Name: Cheesy Chicken Enchiladas with Creamy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 3 cups cooked shredded chicken; 4 oz cream cheese, softened; 1/2 cup sour cream (plus more for sauce); 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 (4 oz) can green chiles; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; 8 flour tortillas; 1 cup chicken broth or 1 can cream of chicken soup; Fresh cilantro or green onions for garnish (optional)

These Cheesy Chicken Enchiladas with Creamy Sauce are a delicious comfort food favorite, packed with tender chicken, melted cheese, and a rich, creamy sauce that ties everything together. It’s a family-friendly meal that brings warmth and flavor to any dinner table.

Why I Love This Recipe

I love how easy these enchiladas are to make, especially when I have leftover chicken on hand. The combination of gooey cheese, a luscious creamy sauce, and soft tortillas is irresistible. This recipe is also great for feeding a crowd or prepping ahead of time. Plus, the flavor is out of this world—mildly spiced, creamy, and ultra-satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken (rotisserie chicken works great)
Cream cheese
Sour cream
Shredded cheddar cheese
Monterey Jack cheese
Green chiles (canned, mild or spicy depending on preference)
Garlic powder
Onion powder
Salt and pepper
Flour tortillas
Chicken broth or cream of chicken soup (for the sauce)
Fresh cilantro or green onions for garnish (optional)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, I mix the shredded chicken, softened cream cheese, sour cream, green chiles, half of the shredded cheddar and Monterey Jack cheeses, garlic powder, onion powder, salt, and pepper until well combined.
I fill each tortilla with the chicken and cheese mixture, then roll them up tightly and place them seam-side down in the prepared baking dish.
For the creamy sauce, I stir together more sour cream and either chicken broth or cream of chicken soup until smooth. I pour this sauce evenly over the rolled enchiladas.
I sprinkle the remaining cheese over the top and bake for about 25–30 minutes, or until bubbly and golden.
Once out of the oven, I garnish with fresh cilantro or green onions before serving.

Servings and timing

This recipe makes about 6 servings and takes around 15 minutes of prep time and 30 minutes of baking time—so it’s ready in about 45 minutes total.

Variations

I sometimes swap the chicken for shredded beef or ground turkey for a different twist.
If I want to go vegetarian, I use black beans, corn, and sautéed bell peppers instead of meat.
I’ve tried adding a few spoonfuls of salsa or enchilada sauce to the filling for a tangier kick.
Pepper Jack cheese adds a spicy edge if I’m in the mood for something with heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the enchiladas with foil and warm them in the oven at 350°F until heated through, or microwave individual portions for 1–2 minutes. They also freeze well—I wrap them tightly and freeze for up to 2 months, then thaw overnight before reheating.

FAQs

What type of chicken should I use?

I usually go with cooked shredded chicken breast, but rotisserie chicken is a convenient and flavorful option that saves time.

Can I make these enchiladas ahead of time?

Yes, I often assemble them earlier in the day and refrigerate them until I’m ready to bake. Just add a few extra minutes to the baking time if they’re cold from the fridge.

What kind of tortillas work best?

I prefer using flour tortillas because they stay soft and hold the filling well, but corn tortillas work too if I warm them first to prevent cracking.

How can I make the sauce creamier?

Adding a bit more sour cream or a splash of heavy cream makes the sauce extra rich and velvety.

Can I add vegetables to the filling?

Absolutely—I sometimes add sautéed onions, spinach, or bell peppers for more texture and flavor.

Conclusion

Cheesy Chicken Enchiladas with Creamy Sauce are one of my go-to comfort dishes. They’re easy to prepare, adaptable to whatever I have on hand, and always a crowd-pleaser. Whether it’s a casual weeknight dinner or a dish to share with friends, these enchiladas never disappoint.