Cheesy Chicken Enchiladas with Creamy Sauce

Introduction

Enchiladas are a beloved Mexican-inspired dish, and this Cheesy Chicken Enchiladas with Creamy Sauce recipe is one of the best variations you’ll ever try. Instead of relying solely on a traditional tomato or chili-based sauce, this version incorporates a silky, creamy sauce that pairs beautifully with the cheesy filling. It’s the kind of recipe that feels both indulgent and heartwarming, making it perfect for any night of the week. Whether you’re cooking for a family dinner, a potluck, or just because you’re craving something cozy, these enchiladas deliver every time.

My recipe story

I first discovered creamy enchiladas when I was searching for a way to use leftover roasted chicken. I wanted something a little different from the usual chicken tacos or quesadillas, something that felt like comfort food but also had a restaurant-style flair. After experimenting with different sauces, I found that a combination of sour cream, broth, and melted cheese created the perfect velvety topping for enchiladas. Since then, this dish has become a staple in my kitchen. Every time I make it, I’m reminded of that first cozy evening when my family gathered around the table and declared it a new favorite. It’s a recipe that truly brings people together.

Ingredient breakdown

The beauty of this dish lies in its combination of simple ingredients that transform into something extraordinary when baked together. Shredded chicken is the heart of the recipe, providing protein and a tender filling that soaks up all the flavors of the sauce. Flour tortillas are the wrapper of choice here, giving the enchiladas a soft yet slightly chewy texture that complements the creamy sauce. Of course, the real star is the cheese—both inside the enchiladas and melted on top, creating that irresistible golden, bubbly finish.

The creamy sauce deserves its own spotlight. Made with a blend of sour cream, chicken broth, and seasonings, it strikes the perfect balance of tangy and savory. This sauce is what sets these enchiladas apart from the traditional red or green versions. Paired with the melty cheese, it creates a luxurious, mouth-coating flavor that’s downright addictive. Don’t skip the garnishes like fresh cilantro, sliced jalapeños, or diced tomatoes—they add freshness and color that balance the richness of the dish.

Equipment you’ll need

• Large mixing bowl
• Cutting board and knife
• Measuring cups and spoons
• 9×13-inch baking dish
• Medium saucepan
• Wooden spoon or spatula
• Foil for covering during baking

Step-by-step directions

Step 1: Prepare the chicken filling. In a large mixing bowl, combine the shredded chicken with about one cup of shredded cheese and a few spoonfuls of the creamy sauce base. This ensures the filling is moist, flavorful, and cheesy from the inside out. Stir well until evenly coated. This step helps bind the filling so it doesn’t fall apart while rolling.

Step 2: Assemble the enchiladas. Lay out one flour tortilla on a clean surface. Place a generous spoonful of the chicken mixture in the center, then roll it tightly. Arrange the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas until the dish is filled with neatly lined rolls, ready for their sauce bath.

Step 3: Make the creamy sauce. In a medium saucepan, whisk together chicken broth, sour cream, and seasonings such as garlic powder, onion powder, and mild chili powder. Heat gently over medium-low heat until smooth and warmed through. Once combined, pour the sauce evenly over the rolled tortillas, ensuring every inch is coated.

Step 4: Top with cheese. Sprinkle the remaining shredded cheese generously over the sauce-covered enchiladas. The cheese will melt and bubble as it bakes, creating a golden topping that makes this dish irresistible. If you love extra cheese, don’t be shy—this recipe can handle it!

Step 5: Bake to perfection. Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes. Then, remove the foil and continue baking for an additional 10–15 minutes until the cheese is golden brown and the sauce is bubbly. Let the enchiladas rest for 5 minutes before serving so they hold their shape when plated.

Variations & substitutions

One of the best things about enchiladas is how versatile they are. You can swap the chicken for shredded beef, pork, or even ground turkey for a slightly different flavor profile. Vegetarian? Use black beans, sautéed mushrooms, or roasted vegetables as the filling. If you prefer corn tortillas, warm them first so they’re pliable and less likely to tear. For a spicier version, stir in diced green chilies or jalapeños into the sauce, or top with hot salsa before serving.

Cheese options are just as flexible. Monterey Jack, pepper jack, or even a smoky gouda can replace the cheddar for different flavors. You can also lighten up the sauce by using Greek yogurt instead of sour cream, or a dairy-free sour cream substitute if you want to make the dish lactose-friendly. The possibilities are endless, so don’t hesitate to get creative.

Storage, freezing & make-ahead

These enchiladas store beautifully. Leftovers can be kept in an airtight container in the refrigerator for up to 3–4 days. To reheat, cover with foil and warm in the oven, or heat individual portions in the microwave. For freezing, assemble the enchiladas but stop before baking. Wrap tightly in foil and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as directed. You can also prepare the filling and sauce a day ahead to streamline assembly for a busy weeknight dinner.

Serving ideas & pairings

Cheesy Chicken Enchiladas with Creamy Sauce pair wonderfully with a variety of side dishes. Try them with Mexican rice, refried beans, or a fresh corn salad for a complete meal. A simple green salad with lime vinaigrette can help balance the richness of the enchiladas. For toppings, offer diced avocado, fresh cilantro, or pickled jalapeños. To drink, pair with a refreshing margarita, a cold beer, or even sparkling water with lime for a lighter option. These enchiladas are versatile enough to fit into any dining occasion, from casual family dinners to festive gatherings.

FAQ

Can I make these enchiladas ahead of time? Yes! Assemble the enchiladas up to a day in advance, cover, and refrigerate. Add 5–10 minutes to the baking time when cooking from chilled.

Can I use corn tortillas instead of flour? Absolutely. Just warm them first to make them pliable and prevent tearing during rolling.

How can I make this dish spicier? Add diced jalapeños, green chilies, or a few dashes of hot sauce into the filling or sauce for extra heat.

Can I make this recipe gluten-free? Yes, simply use gluten-free tortillas and double-check that your broth and seasonings are certified gluten-free.

What cheese works best for enchiladas? A combination of cheddar and Monterey Jack is classic, but feel free to experiment with pepper jack, mozzarella, or even a smoky gouda.

Final thoughts

Cheesy Chicken Enchiladas with Creamy Sauce are the definition of comfort food. They combine tender chicken, melty cheese, and a luscious sauce into a dish that’s hearty yet approachable. Whether you’re feeding your family, meal-prepping for the week, or entertaining guests, these enchiladas are guaranteed to satisfy. With endless ways to customize the filling, sauce, and toppings, this is a recipe you’ll return to again and again. Give it a try, and watch it become a regular in your meal rotation.

Cheesy Chicken Enchiladas with Creamy Sauce

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• Author: Sarah White
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Creamy, cheesy chicken enchiladas baked in a rich sour cream sauce. A comforting and satisfying dish perfect for family dinners.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken breast, shredded

• 8 flour tortillas

• 2 cups shredded cheddar cheese, divided

• 1 cup shredded Monterey Jack cheese

• 2 cups sour cream

• 1 1/2 cups chicken broth

• 1 tablespoon butter

• 1 tablespoon all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon chili powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Fresh cilantro, for garnish (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a saucepan, melt butter, stir in flour, and cook for 1 minute. Slowly whisk in chicken broth until smooth. Add sour cream and seasonings, simmer until slightly thickened.

3. Mix shredded chicken with 1 cup cheddar cheese. Spoon mixture into tortillas, roll up tightly, and place seam-side down in the baking dish.

4. Pour creamy sauce evenly over enchiladas. Top with remaining cheddar and Monterey Jack cheese.

5. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden. Garnish with cilantro before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze unbaked enchiladas for up to 3 months, then bake from thawed. Serve with rice, beans, or a fresh salad.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-Inspired