Cheesy Chicken Enchiladas with Creamy Sauce are a delicious meal that brings together tender shredded chicken, gooey melted cheese, and soft tortillas all wrapped up in a smooth, creamy sauce. This dish is full of comforting flavors that hit the spot whether you’re cooking for family or friends. The sauce adds just the right touch of creaminess to balance the cheesy filling perfectly.
I love making these enchiladas when I want something that feels special but isn’t too complicated to prepare. One of my favorite little tricks is to add a sprinkle of fresh cilantro or a squeeze of lime on top right before serving—it really brightens up the whole dish. You also get that satisfying combination of textures: soft tortillas, rich cheese, and tender chicken mixed with the sauce that keeps everything moist and delicious.
These enchiladas are great for sharing at a casual dinner or even for a cozy night in. I like to serve them with a side of simple Mexican rice or a fresh green salad to keep things balanced. Plus, they reheat beautifully, so leftovers make for an easy and tasty lunch the next day. It’s one of those meals that always brings smiles and second helpings around the table!
Key Ingredients & Substitutions
- Chicken
- I like using rotisserie chicken for a quick, flavorful option. You can also boil breasts or thighs if you prefer. Leftover chicken works great here, too.
- Tortillas
- Flour tortillas soften nicely with sauce and hold up well. If you want a healthier option, whole wheat or low-carb tortillas are good too.
- Cheese
- Cheddar and Monterey Jack give the enchiladas a creamy and melty texture. You can swap cheddar for mozzarella or a Mexican cheese blend for a different twist.
- Creamy Sauce
- Sour cream and heavy cream create a rich sauce that keeps everything moist. Greek yogurt can be a lower-fat substitute but keep an eye on sauce consistency.
- Spices
- Cumin, chili powder, and smoked paprika add warm flavor without heat. Adjust or skip smoked paprika if you want a milder sauce. Green chiles or jalapeños add a nice kick if you like spice.
How Do I Make the Creamy Sauce Without Lumps?
Getting a smooth, lump-free sauce is key for these enchiladas. Here’s how I do it:
- Melt butter and sauté onion and garlic gently until soft.
- Add flour and stir for a minute to cook the raw flavor out and form a roux. This helps thicken the sauce evenly.
- Slowly whisk in chicken broth and cream in small batches to avoid lumps.
- Keep stirring constantly on medium heat. The sauce will thicken as it cooks—don’t rush this step!
- Add sour cream and spices last, stirring gently to combine well without curdling.
Patience is key here. If you follow these steps, you’ll end up with a creamy sauce that coats the enchiladas beautifully.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size to fit all the enchiladas and hold the sauce without spilling.
- Medium saucepan – for making the creamy sauce smoothly and evenly.
- Whisk – helps prevent lumps in the sauce by mixing ingredients thoroughly.
- Mixing bowl – to combine shredded chicken and cheese easily before filling.
- Knife and cutting board – for chopping onions, garlic, and optional veggies.
- Spatula or wooden spoon – great for sautéing ingredients and stirring the sauce.
Flavor Variations & Add-Ins
- Swap chicken with shredded beef or pork for a heartier, rich flavor that’s just as tasty.
- Add black beans or corn to the filling for extra texture and a boost of fiber.
- Use pepper jack cheese instead of cheddar for a spicy, flavorful twist.
- Stir in chopped spinach or roasted poblano peppers for a fresh, colorful upgrade.
Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients You’ll Need:
For the Filling:
- 3 cups cooked chicken, shredded (rotisserie or boiled chicken)
- 8-10 flour tortillas (6-8 inch size)
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- 1 cup shredded Monterey Jack cheese
- 1 can diced green chiles or chopped jalapeño (optional, for extra flavor)
For the Creamy Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 2 cups sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble, plus 20 to 25 minutes to bake in the oven. You’ll spend some time making the creamy sauce, mixing the chicken filling, rolling the enchiladas, and topping them with the sauce and cheese before baking. Overall, the dish is ready in about 40-45 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C) so it’s ready for baking later.
2. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Add minced garlic and chopped onion and cook until softened and fragrant, about 3-4 minutes. Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Add the sour cream, cumin, chili powder, smoked paprika (if using), salt, and pepper. Keep stirring for 4-6 minutes until the sauce thickens and is smooth. Taste and adjust seasoning if needed, then remove from heat.
3. Prepare the Filling:
In a large bowl, mix the shredded chicken with 1 cup of the shredded cheeses. If you like a bit of heat or extra flavor, add diced green chiles or jalapeños now.
4. Assemble the Enchiladas:
Spread about ½ cup of the creamy sauce evenly on the bottom of a 9×13 inch baking dish. Warm your tortillas slightly to make them easier to roll (microwave covered with a damp towel or heat in a skillet). Spoon a generous amount of the chicken and cheese mixture onto each tortilla, roll it up tightly, and place seam-side down in the baking dish. Repeat for all tortillas.
5. Add Sauce and Cheese on Top:
Pour the remaining creamy sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top to cover.
6. Bake the Enchiladas:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
7. Garnish and Serve:
Let the enchiladas cool for a couple of minutes after removing them from the oven. Garnish with freshly chopped cilantro. Serve warm with options like sour cream, salsa, or guacamole on the side if you wish.
Can I Use Corn Tortillas Instead of Flour Tortillas?
Yes, you can! Just warm corn tortillas well to make them pliable and less likely to tear. You may want to lightly fry them before filling to prevent soaking up too much sauce.
Can I Make These Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas and cover the baking dish with foil. Refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option.
Can I Use a Different Protein Instead of Chicken?
Yes! Shredded beef, pork, or even cooked vegetables like mushrooms and zucchini work wonderfully. Just adjust seasoning and cooking time based on your choice.