If you’re craving a dish that combines comfort, rich flavors, and a little bit of indulgence, look no further than this Cheesy Chicken Enchiladas with Creamy Sauce Recipe. This crowd-pleaser brings together tender shredded chicken wrapped in soft tortillas, smothered in a luscious, creamy sauce, and topped with melty cheddar and Monterey Jack cheese. It’s the kind of meal that makes any weeknight feel like a celebration and is sure to become your go-to recipe for family dinners or casual get-togethers.
Ingredients You’ll Need
These ingredients are simple yet essential, each one playing a key role in building the perfect balance of flavors, textures, and colors in your enchiladas. From the tender shredded chicken to the vibrant spices and creamy sauce, every element complements the others beautifully.
- 2 cups cooked chicken breast, shredded: Provides the hearty, protein-packed base with tender texture.
- 8 flour tortillas (or corn tortillas): The soft wrap that holds all the delicious fillings together perfectly.
- 2 cups shredded cheddar cheese: Adds sharp, bold flavor and rich meltiness.
- 1 cup shredded Monterey Jack cheese: Offers a creamy, buttery contrast to cheddar.
- 1 small onion, chopped: Gives a mild sweetness and depth when sautéed.
- 1 tbsp olive oil: For sautéing onions and helping to marry the flavors seamlessly.
- 1 tsp cumin: Brings warm, earthy tones with a subtle smokiness.
- 1 tsp chili powder: Delivers a gentle kick and vibrant color.
- Salt and pepper to taste: Essential to balance and enhance every flavor.
- 1 cup sour cream: The creamy tang that forms the base of the luscious sauce.
- 1 cup heavy cream: Provides richness and silky texture to the sauce.
- 1/2 cup chicken broth: Adds moisture and depth without overpowering.
- 1 tsp garlic powder: Imparts a warm, aromatic touch to the sauce.
- 1 tsp smoked paprika: Infuses a smoky flavor and beautiful color.
- 1/2 tsp cayenne pepper (optional): For a subtle heat boost if you like a bit of spice.
- 1/2 cup salsa (for garnish): Adds brightness and a fresh tomato kick.
- Fresh cilantro (for garnish): Brings an herbaceous freshness to finish the dish.
How to Make Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). This ensures it’s at the perfect temperature to bake your enchiladas evenly while the flavors meld together. Grease a 9×13-inch baking dish generously to prevent sticking and help with easy serving later on.
Step 2: Sauté the Onions
Heat the olive oil in a skillet over medium heat, then add the chopped onion. Sauté for 3-4 minutes until translucent and fragrant, which adds a wonderful aromatic base to the dish and sweetens the overall flavor.
Step 3: Add Spices and Chicken
To the translucent onions, add the shredded chicken along with cumin, chili powder, salt, and pepper. Stir it all together and cook for another 2-3 minutes to marry the spices with the chicken, creating a deeply flavorful filling that’s bursting with warmth and richness.
Step 4: Assemble the Enchiladas
Lay the tortillas flat on your workspace. Spoon the spiced chicken mixture down the center of each tortilla, then sprinkle with both shredded cheddar and Monterey Jack cheeses. Roll the tortillas tightly around the filling, and place them seam-side down in your prepared baking dish to keep them intact while baking.
Step 5: Make the Creamy Sauce
In a saucepan, combine sour cream, heavy cream, and chicken broth, then whisk over medium heat. Stir in garlic powder, smoked paprika, cayenne pepper (if using), and salt. Let the sauce cook gently for 5-7 minutes until it thickens into a luscious, creamy consistency that will coat the enchiladas beautifully.
Step 6: Top Enchiladas with Sauce and Cheese
Pour the creamy sauce evenly over the rolled tortillas, making sure every inch is covered. Then, sprinkle the remaining cheddar and Monterey Jack cheese on top for that irresistible golden, bubbly cheese layer once baked.
Step 7: Bake to Perfection
Place the baking dish in the preheated oven and bake for 20-25 minutes. This step melts the cheeses, bubbles up the creamy sauce, and lets all the flavors meld perfectly into one another, creating an enchanting aroma and mouthwatering finish.
Step 8: Rest and Garnish
After removing from the oven, let the enchiladas rest for about 5 minutes before serving. This allows the sauce to thicken slightly and the flavors to settle. Finally, garnish with fresh salsa spooned over the top and a sprinkle of fresh cilantro to add a pop of color and freshness.
How to Serve Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Garnishes
To elevate your Cheesy Chicken Enchiladas with Creamy Sauce Recipe, fresh garnishes like bright salsa and zesty cilantro are key. They add vibrant acidity and herbaceous brightness that balances the richness of the creamy sauce perfectly.
Side Dishes
With this dish’s richness, it’s lovely to serve alongside lighter sides. Consider a crisp garden salad, tangy pickled vegetables, or simple seasoned rice. These will add texture and contrast, making each bite of enchilada even more satisfying.
Creative Ways to Present
For a fun twist, serve the enchiladas in individual ramekins or small cast iron skillets, topped with avocado slices and a dollop of sour cream. You can also sprinkle chopped green onions or add a squeeze of fresh lime for a zesty note that wakes up the senses.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas store beautifully in the fridge for up to 3 days. Place them in an airtight container to keep the tortillas from drying out and retain the creamy sauce’s lusciousness.
Freezing
You can freeze this dish before baking by assembling and covering it tightly with foil and plastic wrap. It will keep well for up to 2 months. When ready, thaw overnight in the fridge before baking as usual.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for approximately 15-20 minutes until warmed through and bubbling. Alternatively, use a microwave for a quicker option, though the oven helps keep that melted cheese texture.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a lovely authentic touch and subtle flavor. Just make sure to soften them slightly before assembling by warming in a dry skillet or microwave, so they roll without cracking.
Is this recipe spicy?
The recipe includes mild chili powder and optional cayenne pepper, which you can adjust or omit based on your heat preference. It’s flavorful but generally mild enough for all tastes.
Can I use rotisserie chicken for this?
Yes! Rotisserie chicken is a fantastic time-saver here. Just shred it finely and incorporate it with the spices as directed for quick and delicious enchiladas.
Can I freeze the cooked enchiladas?
Freezing cooked enchiladas is possible, but the texture of the sauce and tortillas may change slightly. For best results, freeze before baking and then cook fresh after thawing.
What can I substitute for sour cream?
If you don’t have sour cream, plain Greek yogurt works well for a similar tang and creaminess, though it’s best added at the end of the sauce cooking step to prevent curdling.
Final Thoughts
This Cheesy Chicken Enchiladas with Creamy Sauce Recipe is a cozy, flavor-packed dish that’s sure to become a beloved staple in your kitchen. There’s something so comforting about those cheesy, creamy bites that brings both joy and satisfaction to every meal. I can’t wait for you to share this with your loved ones and watch it disappear in no time!
Print
Cheesy Chicken Enchiladas with Creamy Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Cheesy Chicken Enchiladas with Creamy Sauce are a delicious and comforting family-friendly meal, featuring tender shredded chicken wrapped in soft tortillas, smothered with a rich and flavorful creamy sauce, and baked to golden cheesy perfection. Ideal for a cozy weeknight dinner, this easy recipe combines savory spices with gooey cheese, making it a guaranteed crowd-pleaser.
Ingredients
Filling Ingredients
- 2 cups cooked chicken breast, shredded
- 8 flour tortillas (or corn tortillas)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, chopped
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Creamy Sauce Ingredients
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt to taste
Garnish
- 1/2 cup salsa
- Fresh cilantro
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté onions: In a skillet over medium heat, warm the olive oil and sauté the chopped onions until they become translucent, about 3 to 4 minutes.
- Cook chicken mixture: Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir and cook for 2 to 3 minutes until warmed through and well combined with the spices.
- Assemble enchiladas: Lay the tortillas flat on a surface. Spoon the chicken mixture down the center of each tortilla, then sprinkle with some shredded cheddar and Monterey Jack cheese. Roll each tortilla tightly and place seam-side down into the prepared baking dish.
- Make creamy sauce: In a saucepan over medium heat, whisk together sour cream, heavy cream, and chicken broth. Add garlic powder, smoked paprika, cayenne pepper (if using), and salt. Cook the sauce for 5 to 7 minutes until it thickens slightly, stirring frequently to avoid sticking.
- Top enchiladas with sauce and cheese: Pour the creamy sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded cheese on top.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese on top is melted and golden brown.
- Rest and garnish: Let the enchiladas rest for 5 minutes after baking. Garnish with salsa and fresh cilantro before serving to add freshness and flavor.
Notes
- You can substitute flour tortillas with corn tortillas for a gluten-free option.
- Adjust the cayenne pepper to control the heat level—omit if you prefer a milder dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- For extra moisture, you can add a little more chicken broth or cream to the sauce while cooking.
