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.
PrintCheesy Chicken Enchiladas with Creamy Sauce
- Total Time: 45 Minutes
- Yield: 4 1x
Description
Cheesy Chicken Enchiladas with Creamy Sauce are a delicious take on classic enchiladas, combining tender chicken, melty cheese, and a rich, spiced sauce. Each enchilada is rolled in a soft flour tortilla, filled with seasoned chicken and a blend of cheddar and Monterey Jack cheese, then topped with a creamy sauce that’s seasoned to perfection with garlic, smoked paprika, and a hint of cayenne. Baked to golden perfection, these enchiladas are served with a garnish of fresh salsa and cilantro for a vibrant pop of color and flavor.
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)
Instructions
- Prepare the Chicken Filling: In a skillet over medium heat, add the olive oil and chopped onion, cooking until softened. Add the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lay each flour tortilla flat, spooning some of the chicken mixture into the center. Add a generous amount of shredded cheddar and Monterey Jack cheese. Roll each tortilla and place seam-side down in a greased baking dish.
- 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.
- 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 and bubbly.
- Serve: Top each enchilada with a spoonful of salsa and garnish with fresh cilantro if desired. Serve hot and enjoy!
Notes
- Add More Heat: For spicier enchiladas, increase the cayenne pepper or add chopped jalapeños to the chicken filling.
- Customize the Cheese: Feel free to use other cheese varieties, like Colby Jack or pepper jack, for added flavor.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes