If you are craving a comforting, delightful dish that brings together melty cheese, tender chicken, and a luscious sauce, this Creamy Chicken Enchiladas Recipe is exactly what you need. It’s a perfect balance between cozy and flavorful, combining simple ingredients into a dish that feels like a warm hug on a plate. From the creamy filling to the golden melted cheese on top, every bite sings with deliciousness and a touch of spice that keeps you coming back for more. Trust me, once you try this, it will fast become a go-to meal for family dinners and special occasions alike.
Ingredients You’ll Need
Each ingredient listed below plays a vital role in creating the perfect texture, flavor, and color in this creamy chicken enchilada masterpiece. Keeping things simple lets the natural flavors shine while the creamy components provide that irresistible richness.
- 3 cups cooked chicken, shredded: Provides tender, protein-packed goodness that soaks up the creamy sauce beautifully.
- 8 small flour tortillas: These soft wraps hold all the filling together while baking into a perfect envelope of flavor.
- 2 cups shredded Monterey Jack cheese, divided: Adds gooey, melty cheese inside and golden, bubbly topping for ultimate indulgence.
- 4 ounces cream cheese, softened: Brings rich creaminess that binds the filling into a smooth, irresistible texture.
- 1/2 cup sour cream: Adds tangy brightness that balances the richness and complements the spices.
- 1 can (10.5 ounces) cream of chicken soup: Creates the velvety sauce that makes these enchiladas so special and moist.
- 1 can (4 ounces) diced green chilies, drained: Injects just the right amount of mild heat and freshness.
- 1/2 cup chicken broth: Lightens and extends the sauce for perfect coverage.
- 1 teaspoon garlic powder: Boosts savory depth and aromatic warmth.
- 1 teaspoon onion powder: Adds subtle sweetness and rounds out the savory profile.
- 1/2 teaspoon ground cumin: Infuses a gentle earthiness with a hint of smoky complexity.
- Salt and pepper to taste: Essential seasonings to enhance all the flavors harmoniously.
- 1 tablespoon butter (for greasing baking dish): Prevents sticking and adds a touch of richness to the crust edges.
- Fresh chopped parsley or cilantro (optional garnish): Adds a vibrant pop of color and freshness to finish the dish beautifully.
How to Make Creamy Chicken Enchiladas Recipe
Step 1: Prepare Your Baking Dish and Preheat Oven
Start by heating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to ensure your enchiladas don’t stick and get a lovely buttery base layer. This simple prep step sets the stage for perfectly baked enchiladas.
Step 2: Mix the Creamy Chicken Filling
In a large bowl, combine the shredded chicken, half the cheese (1 cup Monterey Jack), softened cream cheese, sour cream, garlic powder, onion powder, cumin, salt, and pepper. Stir everything together until the mixture is uniform and creamy. This filling is the heart of your enchiladas, and blending these ingredients well makes each bite smooth and flavorful.
Step 3: Fill and Roll the Tortillas
Spoon an even amount of the chicken mixture onto each tortilla, then roll them tightly to keep all the goodness inside. Place each enchilada seam-side down in your prepared baking dish. This helps them hold their shape and keeps the filling intact as they bake.
Step 4: Create and Pour the Creamy Sauce
In a separate bowl, whisk together the cream of chicken soup, diced green chilies, and chicken broth until smooth. Pour this luscious sauce evenly over the rolled tortillas, making sure every enchilada is nicely covered. This sauce is what makes this recipe stand out, adding that creamy, comforting layer that wraps everything in flavor.
Step 5: Top with Cheese and Bake
Sprinkle the remaining 1 cup of Monterey Jack cheese over the top of the sauced enchiladas. Bake uncovered for 25 to 30 minutes or until the cheese melts into a golden, bubbly masterpiece. The aroma filling your kitchen at this point will be positively irresistible!
Step 6: Let Rest and Garnish
Once baked, remove the dish from the oven and allow the enchiladas to rest for 5 minutes. This helps the sauce set slightly so they’re easier to serve. Garnish with fresh chopped parsley or cilantro to add a fresh, green contrast that brightens the dish.
How to Serve Creamy Chicken Enchiladas Recipe
Garnishes
A sprinkle of fresh cilantro or parsley adds a burst of color and freshness that cuts through the richness of the creamy sauce. For a little extra tang, you can also add a dollop of sour cream or some sliced avocado on the side.
Side Dishes
This Creamy Chicken Enchiladas Recipe pairs beautifully with a crisp green salad dressed with lime vinaigrette or a side of Mexican-style rice. For more indulgence, try refried beans or a fresh corn salsa to complement the creamy, cheesy flavors.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins topped with a sprinkling of cheese and broiled briefly for an extra golden finish. You can also add a drizzle of homemade salsa verde or a squeeze of fresh lime juice just before serving to boost brightness.
Make Ahead and Storage
Storing Leftovers
After enjoying your enchiladas, let any leftovers cool completely before storing them in an airtight container. Keep them refrigerated and consume within 3 to 4 days to maintain optimal freshness and flavor.
Freezing
You can freeze these enchiladas either before baking or after they’ve been cooked. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. They’ll stay delicious for up to 2 months.
Reheating
Reheat leftovers in the oven at 350°F until warmed through and the cheese is bubbly again, about 15 to 20 minutes. For quicker reheating, a microwave works well but may soften the tortillas a bit, so keep an eye on them.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas can be used and will add a lovely, authentic texture and flavor. Just be sure to warm them up before rolling to prevent cracking.
Is this recipe spicy?
This Creamy Chicken Enchiladas Recipe has a mild heat level thanks to the green chilies. If you want it spicier, add some chopped jalapeños or hot sauce to the filling or sauce.
Can I make this dish vegetarian?
You can easily swap the chicken for sautéed vegetables like bell peppers, zucchini, and mushrooms. Use a vegetable broth-based cream sauce to keep it creamy and flavorful.
What type of cheese works best?
Monterey Jack is ideal here for its mild flavor and excellent meltability, but you can mix in cheddar or pepper jack for a sharper or spicier edge.
How do I know when the enchiladas are done baking?
They’re ready when the cheese on top is melted, bubbly, and lightly golden around the edges. The sauce should be hot and the enchiladas heated through.
Final Thoughts
I hope you’re as excited as I am to whip up this dreamy Creamy Chicken Enchiladas Recipe. It combines comfort and flavor in such a simple, satisfying way and is perfect for sharing around the dinner table. Once you try it, I’m sure it will become a beloved staple in your kitchen, ready to impress anytime you want a cozy meal that warms the heart and soul.
Print
Creamy Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Description
These creamy chicken enchiladas are a comforting and flavorful dish featuring shredded chicken mixed with cheese and spices, wrapped in soft flour tortillas, and baked in a luscious creamy sauce made from cream of chicken soup, green chilies, and chicken broth. Perfect for a family dinner, they offer a rich, cheesy, and mildly spiced experience with a delightful melted cheese topping.
Ingredients
Filling
- 3 cups cooked chicken, shredded
- 1 cup shredded Monterey Jack cheese
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Enchiladas and Sauce
- 8 small flour tortillas
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (4 ounces) diced green chilies, drained
- 1/2 cup chicken broth
- 1 cup shredded Monterey Jack cheese (for topping)
- 1 tablespoon butter (for greasing the baking dish)
- Fresh chopped parsley or cilantro (optional garnish)
Instructions
- Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter to prevent sticking and ensure easy cleanup.
- Make the Filling: In a large mixing bowl, combine the shredded chicken, 1 cup Monterey Jack cheese, softened cream cheese, sour cream, garlic powder, onion powder, ground cumin, salt, and pepper. Stir thoroughly until the mixture is smooth and evenly blended for a creamy texture and well-balanced seasoning.
- Assemble Enchiladas: Take each flour tortilla and spoon an even amount of the chicken mixture onto it. Roll the tortilla tightly around the filling and place each rolled enchilada seam-side down into the prepared baking dish, arranging them evenly.
- Prepare Sauce: In a separate bowl, whisk together the cream of chicken soup, diced green chilies, and chicken broth until smooth. Pour this creamy sauce evenly over the rolled enchiladas, making sure they are well covered for moisture and flavor infusion during baking.
- Add Cheese Topping: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the sauce-covered enchiladas to create a cheesy, golden crust once baked.
- Bake: Place the baking dish uncovered into the preheated oven and bake for 25 to 30 minutes until the cheese topping is melted, bubbly, and slightly golden, indicating the dish is heated through and ready to serve.
- Rest and Garnish: Remove the enchiladas from the oven and let them rest for about 5 minutes. This resting time helps the dish set for easier serving. Garnish with fresh chopped parsley or cilantro for a fresh herbal touch if desired.
Notes
- Use warm tortillas to prevent cracking when rolling.
- If you prefer spicier enchiladas, add extra green chilies or a dash of hot sauce to the filling.
- Substitute Monterey Jack cheese with a Mexican cheese blend for variation.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For a lighter version, use reduced-fat sour cream and cheese.
