Cheesy Chicken Enchiladas with Creamy Sauce
Cheesy Chicken Enchiladas with Creamy Sauce are a perfect blend of tender chicken, gooey melted cheese, and a rich, smooth sauce that brings everything together beautifully. Wrapped in soft tortillas…
By Ava
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Reading time: 7 min
Tip: save now, make later.
Cheesy Chicken Enchiladas with Creamy Sauce are a perfect blend of tender chicken, gooey melted cheese, and a rich, smooth sauce that brings everything together beautifully. Wrapped in soft tortillas and baked until bubbly, this dish is a comforting mix of textures and flavors that feels like a warm hug on a plate.
I love making these enchiladas on a cozy weekend evening when I want something that’s both satisfying and easy to share. The creamy sauce is one of my favorite parts—it’s smooth and luscious without being too heavy, and it really gives the dish a special touch. Plus, the cheese inside and on top literally melts into pure happiness with every bite.
One of my go-to serving tips is to sprinkle some fresh cilantro and a squeeze of lime over the enchiladas right before digging in. It brightens up the dish and adds a bit of freshness that balances the richness perfectly. Whether you’re making dinner for the family or inviting friends over, these enchiladas always bring smiles to the table!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works perfectly here. I prefer shredding it for easy bites, but diced works too. Rotisserie chicken saves time and adds flavor.
Tortillas: Use flour tortillas for softness and flexibility. If you prefer corn, make sure to warm them well to avoid cracking when rolling.
Cheese: Monterey Jack melts smoothly and has mild flavor. You can substitute with a Mexican cheese blend or mozzarella if you want a stretchier texture.
Creamy Sauce: The sauce base is a simple roux with butter, flour, and milk. Using whole milk makes it richer, but 2% works too. Sour cream adds tang and creaminess, but Greek yogurt is a lighter swap.
Green Chilies: These add mild heat and great flavor. Canned diced green chilies are convenient; fresh ones bring a little more brightness. Adjust the amount if you prefer less spice.
Spices & Herbs: Ground cumin and garlic powder give a subtle smoky flavor. Fresh cilantro adds freshness; add more or less depending on your taste.
How Do I Make the Creamy Sauce Thick and Smooth?
The creamy sauce is key—it should be thick enough to coat the enchiladas without being runny. Here’s how I do it:
- Start by melting butter over medium heat.
- Whisk in the flour and cook gently for 1-2 minutes. This cooks off the raw flour taste and forms a roux.
- Slowly add milk while whisking constantly to avoid lumps.
- Keep whisking and let it simmer until it thickens—about 5 minutes. It should coat the back of a spoon.
- Remove from heat before adding sour cream and cheese to prevent curdling.
- Stir cheese in slowly until melted for a smooth, creamy texture.
Patience with whisking makes all the difference. If your sauce is too thick, add a little more milk. If too thin, cook a bit longer to reduce it.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for arranging and baking your enchiladas evenly.
- Medium saucepan – for making the creamy sauce smoothly without burning.
- Whisk – helps keep the sauce lump-free as you mix the roux and milk.
- Mixing bowl – to combine the chicken with sauce and cilantro easily.
- Microwave-safe plate or damp towel – to warm tortillas and keep them flexible.
- Cheese grater – for shredding cheese quickly if not pre-shredded.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded pork or ground beef for a different protein twist that works well with the creamy sauce.
- Add black beans or corn inside for extra texture and fiber; they blend nicely with the creamy, cheesy filling.
- Mix in diced jalapeños or chipotle peppers for a smoky heat boost if you like spicy enchiladas.
- Top the enchiladas with crumbled queso fresco or cotija cheese instead of Monterey Jack for a tangy, salty finish.
Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients You’ll Need:
For the Enchiladas:
- 3 cups cooked chicken breast, shredded or diced
- 8 flour tortillas (8-inch size)
- 2 cups shredded Monterey Jack cheese (or a Mexican cheese blend)
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
For the Creamy Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup sour cream
- 1 cup green chilies, diced (canned or fresh)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese (reserved for sauce)
For Garnish:
- 1 cup diced tomatoes
- Extra chopped cilantro
Others:
- Cooking spray or a little oil for greasing the baking dish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 25 minutes baking time. So, in total, you’re looking at about 40 minutes from start to finish — quick enough for a weeknight dinner but special enough to impress!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Dish:
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of oil to prevent sticking.
2. Make the Creamy Sauce:
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until the mixture thickens slightly and turns a light golden color — this is your roux. Gradually add milk, whisking constantly to avoid lumps. Continue cooking and whisking until the sauce thickens smooth, about 5 minutes. Remove from heat and stir in sour cream, diced green chilies, cumin, garlic powder, salt, pepper, and 1 cup of shredded cheese. Mix until the cheese melts and the sauce is creamy.
3. Prepare the Chicken Filling:
In a large bowl, mix the cooked chicken with half of the creamy sauce and half of the chopped cilantro. Combine well so the chicken is nicely coated.
4. Warm Tortillas and Fill:
Warm tortillas in the microwave wrapped in a damp paper towel for 20–30 seconds to make them flexible. Spoon a generous amount of the chicken mixture down the center of each tortilla and roll them up tightly.
5. Assemble the Enchiladas:
Place the filled tortillas seam-side down in the prepared baking dish, fitting them snugly side by side.
6. Add Sauce and Cheese, then Bake:
Pour the remaining creamy sauce evenly over the enchiladas. Sprinkle the rest of the shredded cheese on top. Bake in the preheated oven for 20–25 minutes, until the cheese is melted, bubbly, and golden brown.
7. Garnish and Serve:
Once baked, let the enchiladas cool slightly. Sprinkle diced tomatoes and the remaining chopped cilantro over the top. Serve warm with your favorite sides like sour cream, salsa, or guacamole for extra flavor.
Enjoy your delicious Cheesy Chicken Enchiladas with Creamy Sauce — a comforting and cheesy meal everyone will love!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking and shredding it. This will help ensure even cooking and the best texture in your enchiladas.
Can I Make These Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas and cover them tightly with foil, then refrigerate for up to 24 hours before baking. When ready to serve, bake them a few extra minutes to ensure they’re heated through and bubbly.
What’s the Best Way to Store Leftovers?
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through for the best texture, or use the microwave for convenience.
Can I Substitute Different Cheeses?
Yes! While Monterey Jack melts smoothly with a mild flavor, you can swap it for a Mexican cheese blend, mozzarella, or even cheddar if you prefer a sharper taste. Just adjust quantities to your liking.