Cheesy Chicken Enchiladas with Creamy Sauce
Cheesy Chicken Enchiladas with Creamy Sauce are a delicious and comforting meal that brings together tender chicken, gooey cheese, and a smooth, creamy sauce all wrapped up in warm tortillas.…
Tip: save now, cook later.Cheesy Chicken Enchiladas with Creamy Sauce are a delicious and comforting meal that brings together tender chicken, gooey cheese, and a smooth, creamy sauce all wrapped up in warm tortillas. The combination of melty cheese and the rich sauce makes these enchiladas feel like a special treat any night of the week.
I love making these enchiladas when I want something that feels a little fancy but is still super easy to prepare. The creamy sauce adds the perfect touch of softness and flavor, making every bite full of warmth and satisfaction. I find that it’s a great dish for sharing, too, because everyone can’t wait to dig in and enjoy the cheesy goodness.
My favorite way to serve these enchiladas is with a side of fresh salsa and a simple green salad to balance out the richness. It’s also great to sprinkle a bit of fresh cilantro on top for a pop of color and freshness. Whenever I make this meal, it feels like a cozy celebration that brings smiles all around the table.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken works best. I often use rotisserie chicken for quick prep, but leftover roast chicken is a great option too. For a vegetarian twist, try sautéed mushrooms or beans instead.
Tortillas: Flour tortillas hold up well to the creamy sauce and filling. Corn tortillas can be used but may tear more easily when rolled.
Cheese: Cheddar adds a nice sharp flavor, but a Mexican blend or Monterey Jack can make the sauce creamier. For dairy-free, try vegan cheese options.
Creamy sauce: The roux (butter and flour) thickens the milk into a smooth sauce. If you prefer lighter sauce, swap whole milk for 2% or even a plant-based milk. Just watch for curdling.
How Do You Make a Smooth and Creamy Sauce Without Lumps?
Making the sauce can be tricky if lumps form. Here’s what helps me:
- Use medium heat to melt the butter and gently cook the flour, stirring constantly to cook out the raw taste.
- Add milk slowly while whisking quickly — this keeps it smooth.
- Keep stirring as it thickens to prevent lumps sticking to the pan.
- Once thickened, lower heat before adding cheese to avoid clumping.
- If lumps still happen, a quick whisk or blending with a stick blender fixes it fast.
Equipment You’ll Need
- Large skillet – for sautéing onions, garlic, and chicken; it heats evenly and is easy to use.
- Medium saucepan – perfect for making the creamy sauce with room to whisk without spilling.
- Whisk – helps keep the sauce smooth by blending flour and milk evenly.
- Baking dish (about 9×13 inches) – holds all the enchiladas comfortably while baking.
- Cutting board and knife – for chopping onions, garlic, tomatoes, and cilantro fresh.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different protein twist that’s just as tasty.
- Add sautéed bell peppers or corn kernels into the filling for extra sweetness and texture.
- Use pepper jack cheese instead of cheddar to add a little spicy kick to the enchiladas.
- Mix chopped green chilies into the sauce for some mild heat and more depth of flavor.
How to Make Cheesy Chicken Enchiladas with Creamy Sauce?
Ingredients You’ll Need:
For the Enchiladas:
- 2 cups cooked chicken, shredded
- 8 flour tortillas (8-inch)
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp vegetable oil (for sautéing)
For the Creamy Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For Garnish:
- 1/2 cup diced fresh tomatoes
- 1/4 cup chopped fresh cilantro
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble, plus 20-25 minutes baking time. So, plan for around 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat the vegetable oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Add the shredded chicken, ground cumin, chili powder, salt, and pepper. Cook for 2 more minutes to blend flavors, then remove from heat.
2. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes until the mixture bubbles slightly. Slowly add the milk while whisking to avoid lumps. Cook until the sauce thickens, about 5 minutes. Turn the heat to low and stir in the shredded cheddar cheese until melted and smooth. Add garlic powder, onion powder, salt, and pepper to taste. Remove from heat.
3. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Warm the tortillas slightly to make them flexible. Spread 2-3 tablespoons of creamy sauce on the bottom of the dish to prevent sticking.
Place about 1/4 cup of the chicken filling in the center of each tortilla, then sprinkle some shredded cheese on top. Roll the tortilla up tightly and place seam-side down in the baking dish. Repeat with all tortillas.
4. Add Sauce and Cheese:
Pour the remaining creamy sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese over the top.
5. Bake:
Bake uncovered for 20-25 minutes, until the cheese is melted, bubbly, and turning a light golden color.
6. Serve:
Top the enchiladas with diced fresh tomatoes and chopped cilantro for a fresh burst of flavor. Serve warm and enjoy your cheesy, creamy chicken enchiladas!
Can I Use Frozen Chicken for the Enchiladas?
Yes, just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the quick thaw method by submerging the sealed bag in cold water. This helps the chicken cook evenly and blend well with the seasonings.
Can I Make These Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas and cover them tightly with foil, then refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if needed to ensure they’re heated through.
How Should I Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for convenience.
Can I Substitute Corn Tortillas for Flour Tortillas?
You can, but corn tortillas tend to be more fragile and may tear when rolling. To prevent this, warm them well to make them pliable or lightly fry them before assembling the enchiladas.
