If you are craving the ultimate comfort food with a delightful Mexican twist, this Cheesy Creamy Chicken Enchiladas Recipe is your new best friend. Imagine tender, shredded chicken wrapped in soft tortillas, bathed in a luscious creamy cheese sauce, and baked until bubbling golden and irresistible. Each bite delivers layers of rich, smoky, and slightly spicy flavors that come together in a way only a homemade enchilada can. Whether you’re cooking for a family dinner or impressing friends, this recipe is sure to become a cherished favorite in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the key to nailing this dish. Each one is thoughtfully chosen to bring harmony, vibrant color, and bold flavor to your Cheesy Creamy Chicken Enchiladas Recipe. From the tender chicken to the blend of melty cheeses and the spicy kick of jalapeno, every component plays a starring role.
- 3 cups chicken meat: Use rotisserie chicken shredded into ½-inch pieces for effortless, juicy protein.
- 2 cups chicken broth (divided): Adds moisture and depth to both the filling and creamy sauce.
- 2 tablespoons canola or olive oil (divided): Helps sauté veggies and adds richness.
- 1 medium onion (2 cups diced): Provides sweetness and texture to the filling.
- 1 jalapeno, ribs and seeds removed: Offers just the right hint of heat without overpowering.
- 2 4-ounce cans diced green chilies with juice: Bring tangy mild spice and moisture.
- ½ teaspoon smoked paprika (divided): Adds smoky warmth in both filling and sauce.
- 1/8 teaspoon crushed red pepper flakes: Delivers a subtle kick to brighten flavors.
- 2 tablespoons butter: Essential for a creamy, rich sauce base.
- 2 tablespoons flour: Thickens the cheese sauce perfectly.
- 1 cup grated Monterey Jack cheese: Melts smoothly and brings mild creaminess.
- ½ cup grated Pepper Jack cheese: Spices things up with a peppery bite.
- 1 cup grated sharp Cheddar cheese: Offers bold, tangy cheese flavor.
- ½ cup sour cream: Adds tang and creaminess to the sauce.
- 2 tablespoons chopped fresh cilantro: Brings fresh herbal brightness.
- Kosher salt and ground black pepper: Season to taste and enhance all flavors.
- 12 8-inch flour or corn tortillas: Soft, warm wraps for your delicious filling.
- Picanté sauce (taco sauce or salsa): Perfect for serving alongside and adding extra zing.
- Shredded cheese for topping: Adds a golden, bubbly finish.
- Chopped tomatoes and fresh cilantro (optional): Fresh toppings for a colorful, delicious touch.
How to Make Cheesy Creamy Chicken Enchiladas Recipe
Step 1: Prepare Your Oven and Dish
Begin by preheating your oven to 350°F and placing the rack in the middle position to ensure even baking. Then lightly spray a 9×13-inch casserole dish with nonstick cooking spray so your enchiladas don’t stick and are easy to serve.
Step 2: Soften Tortillas
Wrap your tortillas in damp paper towels and microwave them on high just until they are soft and warm—this will make rolling them a breeze without tearing.
Step 3: Sauté Veggies and Chicken
Heat 1 tablespoon of oil in a large skillet, toss in the diced onions and jalapeno, and sauté until softened—this usually takes 4 to 5 minutes and releases a wonderful aroma. Add the shredded chicken, one can of diced green chilies with juice, ¼ teaspoon smoked paprika, and crushed red pepper flakes. Stir everything together and pour in ¼ cup chicken broth, bringing the mix just to a boil before removing from heat.
Step 4: Make the Creamy Cheese Sauce
In a separate large skillet over medium heat, melt the butter and whisk in the flour, cooking for about one minute while stirring constantly. Slowly add the remaining 1¾ cups of chicken broth, continuing to whisk and cook for two minutes until thickened. Stir in the remaining can of green chilies with juice.
Step 5: Add Cheese and Sour Cream
Reduce heat to low and add 2 cups of the mixed cheeses, sour cream, ¼ teaspoon smoked paprika, and chopped cilantro. Stir gently just until the cheese melts into a smooth, creamy sauce. Taste and season with kosher salt and black pepper as needed to create the perfect balance of flavors.
Step 6: Assemble the Enchiladas
Spoon about 2 tablespoons of the chicken mixture into the center of each softened tortilla. Top with 1 tablespoon of shredded cheese, then carefully roll the tortilla up. Place each rolled tortilla seam side down into your prepared casserole dish. Repeat until all tortillas are filled or the dish is full.
Step 7: Top and Bake
Pour the creamy cheese sauce evenly over the arranged enchiladas, making sure every inch is covered with that luscious goodness. Sprinkle extra shredded cheese on top for a bubbly, golden finish. Bake in your preheated oven at 350°F for 30 to 40 minutes until the dish is hot, bubbly, and the cheese is just starting to brown beautifully.
Step 8: Garnish and Serve
Once baked, sprinkle additional fresh cilantro over the top for a vibrant pop of color and freshness. Your Cheesy Creamy Chicken Enchiladas Recipe is now ready to enjoy!
How to Serve Cheesy Creamy Chicken Enchiladas Recipe
Garnishes
Fresh garnishes highlight the creamy richness of the enchiladas and add delightful texture. Try sprinkling chopped fresh cilantro, diced tomatoes, or even a spoonful of sour cream on top to brighten the dish and deliver contrasting freshness.
Side Dishes
Pair this dish with simple Mexican staples like Mexican rice, refried beans, or a crisp green salad. The lighter sides balance the richness, helping to round out the meal perfectly for any occasion.
Creative Ways to Present
For a fun twist, serve individual enchilada portions in ramekins layered with extra cheese and fresh toppings. Or turn the leftovers into enchilada-stuffed quesadillas or burrito bowls, transforming your Cheesy Creamy Chicken Enchiladas Recipe into a new, equally delicious meal.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover enchiladas in an airtight container for up to 3 days. Keeping them covered helps maintain moisture and preserves the creamy cheese sauce’s wonderful texture.
Freezing
This recipe freezes beautifully! Assemble your enchiladas but don’t bake. Wrap tightly with foil and freeze for up to 3 months. When ready, bake them straight from the freezer, adding extra baking time until heated through and bubbly.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to prevent drying, until warmed throughout—about 20 minutes. Alternatively, microwave individual portions on medium power to keep the sauce creamy and avoid rubbery tortillas.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that adds flavor and tenderness, making the recipe quick and fuss-free.
What type of cheese works best in this recipe?
The combination of Monterey Jack, Pepper Jack, and sharp Cheddar cheeses offers a perfect balance of creamy meltiness, subtle spice, and bold flavor that defines this enchilada dish.
Can I make this recipe gluten-free?
Yes! Use corn tortillas and swap the all-purpose flour with a gluten-free flour blend or cornstarch in the cheese sauce to keep it celiac-friendly.
Is it possible to make the sauce spicier?
Definitely. You can keep some of the jalapeno seeds, add extra crushed red pepper flakes, or include a bit of chipotle powder to bring more heat to your Cheesy Creamy Chicken Enchiladas Recipe.
How do I know when the enchiladas are done baking?
They are ready when the sauce is bubbly, and the cheese on top begins to brown slightly. The entire casserole should be evenly heated through, which usually takes about 30 to 40 minutes at 350°F.
Final Thoughts
There is something truly comforting about a plate of warm, cheesy, creamy enchiladas, and this Cheesy Creamy Chicken Enchiladas Recipe delivers that in every bite with layers of flavor you will want to come back to again and again. It’s a dish that invites you to gather around the table, share smiles, and savor every mouthful. Trust me, once you try making it, these enchiladas will become a go-to favorite for your family and friends, guaranteed to impress and satisfy every time.
Print
Cheesy Creamy Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
Cheesy Creamy Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken cooked with sautéed onions, jalapeños, and green chilies, wrapped in soft tortillas and smothered with a rich, cheesy sauce made from Monterey Jack, Pepper Jack, and sharp Cheddar cheeses. Baked to perfection until bubbly and golden, these enchiladas are garnished with fresh cilantro and perfect for a satisfying family dinner.
Ingredients
Chicken Mixture
- 3 cups chicken meat (1 rotisserie chicken shredded or cut into ½-inch pieces)
- 1 medium onion (2 cups), diced
- 1 jalapeno, ribs and seeds removed
- 2 4-ounce cans diced green chilies with juice (divided)
- ½ teaspoon smoked paprika (divided)
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons canola or olive oil (divided)
- 2 cups chicken broth (divided; ¼ cup and 1¾ cups)
- Kosher salt, to taste
- Ground black pepper, to taste
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup grated Monterey Jack cheese
- ½ cup grated Pepper Jack cheese
- 1 cup grated sharp Cheddar cheese
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro
Assembly
- 12 8-inch flour or corn tortillas
- Additional shredded cheese for topping
- Picanté sauce (taco sauce or salsa), for serving
- Chopped tomatoes, for garnish
- Chopped fresh cilantro, for garnish
Instructions
- Preheat Oven: Heat oven to 350°F and adjust oven rack to the middle position for even baking.
- Prepare Baking Dish: Spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking.
- Warm Tortillas: Wrap tortillas in paper towels and heat in the microwave on HIGH until softened and warm, then set aside.
- Sauté Vegetables: In a large skillet, heat 1 tablespoon oil over medium heat. Add diced onions and jalapeño; sauté for 4-5 minutes until softened.
- Add Chicken and Spices: Stir in shredded chicken, 1 can green chilies with juice, ¼ teaspoon smoked paprika, and crushed red pepper flakes. Mix well and cook for 1 minute.
- Add Broth and Heat: Pour in ¼ cup chicken broth, stir, and bring mixture just to a boil. Remove from heat and set aside.
- Make Cheese Sauce Base: In a separate large skillet over medium heat, melt butter and whisk in flour. Cook for 1 minute, whisking continuously to form a roux.
- Add Remaining Broth: Slowly add remaining 1¾ cups chicken broth while whisking. Cook for 2 minutes until slightly thickened.
- Incorporate Chilies: Stir in remaining can of green chilies with juice.
- Add Cheese and Cream: Reduce heat to low. Stir in 2 cups of the mixed cheeses, sour cream, ¼ teaspoon smoked paprika, and chopped cilantro. Cook just until cheese has melted smoothly.
- Season Sauce: Taste and season the cheese sauce with kosher salt and ground black pepper as desired.
- Assemble Enchiladas: Spoon about 2 tablespoons of the chicken mixture onto the center of each warm tortilla. Top with 1 tablespoon shredded cheese and roll up tightly. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- Pour Cheese Sauce and Top: Pour the cheese sauce evenly over the rolled enchiladas. Sprinkle additional shredded cheese on top.
- Bake: Bake uncovered at 350°F for 30-40 minutes until hot, bubbly, and the cheese on top begins to brown.
- Garnish and Serve: Remove from oven and sprinkle with extra fresh cilantro. Serve with picanté sauce, chopped tomatoes, and additional cilantro as desired.
- Enjoy: Serve warm and enjoy your cheesy creamy chicken enchiladas!
Notes
- Use rotisserie chicken for convenience and great flavor; alternatively, cook and shred your own chicken breasts or thighs.
- Adjust the amount of jalapeño and crushed red pepper flakes to control spiciness.
- Flour or corn tortillas can be used depending on your preference and dietary needs.
- For a gluten-free version, use gluten-free flour for the roux and corn tortillas certified gluten-free.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
- Adding fresh lime juice or avocado slices as toppings can add brightness and creaminess.
