Name: Cheesy Chicken Enchiladas with Creamy Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups cooked chicken breast (shredded); 8 flour tortillas; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 small onion (chopped); 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper (to taste); 1 cup sour cream; 1 cup heavy cream; 1/2 cup chicken broth; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional, for heat); Salt (to taste); 1/2 cup salsa; Fresh cilantro (optional)

These Cheesy Chicken Enchiladas with Creamy Sauce are the ultimate comfort food, with tender shredded chicken, gooey cheese, and a creamy sauce that has just the right amount of kick. The homemade spiced sauce and melted cheese make this dish a satisfying meal that’s easy enough for weeknights but special enough for gatherings.

Why You’ll Love This Recipe

Easy to Make: Using simple ingredients, these enchiladas come together in under an hour.
Rich and Creamy Sauce: The sauce is made with sour cream, heavy cream, and chicken broth, which makes each bite incredibly creamy.
Customizable Spice Level: Adjust the cayenne and chili powder to create the heat level you prefer.
Family-Friendly: This dish is filling, delicious, and a crowd-pleaser for all ages.

How to make Cheesy Chicken Enchiladas with Creamy Sauce

Ingredients

For the Chicken Enchiladas

2 cups cooked chicken breast, shredded
8 flour tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small onion, chopped
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste

For the Creamy Sauce

1 cup sour cream
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
Salt, to taste

For Garnish

1/2 cup salsa
Fresh cilantro (optional)

Step-by-Step Instructions To Make Cheesy Chicken Enchiladas with Creamy Sauce

Step 1: Prepare the Chicken Filling

In a skillet over medium heat, warm the olive oil and add the chopped onion. Sauté until softened, about 3-4 minutes.
Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Cook for another 2-3 minutes, stirring to combine the flavors.

Step 2: Assemble the Enchiladas

Preheat your oven to 375°F (190°C).
Lay each flour tortilla flat. Spoon some of the seasoned chicken mixture into the center of each tortilla.
Add a generous amount of shredded cheddar and Monterey Jack cheese on top of the chicken. Roll each tortilla tightly and place it seam-side down in a greased baking dish.

Step 3: Make the Creamy Sauce

In a saucepan over medium heat, combine the sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt.
Stir continuously until the sauce thickens, about 5-7 minutes. Adjust seasoning to taste.

Step 4: Bake the Enchiladas

Pour the creamy sauce evenly over the rolled tortillas in the baking dish. Sprinkle any remaining cheese over the top.
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.

Step 5: Serve

Top each enchilada with a spoonful of salsa and garnish with fresh cilantro if desired. Serve hot and enjoy!

Kitchen Equipment Needed

Skillet for sautéing chicken and onions
Saucepan for creamy sauce
Baking dish (9×13-inch or similar)
Mixing bowl for combining ingredients

Serving and Storage Tips

Serving Suggestions: Serve with rice, refried beans, or a fresh green salad for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick meal.

Variations

Add Extra Vegetables: Add chopped bell peppers or spinach to the chicken filling for extra color and nutrients.
Make It Spicier: Use hot chili powder, extra cayenne, or chopped jalapeños in the chicken filling.
Switch Up the Cheese: Try pepper jack for a spicy twist or Colby Jack for a milder flavor.

Helpful Tips

Soft Tortillas: Microwave the tortillas for 10-15 seconds before filling to make them easier to roll.
Thicker Sauce: If you prefer a thicker sauce, simmer it a bit longer to reduce it, or add a little cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
Avoid Overfilling: Don’t overfill the tortillas to prevent them from breaking when you roll them up.

Frequently Asked Questions

1. Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work well but may be smaller. Be sure to warm them before rolling to prevent cracking.

2. Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas and cover them with sauce, then refrigerate overnight. Bake as directed the next day, adding 5-10 minutes to the bake time if they’re cold from the fridge.

3. Can I freeze leftover enchiladas?
Yes! Wrap each enchilada individually or place them in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

4. Can I substitute Greek yogurt for sour cream?
Absolutely! Greek yogurt is a great substitute for sour cream and will give you a similar texture and tanginess.

5. How can I make this dish gluten-free?
Simply use gluten-free tortillas and check that your seasonings are gluten-free to adapt this dish for a gluten-free diet.

These Cheesy Chicken Enchiladas with Creamy Sauce are a satisfying, flavorful dinner option that’s easy to make and perfect for family dinners or gatherings. Rich, creamy, and loaded with cheese, they’re a comfort food classic with a twist! Enjoy every warm, gooey, and spiced bite.