If you’re craving comfort food that’s cheesy, creamy, and packed with tender chicken, this Cheesy Chicken Enchiladas with Creamy Sauce Recipe is exactly what you need. I love pulling this together on busy weeknights or weekend dinners when you want something special without fussing too long in the kitchen. You’ll notice how the rich sauce gently hugs the enchiladas, making every bite a cozy, flavor-packed experience.
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Why You’ll Love This Cheesy Chicken Enchiladas with Creamy Sauce Recipe
This recipe brings together creamy, cheesy goodness with tender, spiced chicken rolled in soft tortillas — a true crowd-pleaser. The homemade sauce adds a luscious, velvety touch that lifts these enchiladas far above anything from a box.
- Texture you want: Soft tortillas packed with juicy chicken and gooey melted cheese.
- Flavor that pops: A balanced blend of smoky paprika, cumin, and a hint of cayenne for subtle warmth.
- Everyday ingredients: Staples from your pantry plus simple fresh items.
- Works for any night: Perfect for quick dinners or making ahead for easy reheating.
Ingredient Spotlight
The heart of this Cheesy Chicken Enchiladas with Creamy Sauce Recipe lies in using quality shredded chicken, two cheeses for melty depth, and a creamy sauce that’s both rich and vibrant. Swapping flour for corn tortillas works, but be gentle to keep them from tearing!
- Chicken breast: Shredded, cooked chicken makes for tender bites; rotisserie chicken is a great shortcut.
- Cheddar & Monterey Jack: Cheddar adds sharpness, Monterey Jack brings creaminess and meltability.
- Sour cream & heavy cream: These create the luscious sauce; swapping Greek yogurt changes the tang but keeps richness.
Seasonality & Sourcing
Look for local, fresh chicken whenever possible to enhance flavor and texture. Dairy products like sour cream and cheese taste best when fresh; if you’re mindful of your budget, store brands often do just fine here. For fresh cilantro garnish, pick vibrant green leaves, ideally from a farmer’s market in summer for peak freshness. Corn tortillas are seasonally steady, but flour tortillas soften better under creamy sauce if you prefer that option.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to a steady 375°F (190°C) and greasing a 9×13-inch baking dish. This sets you up for even baking and prevents sticking later. While the oven warms, finely chop your onion — take your time so the pieces cook evenly and add that sweet, onion-y base aroma you want.
Step 2 — Cook & Build Flavor
Heat olive oil over medium heat until shimmering, then add the onion and sauté about 3-4 minutes until translucent and fragrant. Toss in your shredded chicken and sprinkle cumin, chili powder, salt, and pepper. Give it a good stir and cook another 2-3 minutes. Keep an eye to make sure the spices bloom but the chicken doesn’t dry out—if it gets dry, splash in a bit of chicken broth to moisten.
Step 3 — Finish & Rest
Roll the chicken mixture and cheeses tightly inside tortillas and place them seam-side down in your baking dish. Whisk together sour cream, heavy cream, chicken broth, and spices in a saucepan over medium heat, cooking until thickened (5-7 minutes). Pour this creamy sauce evenly over the rolled enchiladas, sprinkle with extra cheese, and bake 20-25 minutes until bubbly and golden. Let the dish rest 5 minutes — that short wait lets the sauce settle and enchiladas firm up, making them easier to serve.
Troubleshooting Cheesy Chicken Enchiladas with Creamy Sauce Recipe
If your enchiladas turn out too dry, try adding a bit more sauce next time or using slightly less chicken. For bland results, a pinch more cumin or chili powder can brighten things up. Soggy tortillas? Make sure not to overfill them, and consider warming the tortillas before rolling to increase pliability and reduce tearing. A quick broil at the end can bring back some golden crispness if needed.
Pro Tips
I find that building flavor in layers is key — don’t rush the sautéing of the onions and spices. The creamy sauce thickens just right if you whisk consistently and keep it at medium heat. Also, rolling the enchiladas tightly prevents them from unraveling during baking.
- Heat control: Keep sauce on medium to avoid curdling your dairy.
- Timing window: Bake until cheese is bubbly with golden spots, not burnt.
- Make-ahead move: Assemble enchiladas the day before, cover, and refrigerate — bake straight from fridge adding extra minutes.
- Avoid this pitfall: Don’t overload tortillas or the filling will spill and cause sogginess.
Variations & Substitutions
Feel free to tweak this Cheesy Chicken Enchiladas with Creamy Sauce Recipe to match your pantry or dietary preferences. Swap chicken for turkey or even cooked beans for a vegetarian take. Use pepper jack instead of Monterey Jack for a little heat. If you want it lighter, replace heavy cream with half-and-half though the sauce won’t be as thick and rich.
Great Debates
Some cooks insist on corn tortillas for authenticity, while I often use flour for their pliability under creamy sauce—it’s just easier on busy nights! Butter versus olive oil for sautéing onion also varies; I prefer olive oil’s lighter profile here, but butter adds a beautiful richness that’s hard to beat.
Make-Ahead, Storage & Freezing
You can assemble the enchiladas up to 24 hours ahead and keep them tightly covered in the fridge. When you’re ready to bake, pop them in cold and add an extra 5-7 minutes to the baking time. Leftovers keep well in airtight containers for 3-4 days. To freeze, cover the dish tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed for best texture.
Yield & Conversions
This recipe makes about 8 enchiladas, serving 4-6 people depending on appetite. To double, simply scale ingredients by 2 and use a larger baking dish or two separate pans. For half the batch, cut ingredient amounts in half and use a smaller 8×8-inch pan. Metric-wise, 2 cups chicken is roughly 300 grams, and 1 cup heavy cream equals about 240 ml.
Serving Ideas & Pairings
I like to serve these enchiladas with a fresh side salad—something crisp and citrusy cuts through the richness nicely. A dollop of extra salsa or guacamole on the side adds brightness, and for a veggie hit, charred corn or roasted peppers are ideal. If you want a full Mexican feast vibe, include rice and refried beans but no worries if you keep it simple here.
FAQs
Absolutely! Leftover cooked chicken is perfect and saves time. Just shred it well before mixing with spices.
You can substitute with half-and-half or whole milk combined with a bit of sour cream to mimic the richness, though the sauce might be thinner.
Yes! Use corn tortillas that are labeled gluten-free and double-check all your seasonings and sauces to ensure no gluten sneaks in.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to keep the creamy sauce smooth.
Notes, Tools & Special Equipment
A 9×13-inch baking dish is just right to hold these enchiladas snugly for even cooking. A good whisk helps smooth that creamy sauce without lumps. When shredding chicken, two forks work fine, but a stand mixer with a paddle attachment speeds things up. Use medium heat and avoid high so the sauce doesn’t scorch or curdle.
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Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Delicious Cheesy Chicken Enchiladas baked with a creamy, flavorful sauce, tender shredded chicken, and a blend of cheddar and Monterey Jack cheeses, perfect for a comforting dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Chicken Filling
- 2 cups cooked chicken breast, shredded
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Enchiladas
- 8 flour tortillas (or corn tortillas)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Creamy Sauce
- 1 cup sour cream
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- Salt to taste
Garnish
- ½ cup salsa
- Fresh cilantro
Instructions
- Preheat Oven, Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prepare for baking the enchiladas.
- Sauté Onion, Heat olive oil in a skillet over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.
- Cook Chicken Mixture, Add shredded chicken to the skillet along with cumin, chili powder, salt, and pepper. Cook for 2-3 minutes, stirring well to combine flavors.
- Assemble Enchiladas, Lay tortillas flat and spoon the chicken mixture down the center of each. Sprinkle with cheddar and Monterey Jack cheeses, then roll tortillas tightly and place seam-side down in the prepared baking dish.
- Prepare Creamy Sauce, In a saucepan over medium heat, whisk together sour cream, heavy cream, and chicken broth. Add garlic powder, smoked paprika, cayenne pepper, and salt. Cook for 5-7 minutes until sauce thickens slightly.
- Top Enchiladas, Pour the creamy sauce evenly over the rolled tortillas in the baking dish, then sprinkle the remaining cheese on top for a cheesy finish.
- Bake Enchiladas, Bake in the preheated oven for 25 minutes until the cheese is melted and golden brown.
- Rest and Garnish, Let the enchiladas rest for 5 minutes after baking. Garnish with salsa and fresh cilantro before serving for added flavor and freshness.
Notes
- For a spicier dish, increase the cayenne pepper or add chopped jalapeños to the filling.
- Use corn tortillas for a gluten-free option, ensuring they are soft to prevent cracking when rolling.
- Sour cream in the sauce provides tanginess; Greek yogurt can be substituted for a lighter version.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make ahead, assemble enchiladas and refrigerate without sauce, then add sauce before baking.
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