These creamy chicken enchiladas are so flavorful and delicious, you’ll want to lick your plate clean! They are covered in a velvety cream sauce with just the right amount of spice.
If you want to get away from your same “boring” enchilada recipe you need to give these saucy rolls a try. They are so easy to make for a delish dinner win!! For more effortless enchiladas try Easy Red Enchiladas and Crazy Delicious Beef Enchiladas.
Creamy Chicken Enchiladas with White Sauce
Enchiladas are one of my favorite meals to make. They are creamy, spicy, and full of flavor!
I pretty much love all Mexican food, but enchiladas hold a cheesy place in my heart. We usually make red or green enchiladas, but lately I’ve been craving something different, like these chicken, corn and poblano enchiladas with a creamy white sauce.
They’re super flavorful without being spicy (always a bonus when you’re feeding little ones) and baked until they’re bubbly and golden brown on top. Mmm… They were dreamy! Our entire family loved each and every bite of them.
Chicken: You can use rotisserie chicken or cook up some thighs or breasts in the instant pot.
Flour or corn tortillas? We prefer corn tortillas because they are more often used in enchilada recipes. But you can use flour tortillas, although you may only need 12 instead of 14 because they’re larger.
Half and half or heavy cream? We use whole milk and sour cream in this recipe to give it that creaminess it requires. While you could use half and half or heavy cream instead it may give it too much weight and heaviness. This is still an option if you prefer a super creamy enchilada.
Sour cream? Instead of sour cream you can always use plain greek yogurt. This makes it slightly healthier.
How to Make Creamy Chicken Enchiladas
SAUTE. Start off by sautéing a mixture of onion, poblano and corn.
COMBINE. Toss it with pulled chicken thighs, seasonings & spices, a bit of the white sauce and a whole lot of Sargento® cheese. (Their 4 Cheese Mexican blend was a quick & easy addition – it’s a unique combo of 100% real, natural cheeses.)
ROLL. Roll up the filling in the corn tortillas (I warmed mine a bit so they were more pliable, however, you could fry them too).
PLACE & POUR. Place them in a baking dish with a bit of sauce spread across the bottom, then pour the remaining sauce over top.
TOPPING. Sprinkle the enchiladas with a little more cheese and some sliced green onions.
BAKE & REST. Place them into the oven to get nice and hot and let them rest for 10 minutes or so.
GARNISH. Garnish the tops with chopped cilantro and serve them with a side of chopped avocado.
Serving & Storage Tips
Serve your chicken enchiladas with:
- Flavorful Spanish Rice
- Cilantro Lime Rice
- No Soak Instant Pot Pinto Beans
- Black Bean Tacos
- Homemade Queso Dip
- Tres Leches Cake
Store: Store your enchiladas in an airtight container in the fridge. If you store them in your casserole dish, you can easily reheat them in the oven. If you have only a few, I recommend you heat them in the microwave until they’re warmed through.
Freeze: If you make too many enchiladas you can always freeze the extras. Place in a lidded container, like a disposable casserole dish, and freeze for up to 3 months. Let them thaw in the fridge overnight and then bake like usual.
For more Mexican dishes, try:
Creamy Chicken Enchiladas Recipe
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)
- Preheat oven to 375 degrees.
- 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, 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 1/4 cup of the sauce into the chicken mixture.
- Pour about 2 tablespoons into the bottom of a 9x13-inch baking dish, set the remaining sauce aside.
- Warm the tortillas in the microwave for a few seconds so that they don't crack when rolled (or fry them if desired). Divide the filling between the tortillas, and roll them, placing them seam side down in the dish. Pour the remaining sauce over top, sprinkle with 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.
-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!
Sargento’s Chopped At Home Challenge was such a fun way for me to get creative in the kitchen. These enchiladas will definitely become part of our dinner rotation. They’re easy, delicious and extra cheesy!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.