These Creamy Chicken Enchiladas are a luscious blend of tender shredded chicken, rich and creamy sauce, and melted cheese, all wrapped in soft tortillas and baked to perfection. This comforting dish is perfect for family dinners, gatherings, or any occasion that calls for a hearty and satisfying meal. With its velvety sauce and flavorful filling, these enchiladas are sure to become a favorite in your recipe rotation!

Necessary Kitchen Equipment

Large skillet
Mixing bowls
Measuring cups and spoons
Spatula or wooden spoon
9×13-inch baking dish
Aluminum foil
Whisk

Ingredients

For the Filling:

2 cups cooked chicken, shredded (rotisserie chicken works great)
1 cup shredded Monterey Jack or cheddar cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
Salt and pepper, to taste
1 cup frozen corn kernels, thawed (optional)
½ cup fresh cilantro, chopped (optional)

For the Creamy Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin

For Assembly:

12 large flour tortillas
1½ cups shredded cheese (Monterey Jack, cheddar, or a blend)
Sour cream, for serving
Sliced green onions, for garnish (optional)
Fresh cilantro, for garnish (optional)

Step-by-Step Instructions

Prepare the Filling:

Cook the Aromatics: In a large skillet over medium heat, sauté the chopped onion in a bit of oil until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Season the Chicken: Add the shredded chicken to the skillet. Stir in ground cumin, chili powder, paprika, salt, and pepper. Cook for 2-3 minutes to allow the flavors to meld.
Add Extras: If using, stir in the thawed corn and chopped cilantro. Remove from heat and set aside.

Make the Creamy Sauce:

Create a Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, until the mixture is bubbly and lightly golden.
Add Liquids: Gradually whisk in the chicken broth to prevent lumps. Continue to whisk until the mixture is smooth.
Incorporate Cream and Seasonings: Stir in the heavy cream, garlic powder, onion powder, salt, black pepper, dried oregano, and ground cumin. Bring the sauce to a simmer, stirring frequently, until it thickens slightly, about 5-7 minutes. Remove from heat.

Assemble the Enchiladas:

Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Fill the Tortillas: Spread a thin layer of the creamy sauce on the bottom of the baking dish. This prevents the tortillas from sticking.
Prepare Each Enchilada: Warm the flour tortillas in the microwave for about 20 seconds to make them more pliable. Spoon about ¼ cup of the chicken filling onto each tortilla. Sprinkle a little shredded cheese over the filling.
Roll and Place: Roll up each tortilla tightly and place it seam-side down in the prepared baking dish.
Top with Sauce and Cheese: Once all enchiladas are in the dish, pour the remaining creamy sauce evenly over the top. Sprinkle with the remaining shredded cheese.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve:

Garnish and Enjoy: Let the enchiladas cool for a few minutes before serving. Garnish with sour cream, sliced green onions, and fresh cilantro if desired.
Pairings: Serve alongside a fresh green salad, Mexican rice, or refried beans for a complete meal.

Recipe Tips

Shredding the Chicken: For the best texture, shred the chicken while it’s still warm using two forks or your hands.
Cheese Choices: Feel free to experiment with different cheeses like Pepper Jack for a bit of heat or a Mexican cheese blend for added flavor.
Vegetable Add-Ins: Enhance the filling with additional vegetables such as diced bell peppers, black beans, or spinach for extra nutrition and color.
Make Ahead: Assemble the enchiladas ahead of time and refrigerate for up to 24 hours. Bake as directed when ready to serve.

What to Serve with Creamy Chicken Enchiladas

These enchiladas pair beautifully with:

Mexican Rice: A classic side that complements the creamy sauce.
Refried Beans: Adds protein and a different texture to the meal.
Fresh Green Salad: A light and crisp counterbalance to the rich enchiladas.
Guacamole and Salsa: For added flavor and a touch of freshness.
Cornbread or Tortilla Chips: Perfect for soaking up any extra sauce.

Frequently Asked Questions

1. Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great shortcut for shredded chicken and adds a wonderful flavor to the filling.

2. How can I make the sauce gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener (use about 2 tablespoons cornstarch mixed with 2 tablespoons water).

3. Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas up to 24 hours in advance. Cover them tightly and refrigerate. Bake as directed, adding a few extra minutes to the baking time if baking straight from the fridge.

4. How do I prevent the tortillas from getting soggy?
Pouring a thin layer of sauce both inside and on top of the enchiladas helps keep the tortillas moist without making them soggy. Also, baking uncovered for the last 10-15 minutes allows excess moisture to evaporate.

5. Can I use a different type of meat?
Yes! Ground turkey, shredded pork, or even a plant-based meat substitute can be used in place of chicken for different variations.