Creamy chicken enchiladas are a beloved comfort food, known for their rich, savory filling and luscious sauce. This recipe delivers on all fronts, combining tender shredded chicken with a zesty blend of green chiles and spices, all wrapped in soft corn tortillas and smothered in a creamy, cheesy sauce. Whether you’re feeding a crowd or enjoying a cozy family dinner, these enchiladas are sure to be a hit.
This recipe yields 6 servings and takes a total of 1 hour 15 minutes to prepare. You’ll spend 45 minutes on prep time and 30 minutes on cook time, making it a manageable meal for a weeknight or a special occasion. The oven bakes at a temperature of 350°F.
Why You’ll Love This Recipe
These creamy chicken enchiladas are a true crowd-pleaser, offering a perfect balance of flavors and textures. The combination of seasoned chicken, mild green chiles, and a rich, creamy sauce makes every bite satisfying. Unlike some enchilada recipes that can be overly spicy or dry, this version is incredibly moist and flavorful, with just the right amount of kick from the jalapeño. It’s also a fantastic recipe for using up leftover cooked chicken, making meal prep even easier. The comforting nature of this dish makes it ideal for family dinners, potlucks, or any occasion where you want to serve something truly delicious and hearty.
Ingredients
Gathering your ingredients before you begin will make the cooking process smooth and enjoyable. This recipe calls for a mix of fresh produce, pantry staples, and dairy products to create its signature creamy texture and rich flavor profile.
- 3 tablespoons canola oil, divided
- 12 whole corn tortillas
- 1 large onion, diced
- 1 whole jalapeño, seeded and finely diced
- 2 1/2 cups cooked, shredded chicken
- 3 (4-oz.) cans whole green chiles, diced and divided
- 1 teaspoon paprika, divided
- 2 cups reserved broth from chicken, divide
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup sour cream
- 2 1/2 cups grated monterey jack cheese, divided, plus more to top
- Salt and pepper, to taste
- Cilantro, chopped
- Picante sauce (optional)
Equipment
Having the right tools on hand will simplify the preparation of these creamy chicken enchiladas. You don’t need any specialized gadgets, just standard kitchen items.
- Small skillet
- Large skillet
- 9×13-inch casserole dish
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
Instructions
Follow these steps carefully to create perfectly creamy chicken enchiladas from scratch. Each step is designed to build layers of flavor and ensure a delicious outcome.
Step 1: Soften Tortillas
In a small skillet, heat 2 tablespoons of canola oil over medium-high heat. Fry the tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp). Place the tortillas on a large towel or stack of paper towels to drain.
Step 2: Prepare Chicken Filling
Heat the remaining 1 tablespoon of canola oil in a separate skillet over medium heat. Add the onion and jalapeño, and sauté for 1 minute, just to start the cooking process. Add the chicken, half of the green chiles, and 1/2 teaspoon of the paprika. Stir together. Add 1/2 cup of the chicken broth and stir. Add the heavy cream and stir, allowing the mixture to bubble and get hot. Turn off the heat and set aside.
Step 3: Make Creamy Sauce
In a separate large skillet, melt the butter and sprinkle in the flour. Whisk together and cook over medium heat for 1 minute. Pour in the remaining 1 1/2 cups of chicken broth. Whisk together and cook until it begins to bubble, 1 to 2 minutes more. Stir in the remaining half of the chiles. Reduce the heat, then stir in the sour cream. Add 1 1/2 cups of cheese and stir to melt. Add the remaining 1/2 teaspoon of paprika. Check the seasonings and add salt and pepper as needed.
Step 4: Preheat Oven
Preheat the oven to 350°F.
Step 5: Assemble Enchiladas
To assemble, spoon the chicken mixture on top of the tortillas, one by one. Top with plenty of cheese and roll up. Place seam-side down in a 9-by-13-inch casserole dish.
Step 6: Bake Enchiladas
Pour the cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake for 30 minutes. Sprinkle generously with chopped cilantro.
Step 7: Serve
Serve with picante sauce, if desired.
Step 8: Enjoy
Faint. Repeat as needed.
Pro Tips & Troubleshooting
Achieving perfect creamy chicken enchiladas involves a few key techniques and knowing how to troubleshoot common issues. Softening the tortillas correctly is crucial; frying them briefly prevents them from tearing when rolled and adds a layer of flavor. Be careful not to over-fry, as this will make them crisp. For the sauce, ensure you whisk continuously when adding the flour to the melted butter to avoid lumps. If your sauce appears too thin, you can cook it a bit longer to reduce, or if it’s too thick, add a splash more chicken broth.
When assembling, don’t overfill the tortillas, as this can make them difficult to roll and prone to bursting. If your enchiladas are not bubbling or browning sufficiently after 30 minutes, you can increase the oven temperature slightly or place them under the broiler for a few minutes, watching carefully to prevent burning. Ensure your cooked chicken is finely shredded for a uniform texture in the filling.
Serving Suggestions
These creamy chicken enchiladas are a hearty meal on their own, but they pair wonderfully with a variety of side dishes to complete your Mexican-inspired feast. A simple green salad with a light vinaigrette can cut through the richness of the enchiladas. For a more traditional pairing, consider serving them alongside Mexican rice or refried beans. A fresh pico de gallo or guacamole can add bright, fresh flavors and textures. Don’t forget a sprinkle of extra chopped cilantro for garnish and a dollop of sour cream or a drizzle of your favorite picante sauce for an extra kick.
Consider serving with a refreshing glass of agua fresca or a classic margarita. For a lighter side, try this Mexican Corn Salad: An Easy, Charred Summer Side Dish or an Easy Mexican Street Corn Recipe.
Storage Instructions
Proper storage is key to enjoying your creamy chicken enchiladas later. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either warm individual portions in the microwave until heated through, or place the entire casserole dish (covered with foil) in a preheated oven at 350°F for about 20-30 minutes, or until bubbling and hot.
For longer storage, these enchiladas freeze beautifully. You can freeze the entire assembled casserole before baking, or freeze individual portions after baking. If freezing before baking, cover tightly with plastic wrap and then foil. Thaw overnight in the refrigerator before baking as directed. If freezing after baking, cool completely, then wrap individual portions or the entire dish tightly. Frozen enchiladas can last for up to 2-3 months. Reheat from frozen in the oven, covered, at 350°F for 45-60 minutes, or until heated through.
Variations
While this recipe for creamy chicken enchiladas is fantastic as written, there are several ways to customize it to your taste or dietary needs. For a spicier kick, you can leave some of the jalapeño seeds in or add a pinch of cayenne pepper to the chicken filling. If you prefer a richer, smokier flavor, consider adding a dash of smoked paprika. You can also experiment with different cheeses; a blend of Monterey Jack and a sharp cheddar or a milder Colby Jack would work well.
To make this dish vegetarian, substitute the chicken with black beans, corn, and sautéed bell peppers. If you’re looking for a healthier option, you can use whole wheat tortillas and a reduced-fat sour cream. For a different protein, cooked ground beef or turkey could also be used. Feel free to add other vegetables to the filling, such as sautéed bell peppers or spinach, for added nutrients and flavor.
Nutrition Information
Per serving, these creamy chicken enchiladas contain approximately:
- Calories: 712 Calories
- Fat Content: 53 g
- Fiber Content: 5 g
- Sugar Content: 4 g
- Sodium Content: 928 mg
- Protein Content: 30 g
- Cholesterol Content: 148 mg
- Carbohydrate Content: 27 g
- Saturated Fat Content: 25 g
These values are estimates and may vary based on specific ingredients and preparation methods.
FAQ
Can I make the creamy chicken enchiladas ahead of time?
Yes, you can assemble the enchiladas up to one day in advance. Cover the casserole dish tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed, adding a few extra minutes to the baking time if needed.
What kind of chicken should I use for this recipe?
Cooked, shredded chicken is ideal. You can use leftover roasted or rotisserie chicken, or simply boil or poach chicken breasts until cooked through, then shred them. The recipe calls for 2 1/2 cups of cooked, shredded chicken.
My sauce is lumpy. What can I do?
If your sauce turns out lumpy, you can try whisking it vigorously over low heat to smooth it out. If that doesn’t work, you can carefully strain the sauce through a fine-mesh sieve to remove any lumps before pouring it over the enchiladas.
Can I use flour tortillas instead of corn tortillas?
While this recipe specifically calls for corn tortillas to achieve an authentic flavor and texture, you can use flour tortillas if you prefer. Note that flour tortillas may not require frying in oil to soften; simply warm them slightly to make them pliable before filling.
Conclusion
These creamy chicken enchiladas offer a delightful blend of rich flavors and comforting textures, making them a perfect meal for any occasion. With tender chicken, zesty green chiles, and a luscious cheesy sauce, this recipe is sure to become a family favorite. Enjoy the process of creating this delicious dish and savor every bite! You might also enjoy our Chicken Burrito Bowl.
White Chicken Enchiladas
Discover how to make delicious creamy chicken enchiladas with this easy-to-follow recipe, perfect for a comforting meal.
- Prep Time: 45
- Cook Time: 30
- Total Time: 75
- Yield: 6 1x
Ingredients
3 tablespoon canola oil, divided
12 whole corn tortillas
1 large onion, diced
1 whole jalapeño, seeded and finely diced
2 1/2 cup cooked, shredded chicken
3 can whole green chiles, 4-oz., diced and divided
1 teaspoon paprika, divided
2 cup reserved broth from chicken, divide
1/2 cup heavy cream
2 tablespoon butter
2 tablespoon flour
1 cup sour cream
2 1/2 cup grated monterey jack cheese, divided, plus more to top
Salt and pepper, to taste
Cilantro, chopped
Picante sauce (optional)
Instructions
In a small skillet, heat 2 tablespoons of canola oil over medium-high heat. Fry the tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp). Place the tortillas on a large towel or stack of paper towels to drain.
Heat the remaining 1 tablespoon of canola oil in a separate skillet over medium heat. Add the onion and jalapeño, and sauté for 1 minute, just to start the cooking process. Add the chicken, half of the green chiles, and 1/2 teaspoon of the paprika. Stir together. Add 1/2 cup of the chicken broth and stir. Add the heavy cream and stir, allowing the mixture to bubble and get hot. Turn off the heat and set aside.
In a separate large skillet, melt the butter and sprinkle in the flour. Whisk together and cook over medium heat for 1 minute. Pour in the remaining 1 1/2 cups of chicken broth. Whisk together and cook until it begins to bubble, 1 to 2 minutes more. Stir in the remaining half of the chiles. Reduce the heat, then stir in the sour cream. Add 1 1/2 cups of cheese and stir to melt. Add the remaining 1/2 teaspoon of paprika. Check the seasonings and add salt and pepper as needed.
Preheat the oven to 350°F.
To assemble, spoon the chicken mixture on top of the tortillas, one by one. Top with plenty of cheese and roll up. Place seam-side down in a 9-by-13-inch casserole dish.
Pour the cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.
Faint. Repeat as needed.
Nutrition
- Calories: 712
- Sugar: 4
- Sodium: 928
- Fat: 53
- Saturated Fat: 25
- Carbohydrates: 27
- Fiber: 5
- Protein: 30
- Cholesterol: 148
