Cheesy Chicken Enchiladas with Creamy Sauce bring together everything you want in a comfort meal—tender chicken, melty cheese, soft tortillas, and a luxuriously rich sauce. Baked until bubbly and golden, this dish is perfect for a cozy family dinner or a casual gathering with friends.

Why You’ll Love This Recipe

These enchiladas are easy to assemble and irresistibly flavorful. The seasoned chicken is combined with a blend of sharp cheddar and Monterey Jack cheeses for a perfectly cheesy bite. The creamy sauce—rich with sour cream, cream, and bold spices—elevates the dish into something truly special. It’s a satisfying, crowd-pleasing meal that can be prepped ahead and baked when ready.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Enchiladas:

2 cups cooked chicken breast, shredded
8 flour tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small onion, chopped
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste

For the Creamy Sauce:

1 cup sour cream
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt, to taste

For Garnish:

1/2 cup salsa
Fresh cilantro (optional)

Directions

Prepare the Chicken Filling
Heat olive oil in a skillet over medium heat.
Add chopped onion and sauté until softened, about 3–4 minutes.
Stir in the shredded chicken, cumin, chili powder, salt, and pepper.
Cook for another 2–3 minutes to warm through and blend the flavors.
Assemble the Enchiladas
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Lay each tortilla flat and add a scoop of the chicken mixture to the center.
Sprinkle with cheddar and Monterey Jack cheese.
Roll up each tortilla and place seam-side down in the prepared dish.
Make the Creamy Sauce
In a medium saucepan over low heat, combine sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt.
Stir gently until heated through and well combined. Do not boil.
Add Sauce and Bake
Pour the creamy sauce evenly over the assembled enchiladas.
Sprinkle any remaining cheese over the top.
Bake uncovered for 20–25 minutes, or until the sauce is bubbly and the cheese is golden and melted.
Serve
Remove from the oven and let rest for 5 minutes.
Drizzle with salsa and garnish with fresh cilantro, if desired.
Serve warm.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 6–8 servings
Calories per Serving: Approximately 480 kcal

Variations

Spicy Version: Add diced green chilies or jalapeños to the filling or sauce.
Add Veggies: Include sautéed bell peppers, spinach, or black beans for added texture and nutrition.
Different Cheese: Swap in pepper jack or queso fresco for a unique flavor profile.
Low-Carb Option: Use low-carb tortillas or wrap the filling in blanched cabbage leaves.
Rotisserie Chicken Shortcut: Save time by using shredded rotisserie chicken.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions.
Freezing: Freeze before baking. Wrap the dish tightly with foil and freeze for up to 2 months. Bake from frozen, covered, for 45–50 minutes.

FAQs

Can I use corn tortillas instead of flour?

Yes, though they may crack when rolled. Warm them slightly before assembling to make them more pliable.

Can I make this ahead of time?

Absolutely. Assemble the enchiladas and refrigerate (unbaked) for up to 24 hours. Add sauce just before baking.

Is there a substitute for heavy cream?

Yes, you can use whole milk or half-and-half, though the sauce will be slightly less rich.

Cheesy Chicken Enchiladas with Creamy Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Olivia
Total Time: 40 minutes
Yield: 4-6 servings
Diet: Vegetarian

Print Recipe

Description

These Cheesy Chicken Enchiladas with Creamy Sauce are the ultimate comfort food—soft tortillas filled with seasoned chicken and gooey cheese, all smothered in a rich, tangy sour cream sauce. A flavorful and satisfying dinner your family will love. Keyword: Cheesy Chicken Enchiladas with Creamy Sauce

Instructions

Prepare the Chicken Filling:
In a skillet, heat olive oil over medium heat.
Add chopped onion and sauté until softened.
Stir in shredded chicken, cumin, chili powder, salt, and pepper.
Cook 2–3 more minutes to blend flavors.
Assemble the Enchiladas:
Preheat oven to 375°F (190°C).
Fill each tortilla with the chicken mixture and a mix of both cheeses.
Roll up and place seam-side down in a greased baking dish.
Make the Creamy Sauce:
In a saucepan, whisk together sour cream, heavy cream, chicken broth, garlic powder, paprika, cayenne (if using), and salt.
Heat gently until warmed through and smooth.
Bake the Enchiladas:
Pour creamy sauce over the rolled enchiladas.
Sprinkle extra cheese on top if desired.
Bake for 20–25 minutes, or until bubbly and golden.

Garnish and Serve:
Top with salsa and fresh cilantro before serving.

Notes

Use rotisserie chicken for extra ease.
Substitute corn tortillas for a more traditional twist.

Add green chilies or jalapeños for a spicy kick.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American