Cheesy Chicken Enchiladas with Creamy Sauce
Cheesy Chicken Enchiladas with Creamy Sauce are a delicious and satisfying dish packed with tender chicken, gooey melted cheese, and a smooth, flavorful sauce that ties it all together. The…
Tip: save now, cook later.Cheesy Chicken Enchiladas with Creamy Sauce are a delicious and satisfying dish packed with tender chicken, gooey melted cheese, and a smooth, flavorful sauce that ties it all together. The combination of warm tortillas filled with savory chicken and topped with creamy sauce makes this a comforting meal that’s perfect for any day of the week.
I love making these enchiladas when I want something that pleases everyone at the table. The creamy sauce gives them a nice touch that sets them apart from your usual enchiladas, making every bite rich and cozy. I find that prepping the filling with flavorful spices and plenty of cheese is key to getting it just right.
These enchiladas are perfect served with a simple side salad or some fresh guacamole to brighten things up. I often make a big batch so there can be leftovers because they taste even better the next day, and they reheat beautifully. It’s one of those meals I feel happy to make and even happier to eat with family or friends.
Key Ingredients & Substitutions
Chicken Breast: Cooked and shredded chicken is the heart of this dish. You can swap for rotisserie chicken for convenience or even use cooked turkey for a twist.
Flour Tortillas: These are soft and pliable, perfect for rolling. Corn tortillas work too but may be a bit more delicate, so warm them well before filling.
Cheese: Cheddar mixed with Monterey Jack melts beautifully and adds rich flavor. Feel free to use mozzarella or a Mexican cheese blend if you prefer.
Cream Cheese & Sour Cream: These make the sauce creamy and smooth. Greek yogurt can replace sour cream for a tangier, lighter sauce, and softened mascarpone may substitute for cream cheese.
Spices: Cumin and chili powder add warmth and depth. Adjust the chili powder for less heat or add smoked paprika for a smoky note.
How Do You Make the Creamy Sauce Smooth Without Lumps?
Mixing cream cheese, sour cream, and broth together can sometimes lead to lumps if not done right. Here’s how to keep your sauce smooth and creamy:
- Warm the cream cheese slightly before adding it to the pan—it melts easier and blends smoother.
- Whisk constantly over medium heat to combine ingredients evenly.
- If lumps form, gently use a hand blender or whisk vigorously until smooth.
- Add broth gradually instead of all at once; this helps the sauce come together nicely.
Take your time here—patience leads to the best sauce consistency that coats your enchiladas perfectly.
Equipment You’ll Need
- Large skillet – perfect for sautéing onions and garlic evenly without crowding the pan.
- Mixing bowl – makes it easy to combine chicken and spices quickly for the filling.
- Saucepan – ideal for whisking and heating the creamy sauce smoothly.
- Whisk – helps blend the cream cheese, sour cream, and broth into a lump-free sauce.
- Baking dish (9×13 inch) – roomy enough to fit all the rolled enchiladas in a single layer for baking.
Flavor Variations & Add-Ins
- Swap chicken for shredded pork or beef for a heartier, richer filling choice.
- Add diced green chilies or jalapeños to the chicken mix for a spicy kick.
- Stir in black beans or corn to add texture and a bit of sweetness.
- Use pepper jack cheese instead of cheddar for an extra layer of heat and flavor.
How to Make Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked, shredded chicken breast
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 8 flour tortillas (8-inch size)
For the Creamy Sauce:
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup chicken broth
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- 1 medium tomato, diced
- Lime wedges
- Optional: sliced avocado on the side
How Much Time Will You Need?
This recipe takes around 15 minutes to prepare, including shredding chicken and making the sauce. Baking time is about 20-25 minutes, so in total, expect to spend about 40 minutes from start to finish. It’s a pretty quick and easy meal!
Step-by-Step Instructions:
1. Prepare the Filling:
Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until softened and fragrant. In a mixing bowl, combine shredded chicken, sautéed onion and garlic, ground cumin, chili powder, salt, and pepper. Stir well to mix all the flavors.
2. Make the Creamy Sauce:
In a saucepan over medium heat, whisk together the sour cream, softened cream cheese, and chicken broth. Stir continuously until the mixture is smooth and warmed through. Add salt and pepper to taste. This sauce will be rich and creamy—perfect for the enchiladas!
3. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Spread a thin layer of the creamy sauce on the bottom of a baking dish. Warm the tortillas slightly to make them flexible. Spoon about 1/4 cup of the chicken mixture inside each tortilla, sprinkle some shredded cheese on top, then roll them up tightly. Place each rolled tortilla seam-side down in the baking dish.
4. Add Sauce and Cheese, Then Bake:
Pour the remaining creamy sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top. Bake in your preheated oven for 20-25 minutes until the cheese melts and becomes bubbly. The edges of the tortillas should be lightly browned.
5. Finish and Serve:
Once baked, take the enchiladas out and let them cool for a few minutes. Garnish the top with diced tomato and chopped fresh cilantro. Serve warm with lime wedges and optional avocado slices on the side for a fresh touch.
Enjoy your delicious, cheesy chicken enchiladas with creamy sauce! They’re sure to be a family favorite.
Can I Use Frozen Chicken for the Enchiladas?
Yes, you can use frozen chicken, but make sure it’s fully thawed before shredding and mixing. The best way to thaw is overnight in the fridge or using the defrost setting on your microwave.
Can I Substitute Corn Tortillas for Flour Tortillas?
Absolutely! Corn tortillas work well, but they can be more fragile, so warm them gently before filling and rolling to prevent tearing.
How Should I Store Leftovers?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave on medium power.
Can I Make These Enchiladas Ahead of Time?
Yes! Assemble the enchiladas and cover the baking dish, then refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.