I’m about to share my absolute favorite comfort food dish that’ll make you forget all about traditional red sauce enchiladas. These creamy chicken enchiladas wrap tender, juicy chicken in soft tortillas before bathing them in a velvety white sauce that’s rich, tangy, and just a bit spicy. Ever wondered why restaurant-style enchiladas taste so heavenly? The secret lies in that dreamy sauce and perfectly melted cheese that forms an irresistible golden crust on top. Ready to transform your dinner table tonight?
Why You’ll Love these Creamy Chicken Enchiladas
These creamy chicken enchiladas will quickly become your family’s new favorite dinner. I’m talking about tender shredded chicken wrapped in soft flour tortillas, then smothered in a velvety sour cream sauce that’s absolutely dreamy.
What makes them special? The sauce, of course. It’s rich without being heavy, with just the right kick from those green chilies.
And that melty Monterey Jack cheese on top? Pure comfort food magic.
Perfect for busy weeknights when you need something satisfying but don’t want to spend hours in the kitchen.
The best part? They’re even better as leftovers the next day.
What Ingredients are in Creamy Chicken Enchiladas?
These creamy chicken enchiladas call for simple, flavorful ingredients that come together to create the ultimate comfort food dinner.
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 1 cup sour cream
- 1 cup chicken broth
- 2 tablespoons flour
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced green chilies
- Fresh cilantro and salsa for garnish (optional)
For the best flavor, I recommend using rotisserie chicken to save time, but any leftover chicken works well—just make sure it’s shredded finely so it distributes evenly throughout your enchiladas.
How to Make these Creamy Chicken Enchiladas
Step 1: Sauté the Aromatics
Start by heating a little oil in a skillet over medium heat, then add 1 small diced onion and 2 minced garlic cloves.
Cook until they’re soft and fragrant, about 3-4 minutes—the kitchen will smell amazing.
Step 2: Prepare the White Sauce
In a medium saucepan, whisk together 1 cup sour cream, 1 cup chicken broth, and 2 tablespoons flour until smooth.
This creates the base for our creamy sauce that makes these enchiladas so irresistible.
Step 3: Cook the Sauce
Heat the sauce mixture over medium heat, stirring constantly until it thickens, about 5-7 minutes.
Wondering if it’s done? The sauce should coat the back of a spoon without immediately running off.
Step 4: Prepare the Filling
Combine the 2 cups of shredded chicken with the sautéed onion and garlic mixture in a bowl.
Add the can of diced green chilies and about 1/4 cup of the sauce for extra moisture and flavor.
Step 5: Assemble the Enchiladas
Warm the 8 flour tortillas slightly to make them pliable, then place a scoop of chicken filling on each tortilla and roll them up.
Place them seam-side down in a greased 9×13 baking dish.
Step 6: Add Sauce and Cheese
Pour the remaining white sauce evenly over your rolled enchiladas, making sure to cover them completely.
Sprinkle 1 cup of shredded Monterey Jack cheese over the top for that perfect melty finish.
Step 7: Bake to Perfection
Bake the enchiladas in a preheated 350°F oven for 20 minutes, or until the cheese is bubbly and starting to brown at the edges.
Those crispy cheese bits are totally worth fighting over.
Step 8: Garnish and Serve
Let the enchiladas rest for about 5 minutes before serving.
Garnish with fresh chopped cilantro and serve with your favorite salsa on the side for an extra pop of flavor and color.
For best results, prepare this dish using a premium cookware set that distributes heat evenly for perfect baking every time.
What to Serve with Creamy Chicken Enchiladas
These creamy, cheesy enchiladas make a satisfying dinner on their own, but a few simple sides can turn this into a memorable meal.
A light cilantro-lime rice soaks up any extra sauce, while a simple green salad with avocado and a zesty vinaigrette brings freshness to balance the richness.
Mexican street corn (elote) adds a sweet, charred element that’s absolutely worth the extra effort.
For drinks, an ice-cold horchata or a crisp Mexican lager with lime works beautifully.
If you’re feeling fancy, whip up a quick pico de gallo or set out some pickled red onions for guests to add that perfect tangy bite.
These enchiladas are definitely dinner territory, but leftovers make a surprisingly delicious lunch the next day.
Creamy Chicken Enchiladas Substitutions and Variations
Make this recipe your own with these easy swaps and twists:
- Protein Options: Swap chicken for ground turkey, leftover pork, or black beans for a vegetarian version.
- Tortilla Alternatives: Use corn tortillas for authentic flavor or low-carb wraps for a lighter option.
- Dairy Substitutions: Try Greek yogurt instead of sour cream, or dairy-free sour cream and cheese for lactose-intolerant folks.
- Gluten-Free: Replace flour with cornstarch in the sauce and use certified gluten-free tortillas.
- Spice It Up: Add chipotle peppers in adobo for smokiness, or jalapeños for extra heat.
- Veggie Boost: Mix in spinach, roasted peppers, or corn kernels to the filling.
- Toppings Bar: Set out avocado slices, pickled red onions, lime wedges, and hot sauce for a customizable finish.
These enchiladas are wonderfully forgiving—perfect for using whatever you’ve got hanging out in the fridge!
Leftovers and Storage for these Creamy Chicken Enchiladas
These enchiladas actually taste even better the next day when the flavors have had time to meld together!
To store:
- Refrigerate leftovers in an airtight container for up to 3 days
- For freezing, wrap individual portions tightly in foil, then place in a freezer bag for up to 2 months
When reheating refrigerated portions, cover with foil and warm in a 325°F oven for 15-20 minutes.
For frozen enchiladas, thaw overnight in the refrigerator before reheating.
To prevent sogginess, store any extra sauce separately if possible.
A quick sprinkle of fresh cheese before reheating helps refresh the top.
For an extra moisture boost, add a tablespoon of chicken broth before reheating if the enchiladas seem dry.
Final Thoughts
These Creamy Chicken Enchiladas strike the perfect balance between comfort and sophistication, with their velvety sour cream sauce transforming an everyday dish into something truly special.
The combination of tender chicken, melty Monterey Jack, and that silky white sauce creates a meal that feels both indulgent and homey.
They’re perfect for busy weeknights when you need something reliable, yet impressive enough for weekend gatherings when friends drop by.
Whether you’re new to Mexican-inspired cooking or a seasoned pro, these enchiladas offer that rare blend of simplicity and satisfaction that keeps a recipe in the family collection for generations.
