Name: Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1 teaspoon garlic powder; 1/2 teaspoon cumin; 1/2 teaspoon onion powder; 1 can (10 oz) cream of chicken soup; 1/2 cup sour cream; 1/2 cup milk; 1/4 cup diced green chilies; 8 flour tortillas (8-inch); 1/2 cup shredded cheddar cheese (for topping); 1/2 cup shredded Monterey Jack cheese (for topping); 2 tablespoons chopped fresh cilantro (optional for garnish)

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If you’re craving the kind of dinner that makes the whole family race to the table, Cheesy Chicken Enchiladas with Creamy Sauce is about to become your new obsession. Imagine tender chicken, melty cheese, and a dreamy, tangy sauce all wrapped up in soft flour tortillas—then baked until everything bubbles and melds together perfectly. This dish is weeknight-friendly but feels special enough for company, and it manages to hit that magical comfort food sweet spot every single time. Get ready to fall in love with a recipe you’ll want to make on repeat!

Cheesy Chicken Enchiladas with Creamy Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cheesy Chicken Enchiladas with Creamy Sauce is that every ingredient plays an important role—no filler or fluff here! Each one brings its own flavor, texture, or color, combining for a result that’s far greater than the sum of its parts.

Cooked shredded chicken: Rotisserie chicken works beautifully, saving you time and adding rich flavor.
Shredded cheddar cheese: This classic cheese provides gooey melt and sharp, tangy richness.
Shredded Monterey Jack cheese: Adds a creamy, mild balance to the cheddar, making the sauce extra luscious.
Cream of chicken soup: The base of that irresistible creamy sauce—no need to make a roux!
Sour cream: Brings tang and smoothness, keeping the sauce light and velvety.
Milk: Thins out the sauce so it coats everything perfectly without being heavy.
Diced green chilies: For a gentle, flavorful kick—don’t worry, it’s not too spicy!
Garlic powder: A little goes a long way, infusing the filling with savory depth.
Cumin: Warm and earthy, this spice gives the enchiladas their signature Mexican flair.
Onion powder: Adds subtle sweetness and aromatic complexity to the filling.
Flour tortillas (8-inch): Soft, pliable, and perfect for rolling up all that goodness; use gluten-free if needed.
Chopped fresh cilantro (optional): A fresh, herbal touch for garnish—totally up to you!

How to Make Cheesy Chicken Enchiladas with Creamy Sauce

Step 1: Prep Your Baking Dish and Oven

Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This ensures your enchiladas won’t stick and makes serving a breeze. A quick swipe with a bit of oil or nonstick spray is all you need.

Step 2: Make the Chicken Filling

In a medium bowl, combine your cooked shredded chicken, 1 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, garlic powder, cumin, and onion powder. Toss everything together so the spices coat every bite of chicken, and the cheese blends in for a filling that’s flavorful and ready to melt.

Step 3: Mix the Creamy Sauce

In a separate bowl, whisk together the cream of chicken soup, sour cream, milk, and diced green chilies. This simple mixture is the heart of Cheesy Chicken Enchiladas with Creamy Sauce—it’s tangy, creamy, and has just enough zip from the chilies to keep things interesting.

Step 4: Assemble the Enchiladas

Spread about 1/2 cup of the creamy sauce mixture evenly over the bottom of your prepared baking dish. This creates a delicious base and helps prevent sticking. Next, spoon about 1/4 cup of the chicken mixture onto each tortilla, roll it up tightly, and place it seam-side down in the dish. Repeat until all tortillas are snugly lined up.

Step 5: Top and Bake

Pour the remaining creamy sauce evenly over the enchiladas, making sure each one gets coated with love. Sprinkle the remaining cheddar and Monterey Jack cheeses over the top, then cover the dish with foil. Bake for 20 minutes covered, which helps everything melt together, then remove the foil and bake for another 10 minutes to get that golden, bubbly finish.

Step 6: Rest, Garnish, and Serve

Let your Cheesy Chicken Enchiladas with Creamy Sauce rest for about 5 minutes after baking—this helps everything set up so they slice beautifully. Garnish with chopped cilantro if you like, and get ready for some serious oohs and aahs at the table!

How to Serve Cheesy Chicken Enchiladas with Creamy Sauce

Garnishes

A sprinkle of fresh chopped cilantro makes these enchiladas pop with color and adds a bright, herbal note that cuts through the richness. If you want to go all out, add sliced green onions, a dollop of extra sour cream, or even a few thinly sliced jalapeños for heat. It’s all about customizing to your taste!

Side Dishes

Cheesy Chicken Enchiladas with Creamy Sauce pair perfectly with classic sides like Mexican rice, refried beans, or a crisp green salad. For something a little different, try roasted sweet potatoes, corn salsa, or even a scoop of guacamole and chips. The possibilities are endless, making this dish a versatile centerpiece.

Creative Ways to Present

For a festive touch, serve your enchiladas straight from the baking dish at the table, family-style. Or, for a party, slice them into thirds and arrange on a platter with colorful garnishes for a fun appetizer. You can even roll them smaller for handheld bites, perfect for potlucks or game-day spreads.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Chicken Enchiladas with Creamy Sauce keep beautifully in the fridge! Just cover the dish tightly with foil or transfer to an airtight container. They’ll stay fresh and delicious for up to 3 days, making lunch or dinner the next day a total treat.

Freezing

These enchiladas are a dream for meal prep. Assemble everything up to the baking step, cover tightly with plastic wrap and foil, and pop the dish in the freezer. When ready to bake, thaw overnight in the fridge and proceed as directed. Alternatively, freeze baked leftovers in individual portions for easy, cheesy dinners on demand.

Reheating

To reheat, cover the enchiladas with foil and bake at 350°F until warmed through (about 20 minutes). For smaller portions, the microwave works well too—just cover with a damp paper towel to keep them from drying out. Either way, the sauce and cheese will get gooey and irresistible all over again!

FAQs

Can I make Cheesy Chicken Enchiladas with Creamy Sauce ahead of time?

Absolutely! Assemble the enchiladas up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready to bake, simply add a few extra minutes to the oven time to ensure everything is hot and bubbly.

What’s the best way to shred chicken for this recipe?

You can shred cooked chicken breasts or thighs with two forks, or for super-easy shredding, use a stand mixer while the chicken is still warm. Rotisserie chicken is a fantastic shortcut and adds tons of flavor.

Can I use corn tortillas instead of flour?

Yes! Corn tortillas add a different texture and a hint of sweetness. Just warm them before rolling to prevent cracking, and keep in mind that the final dish will be slightly more rustic (and naturally gluten-free).

How do I make Cheesy Chicken Enchiladas with Creamy Sauce spicier?

Feel free to stir chopped jalapeños into the filling, swap in pepper jack cheese, or top with your favorite hot sauce before serving. The basic recipe is mild, so it’s easy to adjust the heat to your liking.

Can I make this recipe gluten-free?

Definitely! Just substitute gluten-free flour tortillas and double-check that your cream of chicken soup is gluten-free. You’ll get all the same amazing flavor and texture, without the gluten.

Final Thoughts

There’s something magical about a bubbling dish of Cheesy Chicken Enchiladas with Creamy Sauce coming out of the oven—comforting, cheesy, and deeply satisfying. Whether you’re feeding a crowd or just treating yourself, this recipe is sure to become a go-to favorite. Give it a try and discover just how easy and rewarding homemade enchiladas can be!

Cheesy Chicken Enchiladas with Creamy Sauce Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 enchiladas 1x
Diet: Non-Vegetarian

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Description

These Cheesy Chicken Enchiladas with Creamy Sauce are a comforting Mexican-American dish featuring shredded chicken and melted cheeses wrapped in warm tortillas, smothered in a rich creamy sauce, then baked to perfection. Perfect for an easy and delicious family dinner.

Ingredients

Scale

Chicken Filling

2 cups cooked shredded chicken
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon onion powder

Creamy Sauce

1 can (10 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1/4 cup diced green chilies

Other

8 flour tortillas (8-inch)
1/2 cup shredded cheddar cheese (for topping)
1/2 cup shredded Monterey Jack cheese (for topping)
2 tablespoons chopped fresh cilantro (optional for garnish)

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Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
Mix Chicken Filling: In a medium bowl, combine the shredded chicken, 1 cup cheddar cheese, 1/2 cup Monterey Jack cheese, garlic powder, cumin, and onion powder until evenly mixed.
Prepare Creamy Sauce: In a separate bowl, whisk together the cream of chicken soup, sour cream, milk, and diced green chilies until smooth and well incorporated.
Layer Sauce in Baking Dish: Spread 1/2 cup of the creamy sauce evenly on the bottom of the prepared baking dish to help keep enchiladas moist and flavorful.
Assemble Enchiladas: Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll tightly and place each seam-side down in the baking dish in a single layer.
Top with Sauce and Cheese: Pour the remaining creamy sauce evenly over the assembled enchiladas. Sprinkle the remaining cheddar and Monterey Jack cheeses evenly on top.
Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the flavors to meld and the cheeses to melt.
Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the enchiladas are bubbly and the cheese is lightly golden on top.
Rest and Garnish: Let the enchiladas rest for 5 minutes after baking for easier slicing. Garnish with chopped fresh cilantro if desired before serving.

Notes

Use rotisserie chicken for a time-saving shortcut without sacrificing flavor.
For a spicier dish, add diced jalapeños to the filling or use pepper jack cheese instead of or along with Monterey Jack.
These enchiladas freeze well. Assemble completely, cover tightly with foil or plastic wrap, and freeze before baking. Bake from frozen adding extra time as needed.
To make this gluten-friendly, substitute the flour tortillas with gluten-free tortillas.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American