Cheesy Chicken Enchiladas with Creamy Sauce Recipe
If you are craving a dish that feels like a warm hug from the inside, you will fall head over heels for this Cheesy Chicken Enchiladas with Creamy Sauce Recipe. It combines the rich flavors of tender shredded chicken, melty cheddar and Monterey Jack cheeses, and a luscious homemade creamy sauce that ties everything together beautifully. Every bite delivers the perfect balance of savory spices and indulgent creaminess, making it an irresistible crowd-pleaser for weeknights or special occasions alike.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing a vital role in crafting the comforting flavors and textures of the enchiladas. From the smoky spices to the creamy sauce components, these essentials work in harmony to create that signature cheesy, velvety finish.
- Cooked chicken breast, shredded (2 cups): The hearty protein base that absorbs all the spices and sauce perfectly.
- Flour tortillas (8): Soft and pliable, they wrap the filling snugly and bake up golden and tender.
- Shredded cheddar cheese (2 cups): Adds sharpness and gooey meltiness for classic cheesiness.
- Shredded Monterey Jack cheese (1 cup): Brings a mild, creamy texture that balances the cheddar.
- Chopped small onion (1): Sautéed to soften and lend natural sweetness and depth.
- Olive oil (1 tablespoon): For sautéing and adding a subtle fruity richness.
- Cumin (1 teaspoon): The earthy spice that gives the dish its warm, aromatic foundation.
- Chili powder (1 teaspoon): Adds gentle heat and vibrant flavor complexity.
- Salt and pepper (to taste): Essential for seasoning and enhancing all the flavors.
- Sour cream (1 cup): Key ingredient of the creamy sauce, offering tanginess and silkiness.
- Heavy cream (1 cup): Enriches the sauce to a luscious, velvety consistency.
- Chicken broth (1/2 cup): Lightly thins the sauce and intensifies the savory profile.
- Garlic powder (1 teaspoon): Infuses subtle garlicky warmth throughout the sauce.
- Smoked paprika (1 teaspoon): Provides smoky depth and a beautiful reddish hue.
- Cayenne pepper (1/2 teaspoon, optional): A dash of heat for those who love a little kick.
- Salt to taste: Balanced seasoning to perfect the sauce.
- Salsa (1/2 cup): Adds fresh zest and a hint of acidity to brighten each bite.
- Fresh cilantro (optional): For a pop of herbal freshness when serving.
How to Make Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Step 1: Prepare the Chicken Filling
Start by heating olive oil in a skillet over medium heat. Add your chopped onion and cook it gently until it softens and becomes translucent, releasing its natural sweetness. Then, toss in the shredded chicken along with cumin, chili powder, salt, and pepper. Let it cook for 2 to 3 more minutes so the spices can fully penetrate the chicken, creating a flavorful, savory filling that’s perfect for wrapping.
Step 2: Assemble the Enchiladas
Before you start rolling, preheat your oven to 375°F (190°C). Lay out each flour tortilla and spoon a generous amount of the chicken mixture right in the center. Sprinkle a hearty handful of both cheddar and Monterey Jack cheeses over the filling. Roll up each tortilla carefully and place them seam-side down in a greased baking dish, setting the stage for perfect cheese melts and sauce absorption during baking.
Step 3: Make the Creamy Sauce
In a saucepan, combine sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper if you’re using it, and a pinch of salt. Warm this mixture over medium heat, stirring continuously until it thickens slightly — about 5 to 7 minutes. This luscious sauce is what makes these enchiladas stand out, enveloping the dish in rich creaminess with a subtle smoky, garlicky kick.
Step 4: Bake the Enchiladas
Pour the creamy sauce evenly over the assembled enchiladas in the baking dish, making sure each one gets a generous coating. Sprinkle any leftover shredded cheese on top for an extra cheesy finish. Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted, bubbly, and golden around the edges. Your kitchen will be filled with the most inviting aroma by this point!
Step 5: Serve with Salsa and Garnishes
Once out of the oven, spoon some fresh salsa over each enchilada. If you love a burst of freshness and color, sprinkle chopped cilantro on top. Serve these cheesy chicken enchiladas with creamy sauce piping hot and get ready for pure comfort food bliss.
How to Serve Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Garnishes
Simple garnishes elevate your dish from delicious to dazzling. Spoon dollops of tangy salsa on top to brighten every bite and add a zesty contrast to the rich creaminess. A sprinkle of fresh cilantro lends a refreshing herbal note that lights up the flavors and adds inviting pops of green color. If you want a little extra heat, add sliced jalapeños or a drizzle of hot sauce.
Side Dishes
Pair these enchiladas with sides that complement their richness. Mexican-style rice or cilantro lime rice offers a fragrant, fluffy accompaniment that soaks up sauce naturally. Refried beans or black beans provide earthy richness and protein balance. For a refreshing crunch, a crisp green salad dressed in lime vinaigrette or a simple cabbage slaw brings a fresh counterpoint that makes the meal well-rounded and satisfying.
Creative Ways to Present
Feeling adventurous? For a festive twist, top each serving with some crumbled queso fresco or a swirl of guacamole. Serve the enchiladas in individual ramekins for a charming, personalized presentation. You can also turn this into a layered casserole by doubling the recipe and baking layers of tortillas, chicken filling, and creamy sauce stacked high — perfect for family gatherings or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, and reheating brings back that melty-cheese goodness. Just be sure to cover them tightly to maintain moisture and prevent the tortillas from drying out.
Freezing
You can freeze these enchiladas either before or after baking. To freeze before baking, assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready, bake directly from frozen, adding an extra 15 to 20 minutes to the baking time, covered with foil at first to prevent over-browning. Baked leftovers freeze just as well and can be reheated gently for a quick meal later on.
Reheating
The best way to reheat Cheesy Chicken Enchiladas with Creamy Sauce Recipe is in the oven at 350°F (175°C) until warmed through and bubbly, about 15 minutes. If you’re in a rush, the microwave works, but heating slowly in the oven helps preserve the creamy sauce’s texture and the cheesy melt. Cover loosely with foil to avoid drying out during reheating.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas offer a different texture and more authentic taste, though they can be a bit more delicate to work with. To prevent cracking, warm them briefly before assembling so they are pliable and easier to roll.
Is it possible to make this recipe vegetarian?
Yes! Swap the shredded chicken for sautéed vegetables like mushrooms, zucchini, or bell peppers, and consider adding black beans for protein. The creamy sauce and cheese will keep the enchiladas rich and satisfying.
How spicy is the Cheesy Chicken Enchiladas with Creamy Sauce Recipe?
The recipe has a mild, comforting spice level thanks to the cumin, chili powder, and optional cayenne. If you prefer more heat, increase the cayenne pepper or top with jalapeños and hot sauce. If less, you can omit the cayenne altogether.
Can I prepare the creamy sauce ahead of time?
Yes, the creamy sauce can be prepared a day ahead and refrigerated in an airtight container. Gently reheat before pouring over the enchiladas to ensure it returns to that perfect silky consistency.
What type of cheese works best for this recipe?
The combination of cheddar and Monterey Jack cheeses is ideal for flavor and meltability, giving you sharpness balanced with creaminess. Feel free to experiment with other melty cheeses like mozzarella or pepper jack for a little extra kick.
Final Thoughts
There are few dishes as comforting and crowd-pleasing as Cheesy Chicken Enchiladas with Creamy Sauce Recipe. It’s an absolute winner when you want to wow your family or friends with minimal fuss but maximum flavor. The creamy sauce, tender chicken, and gooey cheese make every bite a delight worth savoring. Give this recipe a try and discover your new favorite for cozy dinners that bring everyone back to the table with smiles.
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Cheesy Chicken Enchiladas with Creamy Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This flavorful Cheesy Chicken Enchiladas recipe features tender shredded chicken blended with aromatic spices, wrapped in warm flour tortillas, and smothered in a rich, creamy sauce made with sour cream and heavy cream. Baked to perfection with melted cheddar and Monterey Jack cheeses, these enchiladas offer a comforting and satisfying meal perfect for any occasion.
Ingredients
Chicken Filling
- 2 cups cooked chicken breast, shredded
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Cheese and Tortillas
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Creamy Sauce
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt to taste
Garnish
- 1/2 cup salsa
- Fresh cilantro (optional)
Instructions
- Prepare the Chicken Filling: In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the shredded chicken, cumin, chili powder, salt, and pepper, cooking for an additional 2-3 minutes to thoroughly combine the flavors and warm the chicken through.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lay each flour tortilla flat and spoon a portion of the chicken mixture into the center. Sprinkle a generous amount of shredded cheddar and Monterey Jack cheese over the filling. Roll the tortillas up tightly and place them seam-side down in a greased baking dish to prevent unrolling during baking.
- Make the Creamy Sauce: In a saucepan, combine sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt. Heat over medium heat, stirring constantly to prevent burning, until the sauce thickens and becomes smooth, approximately 5-7 minutes.
- Bake the Enchiladas: Pour the creamy sauce evenly over the assembled enchiladas, ensuring each one is well covered. Sprinkle any remaining shredded cheese on top to create a golden cheese crust. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Serve: Remove the enchiladas from the oven and let them cool slightly. Spoon salsa over each enchilada and garnish with fresh cilantro if desired. Serve immediately and enjoy the rich, cheesy, and creamy flavors.
Notes
- You can substitute chicken breast with rotisserie chicken for a quicker option.
- For a spicier version, increase the cayenne pepper or add chopped jalapeños to the filling.
- Flour tortillas can be swapped with corn tortillas for a gluten-free alternative, but ensure they are pliable to roll easily.
- Use low-fat sour cream and heavy cream to reduce calories, though the sauce may be less rich.
- Leftover enchiladas can be refrigerated and reheated in the oven to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
