Cheesy Chicken Enchiladas with Creamy Sauce are a deliciously comforting dish that brings together tender chicken, gooey melted cheese, and a rich, creamy sauce all wrapped in soft tortillas. The combination of creamy sauce and cheesy filling makes every bite smooth and satisfying, perfect for a cozy dinner.
I love making these enchiladas when I want something that feels special but isn’t too complicated. The creamy sauce adds a nice touch that makes the dish feel like a little celebration on the plate. I usually add some extra cheese on top to get that golden, bubbly finish that makes everyone smile.
These enchiladas are great to serve with a simple side of rice or a fresh green salad to balance out the richness. I find they make for great leftovers too, so I sometimes double the recipe and enjoy them all week. Whenever I make them, the house smells amazing, and everyone asks for seconds!
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken saves time and adds great flavor. You can also use leftover roasted chicken or cooked shredded turkey if preferred.
Tortillas: Flour tortillas make soft, pliable enchiladas. For a gluten-free option, try corn tortillas, but warm them well to avoid cracking.
Cheese: Sharp cheddar and Monterey Jack give a nice cheesy blend. If you want a melty alternative, mozzarella or a Mexican cheese blend work well too.
Creamy sauce: The mix of milk, flour, and sour cream creates a rich sauce. For a lighter version, use Greek yogurt instead of sour cream or substitute milk with a plant-based milk.
Green chilies: These add mild heat and flavor. If you prefer more spice, try diced jalapeños or chipotle peppers, or skip them for mild taste.
How Do You Make a Smooth and Creamy Sauce for Enchiladas?
Getting the sauce right is key. Follow these steps for a perfect creamy base:
- Heat oil or butter and sauté garlic until fragrant. Don’t let it brown too much to keep flavor mild.
- Whisk in flour and cook 1-2 minutes to remove the raw taste. This makes a roux that thickens the sauce.
- Slowly add milk while whisking to avoid lumps. Keep stirring until it thickens to a smooth, creamy consistency.
- Remove from heat before adding sour cream to prevent curdling. Stir in spices to deepen flavor.
Warm the sauce slightly if it thickens too much before assembling enchiladas. This sauce keeps the filling moist and adds a mild tang that balances the cheese well.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for arranging and baking the enchiladas evenly.
- Medium saucepan – to make the creamy sauce without burning or sticking.
- Whisk – helps you mix the sauce smoothly without lumps.
- Mixing bowl – to combine the chicken, cheese, and sauce filling easily.
- Microwave-safe plate or damp towel – to warm tortillas and keep them flexible for rolling.
Flavor Variations & Add-Ins
- Use shredded beef or pork instead of chicken for a different meaty flavor.
- Swap cheddar with Pepper Jack cheese for a spicier kick.
- Add sautéed bell peppers or corn to the filling for extra crunch and sweetness.
- Mix in black beans for added protein and a vegetarian twist by skipping the chicken.
How to Make Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients You’ll Need:
For The Filling:
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped green chilies (mild or medium heat)
- ½ of the creamy sauce (see below)
For The Sauce:
- 1 tablespoon olive oil or butter
- 2 cloves garlic, finely minced
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup sour cream
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
Other Ingredients:
- 8 flour or corn tortillas (6-8 inch)
- 1 cup shredded sharp cheddar cheese (for topping)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
The total prep and cooking time is about 45 minutes. This includes making the creamy sauce, assembling the enchiladas, baking them, and a few minutes to rest before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
2. Make the Creamy Sauce:
In a medium saucepan, heat olive oil or butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook for 1-2 minutes to make a roux, stirring constantly. Slowly whisk in milk and keep stirring until the sauce thickens and becomes creamy, about 5-7 minutes. Remove from heat, then stir in sour cream, ground cumin, chili powder, onion powder, salt, and pepper. Set half aside for the filling, and keep the rest for topping later.
3. Combine the Filling:
In a large bowl, mix shredded chicken, 1 cup cheddar cheese, Monterey Jack cheese, chopped green chilies, and half of the creamy sauce until well combined.
4. Warm and Fill Tortillas:
Warm tortillas slightly to make them easy to roll (wrap in a damp paper towel and microwave for 20-30 seconds). Spoon about ⅓ to ½ cup of the chicken filling onto each tortilla, roll it tightly, and place seam side down in the prepared baking dish.
5. Assemble and Bake:
Pour the remaining creamy sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
6. Garnish and Serve:
Remove the dish from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro and serve warm with lime wedges for a fresh, zesty touch.
Can I Use Frozen Chicken for These Enchiladas?
Yes! Just make sure to thaw the chicken completely before shredding. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave.
Can I Substitute Sour Cream in the Sauce?
Absolutely! Greek yogurt is a great substitute that adds creaminess with a bit more tang and less fat. Just mix it in off the heat to avoid curdling.
How Do I Store Leftover Enchiladas?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Make These Enchiladas Ahead of Time?
Yes, you can assemble them and refrigerate before baking. When ready, bake them straight from the fridge, adding a few extra minutes to the baking time.
