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
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!
Notes
For extra spice, add diced jalapeños or a dash of hot sauce to the filling.
Use rotisserie chicken to save time.
You can freeze the unbaked enchiladas for up to 3 months.
Avoid soggy tortillas by freezing the sauce separately and adding before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 410
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 115 mg
Keywords: creamy chicken enchiladas, chicken enchilada recipe, cheesy enchiladas, easy Mexican dinner, comfort food