Perfect for weeknight meals, these Creamy Chicken Enchiladas combine tender chicken with a smooth, spiced sauce that will have everyone asking for more.
These Creamy Chicken Enchiladas are the ultimate comfort food, packed with tender shredded chicken, melty cheese, and a rich, flavorful sauce that bakes up perfectly bubbly and golden. I love serving them alongside rice and beans for the perfect weeknight meal.
I love enchiladas because they are easy to make and can feed a crowd! For more easy enchiladas, check out my Easy Red Enchiladas, Pulled Pork Enchiladas, and Crazy Delicious Beef Enchiladas.
Table of Contents
Recipe Ingredients
Shredded Cheese Blend – The Sargento 4 Cheese Mexican Blend offers a mix of flavors and melts beautifully.
Seasonings – We use a combination of coriander, garlic powder, cumin, paprika, salt, and black pepper for a balanced, savory flavor.
Sauce – Sour cream, whole milk, and chicken broth create a velvety base for the enchiladas.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cheese – Use Monterey Jack cheese, pepper jack cheese, Colby, or a blend of sharp cheddar and mozzarella instead of the Sargento 4 Cheese Mexican Blend for a different flavor profile.
Chicken Soup – Replace the homemade sauce with homemade cream of chicken soup mixed with sour cream and chicken broth. Proceed with the steps, using this mixture as your sauce.
Chicken – Use rotisserie chicken for convenience, or try my Instant Pot shredded chicken for a quick, flavorful option.
How to Make Creamy Chicken Enchiladas
Step 1: Preheat oven to 375°F (190°C).
Step 2: In a medium skillet set over medium heat, add olive oil. When the oil is hot, add the onion, cook for 2 minutes, then add the poblano. Cook for an additional 2 minutes, then add the corn and continue cooking for 3-4 minutes. Remove from the heat, stir in chicken, seasonings, and 2 cups of cheese; set aside.
Step 3: In a medium saucepan set over medium heat, melt butter. Add the flour and cook for 1 minute, whisking to prevent the flour from burning. Slowly pour in the milk, and whisk until thickened, about 30 seconds. Add the sour cream, chicken broth, salt, cumin, garlic powder, paprika, and cayenne pepper. Whisk and allow to simmer for 3-4 minutes or until it thickens. Remove from the heat and pour about ¼ cup of the sauce into the chicken mixture.
Step 4: Pour about 2 tablespoons of the sauce into the bottom of a 9×13-inch baking dish, and set the remaining sauce aside.
Step 5: Warm the tortillas in the microwave for a few seconds so they don’t crack when rolled (or fry them if desired). Divide the filling between the tortillas, roll them, and place seam-side down in the dish. Pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese and green onions.
Step 6: Place in the oven to bake for 30 minutes or until the sauce bubbles and the top turns golden brown. Remove from the oven and garnish with chopped cilantro, if desired.
FAQs
Yes, you can use flour tortillas. While corn tortillas are traditional and offer authentic flavor and texture, flour tortillas work too. Keep in mind you might only need 12 instead of 14, as they are larger and more filling.
Serve chicken enchiladas with sides like Spanish rice, cilantro lime rice, or Instant Pot pinto beans. Pair with black bean tacos or homemade queso dip. For dessert, try tres leches cake.
Storage Information
To STORE, place leftover enchiladas in an airtight container in the refrigerator for up to 3 days. If stored in the casserole dish, you can reheat it directly in the oven. For smaller portions, reheat in the microwave until warmed through.
To FREEZE, place the enchiladas in a lidded container, such as a disposable casserole dish, and freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven at 350°F (175°C) or until warm.
More Mexican Dishes to Try
Creamy Chicken Enchiladas Recipe
Ingredients
For the Filling
- 1 tbsp olive oil
- 1/2 cup yellow onion - diced
- 1 poblano pepper - seeds removed and finely diced
- 1/2 cup frozen corn
- 2 1/2 cup chicken thighs - cooked, shredded
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp ground black pepper
- 2 1/2 cup Sargento 4 Cheese Mexican Blend - divided
For the Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup whole milk
- 3/4 cup sour cream - regular or light
- 1 cup low-sodium chicken broth
- 1/2 tsp kosher sea salt
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 14 corn tortillas
- 2 green onions - sliced
- 1 tbsp fresh cilantro - chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a medium skillet set over medium heat, add olive oil. When the oil is hot, add the onion, cook for 2 minutes, then add the poblano. Cook for an additional 2 minutes, then add the corn and continue cooking for 3-4 minutes. Remove from the heat, stir in chicken, seasonings, and 2 cups of cheese; set aside.
- In a medium saucepan set over medium heat, melt butter. Add the flour and cook for 1 minute, whisking to prevent the flour from burning. Slowly pour in the milk, and whisk until thickened, about 30 seconds. Add the sour cream, chicken broth, salt, cumin, garlic powder, paprika, and cayenne pepper. Whisk and allow to simmer for 3-4 minutes or until it thickens. Remove from the heat and pour about ¼ cup of the sauce into the chicken mixture.
- Pour about 2 tablespoons of the sauce into the bottom of a 9×13-inch baking dish, and set the remaining sauce aside.
- Warm the tortillas in the microwave for a few seconds so they don’t crack when rolled (or fry them if desired). Divide the filling between the tortillas, roll them, and place seam-side down in the dish. Pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese and green onions.
- Place in the oven to bake for 30 minutes or until the sauce bubbles and the top turns golden brown. Remove from the oven and garnish with chopped cilantro, if desired.
NOTES
- Pulled rotisserie chicken would be excellent in this recipe!
- You can easily swap out the corn tortillas for flour; however, you’ll probably only need 12 instead of 14.
- Try frying the tortillas for crispier enchiladas!
I love making these enchiladas when I get into my mexican craving moods! And this way I can change up the tortillas to some healthier versions if I want to!
Having options is always great. Enjoy!
We make these all the time! They are so tasty & easy for any night of the week!
This are so good! I love the corn in the mixture. In my opinion, corn is a highly underutilized kernel. 🙂
these are such a good weeknight dinner, especially now that the weather is beginning to turn chilly
My favorite meal!! These are perfectly cheese & delicious!