chipotle peppers, or a splash of hot sauce to the filling or sauce for extra heat.
Vegetarian Version: Replace chicken with sautéed mushrooms, black beans, corn, or roasted vegetables for a flavorful meat-free alternative.
Red Enchilada Twist: Use a traditional red enchilada sauce instead of creamy white sauce for a deeper, smoky flavor.
Low-Carb Option: Swap regular tortillas for low-carb or almond flour tortillas — or use cabbage leaves for a lighter twist.
Cheese Lover’s Dream: Mix different types of cheese like pepper jack, cheddar, and mozzarella for a gooey, indulgent finish.

Serving Suggestions

Creamy chicken enchiladas pair beautifully with a variety of sides and toppings. To create a complete meal, consider serving them with:

Mexican rice – A fluffy, tomato-flavored side that balances the creaminess.
Refried beans – Adds a hearty, savory touch to the plate.
Fresh salad – A crisp green salad with lime dressing cuts through the richness.
Guacamole or salsa – Fresh dips bring brightness and a burst of freshness.
Corn on the cob – Grilled or roasted corn complements the Mexican flair perfectly.

For beverages, try a chilled agua fresca, a refreshing margarita, or even a simple sparkling lime water.

Conclusion

Creamy chicken enchiladas are more than just a meal — they’re a celebration of comfort, flavor, and versatility. The creamy sauce envelops each tortilla, transforming simple ingredients into a dish that feels indulgent yet homely. With tender chicken, melty cheese, and that unmistakable creamy tang, these enchiladas are sure to become a family favorite.

Whether you serve them for a casual dinner or a festive occasion, their satisfying texture and rich flavor never disappoint. Plus, with endless variations and easy storage options, this dish fits perfectly into any kitchen routine.

So, next time you’re craving something warm, creamy, and packed with flavor, whip up a batch of these creamy chicken enchiladas — and savor a taste of comfort that brings everyone together around the table.

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Creamy Chicken Enchiladas: A Comforting Mexican Classic for Every Occasion

Author: hafsahafsa
Total Time: 45 minutes
Yield: 8–10 servings 1x

Print Recipe

Description

Indulge in these creamy chicken enchiladas — a perfect balance of tender shredded chicken, melted cheese, and a velvety, flavorful sauce. This comforting Mexican-inspired dish is ideal for family dinners, meal prep, or cozy weekends at home.

Ingredients

Scale

For the Filling:

2 cups cooked shredded chicken (rotisserie or poached)

1 cup sour cream

1 cup shredded Monterey Jack cheese (or mozzarella)

½ cup cream cheese, softened

1 (4-ounce) can diced green chilies

¼ cup chopped fresh cilantro (optional)

1 teaspoon garlic powder

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon black pepper

For the Sauce:

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups chicken broth

1 cup sour cream

1 cup shredded cheddar or Monterey Jack cheese

½ teaspoon chili powder

½ teaspoon paprika

Salt and pepper, to taste

For Assembly:

8–10 medium flour or corn tortillas

1 cup shredded cheese (for topping)

Fresh cilantro, chopped (for garnish)

Sliced jalapeños or avocado (optional for serving)

Instructions

Step 1: Prepare the Chicken Filling
In a large bowl, mix shredded chicken, sour cream, Monterey Jack cheese, cream cheese, diced green chilies, garlic powder, cumin, salt, and pepper. Stir until well blended and creamy.

Step 2: Make the Creamy Sauce
Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute to form a roux. Gradually whisk in chicken broth until smooth. Simmer 3–5 minutes until slightly thickened. Remove from heat, then stir in sour cream, cheese, chili powder, paprika, salt, and pepper until melted and smooth.

Step 3: Assemble the Enchiladas
Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
Lay a tortilla flat, spoon about ⅓ cup of the filling down the center, roll it tightly, and place seam-side down in the dish. Repeat with remaining tortillas.

Step 4: Add Sauce and Cheese
Pour the sauce evenly over the enchiladas. Sprinkle the remaining cheese on top.

Step 5: Bake
Bake uncovered for 20–25 minutes, or until bubbly and golden. For a browned top, broil for 2–3 minutes.

Step 6: Garnish and Serve
Let rest for 5 minutes. Garnish with cilantro, jalapeños, or avocado slices. Serve warm and enjoy!