Cheesy Chicken Enchiladas with Creamy Sauce are a comforting dish full of gooey cheese, tender shredded chicken, and a smooth, rich sauce that brings everything together. The tortillas wrap up all these tasty ingredients, making each bite warm and satisfying.
I love making these enchiladas when I want something that feels like a hug on a plate. The creamy sauce is what really makes the dish special—it adds a nice gentle richness without overpowering the mild flavors of the chicken and cheese. Whenever I make it, I find myself sneaking extra sauce to drizzle on top!
These enchiladas are great served with a fresh side salad or some crunchy tortilla chips. I often add a little dollop of sour cream or some fresh cilantro on top, just to brighten the whole dish. They’re perfect for a cozy dinner or bringing along to share with friends because everyone seems to love how cheesy and creamy they are.
Key Ingredients & Substitutions
Chicken: I like using cooked shredded chicken—rotisserie chicken works great and saves time. You can also use leftover baked or boiled chicken for convenience.
Tortillas: Flour tortillas are soft and perfect for rolling without breaking. Corn tortillas are a gluten-free option but can be a bit fragile, so warm them carefully to avoid cracking.
Cream Cheese: This gives the sauce its smooth, rich texture. If you want a lighter version, you can try using Greek yogurt, but add it at the end to prevent curdling.
Cheese: A Mexican blend works well for melting and flavor. Cheddar and Monterey Jack are good substitutes if you can’t find a mix.
How Do I Make the Creamy Sauce Smooth & Clump-Free?
The creamy sauce is a basic roux-based sauce made with butter, flour, and milk. The key is whisking constantly while adding milk to stop lumps from forming.
- Melt butter over medium heat so it doesn’t burn.
- Whisk in flour and cook for 1-2 minutes to get rid of the raw flour taste.
- Add milk slowly in small amounts while whisking continuously.
- Keep stirring until the sauce thickens and is smooth.
- When adding cream cheese, lower the heat and stir gently to melt it without separating.
Patience and steady whisking are your best friends here. This sauce coats the enchiladas beautifully and makes them creamy without heaviness.
Equipment You’ll Need
- Large skillet – perfect for sautéing onions, garlic, and warming the chicken filling evenly.
- Medium saucepan – you’ll use it to make the creamy sauce smoothly without burning.
- Whisk – essential for stirring the sauce to keep it lump-free and creamy.
- Baking dish (around 9×13 inches) – roomy enough to hold the rolled enchiladas and sauce without spilling.
- Spatula or wooden spoon – helps you mix the filling gently and scrape sauce from the pan.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded beef or pulled pork for a heartier, smoky flavor I enjoy sometimes.
- Add diced green chilies or jalapeños to the sauce if you like a spicier kick that wakes up your taste buds.
- Mix in black beans or corn with the chicken filling for extra texture and mild sweetness.
- Top with crumbled queso fresco or feta instead of shredded cheese for a tangier cheese flavor.
How to Make Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 teaspoon olive oil
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Enchiladas:
- 8 flour tortillas (8-inch size)
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
For the Creamy Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 ounces cream cheese, softened
- 1/2 teaspoon ground green chili powder or mild green chilies
For Garnish and Serving:
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Optional: lime wedges, sour cream
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus 20-25 minutes baking time. So, you should plan for approximately 40-45 minutes from start to finish, making it a great option for a tasty meal without long waiting.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish so your enchiladas don’t stick and are easy to serve.
2. Make the Chicken Filling:
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook until they are soft and translucent, about 3 to 4 minutes. Add the minced garlic, ground cumin, chili powder, salt, and pepper. Stir and cook for another minute so the spices release their flavors. Then, add the shredded chicken and mix well, warming everything together nicely. Remove the skillet from heat.
3. Prepare the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook it for about 1 to 2 minutes, whisking constantly until it becomes bubbly and slightly golden. Slowly pour in the milk while whisking continually, to prevent lumps. Keep cooking and stirring until the sauce thickens, about 5 minutes. Reduce the heat, add the softened cream cheese and green chili powder or mild chilies, and stir until the sauce is smooth and creamy. Taste and add salt and pepper as needed.
4. Assemble the Enchiladas:
Spread a little bit of the creamy sauce at the bottom of your baking dish. Warm your tortillas briefly so they’re easier to roll without breaking. Place about 1/4 cup of the chicken filling in the center of each tortilla, sprinkle a bit of shredded cheese on top of the filling, then roll it up tightly. Lay the rolled enchiladas seam-side down in the prepared baking dish.
5. Add Sauce and Cheese, Then Bake:
Pour the remaining creamy sauce evenly over the arranged enchiladas. Sprinkle the rest of the shredded cheese on top. Bake in the preheated oven for about 20 to 25 minutes, until the cheese is melted, bubbly, and lightly golden.
6. Garnish and Serve:
After baking, let the enchiladas rest for a few minutes. Then, scatter the diced tomatoes and chopped cilantro over the top. Serve warm with lime wedges and a dollop of sour cream if you like.
Enjoy your delicious, cheesy, and creamy chicken enchiladas!
Can I Use Frozen Chicken for These Enchiladas?
Yes! Just make sure to thaw the chicken completely before shredding and using it in the filling. Thaw in the refrigerator overnight for best results.
Can I Substitute Corn Tortillas for Flour Tortillas?
You can, but corn tortillas are more delicate and can tear when rolling. To prevent this, warm them gently in a skillet or microwave so they become more pliable.
How Do I Store Leftover Enchiladas?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through to preserve moisture and flavor.
Can I Make the Sauce Ahead of Time?
Absolutely! Prepare the creamy sauce in advance and refrigerate it for up to 2 days. Reheat gently on the stove with a splash of milk to restore its smooth consistency before assembling the enchiladas.
