Juicy shredded chicken wrapped in soft tortillas, smothered in a velvety homemade sauce, and baked under a blanket of melted cheese—this dish is the ultimate comfort food classic.
Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Enchiladas | |
| Cooked, shredded chicken (rotisserie works well) | 2 cups |
| Shredded cheddar cheese | 1 ½ cups |
| Shredded Monterey Jack cheese | 1 ½ cups |
| Flour tortillas (8-inch) | 8 |
| Olive oil | 1 tbsp |
| Onion, finely chopped | 1 small |
| Garlic, minced | 2 cloves |
| Cumin | 1 tsp |
| Paprika | ½ tsp |
| Salt and pepper | To taste |
| For the Creamy Sauce | |
| Unsalted butter | 3 tbsp |
| All-purpose flour | 3 tbsp |
| Chicken broth | 2 cups |
| Sour cream | 1 cup |
| Diced green chiles (mild or hot) | 1 (4 oz) can |
| Onion powder | ½ tsp |
| Garlic powder | ½ tsp |
Instructions
Preheat the Oven:
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Prepare the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic, cumin, paprika, salt, and pepper. Cook for another minute, then add the shredded chicken and stir until heated through. Remove from the heat and set aside.
Make the Creamy Sauce:
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually pour in the chicken broth, whisking constantly until the mixture is smooth. Let it cook for 3–4 minutes, stirring often, until it slightly thickens.
Add Creaminess:
Remove the saucepan from the heat. Stir in sour cream, diced green chiles, onion powder, and garlic powder until the sauce is smooth and well combined. Taste and adjust seasoning if needed.
Assemble the Enchiladas:
Combine the cheddar and Monterey Jack cheeses in a bowl, reserving 1 cup for topping. Divide the chicken mixture and the remaining cheese evenly among the tortillas. Roll each one tightly and place seam-side down in the prepared baking dish.
Pour the Sauce:
Evenly spread the creamy sauce over the enchiladas, then sprinkle the reserved cheese on top.
Bake:
Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 10–15 minutes, or until the cheese is melted, bubbly, and golden on top.
Serve:
Allow the enchiladas to cool slightly before serving. Garnish with fresh cilantro, sliced green onions, or an extra dollop of sour cream if desired.
This cheesy, creamy enchilada bake is pure comfort on a plate—perfect for family dinners, weekend gatherings, or whenever you’re craving something warm and satisfying.
