If you’re looking for a recipe that combines deliciously seasoned chicken, ooey-gooey melted cheese, and a creamy sauce with just a hint of spice, then these Cheesy Chicken Enchiladas with Creamy Sauce are for you. This Mexican-inspired dish is packed with flavor, making it perfect for family dinners, potlucks, or whenever you crave a filling, comforting meal. With easy-to-follow steps, this recipe will make you look like a pro in the kitchen, even if you’re a beginner.
Why You’ll Love These Cheesy Chicken Enchiladas
These Chicken Enchiladas are the epitome of comfort food. Tender chicken, shredded cheese, and a smooth, creamy sauce come together in a perfect casserole dish. This recipe uses pantry-friendly ingredients and comes together in under an hour. Plus, you can make them as mild or as spicy as you like, depending on the heat level of the green chiles or jalapeños in the sauce.
Ingredients for Cheesy Chicken Enchiladas with Creamy Sauce
To make the best Cheesy Chicken Enchiladas with a smooth, creamy sauce, gather the following ingredients:
- 2 cups cooked chicken (shredded; rotisserie chicken works well)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 8-10 flour tortillas (8-inch size)
- 1 cup sour cream
- 1 can cream of chicken soup (10.5 ounces)
- 1 can diced green chiles (4 ounces; for mild spice)
- 1/2 cup chicken broth (for sauce consistency)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
- 1/2 cup shredded Monterey Jack cheese (for topping)
Step-by-Step Instructions for Perfect Chicken Enchiladas
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray to prevent sticking.
Step 2: Prepare the Chicken Filling
- In a mixing bowl, combine the shredded chicken, cheddar cheese, garlic powder, onion powder, cumin, and a pinch of salt and pepper.
- Mix until all ingredients are evenly combined.
Step 3: Make the Creamy Enchilada Sauce
- In a medium saucepan over medium heat, combine the sour cream, cream of chicken soup, chicken broth, and green chiles.
- Whisk the ingredients until smooth and creamy. Adjust the consistency by adding more chicken broth if necessary.
Step 4: Assemble the Enchiladas
- Place a tortilla on a flat surface, then add about 1/4 cup of the chicken filling to the center.
- Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken filling.
Step 5: Pour the Creamy Sauce and Top with Cheese
- Pour the creamy sauce over the assembled enchiladas, spreading it evenly so every inch is covered.
- Sprinkle the top with the shredded Monterey Jack cheese for an extra layer of cheesy goodness.
Step 6: Bake Until Golden and Bubbly
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbling.
- If you like a crispier top, broil for an additional 1-2 minutes until golden brown.
Step 7: Garnish and Serve
- Remove from the oven and let the enchiladas cool slightly before serving.
- Garnish with fresh cilantro if desired, and serve with sides like Mexican rice, guacamole, or salsa.
Tips for Making the Best Cheesy Chicken Enchiladas with Creamy Sauce
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken. It’s already flavorful and perfect for shredding.
- Adjust Spice Level: For a spicier dish, add diced jalapeños or use hot green chiles.
- Make-Ahead Option: Assemble the enchiladas and store them in the refrigerator for up to 24 hours. Pour the sauce over just before baking.
Variations on Chicken Enchiladas
- Vegetarian Enchiladas: Substitute the chicken with black beans, corn, and sautéed bell peppers for a vegetarian twist.
- Beef Enchiladas: Swap the chicken for seasoned ground beef or shredded beef.
- Low-Carb Enchiladas: Use low-carb tortillas and a lighter cheese to create a keto-friendly version.
What to Serve with Cheesy Chicken Enchiladas
Enhance your meal by pairing these enchiladas with sides like:
- Spanish Rice or Mexican Rice
- Refried Beans or Black Beans
- Corn Salad or Mexican Street Corn
- Fresh Salsa or Guacamole
Storage and Reheating Tips
- Refrigerator: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Freezer: Wrap each enchilada in foil, then place in a freezer bag. Store for up to 3 months. Reheat from frozen by baking at 350°F for 20-30 minutes.
- Reheating: Reheat leftovers in the oven at 350°F until warmed through, or microwave for 1-2 minutes per serving.
FAQs for Cheesy Chicken Enchiladas
Can I Make These Enchiladas Gluten-Free?
Yes! Use gluten-free tortillas and a gluten-free cream of chicken soup to make this dish gluten-free.
What Type of Cheese is Best for Enchiladas?
A Mexican blend cheese (cheddar, Monterey Jack, and sometimes asadero) works great. For extra flavor, try adding a bit of pepper jack.
Can I Use Corn Tortillas Instead?
Absolutely! Corn tortillas give enchiladas a more traditional texture. Just be sure to warm them first to avoid cracking.
Why These Cheesy Chicken Enchiladas with Creamy Sauce are a Must-Try
These Cheesy Chicken Enchiladas with Creamy Sauce are everything you crave in a cozy, family-friendly meal: creamy, cheesy, and loaded with flavor. With just a bit of prep and a few simple ingredients, you’ll have a dish that’s sure to impress. Whether it’s a weeknight dinner or a special gathering, these enchiladas will quickly become a household favorite!