Discover how to make creamy chicken enchiladas with a smooth sauce and tender filling. Perfect for weeknight dinners or meal prep. Try it today!
Creamy Chicken Enchiladas
Why You’ll Love It
Creamy chicken enchiladas offer a perfect balance of flavor and texture. The rich, velvety sauce complements tender shredded chicken wrapped in soft tortillas, making it an ideal comfort meal. This recipe is straightforward, perfect for busy weeknights, and can be easily doubled for meal prep or family dinners. Plus, it’s versatile enough for substitutions like dairy-free or gluten-free options.
Ingredients
- 3 cups cooked shredded chicken – use rotisserie or leftovers
- 2 cups shredded cheese (cheddar or Monterey Jack) – or dairy-free cheese
- 10-12 flour or corn tortillas – gluten-free if needed
- 2 cups sour cream – or plain yogurt for lighter option
- 1 cup chicken broth – low sodium preferred
- 1 tablespoon butter
- 2 tablespoons flour – use gluten-free flour for GF
- 1/2 cup diced green chilies – canned or fresh
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the creamy sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until slightly golden.
- Gradually whisk in chicken broth and sour cream until the sauce is smooth and thickened.
- Add diced green chilies, garlic powder, cumin, salt, and pepper; stir to combine.
- In a large bowl, mix the shredded chicken with 1 cup of shredded cheese and half of the sauce.
- Warm tortillas so they’re flexible and won’t break when rolling.
- Fill each tortilla with about 1/3 cup chicken mixture, roll tightly, and place seam-side down into a greased baking dish.
- Pour remaining sauce evenly over the enchiladas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes or until cheese is bubbly and lightly browned.
For more delicious dinner ideas, check out our Easy Weeknight Dinners collection. You can also learn more about Mexican cuisine basics at Food Network.
Expert Tips
Make sure your tortillas are warm and pliable before rolling to avoid tears. Use rotisserie chicken to save time or cook and shred your own chicken breasts. If the sauce is too thick, add a little extra chicken broth to loosen it. To keep enchiladas moist while baking, cover loosely with foil and remove the last 5 minutes for cheese to brown.
Storage
Store leftover creamy chicken enchiladas covered in the fridge for up to 4 days. They reheat well in the microwave or oven. For longer storage, freeze enchiladas in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Variations
- Vegan: Substitute shredded chicken with jackfruit or seasoned tofu, use dairy-free cheese and sour cream.
- Gluten-Free: Use corn tortillas and gluten-free flour or cornstarch for the sauce.
- Dairy-Free: Use coconut yogurt or cashew cream instead of sour cream, and vegan cheese alternatives.
- Low Carb: Replace tortillas with large lettuce leaves or low-carb wraps.
FAQ
- Can I use rotisserie chicken for creamy chicken enchiladas?
- Yes, rotisserie chicken works great and saves time in this creamy chicken enchiladas recipe.
- What kind of cheese is best for creamy chicken enchiladas?
- Cheddar and Monterey Jack cheeses melt well and add flavor, but you can mix or substitute based on preference.
- Can I freeze creamy chicken enchiladas?
- Absolutely! Freeze before baking for up to 3 months, then thaw and bake as directed.
- How can I make the sauce less spicy?
- Use mild green chilies or reduce the amount to make the sauce milder without sacrificing flavor.
- Is it possible to make creamy chicken enchiladas ahead of time?
- Yes, assemble them a day before, refrigerate, and bake when ready for a convenient meal.
Call to Action
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Explore more recipes like this in our Chicken Recipes and Comfort Food sections.
