Description
Enjoy a cozy, flavor-packed dinner with these Cheesy Chicken Enchiladas with Creamy Sauce. Soft tortillas filled with tender chicken, creamy sauce, and melted cheese
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie works perfectly)
- 8–10 flour tortillas (soft taco size)
- 2 cups shredded cheese (cheddar + Monterey Jack mix)
- 1 cup diced onions (optional)
- 1 tbsp olive oil
For the Creamy Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken broth
- 1 cup sour cream or heavy cream
- 1 can (4 oz) diced green chilies
- ½ tsp garlic powder
- ½ tsp ground cumin
- Salt and pepper to taste
For Garnish (Optional):
- Fresh cilantro
- Diced tomatoes
- Sliced jalapeños
- A squeeze of lime juice
Instructions
- Prepare the Chicken Filling:
Heat olive oil in a skillet over medium heat. Add diced onions and sauté until soft. Stir in shredded chicken, salt, and pepper. Mix well and set aside. - Make the Creamy Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add chicken broth while whisking until smooth. Once thickened, reduce heat and stir in sour cream, green chilies, garlic powder, and cumin. Simmer gently (do not boil). - Assemble the Enchiladas:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a small amount of sauce on the bottom. Fill each tortilla with chicken mixture and a sprinkle of cheese, roll tightly, and place seam-side down in the dish. - Add Sauce and Cheese:
Pour remaining sauce over the enchiladas and top with the rest of the shredded cheese. - Bake:
Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly. - Serve:
Garnish with cilantro, tomatoes, or jalapeños. Serve warm with rice, beans, or salad.
Notes
- Use Rotisserie Chicken: A great time-saver that adds depth of flavor.
- Make It Spicier: Add extra green chilies or a dash of hot sauce.
- Prevent Soggy Tortillas: Don’t overload them with filling or sauce before baking.
- Freeze Friendly: Prepare ahead, wrap tightly, and freeze for up to 2 months.
- Reheat Tip: Add a splash of milk or broth when reheating to keep the sauce creamy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes