Creamy Chicken Enchiladas Recipe

Creamy enchiladas on a yellow plate with avocado and chips.

5 from 8 votes

Creamy Chicken Enchiladas Recipe

Perfect for weeknight meals, these Creamy Chicken Enchiladas combine tender chicken with a smooth, spiced sauce that will have everyone asking for more.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Mexican

Servings: enchiladas

Calories: 264kcal

Author: Andrea

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 1/4 cup of the sauce into the chicken mixture.
Pour about 2 tablespoons of the sauce into the bottom of a 9x13-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!

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.

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