Go Back
Baked cheesy chicken enchiladas topped with creamy sauce and cheese

Cheesy Chicken Enchiladas with Creamy Sauce

These cheesy chicken enchiladas are smothered in a rich, creamy sauce and baked to golden perfection. A comforting and satisfying meal perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 3 cups Cooked chicken, shredded
  • 4 oz Cream cheese, softened
  • 4 oz can Green chiles, diced
  • 1 tsp Cumin
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
For the Creamy Sauce
  • 3 tbsp Butter
  • 3 tbsp All-purpose flour
  • 2 cups Chicken broth
  • 1 cup Milk
  • 0.5 cup Sour cream
  • 1 tsp Chili powder
  • 0.5 tsp Garlic powder
For Assembly
  • 12 Corn tortillas
  • 2 cups Shredded Monterey Jack cheese
  • 1 cup Shredded cheddar cheese
  • 0.25 cup Fresh cilantro, chopped for garnish

Equipment

  • Large bowl
  • Saucepan
  • Whisk
  • 9x13 inch baking dish
  • Measuring cups and spoons

Method
 

Prepare the Chicken Filling
  1. In a large bowl, combine shredded chicken, softened cream cheese, diced green chiles, cumin, salt, and pepper, mixing until well combined.
Make the Creamy Sauce
  1. In a saucepan over medium heat, melt butter, then whisk in flour and cook for one minute to create a roux.
  2. Gradually whisk in chicken broth and milk, bringing the mixture to a simmer and cooking until it thickens.
  3. Remove from heat and stir in sour cream, chili powder, and garlic powder until smooth.
Assemble and Bake Enchiladas
  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Warm tortillas to make them pliable, then fill each with chicken mixture and a sprinkle of Monterey Jack cheese, rolling tightly.
  3. Arrange filled enchiladas seam-side down in the prepared baking dish.
  4. Pour the creamy sauce evenly over the enchiladas, then top with remaining Monterey Jack and cheddar cheeses.
  5. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  6. Garnish with fresh cilantro before serving.

Notes

For an extra kick, add a pinch of cayenne pepper to the chicken filling or the creamy sauce. You can also use flour tortillas if preferred.