Cheesy Chicken Enchiladas with Creamy Sauce Recipe
If you’re craving comfort food that’s both deeply satisfying and surprisingly easy to make, you absolutely have to try Cheesy Chicken Enchiladas with Creamy Sauce. These enchiladas are stuffed with juicy shredded chicken, smothered in a velvety, tangy sauce, and baked under a bubbling blanket of two melty cheeses. Each bite is a perfect blend of flavors and textures, with just the right hint of spice and richness. Whether you’re feeding your family on a busy weeknight or making something special for friends, these enchiladas are the kind of dish that always earns rave reviews and – let’s be honest – leaves no leftovers behind!
Ingredients You’ll Need
The ingredient list for Cheesy Chicken Enchiladas with Creamy Sauce is refreshingly straightforward, but each component is essential for that luscious, crave-worthy outcome. Every ingredient not only streamlines the process but also brings a unique punch of flavor, color, or creaminess to the finished dish. Here’s what you’ll need, along with tips to make the most of each element:
- Cooked and shredded chicken (2 cups): Rotisserie chicken is a fantastic shortcut, but any leftover cooked chicken will work beautifully.
- Sour cream (1 cup): Adds tanginess and that unmistakable creamy texture to the sauce.
- Cream of chicken soup (10 oz can): The foundation of your creamy sauce; use a reduced-sodium version if you prefer.
- Diced green chiles (4 oz can): Gently spiced and mild, these add a little zip without overpowering heat.
- Garlic powder (1 teaspoon): For a subtle garlic flavor in every bite, without the fuss of peeling and chopping.
- Onion powder (1 teaspoon): Offers that savory note you’d expect from sautéed onions, minus extra prep time.
- Cumin (½ teaspoon): Grounds the flavors with a touch of earthiness that screams “Tex-Mex.”
- Salt (½ teaspoon): Essential to balance and enhance all the flavors in the dish.
- Shredded cheddar cheese (1½ cups, divided): Melts into the filling and adds that classic cheesy pull on top.
- Shredded Monterey Jack cheese (1 cup): This cheese melts beautifully and brings a mild, creamy backdrop to the spice.
- Flour tortillas (8, 8-inch size): Soft and pliable, they wrap around the chicken filling with no risk of tearing.
- Chopped fresh cilantro and diced tomatoes (optional, for garnish): A fresh and colorful finish that lifts up the rich flavors.
How to Make Cheesy Chicken Enchiladas with Creamy Sauce
Step 1: Prepare Your Baking Dish and Preheat the Oven
Set yourself up for success by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This keeps the enchiladas from sticking and ensures even baking, so every bit is bubbling and perfectly golden by the end.
Step 2: Mix the Creamy Sauce
In a big bowl, whisk together the sour cream, cream of chicken soup, diced green chiles, garlic powder, onion powder, cumin, and salt. This lush, savory mixture is the heart of these Cheesy Chicken Enchiladas with Creamy Sauce. Reserve about ½ cup to line the bottom of your baking dish, giving your enchiladas a cushy, flavorful base that prevents dryness.
Step 3: Make the Chicken Filling
In a separate bowl, add the shredded chicken, 1 cup of your creamy sauce, and ½ cup cheddar cheese. Stir everything together until the filling is evenly coated and studded with cheesy goodness – truly the unbeatable center of every bite.
Step 4: Assemble the Enchiladas
Place a tortilla flat on your counter and spoon a generous amount of the chicken mixture right down the center. Roll it up tightly (don’t be shy with the filling!), and set it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and filling, nestling them close together so they cozy up during baking.
Step 5: Add Sauce and Cheese
Pour the rest of your creamy sauce all over the top of the enchiladas, making sure every single tortilla is hugged by that rich blend. Then, sprinkle on the remaining cheddar and all of the Monterey Jack cheese. The anticipation as you layer on that cheese really builds the excitement for the final reveal!
Step 6: Bake Until Gooey and Golden
Cover the dish with foil and bake for 20 minutes to let everything heat through and the cheese start melting. Then, remove the foil and bake for another 10-15 minutes until the top is bubbly and golden. Resist peeking too soon – this is when Cheesy Chicken Enchiladas with Creamy Sauce work their magic!
Step 7: Rest, Garnish, and Serve
Let the enchiladas rest for 5 minutes to settle and set, making them easier to serve. Sprinkle over fresh cilantro and diced tomatoes for a burst of color and freshness, if you like. Dish up and enjoy every sumptuous forkful!
How to Serve Cheesy Chicken Enchiladas with Creamy Sauce
Garnishes
Garnishing is where this dish really pops and turns company-worthy. A scatter of chopped cilantro adds brightness, while diced tomatoes bring juicy freshness that cuts through the richness. If you like extra zing, a squeeze of lime or some sliced green onions on top takes it over the top. Serve the garnishes on the side for picky eaters, or let everyone jazz up their own plate.
Side Dishes
You’re halfway to a fiesta with Cheesy Chicken Enchiladas with Creamy Sauce, so lean into the theme! Fluffy Mexican rice, simple black beans, or even a fresh corn and avocado salad play off the creamy, cheesy main dish. If you’re low-key entertaining, tortilla chips and guacamole set the mood perfectly alongside.
Creative Ways to Present
Don’t hesitate to get playful! For a party or potluck, cut the enchiladas into bite-sized pieces and spear them with toothpicks for irresistible finger food. Or, serve each enchilada on a vibrant plate with a swirl of creamy sauce and a sprinkle of colorful toppings. For family-style, keep the whole casserole rustic and inviting right in the baking dish – everyone loves the first scoop into that cheesy perfection.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Chicken Enchiladas with Creamy Sauce can be your best friend for lunch or a fuss-free dinner. Simply cover the baking dish or pack them in airtight containers and refrigerate. They’ll keep beautifully for up to 3 days, staying moist and flavorful until you’re ready for more.
Freezing
If you want to freeze some for later, assemble the enchiladas but hold off on baking. Wrap tightly in foil and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, then bake as usual. The creamy sauce helps prevent the tortillas from becoming soggy, so the reheated result is still indulgent and delicious.
Reheating
To reheat, cover the enchiladas with foil and bake at 350°F until warmed through, about 20-25 minutes. For single portions, a quick zap in the microwave works well—just sprinkle a few drops of water over the top to keep them from drying out. The cheese will melt and the sauce will return to its creamy glory!
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas give Cheesy Chicken Enchiladas with Creamy Sauce an authentic flavor and are a great gluten-free option. Just warm them first so they’re pliable and less likely to tear when rolling.
What can I substitute for cream of chicken soup?
If you prefer not to use canned soup, you can make a homemade cream sauce with butter, flour, chicken broth, and a splash of milk. The key is achieving that same silky, rich consistency so the sauce still coats every bite.
Can I make Cheesy Chicken Enchiladas with Creamy Sauce ahead of time?
Yes—these enchiladas are perfect for meal prep! Assemble up to a day ahead, cover, and refrigerate. When you’re ready to bake, simply add a few extra minutes to the cooking time to ensure everything is hot and bubbly.
How spicy are these enchiladas?
The diced green chiles add a mild, family-friendly heat. If you like more kick, stir in a pinch of cayenne or use hot green chiles. For those who are spice-sensitive, opt for mild chiles or omit them altogether.
Can I add extra vegetables or beans?
Definitely! Sautéed onions, bell peppers, spinach, or black beans are excellent ways to boost the filling with extra flavor and nutrition. Just be sure not to overstuff your tortillas so they stay easy to roll.
Final Thoughts
Cheesy Chicken Enchiladas with Creamy Sauce are pure comfort food magic—with minimal effort but maximum payoff. If you want to win hearts at the dinner table, give this recipe a whirl. You’ll love how fast it comes together and how every bite is wrapped in cheesy, creamy goodness. Don’t be surprised if you come back to this one again and again!
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Cheesy Chicken Enchiladas with Creamy Sauce Recipe
- Total Time: 50 minutes
- Yield: 8 enchiladas 1x
- Diet: Non-Vegetarian
Description
These Cheesy Chicken Enchiladas with Creamy Sauce are a delicious and comforting Mexican-American dish that the whole family will love. Tender shredded chicken wrapped in flour tortillas, smothered in a creamy sauce, and baked with a generous amount of cheese until golden and bubbly.
Ingredients
For the Enchiladas:
- 2 cups cooked and shredded chicken
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 can (4 oz) diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 ½ cups shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas (8-inch size)
- Chopped fresh cilantro and diced tomatoes for garnish (optional)
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the sauce: In a large bowl, mix sour cream, cream of chicken soup, green chiles, garlic powder, onion powder, cumin, and salt. Spread ½ cup of the sauce in the bottom of the baking dish.
- Assemble the enchiladas: Combine shredded chicken with 1 cup of the sauce and ½ cup cheddar cheese. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Top and bake: Pour the remaining sauce over the enchiladas, sprinkle with the remaining cheddar and Monterey Jack cheese. Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until golden.
- Rest and serve: Let the enchiladas rest for 5 minutes before serving. Garnish with cilantro and tomatoes if desired.
Notes
- Use corn tortillas for a gluten-free option.
- Enhance the filling with sautéed onions or black beans.
- Great for meal prep—assemble ahead and bake later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 360
- Sugar: 3g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
