A few years ago, I joined a small cooking club in my neighborhood. We would rotate houses every other Friday, each person bringing a dish tied to a theme. One evening, the theme was “comfort food with a twist.”
I still recall walking into a friend’s kitchen, where the aroma of cumin and paprika hung in the air. She pulled out a bubbling tray of enchiladas, and from the first bite, I was hooked. It wasn’t just the tender chicken or the gooey cheese, it was the silky sauce that tied everything together.
That night sparked my own journey to create a version that felt both cozy and approachable for everyday cooking. My grandchildren are always quick to remind me how quickly these enchiladas disappear at family gatherings. Sometimes, I prepare them ahead for a weeknight dinner after a long day, while other times, I set them at the center of the table for birthdays or reunions.
The recipe you’ll find here has been polished through those moments—tested with laughter in the background, a little chaos in the kitchen, and the comfort of knowing everyone leaves satisfied.
Short Description
Cheesy chicken enchiladas wrapped in soft tortillas, smothered with a creamy green chile sauce, baked until bubbly and golden—perfect for a hearty dinner that pleases a crowd.
Key Ingredients
For the Enchiladas:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 8 flour tortillas (8-inch)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
For the Creamy Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles (mild or hot, to taste)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Tools Needed
- 9×13-inch baking dish
- Medium saucepan
- Wooden spoon or whisk
- Large skillet
- Sharp knife
- Cutting board
Cooking Instructions
Step 1: Prepare the Filling
Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 3–4 minutes, then stir in garlic. Add shredded chicken, cumin, paprika, salt, and pepper. Stir well and remove from heat.
Step 2: Make the Creamy Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Slowly add chicken broth while whisking to prevent lumps. Simmer until slightly thickened, then stir in sour cream, diced green chiles, onion powder, and garlic powder. Taste and adjust seasoning if needed.
Step 3: Assemble the Enchiladas
Preheat oven to 375°F (190°C). Spread ½ cup sauce on the bottom of the baking dish. Place some chicken filling and a sprinkle of both cheeses in each tortilla, roll up, and arrange seam-side down in the dish.
Step 4: Add Sauce and Cheese
Pour remaining sauce evenly over the rolled tortillas. Sprinkle the rest of the cheddar and Monterey Jack on top.
Step 5: Bake
Bake uncovered for 25–30 minutes, until cheese is melted, bubbly, and golden at the edges. Let cool for 5 minutes before serving.
Tip: If your sauce thickens too much, whisk in a splash of broth or milk to loosen it.
Why You’ll Love This Recipe
Comforting: Warm tortillas, melty cheese, and creamy sauce make every bite cozy.
Simple: Rotisserie chicken saves time without compromising flavor.
Customizable: Adjust spice levels with mild or hot green chiles.
Family-Friendly: Even picky eaters will enjoy this cheesy classic.
Make-Ahead: Assembles easily the day before and bakes beautifully when needed.
Mistakes to Avoid & Solutions
Dry Chicken: Overcooked chicken turns stringy. Use freshly shredded rotisserie chicken for best texture.
Sauce Too Thick: If sauce firms up quickly, whisk in extra broth until silky.
Soggy Tortillas: Avoid overfilling and don’t oversaturate with sauce before baking.
Uneven Baking: Spread sauce evenly and cover tortillas fully with cheese to prevent dry edges.
Burnt Cheese Top: If cheese browns too quickly, loosely tent foil over the dish.
Serving and Pairing Suggestions
Serve enchiladas hot with fresh cilantro, diced tomatoes, or avocado slices on top.
Pair with Spanish rice, refried beans, or a crisp green salad.
For drinks, try a light Mexican lager, sparkling water with lime, or even a fruity sangria.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze (uncooked) enchiladas without sauce for up to 2 months; add sauce before baking.
Reheat in oven at 350°F until warmed through, or microwave individual portions with a damp paper towel to prevent drying.
FAQs
1. Can I use corn tortillas instead of flour?
Yes, but warm them first to prevent cracking.
2. What cheese works best besides cheddar and Monterey Jack?
Try Pepper Jack for spice or mozzarella for a milder melt.
3. Can I make the sauce ahead of time?
Yes, it keeps well refrigerated for up to 2 days. Reheat gently and whisk before using.
4. How do I make this dish spicier?
Use hot green chiles or add diced jalapeños to the filling.
5. Can I make this lighter?
Swap sour cream for Greek yogurt and reduce cheese by half.
Tips & Tricks
Use freshly grated cheese for the best melt and flavor.
Warm tortillas briefly in a skillet before rolling—they won’t tear as easily.
Garnish with fresh lime juice for brightness.
Add black beans or corn to the filling for extra texture.
Recipe Variations
Veggie Enchiladas: Replace chicken with sautéed zucchini, mushrooms, and spinach. Follow the same steps.
Beef Enchiladas: Substitute ground beef, browned with onion, cumin, and paprika.
Spicy Chipotle Version: Add 1 tablespoon chipotle in adobo sauce to the creamy sauce for a smoky kick.
Low-Carb Enchiladas: Use low-carb tortillas and swap sour cream with Greek yogurt.
Final Thoughts
When I serve these enchiladas, I can almost guarantee there won’t be leftovers. They have a way of turning an ordinary dinner into a little celebration, especially when the table fills with chatter and plates are passed around. I’ve made them for office potlucks, cozy rainy-day meals, and even a game night where they disappeared faster than the tortilla chips.
You don’t need fancy skills, just a willingness to roll, layer, and bake. Each time I pull them from the oven, bubbling and golden, I’m reminded how food has the power to gather people, filling not just the stomach but the heart.
Flavorful Cheesy Chicken Enchiladas With Creamy Sauce
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 8 flour tortillas 8-inch
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
For the Creamy Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4-ounce can diced green chiles (mild or hot, to taste)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic. Stir in chicken, cumin, paprika, salt, and pepper. Mix well and set aside.
- Make the sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking to avoid lumps. Simmer until slightly thickened, then stir in sour cream, diced green chiles, onion powder, and garlic powder. Adjust seasoning to taste.
- Assemble enchiladas: Preheat oven to 375°F (190°C). Spread ½ cup sauce on the bottom of a baking dish. Fill each tortilla with chicken mixture and cheese, roll up, and place seam-side down in the dish.
- Top and bake: Pour remaining sauce over tortillas and sprinkle with the rest of the cheese. Bake uncovered for 25–30 minutes until bubbly and golden at the edges. Rest for 5 minutes before serving.
