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Easy Creamy Chicken Enchiladas

A cozy and satisfying dish of warm tortillas filled with tender shredded chicken, creamy sauce, and melty cheese - perfect for quick family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the enchiladas
  • 3 cups shredded cooked chicken, rotisserie works great
  • 8 to 10 pieces tortillas, 6 or 8 inch, corn or flour
  • 2 cups shredded cheese, Monterey Jack or pepper jack Use a mix for added flavor
  • 1 tablespoon oil or butter For sautéing the onions
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small can diced green chiles
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
For the creamy sauce
  • 2 tablespoons butter For making the roux
  • 2 tablespoons flour
  • 2 cups low sodium chicken broth
  • 1 cup sour cream Key to creamy sauce
  • 1/2 cup salsa verde, optional For a tangy kick
For garnish
  • Fresh cilantro or green onions For serving

Method
 

Preparation
  1. Preheat your oven to 375 F (190 C). Grease a 9 by 13 baking dish.
  2. Soften onion in a skillet with oil over medium heat until sweet and golden, about 5 minutes. Add garlic and sauté for another 30 seconds.
  3. Stir in green chiles, chili powder, cumin, salt, and pepper. Toss the chicken into the pan to warm it up and absorb the flavors. Set aside.
Making the sauce
  1. In a saucepan, melt butter over medium heat, whisk in flour, and cook for a minute to make a roux.
  2. Gradually whisk in chicken broth until smooth and thickened, about 3 to 5 minutes.
  3. Take the pan off the heat, then stir in sour cream and optional salsa verde. Adjust salt to taste.
Assembling the enchiladas
  1. Spread a thin layer of sauce in the bottom of your baking dish. Warm the tortillas so they roll without cracking.
  2. Spoon chicken mixture onto each tortilla, add a little cheese, and roll tightly. Place seam side down in the dish.
  3. Pour the remaining sauce over the enchiladas, then top with the rest of the cheese.
  4. Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbling. Let it rest for 5 to 10 minutes before serving.

Notes

Warm tortillas prevent tearing. Mix a spoonful of sauce with the chicken to keep filling moist. Bake until bubbly, reaching an internal temperature of 165 F if freshly cooked chicken is used.