I still laugh when I think about the first time I made enchiladas. Everything was going smoothly until I skipped the seemingly small step of tucking in the tortilla ends. By the time I reached the dining table, I had left a cheesy chicken trail behind me! It’s moments like these that teach us the little things matter in cooking. Thankfully, this creamy chicken enchilada recipe is as foolproof as it is delicious—just remember to roll and tuck those tortillas snugly!
This dish is a comforting blend of tender shredded chicken, creamy sour cream sauce, and gooey melted cheese. It’s perfect for a cozy family dinner or when you’re hosting friends and want a meal that feels special without requiring hours in the kitchen. These enchiladas are a crowd-pleaser that always leaves plates clean and hearts happy.
Why You’ll Love These Creamy Chicken Enchiladas
If you’re a fan of creamy, cheesy, and satisfying dishes, these enchiladas are about to become your go-to. Here’s why:
- Comfort Food at Its Best: The creamy sour cream sauce paired with Monterey Jack cheese creates an irresistibly rich flavor.
- Easy to Make: With simple ingredients and straightforward steps, even novice cooks can nail this recipe.
- Customizable: Whether you want to spice it up, make it vegetarian, or swap proteins, the recipe is highly adaptable.
- Great for Leftovers: These enchiladas reheat beautifully, making them perfect for meal prep or enjoying the next day.
Now let’s dive into the nitty-gritty of making these irresistible creamy chicken enchiladas!
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8–10 enchiladas (serves 4–5 people)
Ingredients of Creamy Chicken Enchiladas
Here’s everything you’ll need to bring this dish to life:
- 8–10 small flour tortillas: These hold the filling and soak up the creamy sauce.
- 3 cups cooked, shredded chicken: The star of the filling. Rotisserie chicken works great for convenience!
- 3 cups shredded Monterey Jack cheese, divided: Melts into gooey perfection.
- 3 tablespoons unsalted butter: The base for the roux, creating the creamy sauce.
- 3 tablespoons all-purpose flour: Thickens the sauce.
- 2 cups chicken broth: Adds depth and richness to the sauce.
- 1 cup sour cream: Makes the sauce silky and tangy.
- 1 can (4 oz) diced green chilies: For a mild, flavorful kick.
- Salt and pepper, to taste: Enhances all the flavors.
- Chopped fresh cilantro or green onions (optional): Perfect for a fresh, vibrant garnish.
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of oil to prevent sticking.
2. Prepare the Filling
In a large mixing bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Add a pinch of salt and pepper, and mix well to ensure the flavors are evenly distributed. This savory mixture will be the heart of your enchiladas.
3. Assemble the Enchiladas
Lay a tortilla flat on a clean surface. Place about 1/3 cup of the chicken and cheese filling along the center of the tortilla. Roll the tortilla tightly around the filling, tucking in the ends as you go, and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
4. Make the Sour Cream Sauce
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute to form a roux.
- Gradually add chicken broth, whisking constantly.
- Simmer until thickened, about 3–5 minutes.
- Remove from heat, cool slightly, and stir in sour cream and green chilies.
- Season with salt and pepper.
5. Combine and Bake
- Pour the sour cream sauce evenly over the assembled enchiladas, ensuring each tortilla is well-covered.
- Sprinkle the remaining 2 cups of shredded Monterey Jack cheese over the top.
- Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted and bubbly.
- For a golden, slightly crispy top, switch the oven to broil for 2–3 minutes, keeping a close eye to avoid burning.
6. Serve and Enjoy
Once baked, remove the enchiladas from the oven and let them rest for about 5 minutes. Garnish with chopped fresh cilantro or green onions, if desired. Serve hot with sides like Mexican rice, refried beans, or a crisp green salad.
Serving Suggestions
These enchiladas are versatile and pair well with many sides:
- Mexican Rice: A classic companion for soaking up the extra sauce.
- Refried Beans: For a creamy, protein-packed side.
- Corn Salad: Adds a fresh, crunchy contrast.
- Tortilla Chips and Guacamole: Great for rounding out the meal.
Variations and Tips
This recipe is a great canvas for customization. Here are some ideas:
- Make It Spicy: Add diced jalapeños to the sauce or use Pepper Jack cheese instead of Monterey Jack.
- Vegetarian Option: Replace chicken with sautéed vegetables or black beans.
- Use Corn Tortillas: For a gluten-free option, use corn tortillas and warm them before filling to prevent cracking.
- Leftovers Hack: Shred leftover turkey or roast chicken for the filling.
Pro Tips for Success of Creamy Chicken Enchiladas:
- Warm the Tortillas: Briefly heat them in the microwave or on a skillet to make them pliable and easier to roll.
- Prevent Sogginess: Ensure the tortillas are tucked tightly to avoid excess sauce seeping inside.
- Broil with Care: Keep an eye on the broiler to get that golden top without burning.
Storage and Reheating
If you have leftovers (lucky you!), here’s how to store and reheat them:
- Refrigerator: Store enchiladas in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
- Freezer: Place cooled enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information (Per Serving)
- Calories: ~450 kcal
- Carbohydrates: ~30g
- Protein: ~28g
- Fat: ~22g
- Saturated Fat: ~12g
- Cholesterol: ~85mg
- Sodium: ~800mg
- Fiber: ~2g
- Sugar: ~3g
Final Thoughts: Why You’ll Love These Creamy Chicken Enchiladas
These creamy chicken enchiladas with sour cream sauce are more than just a meal—they’re an experience that brings comfort, joy, and satisfaction to your table. Imagine biting into a warm, cheesy tortilla filled with tender, seasoned chicken, all wrapped in a rich, tangy sauce. It’s the kind of dish that makes you pause and savor each bite, appreciating the flavors and textures that come together so perfectly. Whether you’re cooking for a weeknight family dinner, hosting a casual get-together with friends, or simply treating yourself to something special, this recipe delivers every time.
Customizable to Fit Your Preferences
What makes this recipe even more special is its versatility. You can easily adapt it to suit your preferences, dietary needs, or mood. Want to spice it up? Add diced jalapeños, swap Monterey Jack for Pepper Jack cheese, or sprinkle in some cayenne pepper. Looking for a lighter option? Use low-fat sour cream or replace the chicken with sautéed vegetables like zucchini, spinach, or bell peppers for a vegetarian twist. The flexibility of this dish makes it a go-to recipe for any occasion.
Perfect for Busy Schedules
In today’s fast-paced world, finding recipes that balance flavor and convenience is a win. These enchiladas are a prime example of comfort food made easy. With minimal prep and straightforward steps, you can whip up a dish that tastes like it took hours to prepare. Plus, cleanup is a breeze, especially if you follow tips like warming tortillas to prevent cracking or using a single pan to mix the filling. This recipe works just as well for a laid-back weekend as it does for a packed weekday evening.
A Dish to Create and Share Memories
Cooking isn’t just about feeding yourself or others—it’s about creating moments, sharing love, and making memories. These enchiladas have a way of bringing people together, whether it’s a lively dinner with family or a cozy meal shared with a close friend. They’re the kind of dish that makes people linger at the table a little longer, enjoying the warmth of good food and great company.
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Creamy Chicken Enchiladas with Sour Cream Sauce: A Family Favorite
- Total Time: 45 minutes
- Yield: 8–10 enchiladas 1x
Description
This Creamy Chicken Enchiladas recipe is a flavorful, satisfying dish featuring tender shredded chicken, a rich sour cream sauce, and melted Monterey Jack cheese. Perfect for a family dinner or casual gathering, this recipe is easy to prepare, customizable, and always a crowd-pleaser.
Ingredients
- 8–10 small flour tortillas
- 3 cups cooked, shredded chicken
- 3 cups shredded Monterey Jack cheese, divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- Salt and pepper, to taste
- Chopped fresh cilantro or green onions (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Mix shredded chicken with 1 cup of shredded Monterey Jack cheese. Add salt and pepper to taste.
- Roll 1/3 cup of the filling into each tortilla and place seam-side down in the baking dish.
- Make the sour cream sauce by melting butter in a saucepan. Whisk in flour, then add chicken broth gradually, cooking until thickened.
- Remove from heat, stir in sour cream and green chilies, and season with salt and pepper.
- Pour the sauce over the enchiladas, sprinkle with the remaining cheese, and bake for 20–25 minutes. Broil for 2–3 minutes if desired for a golden top.
- Garnish with cilantro or green onions, and serve hot.
Notes
- Warm tortillas before filling to prevent cracking.
- Substitute chicken with turkey or sautéed vegetables for variation.
- Leftovers can be refrigerated for 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American