Creamy Chicken Enchiladas
This Creamy Chicken Enchiladas recipe is incredibly easy to make, use simple ingredients you probably already have, and taste better than anything you’d order at a restaurant. The secret? A homemade enchilada sauce that takes just 10 minutes and a special rolling technique that prevents soggy tortillas.
I developed this recipe with a craving for enchiladas, yet in a fraction of the work. I love that they are smothered in a rich sauce that has depth of flavor, and the topped melted cheese that gets those crispy golden edges everyone fights over.
Whether you’re meal prepping for the week, feeding a hungry family on a Tuesday night, or bringing a dish to a potluck, these enchiladas deliver every single time. And the best part? You can assemble them ahead and bake when you’re ready. Try this Corn Avocado Salad – YUM!
Why You’ll Love This Recipe
- Total Time: 40 Minutes
- Serves: 6
Cheesy chicken enchiladas weren’t a meal that I would usually make at home, yet this easy chicken enchilada recipe proves just how easy it is to make something for yourself that you might order in a restaurant.
I could easily become addicted to these creamy white chicken enchiladas, it’s such an easy weeknight dinner. Try this easy creamy chicken enchilada recipe served with our our easy Classic Pico de Gallo recipe, and Queso Dip!
For another take and simply one of my favourite recipes EVER, you must try this Chicken Cannelloni recipe or this Chicken Alfredo Baked Ziti. Oh we do love our chicken recipes!
For another enchilada recipe, you’ll definitely want to make our Turkey Enchiladas Recipe using leftover turkey. Also make sure to check out our Mexican Lasagna – a twist on traditional lasagna.
Ingredients and Notes
As always, the full ingredients and recipe is on the printable recipe card at the end of this post.
Recipe Variations
Protein Swaps:
- Rotisserie chicken: The ultimate shortcut. Use one whole chicken, remove skin and bones, and shred. You’ll have exactly the right amount.
- Ground beef: Brown 1.5 pounds of ground beef with diced onion and garlic. Drain the fat before mixing with cheese and spices.
- Shredded beef: Use leftover pot roast or slow cooker beef. It’s absolutely incredible.
- Black beans: For vegetarian enchiladas, use 3 cups of black beans (about 2 cans, drained). Add sautéed bell peppers and corn for extra substance.
- Leftover turkey: Perfect for post-Thanksgiving meals. Turkey enchiladas are a game-changer.
Sauce Variations:
- Swap Sauces: Use red enchilada sauces instead of white sauce or a different flavor.
- Spicier version: Add 1-2 minced chipotle peppers in adobo to the sauce, or use hot chili powder instead of regular.
Cheese Options:
- Mexican Blend: A mix of cheddar, Monterey Jack, asadero, and queso quesadilla
- Sharp Cheddar Cheese: For maximum flavor.
- Pepper Jack Cheese: Or Monterey Jack Cheese. Adds a nice kick.
- Queso Fresco: A lighter, fresher option.
Dietary Modifications:
- Gluten-free: This recipe is naturally gluten-free when using corn tortillas. Just verify your chili powder has no additives.
- Dairy-free: Use dairy-free cheese and skip the sour cream in the filling, or replace with cashew cream.
- Low-carb: Use low-carb tortillas, though the texture will be different from traditional corn tortillas.
Fun Filling Additions:
- Black olives: Slice and add to the filling
- Corn kernels: Adds sweetness and texture
- Jalapeños: Fresh or pickled, for heat
- Bell peppers: Sauté with onions and add to filling
- Cilantro: Stir into filling for freshness
Tips for Success
How to Make Chicken Enchiladas Step by Step
- Make the Enchilada Sauce – Melt the butter over medium-high heat in a large saucepan. Stir in the flour and cool until it starts to brown. Then add the broth and whisk until combined and smooth. Continue cooking until thick and bubbling. Turn down the heat to medium-low and stir the green chiles and sour cream into the large skillet. Cook the sour cream sauce for one minute and set the sauce mixture aside.
- Make the Enchilada Filling – In a large mixing bowl, combine chicken, diced onion and some of the shredded cheese.
- Prepare Baking Dish – Use a 9×13 baking dish, or two smaller ones and divide everything between the two. Grease the dish with nonstick cooking spray. Scoop some of the stovetop sauce into the prepared baking dish.
- Preheat Oven
- Make Enchiladas – Using a large serving spoon, place some of the chicken mixture (chicken filling) into the center of each tortilla, and roll up.
- Place Enchiladas in Dish – Place side by side into a baking dish, seam side down.
- Pour Remaining Sauce and Add Cheese – Once all are rolled, pour remaining enchilada sauce over the rolled tortilla, then top with remaining cheese.
- Bake in the preheated oven. When done, the melty cheese should be bubbly and golden brown in spots, not just melted. You can broil for two minutes, if preferred, to get crispy tops.
- Let stand for about 5 minutes to allow sauce to settle and self-thicken up.
- Top with chopped cilantro for garnish if you so wish. You can also use any of our suggested toppings from the below list. Enjoy!
What to Serve With Chicken Enchiladas
To align with the theme, I suggest easy Mexican side dishes. Try this Corn Avocado Salad, Queso Dip, Refried Beans, or Mexican Rice like our Mexican Fiesta Rice.
Yet you cannot go wrong with other Mexican recipes like refried beans, Mexican slaw, Pico de Gallo, or a simple salad. In that case, I serve with either a tossed salad or a caesar salad.
It would be a great idea to have a side of salsa verde or pico de gallo for those that want their chicken enchiladas with more heat and spice.
Enchilada Topping Options
Creamy Chicken Enchiladas
Ingredients
- 4 skinless boneless chicken breasts (cooked and shredded)
- 8 flour tortillas
- 3/4 onion (diced)
- 2 tbsp butter
- 3 tbsp all purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can green chilies
- 2 cups cheese {use bagged shredded Mexican or shred your own Monterey Jack}
- chopped cilantro for garnish (if desired)
Instructions
- Using a pan on the stove, melt butter over medium heat and stir in flour and cook until colour starts browning
- Add broth and whisk until combined and smooth. Continue cooking until thick and bubbling.
- Turn down the heat to medium-low and stir in the chilies and sour cream. Cook for one minute and set aside
- In a bowl combine the chicken, diced onion and 1 1/2 cups of the shredded cheese
- Scoop 1 cup of the sauce into a greased baking dish {I used smaller baking dishes, so I did this between two}.
- Using a large serving spoon, scoop some of the mixture onto each tortilla and roll, and place side by side into a baking dish, seams down. I just guessed how much to use for each, to use up all of the chicken mixture
- Pour remaining sauce over the tortilla rolls, then top with remaining cheese
- Bake at 350 for 20-25 minutes then broil to brown the tops if preferred. Once baking is complete, let stand for about 5 minutes to allow sauce to settle and self-thicken up. Top with chopped cilantro for garnish if you so wish – and enjoy!
Video
Notes
Storage and Reheating
To Store: Place leftovers in an airtight container or cover with plastic wrap, and keep in the refrigerator for up to 4 days. Reheat in the microwave or warm in the oven. They are just as good the next day.Nutrition
Storage and Reheating
To Store: Place leftovers in an airtight container or cover with plastic wrap, and keep in the refrigerator for up to 4 days.
Reheat in the microwave or warm in the oven. They are just as good the next day.
Recipe FAQ
This usually happens from too much sauce or not baking them long enough. Make sure to only dip tortillas briefly in sauce rather than soaking them. Also, bake uncovered for the last 10 minutes to evaporate excess moisture. Using corn tortillas instead of flour also helps prevent sogginess.
Absolutely. These freeze beautifully. Assemble enchiladas in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. To bake from frozen, remove plastic wrap, cover with foil, and bake at 350°F for 60-75 minutes until heated through. Remove foil for the last 10 minutes to brown the cheese.
For best results, reheat in the oven at 350°F covered with foil for 15-20 minutes. You can reheat individual portions in the microwave for 2-3 minutes, but they won’t be as crispy. If reheating in the oven, sprinkle a little extra cheese on top for fresh melted goodness.
More Recipes to Try
If you are looking for more easy recipes to try, have a peek our recipes for one truly amazing Taco Salad and for a low-carb option – Taco Lettuce Wraps. And for a completely different spin, Roasted Red Potatoes for a popular side option.
Simple yet full of flavour thanks to the spices, try these Crispy Baked Chicken Thighs and especially this Tater Tot Enchilada Casserole!
If you’ve tried our Chicken Enchiladas please let me know how it went in the comments below. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!
03/21/24
They are absolutely delicious.. 🤤
Thank you for the recipe 😁
Oh my goodness! These turned out so delicious! And talk about easy. I think the sauce was my favorite part. I wanted to drink that stuff. I can’t wait to make them again.
These are so amazing good, my husband said we need to keep this one. They are very simple and fun to make, thank you for great recipe.
I made these for dinner tonight and they were delicious. The only thing I would change is sauté the onion a little bit then add to the chicken mixture. Other than that they were super yummy!!!
I have been making “gringo” enchiladas for years, and wanted to try something new. I’ve made this recipe twice. The second time I added 4 oz cream cheese to the sauce- OMG so good! Thank you for sharing!
great addition!
How well do you think it would hold up with freezing it.
I freeze this dish all the time, and it’s perfect. Actually I split a batch last week and frozen one. Just before baking, cover it well and freeze for up to 3 months.
Would this recipe serve six adults? (Seniors…so smaller portions).
Yes, absolutely!
First time making and chicken enchiladas. The recipe is so easy and delicious and definitely a keeper.. Thank you!
This is absolutely one of the best sauces I’ve made for my enchiladas. Highly recommend it. Everybody should try it. Thank you for sharing.
Soooo good! Maybe I was supposed to sauté the onions, but I didn’t, that will be the only change I will do next time. My husband loved them!
These are the best homemade chicken enchiladas ever! I’ve made 4 or 5 times and everyone in the family agrees!😊❤️
So very happy you love them as much as we do! 🙂
Whenever I make enchiladas, I find that the flour tortilla gets really soggy! I’m making this recipe tonight and wondered if soggy is just a normal thing? Do I toast the tortillas first? Are yours soggy too?
I don’t toast them first and haven’t had an issue at all with sogginess. Let me know how it goes, perhaps you need to bake a little longer?
Can this be made ahead of time? Like, assemble the day before, refrigerate, and then bake day of?
Absolutely! 🙂
Hi Tammi! If I prepped these the day before cooking, would I also put the sauce on top or wait until I cook them before adding? Didn’t know if the sauce would cause the tortillas to be soggy.
I would wait, just in case. I haven’t tried that yet, I’ve just frozen them right away. Let me know how it goes!!
In my opinion they needed a little more spice–I added 3/4 tsp of cumin.
I’m sure it’s only a matter of opinion,however, after adding the cumin I thought the recipe was great.
Double the green chilies for more spice.
I don’t see the actual recipe listed. Help! These look so yummy I want to make them 🙂
Hi Kim,
So sorry for this, we had some technical difficulties. It’s fixed now!! 🙂
These sound so good! I love enchilda sauce tho, and I think I would miss it. Do you think they’d be too ‘wet’ if I added that as well?
I made this dish today. I don’t make a lot of Mexican dishes but I wanted to give this a go. It turned out well. I had to substitute the sour cream with Greek yogurt and I used corn tortillas because I had them. I don’t think either substitution changed the flavor of the original recipe.
I don’t think they would Laura, good substitutions! What did you think? We make this recipe often, it’s one of my favourites
It was great! I even froze a few and they froze wonderfull! Thanks for sharing the recipe!
Happy to hear that Laura! 🙂
I have made this except my recipe calls for adding.pain 2 T. Ranch Dressing mix.
Mixed with sour cream .
yumm looks good will have to try it. ty tammi