When it comes to comfort food with a kick, Easy Creamy Chicken Enchiladas are at the top of the list. Picture tender shredded chicken wrapped in soft tortillas, smothered in a luscious, creamy sauce, and baked to golden perfection. This dish is rich, flavorful, and so satisfying, perfect for weeknight dinners or entertaining guests.
The first time I made these enchiladas, I was blown away by how quickly they disappeared. The creamy sauce, paired with just the right amount of spice, makes every bite feel like a warm hug on a plate.
What I love most about this recipe is how versatile it is—add more heat, make it lighter, or load it with toppings. Let’s bring some Tex-Mex comfort to your kitchen with these Easy Creamy Chicken Enchiladas!
Easy Creamy Chicken Enchiladas feature shredded chicken, gooey cheese, and a creamy, mildly spiced sauce baked until bubbly. Perfect for family dinners or feeding a crowd, these enchiladas are easy to make and packed with flavor.
An Exciting Story
The first time I served these Easy Creamy Chicken Enchiladas was on a chilly evening when we needed something warm and hearty. My husband loved the creamy sauce, and the kids had fun sprinkling cheese and picking their favorite toppings. Now, it’s a regular dinner request, especially when we’re craving something cozy and delicious.
Why These Easy Creamy Chicken Enchiladas?
- Rich and Creamy: The perfect balance of indulgence and spice.
- Quick and Easy: Ready in under an hour with simple ingredients.
- Customizable: Adjust the heat or add toppings to suit your taste.
- Perfect for Leftovers: Use pre-cooked chicken or make-ahead for busy nights.
- Crowd-Pleaser: Great for family dinners, potlucks, or casual entertaining.
What You Need for Easy Creamy Chicken Enchiladas
- For the Filling:
- 3 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 (4 oz) can diced green chilies
- ½ cup sour cream
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp chili powder
- Salt and pepper, to taste
- For the Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- ½ cup sour cream
- 1 (4 oz) can diced green chilies
- 1 cup shredded cheese
- For Assembly:
- 8-10 flour or corn tortillas
- Additional shredded cheese for topping
- Optional Toppings:
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
- Avocado slices
- Salsa or hot sauce
How to Make Easy Creamy Chicken Enchiladas
- Prepare the Filling:
- In a large bowl, combine the shredded chicken, cheese, green chilies, sour cream, cumin, garlic powder, chili powder, salt, and pepper. Mix until well combined.
- Make the Sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, stirring constantly, until smooth and slightly thickened.
- Remove from heat and stir in the sour cream, green chilies, and cheese until smooth and creamy.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Warm the tortillas slightly to make them pliable. Spoon about â…“ cup of the chicken filling onto each tortilla, roll it up tightly, and place seam-side down in the prepared dish. Repeat with the remaining tortillas and filling.
- Add the Sauce and Bake:
- Pour the creamy sauce evenly over the enchiladas, ensuring they are fully covered. Sprinkle additional cheese on top.
- Bake for 20-25 minutes, or until bubbly and golden.
- Serve and Garnish:
- Remove from the oven and let cool slightly. Garnish with your favorite toppings and serve warm.
Tips for Easy Creamy Chicken Enchiladas
- Use Rotisserie Chicken: It’s a time-saving option that adds extra flavor.
- Don’t Overfill: Adding too much filling can make the enchiladas difficult to roll and keep intact.
Substitutions and Variations
- Vegetarian: Replace the chicken with sautéed vegetables like zucchini, mushrooms, and spinach.
- Add Heat: Stir in diced jalapeños or a splash of hot sauce to the filling or sauce.
- Gluten-Free: Use corn tortillas and a gluten-free flour alternative for the sauce.
Make a Healthier Version
- Use low-fat sour cream and reduced-fat cheese.
- Opt for whole-grain tortillas for added fiber.
- Replace some of the cheese with mashed avocado for a creamy yet lighter twist.
Closing for Easy Creamy Chicken Enchiladas:
And there you have it—Easy Creamy Chicken Enchiladas, a rich and satisfying dish that’s perfect for any night of the week. Whether you’re serving your family or impressing guests, these enchiladas are guaranteed to please. Let us know how yours turn out, and don’t forget to explore more of our Tex-Mex-inspired recipes!
Frequently Asked Questions for Easy Creamy Chicken Enchiladas
Can I make these ahead of time?
Yes, assemble the enchiladas and refrigerate for up to 24 hours. Add the sauce and bake just before serving.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze these enchiladas?
Yes, freeze before baking. Thaw in the refrigerator overnight and bake as directed.
What if I don’t have sour cream?
Use plain Greek yogurt as a substitute.
Can I use canned chicken?
Yes, canned chicken works in a pinch but may need extra seasoning.
How do I prevent the tortillas from breaking?
Warm them slightly in the microwave or on a skillet before rolling.
What pairs well with these enchiladas?
Serve with Mexican rice, refried beans, or a fresh green salad.
Can I make this dish dairy-free?
Use dairy-free sour cream and cheese alternatives for a creamy, non-dairy version.
What’s a fun serving idea?
Serve enchiladas in individual cast-iron skillets for a rustic presentation.
How do I make them extra cheesy?
Add a layer of cheese between the rolled enchiladas before pouring on the sauce.
Can I use a red sauce instead?
Yes, swap the creamy sauce for a traditional enchilada red sauce or salsa verde.
How do I reheat them?
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Easy Creamy Chicken Enchiladas
Course: All Recipes, Dinner Recipe, Lunch Recipe, Weight watchers4
servings30
minutes40
minutes300
kcalIngredients
- For the Filling:
3 cups cooked, shredded chicken (rotisserie chicken works great!)
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1 (4 oz) can diced green chilies
½ cup sour cream
1 tsp cumin
½ tsp garlic powder
½ tsp chili powder
Salt and pepper, to taste
- For the Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 ½ cups chicken broth
½ cup sour cream
1 (4 oz) can diced green chilies
1 cup shredded cheese
- For Assembly:
8-10 flour or corn tortillas
Additional shredded cheese for topping
- Optional Toppings:
Chopped cilantro
Diced tomatoes
Sliced jalapeños
Avocado slices
Salsa or hot sauce
Directions
- Prepare the Filling:
- In a large bowl, combine the shredded chicken, cheese, green chilies, sour cream, cumin, garlic powder, chili powder, salt, and pepper. Mix until well combined.
- Make the Sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, stirring constantly, until smooth and slightly thickened.
- Remove from heat and stir in the sour cream, green chilies, and cheese until smooth and creamy.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Warm the tortillas slightly to make them pliable. Spoon about â…“ cup of the chicken filling onto each tortilla, roll it up tightly, and place seam-side down in the prepared dish. Repeat with the remaining tortillas and filling.
- Add the Sauce and Bake:
- Pour the creamy sauce evenly over the enchiladas, ensuring they are fully covered. Sprinkle additional cheese on top.
- Bake for 20-25 minutes, or until bubbly and golden.
- Serve and Garnish:
- Remove from the oven and let cool slightly. Garnish with your favorite toppings and serve warm.
