Creamy Chicken Enchiladas

Introduction

These Creamy Chicken Enchiladas are a cozy, sauce-forward take on a classic favorite, perfect for weeknight dinners or weekend gatherings. Shredded chicken meets a luxuriously smooth cream sauce, rolled in warm flour tortillas and baked until bubbly and golden. The recipe is approachable for cooks of any level and pairs beautifully with simple sides like a crisp salad or rice. If you love one pan comfort dishes, try this twist next to our Creamy Chicken and Spinach Casserole for a full comforting menu.

Why This Recipe Is a Great Choice

This recipe balances convenience and comfort with ingredients most pantries already have on hand. Shredded chicken cooks quickly and the homemade creamy sauce feels indulgent without being fussy. It is a crowd pleaser for family dinners, potlucks, or a cozy date night at home. The preparation is straightforward so you can prep the filling while the sauce simmers, keeping cleanup minimal. For another quick skillet meal with bright flavors, check out the Creamy Mediterranean Chicken Skillet.

Flavor and Texture

Expect a silky sauce with tangy sour cream and smooth cream cheese folding into a light roux and chicken broth for body. The chicken is tender and moist, absorbing the spice of chili powder and cumin. Diced tomatoes and green chilies add little bursts of brightness and a gentle heat. Topping everything with Monterey Jack creates a gooey, slightly salty finish that browns beautifully in the oven. Each bite offers creamy sauce, melty cheese, and tender shredded chicken wrapped in a soft tortilla.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Salt to taste
• Pepper to taste
• 1/2 cup butter
• 1/3 cup all-purpose flour
• 3 cups chicken broth
• 1 cup sour cream
• 4 oz cream cheese, softened
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt to taste
• Pepper to taste
• 10-12 flour tortillas (6-inch size)
• 2 cups shredded Monterey Jack cheese

Step by Step Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken breasts and cook until cooked through, about 5-7 minutes per side.
3. Let the chicken cool slightly, then shred it with two forks.
4. In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the diced tomatoes and green chilies, chili powder, cumin, garlic powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, to let the flavors meld.
6. Add the shredded chicken to the skillet and stir to combine. Set aside.
7. In a medium saucepan, melt the butter over medium heat.
8. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
9. Slowly pour in the chicken broth, whisking continuously to avoid lumps.
10. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes, stirring frequently.
11. Remove the saucepan from the heat. Stir in the sour cream, cream cheese, diced green chilies, cumin, garlic powder, salt, and pepper. Mix until smooth and creamy.
12. Preheat your oven to 350°F (175°C).
13. Lightly grease a 9×13 inch baking dish.
14. Spoon about 1/4 cup of the chicken filling into the center of each tortilla.
15. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
16. Repeat with the remaining tortillas and filling.
17. Pour the creamy sauce evenly over the enchiladas.
18. Sprinkle the shredded Monterey Jack cheese over the top.
19. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
20. Let the enchiladas cool for a few minutes before serving.

Tips for Best Results

Use warm tortillas so they roll without cracking; briefly heating them in a dry skillet or microwave wrapped in a towel helps. Shred the chicken while it is still slightly warm for a silkier texture that soaks up sauce. Taste the filling before assembling and adjust seasoning with a pinch more salt, pepper, or chili powder. If you prefer a lighter sauce, swap half the sour cream for Greek yogurt at the end. For extra color, garnish with chopped cilantro, sliced green onions, or a squeeze of lime.

Storage and Make Ahead

You can assemble the enchiladas a day ahead, cover them, and bake when ready, adding an extra few minutes if baking from cold. Leftovers keep well in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven at 350°F until warmed through to preserve texture, or microwave individual portions for a quick lunch. You can also freeze before baking; thaw overnight in the refrigerator before baking.

Final Thought

Creamy Chicken Enchiladas are a comforting, crowd pleasing dinner that feels special without much fuss. The rich sauce and melty cheese make them irresistibly cozy. Perfect for meal prep, family dinners, or sharing with friends.

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