By Becky Hardin
Published Feb 24, 2020
I absolutely love chicken enchiladas , which is why they’re a regular favorite in our home—trying different variations now and then. These Cheesy Creamy Chicken Enchiladas make for a quick and filling weeknight meal that the entire family will love it!
Creamy Chicken Enchiladas Recipe
Cheesy Creamy Chicken Enchiladas, made with corn tortillas, shredded chicken, a mix of cheeses, green chiles and a delicious and rich sauce!
Perfect for a hearty weeknight meal that’s packed with Mexican flavor.
How To Make Creamy Chicken Enchiladas – Step By Step
You can jump to the recipe card for full ingredients & instructions!
- Wrap tortillas in paper towels and heat them in the microwave on HIGH just until softened and warm; set aside.
- In a large skillet, add 1 tablespoon oil, onions and jalapenos. Sauté the onions and jalapeno until softened. Add chicken, green chilies (with juice), smoked paprika and red pepper flakes. Then, add cup chicken broth, stir and bring the mixture just to a boil. Remove from the heat; set aside.
- In a different large skillet set over medium heat, melt the butter and whisk in the flour. Cook one minute, whisking continuously, and add the remaining 1¾ cup chicken broth. Continue stirring and cooking 2 minutes. Then, add the remaining can of green chilies with juice.
- Reduce the heat to low and stir in 2 cups of the mixed cheeses, sour cream, ¼ teaspoon smoked paprika and cilantro. Stir and cook just until cheese is melted.
- Spoon about 2 tablespoons chicken mixture into the middle of a tortilla, cover with 1 tablespoon shredded cheese and roll it up. Place seam-side down into the sprayed dish and repeat with the remaining tortillas (or as many as will fit in the dish).
- Pour the cheese mixture over the tortillas and top with additional shredded cheese, then bake until hot & bubbly and the cheese is just beginning to brown.
- Remove from the oven and sprinkle additional fresh cilantro. Serve with your favorite toppings.
Creamy Enchilada Sauce
Red sauce has its place in the world of enchiladas, but sometimes it can be too thin or so overwhelming in flavor that you can’t taste the other ingredients.
Instead, this recipe has a rich and creamy white sauce! It’s a sour cream based sauce, light in flavor but with a hint of heat from the green chilies. So good!
Serving Suggestions
These chicken enchiladas are so good, and all you need as a side is some refried beans and Mexican rice . Or if you want something lighter, serve with a leafy green salad.
Here are some more side dish ideas:
- Mexican Corn on the Cob
- Black Bean and Corn Salad/Dip
- Grilled Zucchini
- Ranch Veggie Salad
- Cilantro Lime Rice
- Slaw with Tomato, Red Onion and Jalapeno
- Summer Corn Salad
How to Store Leftover Enchiladas
- Refrigerate: To keep the enchiladas up to 2 days in the refrigerator, tightly cover the pan with foil before storing.
- Freeze: To freeze the enchiladas for up to 3 months, tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn.
- Reheat: To reheat (bake), remove plastic wrap, cover and bake for 30 minutes. Uncover; continue to bake for an additional 5-10 minutes, or until completely cooked through.
Tips!
- You can use a rotisserie chicken for this recipe, easy and delicious!
- You can use flour tortillas instead of corn tortillas. Flour can get a bit soggy, but still delicious!
- Many people like to substitute sour cream with plain greek yogurt for a healthier option. You can definitely do the same in this recipe. Just use an equal amount of yogurt in place of the sour cream.
- To shred the chicken, use two forks. Or if you have a stand mixer (using the paddle attachment), put your chicken in the mixing bowl and mix until shredded.
More Mexican Recipes we love
- Crockpot Beef Tacos
- Chicken Mole
- Shredded Beef Enchiladas
- Grilled Chicken Nachos
- Fiesta Dip
- Queso Dip
- Chicken Tacos
- Queso Chicken Fajitas
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 3 cups chicken meat 1 rotisserie chicken shredded or cut into
- ▢ ½- inch pieces
- ▢ 2 cups chicken broth divided
- ▢ 2 tablespoons canola or olive oil divided
- ▢ 1 medium onion (2 cups) diced
- ▢ 1 jalapeno ribs and seeds removed
- ▢ 2 4 ounce cans diced green chilies with juice
- ▢ ½ teaspoon smoked paprika divided
- ▢ 1/8 teaspoon crushed red pepper flakes
- ▢ 2 tablespoons butter
- ▢ 2 tablespoons flour
- ▢ 1 cup grated Monterey Jack Cheese
- ▢ ½ cup grated Pepper Jack Cheese
- ▢ 1 cup grated sharp Cheddar Cheese
- ▢ ½ cup sour cream
- ▢ 2 tablespoons chopped fresh cilantro
- ▢ Kosher salt
- ▢ Ground black pepper
- ▢ 12 8-inch flour or corn tortillas
Toppings:
- ▢ Picanté sauce Taco sauce or salsa
- ▢ Shredded cheese
- ▢ Chopped Tomatoes
- ▢ Chopped fresh cilantro
Video
Instructions
- Heat oven to 350°F and adjust oven rack to middle position.
- Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Wrap tortillas in paper towels and heat them in the microwave on HIGH just until softened and warm; set aside.
- In a large skillet, add 1 tablespoon oil, onions and jalapenos. Sauté the onions and jalapeno about 4-5 minutes or until softened. Add chicken, 1 can green chilies (with juice), ¼ teaspoon smoked paprika and red
- pepper flakes. Stir and cook 1 minute. Add ¼ cup chicken broth, stir and bring the mixture just to a boil. Remove from the heat; set aside.
- In a different large skillet set over medium heat, melt the butter and whisk in the flour. Cook one minute, whisking continuously, and add the remaining 1¾ cup chicken broth. Continue stirring and cooking 2 minutes.
- Add the remaining can of green chilies with juice.
- Reduce the heat to low and stir in 2 cups of the mixed cheeses, sour cream, ¼ teaspoon smoked paprika and cilantro. Stir and cook just until cheese is melted.
- Taste and, if desired, season with salt and pepper.
- Spoon about 2 tablespoons chicken mixture into the middle of a tortilla, cover with 1 tablespoon shredded cheese and roll it up. Place seam-side down into the sprayed dish and repeat with the remaining tortillas (or as many as will fit in the dish).
- Pour the cheese mixture over the tortillas and top with additional shredded cheese.
- Bake at 350°F for 30-40 minutes or until hot & bubbly and the cheese is just beginning to brown.
- Remove from the oven and sprinkle additional fresh cilantro. Serve with your favorite toppings.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Cheesy Creamy Chicken Enchiladas
Ingredients
- 3 cups chicken meat 1 rotisserie chicken shredded or cut into
- ½- inch pieces
- 2 cups chicken broth divided
- 2 tablespoons canola or olive oil divided
- 1 medium onion (2 cups) diced
- 1 jalapeno ribs and seeds removed
- 2 4 ounce cans diced green chilies with juice
- ½ teaspoon smoked paprika divided
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup grated Monterey Jack Cheese
- ½ cup grated Pepper Jack Cheese
- 1 cup grated sharp Cheddar Cheese
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro
- Kosher salt
- Ground black pepper
- 12 8-inch flour or corn tortillas
Toppings:
- Picanté sauce Taco sauce or salsa
- Shredded cheese
- Chopped Tomatoes
- Chopped fresh cilantro
Instructions
- Heat oven to 350°F and adjust oven rack to middle position.
- Spray a 9x13-inch casserole dish with nonstick cooking spray.
- Wrap tortillas in paper towels and heat them in the microwave on HIGH just until softened and warm; set aside.
- In a large skillet, add 1 tablespoon oil, onions and jalapenos. Sauté the onions and jalapeno about 4-5 minutes or until softened. Add chicken, 1 can green chilies (with juice), ¼ teaspoon smoked paprika and red
- pepper flakes. Stir and cook 1 minute. Add ¼ cup chicken broth, stir and bring the mixture just to a boil. Remove from the heat; set aside.
- In a different large skillet set over medium heat, melt the butter and whisk in the flour. Cook one minute, whisking continuously, and add the remaining 1¾ cup chicken broth. Continue stirring and cooking 2 minutes.
- Add the remaining can of green chilies with juice.
- Reduce the heat to low and stir in 2 cups of the mixed cheeses, sour cream, ¼ teaspoon smoked paprika and cilantro. Stir and cook just until cheese is melted.
- Taste and, if desired, season with salt and pepper.
- Spoon about 2 tablespoons chicken mixture into the middle of a tortilla, cover with 1 tablespoon shredded cheese and roll it up. Place seam-side down into the sprayed dish and repeat with the remaining tortillas (or as many as will fit in the dish).
- Pour the cheese mixture over the tortillas and top with additional shredded cheese.
- Bake at 350°F for 30-40 minutes or until hot & bubbly and the cheese is just beginning to brown.
- Remove from the oven and sprinkle additional fresh cilantro. Serve with your favorite toppings.
- Enjoy!
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
