Flavorful Cheesy Chicken Enchiladas With Creamy Sauce
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.
Calories:
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.