If you’re craving a warm, inviting meal that feels like a big, cozy hug, I have just the thing for you: the Cheesy Chicken Enchiladas with Creamy Sauce Recipe. This dish brings together tender shredded chicken wrapped in soft tortillas, smothered in a luscious, creamy sauce, and finished with melty, gooey cheese that’s nothing short of irresistible. Each bite bursts with comforting flavors and a perfect balance of spice and creaminess, making it a guaranteed crowd-pleaser for family dinners or casual get-togethers. Trust me, once you make these enchiladas, they’ll quickly become a go-to favorite in your recipe collection.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet essential ingredients, each chosen to deliver layers of flavor and texture that make these enchiladas truly special. From the creamy base to the zesty green chiles, every component plays a crucial role in crafting this comforting dish.
- 2 cups cooked and shredded chicken: The hearty protein base that soaks up all the delicious sauce and cheese perfectly.
- 1 cup sour cream: Adds tangy creaminess to the sauce, balancing the spices beautifully.
- 1 can (10 oz) cream of chicken soup: Gives the sauce its rich, velvety texture.
- 1 can (4 oz) diced green chiles: Provides a mild kick and vibrant flavor that lifts the whole dish.
- 1 teaspoon garlic powder: Deepens the savory profile without overpowering the other flavors.
- 1 teaspoon onion powder: Enhances the taste with subtle sweetness and earthiness.
- ½ teaspoon cumin: Offers a warm, smoky note essential to traditional Mexican-inspired dishes.
- ½ teaspoon salt: Balances all the ingredients and intensifies the overall flavor.
- 1 ½ cups shredded cheddar cheese (divided): Brings sharpness and melty goodness layered throughout the enchiladas.
- 1 cup shredded Monterey Jack cheese: Adds a creamy, buttery melt that complements the cheddar perfectly.
- 8 flour tortillas (8-inch size): The soft, pliable wrap holding everything together while adding a gentle chew.
- Chopped fresh cilantro and diced tomatoes (optional): Bright, fresh toppings that add color and a pop of freshness on top.
How to Make Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This sets up the perfect canvas for your enchiladas to come together and bake evenly without sticking.
Step 2: Create the Creamy Sauce
In a large bowl, whisk together the sour cream, cream of chicken soup, diced green chiles, garlic powder, onion powder, cumin, and salt. This sauce is the heart of your enchiladas—silky, flavorful, and the glue that brings all the components together into a harmonious dish.
Step 3: Layer the Base Sauce
Spoon about half a cup of the sauce into the bottom of your greased baking dish, and spread it out evenly. This initial layer keeps the enchiladas moist during baking and infuses every bite with creamy goodness from the bottom up.
Step 4: Combine Chicken Filling
In a separate bowl, mix the shredded chicken with one cup of the prepared sauce and half a cup of the cheddar cheese. This blend packs the filling with flavor, ensuring every rolled tortilla is bursting with cheesy, creamy chicken goodness.
Step 5: Assemble the Enchiladas
Spoon a generous amount of the chicken mixture into the center of each flour tortilla. Roll them up tightly and place seam-side down in the baking dish. This careful rolling keeps the filling secure and results in those delightful layers you crave.
Step 6: Add Remaining Sauce and Cheese
Pour the rest of the creamy sauce evenly over the rolled enchiladas, making sure each one gets covered in luscious creaminess. Then sprinkle the remaining cheddar and all of the Monterey Jack cheese on top to create that irresistible golden, bubbly crust once baked.
Step 7: Bake to Perfection
Cover the baking dish with foil and bake for 20 minutes to meld the flavors and heat through. Then, remove the foil and bake an additional 10 to 15 minutes until the cheese turns golden and bubbly. Let your enchiladas rest for about five minutes before serving to let everything set beautifully.
How to Serve Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Garnishes
Fresh garnishes like chopped cilantro and diced tomatoes are wonderful for adding a burst of color and a fresh, bright flavor that cuts through the rich creaminess of the enchiladas. Feel free to scatter them on top right before serving for a dish that looks as vibrant as it tastes.
Side Dishes
Serve these enchiladas alongside a crisp green salad or some Mexican rice and refried beans for a well-rounded, satisfying meal. The fresh veggies balance out the richness and create a festively colorful plate that’s sure to please every palate.
Creative Ways to Present
Try serving individual enchiladas on small plates with dollops of guacamole and sour cream on the side. For gatherings, a big casserole-style serving straight from the baking dish invites everyone to dig in family-style, enhancing the friendly, comforting vibe of this dish.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep wonderfully in an airtight container in the refrigerator for up to 3 days. This makes for a fantastic lunch or dinner option that reheats beautifully without losing any of the creamy, cheesy goodness.
Freezing
To freeze, assemble the enchiladas in a freezer-safe dish but do not bake. Cover tightly with foil and freeze for up to 2 months. When ready to eat, bake while still frozen, adding a little extra baking time to ensure they’re heated through and bubbly.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and the cheese is melty again. If you’re in a hurry, a microwave works too—just be sure to cover your plate to retain moisture.
FAQs
Can I use corn tortillas instead of flour for this recipe?
Absolutely! Corn tortillas are a great gluten-free alternative. Just soften them by warming in a skillet or microwave before rolling to prevent cracking.
Is the sauce too thick or thin, how can I adjust it?
If you find the sauce too thick, you can stir in a splash of milk to loosen it. If it’s too thin, add a little more sour cream or cheese to thicken up the creamy texture.
Can I add extra vegetables to the filling?
Definitely! Sautéed onions, bell peppers, or black beans make excellent additions and introduce more flavor and texture to the filling without overwhelming the dish.
How spicy is this Cheesy Chicken Enchiladas with Creamy Sauce Recipe?
This recipe has a mild spice level thanks to the green chiles, which add gentle heat without being overpowering. You can adjust the heat by using mild or hot chiles, depending on your preference.
What cheese works best if I want a different flavor?
While cheddar and Monterey Jack are traditional and perfect for meltiness and flavor, you can experiment with pepper jack for some heat or a mix of mozzarella and queso fresco for a milder, creamier taste.
Final Thoughts
I truly cannot recommend this Cheesy Chicken Enchiladas with Creamy Sauce Recipe enough for anyone looking to fill their kitchen with the aroma of delicious comfort food and serve a meal that brings smiles around the table. It’s straightforward, packed with flavor, and feels like a warm embrace after a long day. Give it a try—you’re going to love how easy it is to become a fan of these cheesy, creamy, flavorful enchiladas.
Print
Cheesy Chicken Enchiladas with Creamy Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
These Cheesy Chicken Enchiladas with Creamy Sauce are a comforting Mexican-American casserole featuring shredded chicken wrapped in soft flour tortillas, smothered in a rich, flavorful sauce made from sour cream, cream of chicken soup, and diced green chiles, then baked to perfection with melted cheddar and Monterey Jack cheese on top. Perfect for family dinners or meal prepping.
Ingredients
Filling and Sauce
- 2 cups cooked and shredded chicken
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 can (4 oz) diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
Cheese
- 1 ½ cups shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese
Other
- 8 flour tortillas (8-inch size)
- Chopped fresh cilantro for garnish (optional)
- Diced tomatoes for garnish (optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and prepare for baking the enchiladas.
- Make the Creamy Sauce: In a large bowl, combine sour cream, cream of chicken soup, diced green chiles, garlic powder, onion powder, cumin, and salt. Mix until all ingredients are well incorporated.
- Spread Sauce in Baking Dish: Reserve about ½ cup of the sauce aside. Spoon the rest evenly into the bottom of the greased baking dish and spread it into a thin layer to form a flavorful base for the enchiladas.
- Prepare Chicken Filling: In another bowl, mix the shredded chicken with 1 cup of the prepared sauce and ½ cup of shredded cheddar cheese until evenly combined. This creamy, cheesy filling will be the center of each enchilada.
- Assemble Enchiladas: Spoon a generous amount of the chicken filling into the center of each flour tortilla. Roll each tortilla tightly around the filling and place seam-side down in the baking dish on top of the sauce layer.
- Add Remaining Sauce and Cheese: Pour the remaining sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup cheddar cheese and all the Monterey Jack cheese evenly on top of the enchiladas.
- Bake Covered: Cover the baking dish with aluminum foil to keep the moisture in and bake for 20 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes or until the cheese is bubbly and golden brown on top.
- Rest and Garnish: Let the enchiladas rest for 5 minutes after removing from the oven to let the flavors set. Garnish with chopped fresh cilantro and diced tomatoes if desired before serving.
Notes
- For a gluten-free option, substitute flour tortillas with corn tortillas.
- To add extra flavor and texture, include sautéed onions or black beans in the chicken filling.
- These enchiladas can be assembled in advance and baked later, making them great for meal prepping.
