If you crave comfort food that feels like a warm hug, then this Cheesy Chicken Enchiladas with Creamy Sauce Recipe is exactly what your dinner table needs. Tender shredded chicken nestled inside soft tortillas, drenched in a luscious, creamy cheese sauce, then baked to bubbly, golden perfection—it’s a dish that brings together rich flavors and satisfying textures in the best way possible. Perfect for busy weeknights or family gatherings, these enchiladas promise a deliciously cheesy experience that everyone will rave about.
Ingredients You’ll Need
Getting the balance right in this recipe relies on simple but essential ingredients, each adding its own magic to the final dish. From creamy cheeses to aromatic spices, every component plays a role in creating those layers of flavor and that perfect, melty texture.
- 2 cups cooked shredded chicken: This tender protein forms the hearty base of our filling and soaks up all the delicious flavors.
- 1 1/2 cups shredded Monterey Jack cheese (divided): Provides a creamy, mild melt that keeps these enchiladas irresistibly gooey.
- 1/2 cup sour cream: Adds tang and creaminess to the sauce, ensuring it’s luxuriously smooth.
- 1 (10 oz) can cream of chicken soup: The secret to a thick, velvety sauce that ties everything together effortlessly.
- 1/2 cup milk: Lightens the sauce just enough to make it pourable yet rich.
- 1 (4 oz) can diced green chiles: Brings a subtle heat and vibrant color to brighten up the dish.
- 1/2 teaspoon garlic powder: Infuses gentle, comforting garlic flavor without overpowering.
- 1/2 teaspoon onion powder: Adds just the right savory undertone to enhance the filling.
- Salt and pepper to taste: Essential for seasoning that balances all flavors perfectly.
- 8 small flour tortillas: Soft and pliable, they hold all the flavorful filling in a neat package.
- 1 tablespoon olive oil: Helps in lightly greasing the baking dish so enchiladas don’t stick.
- Fresh cilantro (for garnish, optional): Adds a fresh, herbal note and a pop of color at serving time.
How to Make Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil to ensure your enchiladas bake without sticking and have an even, golden crust.
Step 2: Mix the Filling
In a large bowl, combine the cooked shredded chicken with 1 cup of shredded Monterey Jack cheese and half of the diced green chiles. Sprinkle in garlic powder, onion powder, salt, and pepper. This mixture is packed with flavor and forms the tasty stuffing that makes these enchiladas so satisfying.
Step 3: Whisk Together the Creamy Sauce
In a separate bowl, whisk the sour cream, cream of chicken soup, milk, and remaining green chiles until smooth and creamy. This sauce is the heart of the recipe, coating every bite with rich cheesiness and just the right amount of spice.
Step 4: Assemble the Enchiladas
Spread half a cup of the creamy sauce on the bottom of the prepared baking dish to prevent sticking and add flavor from underneath. Lay out each flour tortilla, fill it generously with the chicken mixture, then roll it tightly and place seam-side down in the dish. This rolling technique keeps the filling snug and helps the enchiladas stay intact during baking.
Step 5: Add Sauce and Cheese Topping
Pour the remaining sauce evenly over the rolled enchiladas, making sure each one is well coated. Then, sprinkle the remaining 1/2 cup of Monterey Jack cheese on top to get that irresistible golden, bubbly crust after baking.
Step 6: Bake Until Bubbling and Golden
Bake the dish uncovered for 25 to 30 minutes until the sauce is bubbly and the cheese topping turns lightly golden brown. Once done, let it rest for 5 minutes to allow flavors to settle and make serving easier.
How to Serve Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Garnishes
Fresh cilantro sprinkled on top adds a burst of color and a bright, herbaceous flavor that beautifully contrasts the creamy richness of the enchiladas. You can also add a dollop of sour cream or sliced avocado for extra creaminess and flair.
Side Dishes
Pair these enchiladas with classic Mexican-American sides like fluffy Spanish rice, refried beans, or a crisp green salad to balance the meal. The combination makes every bite feel complete and satisfying without overwhelming your palate.
Creative Ways to Present
For a festive touch, serve the enchiladas on colorful plates or wooden platters garnished with lime wedges and jalapeño slices. You can even arrange individual portions in small cast-iron skillets or ramekins to impress guests and keep servings warm longer.
Make Ahead and Storage
Storing Leftovers
Place leftover enchiladas in an airtight container and refrigerate for up to 3 days. The flavors actually deepen with time, so leftovers make excellent next-day meals or packed lunches.
Freezing
You can freeze fully assembled enchiladas before baking by wrapping the baking dish tightly with foil and plastic wrap. Freeze for up to 2 months. Bake from frozen by adding extra time and baking covered until heated through and bubbly.
Reheating
Reheat leftovers in the oven at 350°F, covered loosely with foil, for 15–20 minutes or until warm throughout. For quicker reheating, the microwave works well; just cover the dish and heat in short intervals to avoid drying out the sauce.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a time-saving, flavorful option that works perfectly shredded in the filling, making this recipe even easier to prepare.
What if I don’t have cream of chicken soup?
You can substitute with a homemade roux-based cream sauce made from butter, flour, chicken broth, and milk for a fresh and customizable alternative.
How spicy are these enchiladas?
The recipe is mildly spicy thanks to the green chiles, but you can adjust the heat by adding jalapeños or hot sauce to suit your taste.
Can I make this recipe gluten-free?
Yes! Use gluten-free tortillas and ensure your cream of chicken soup is gluten-free or substitute with a homemade sauce to keep it safe for gluten-sensitive eaters.
What cheese works best if I can’t find Monterey Jack?
Mild cheeses with good melting properties like mozzarella, cheddar, or a blend of Mexican cheeses make great alternatives and will still give you that creamy texture.
Final Thoughts
I can’t recommend this Cheesy Chicken Enchiladas with Creamy Sauce Recipe enough for an easy, comforting meal that will quickly become a much-loved favorite. It’s the perfect harmony of creamy, cheesy, and savory flavors wrapped up in soft tortillas—everything you want from a cozy dinner. Give it a try, and watch it disappear at your next meal!
Print
Cheesy Chicken Enchiladas with Creamy Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (2 enchiladas per serving)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
These cheesy chicken enchiladas with creamy sauce are the ultimate comfort food. Tender shredded chicken is wrapped in soft tortillas, smothered in a rich, creamy, cheesy sauce, and baked until bubbly and golden. Perfect for a weeknight dinner or a family gathering, this easy enchilada recipe is packed with flavor and guaranteed to please.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Sauce
- 1/2 cup sour cream
- 1 (10 oz) can cream of chicken soup
- 1/2 cup milk
- Remaining 1/2 can diced green chiles
Assembly
- 8 small flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided (1 cup in filling, 1/2 cup for topping)
- 1 tablespoon olive oil
- Fresh cilantro (for garnish, optional)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.
- Mix Filling: In a large mixing bowl, combine the cooked shredded chicken with 1 cup of shredded Monterey Jack cheese and half of the diced green chiles. Season the mixture with garlic powder, onion powder, salt, and pepper. Mix well to evenly distribute the ingredients.
- Prepare Sauce: In a separate bowl, whisk together sour cream, cream of chicken soup, milk, and the remaining diced green chiles until the sauce is smooth and homogenous.
- Layer Sauce: Spread 1/2 cup of the prepared sauce evenly on the bottom of the greased baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place a few spoonfuls of the chicken mixture onto each flour tortilla. Roll each tortilla tightly and place them seam-side down in the baking dish, packing them snugly beside each other.
- Top and Bake: Pour the remaining sauce evenly over the rolled enchiladas, making sure to cover all surfaces. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top for a melty, golden finish.
- Bake: Bake the enchiladas uncovered in the preheated oven for 25 to 30 minutes, or until the sauce is bubbly and the cheese on top is lightly golden brown.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped cilantro if desired for a fresh, herbal note.
Notes
- For a spicier version, add diced jalapeños to the chicken filling or mix hot sauce into the creamy sauce before baking.
- You can substitute the canned cream of chicken soup with a homemade roux-based white sauce for a fresher taste.
- Serve these enchiladas with sides like rice, refried beans, or a crisp green salad to complete the meal.
- Use corn tortillas for a gluten-free variation, but slightly increase greasing and baking times to prevent sticking and breakage.
