Cheesy Chicken Enchiladas with Creamy Sauce
These Cheesy Chicken Enchiladas with Creamy Sauce are the perfect blend of tender chicken, melted cheese, and a rich, smooth sauce that wraps everything together in a warm, comforting embrace.…
By Emily
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These Cheesy Chicken Enchiladas with Creamy Sauce are the perfect blend of tender chicken, melted cheese, and a rich, smooth sauce that wraps everything together in a warm, comforting embrace. The enchiladas are packed with flavorful chicken and gooey cheese, all covered in a deliciously creamy sauce that makes every bite extra special.
I love making these enchiladas when I want something cozy but still full of flavor. The creamy sauce is my favorite part—it adds a nice touch of richness without being too heavy. I usually make a big batch because they reheat really well, and everyone always asks for seconds the first time around.
One of my favorite ways to serve these enchiladas is with a simple side of fresh green salad or some steamed veggies to balance out the creaminess. They’re also great topped with a little extra cheese and baked until golden and bubbly. It’s the kind of meal that feels like a warm hug after a long day, and I’m always excited to share it with friends and family.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s already cooked and full of flavor. You can use shredded boiled chicken or leftover roast chicken as well. For a vegetarian option, try sautéed mushrooms or seasoned tofu.
Tortillas: Flour tortillas are soft and flexible, perfect for rolling. Corn tortillas can work too but are more fragile, so warm them carefully before rolling.
Cheese: I mix cheddar and Monterey Jack for a good melt and flavor. You can also use a Mexican cheese blend or mozzarella. For dairy-free, try vegan shredded cheese.
Cream cheese & Sauce: Cream cheese gives the sauce its creamy texture. If you want a lighter sauce, sour cream or Greek yogurt could be used, but add it at the end of cooking to avoid curdling.
Spices: Garlic powder, onion powder, cumin, and chili powder bring classic enchilada flavor. Adjust chili powder amount for your heat preference, or skip it for a milder sauce.
How Can I Make the Creamy Sauce Smooth and Lump-Free?
Making the sauce smooth is easier than you think! Here’s how I do it:
- First, melt butter and stir in flour to create a roux. Cook it for about 1 minute to remove the raw flour taste.
- Slowly add milk while whisking constantly to prevent lumps from forming.
- If lumps appear, keep whisking—it often breaks them up as you go.
- Add softened cream cheese in small chunks and stir until fully melted and blended.
- Cook on medium heat until the sauce thickens and coats the back of a spoon.
Whisking constantly and adding liquids slowly are the keys here. With this method, the sauce is creamy, silky, and perfect for smothering the enchiladas.
Equipment You’ll Need
- Medium saucepan – perfect for making the creamy sauce smoothly without burning.
- Whisk – helps keep the sauce lump-free and well mixed.
- 9×13-inch baking dish – roomy enough for the enchiladas and helps them cook evenly.
- Mixing bowl – handy for combining chicken with cheese before filling the tortillas.
- Spatula or wooden spoon – great for stirring the sauce and scraping down the sides.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded beef or pork for a heartier taste that still pairs well with the creamy sauce.
- Add black beans or corn inside the enchiladas for extra texture and fiber.
- Mix in chopped green chilies or jalapeños to the sauce if you prefer a spicier kick.
- Try swapping cream cheese with sour cream for a tangier, lighter sauce version.
Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients You’ll Need:
For the Filling and Assembly:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 8 flour tortillas (8-inch size)
- 2 cups shredded cheese (Mexican blend or mix of cheddar and Monterey Jack)
- ½ cup chopped fresh cilantro (plus extra for garnish)
For the Creamy Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups milk
- 4 oz cream cheese, softened
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt and pepper, to taste
Optional Sides:
- Lime wedges
- Shredded lettuce
- Diced tomatoes
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 20-25 minutes to bake. So, in total, plan for around 40 minutes from start to finish—quick enough for a tasty weeknight meal!
Step-by-Step Instructions:
1. Prepare the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it turns lightly golden — this is your roux to thicken the sauce. Slowly whisk in the milk while stirring constantly to prevent lumps. Keep cooking and stirring for about 5-7 minutes until the sauce thickens. Then, add the softened cream cheese along with garlic powder, onion powder, cumin, chili powder, salt, and pepper. Stir until everything is smooth and the cream cheese is melted. Mix in half of the chopped cilantro and remove the sauce from heat.
2. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Spread about half a cup of the creamy sauce evenly on the bottom of a baking dish. Warm the tortillas slightly to make them soft and easy to roll. On each tortilla, place roughly ¼ cup of shredded chicken and sprinkle some shredded cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process for all the tortillas.
3. Bake and Serve:
Pour the remaining creamy sauce evenly over the rolled enchiladas and sprinkle the rest of the shredded cheese on top. Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden on top. When ready, garnish with the remaining chopped cilantro. Serve with lime wedges, shredded lettuce, and diced tomatoes for a fresh touch.
Can I Use Frozen Chicken for These Enchiladas?
Yes! Just make sure to fully thaw the chicken before shredding. You can thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Substitute Corn Tortillas Instead of Flour Tortillas?
Absolutely! Corn tortillas add great flavor, but they’re less flexible, so warm them gently before rolling to prevent cracking or tearing.
How Do I Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat them covered in the oven or microwave until warmed through.
Can I Make the Sauce Ahead of Time?
Yes, the creamy sauce can be made a day in advance. Just reheat it gently on the stove and whisk before pouring over the enchiladas to keep it smooth.
