Name: Creamy Chicken Enchiladas Recipe
Prep time: PT-489332H20M53S
Cook time: PT-489332H20M53S
Total time: PT-489332H20M53S
Cuisine: Mexican
Ingredients: 8-10 large flour tortillas; 3 cups chicken, cooked and shredded; 1 teaspoon ground cumin; 2 1/2 cups Monterey Jack cheese, grated; Kosher salt and freshly ground black pepper, to taste; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chilies; Fresh cilantro leaves, finely chopped, for serving

If you’re on the hunt for a dish that’s cozy, indulgent, and packed with flavor, you’re in for a treat with this Creamy Chicken Enchiladas Recipe. It’s one of those meals I turn to when I want comfort food that feels special without a ton of fuss. I absolutely love how the velvety sauce perfectly coats tender shredded chicken and melty cheese wrapped up in soft tortillas — it’s a fan-freaking-tastic dinner that your family will rave about, too!

❤️

Why You’ll Love This Recipe

Ultracreamy Sauce: The sauce is wonderfully rich without feeling heavy, thanks to a perfect balance of sour cream and chicken broth.
Simple Ingredients: You probably already have most of what you need in the pantry and fridge, making it perfect for weeknight dinners.
Family Friendly: My family goes crazy for this, and it’s an easy win if you have picky eaters.
Make Ahead Friendly: You can prep this in advance, which is a total lifesaver when you’re juggling a busy schedule.

A close-up of a white rectangular baking dish filled with a layered casserole. The top layer is a melted cheese layer with a golden-brown crust and scattered bits of green herbs and diced green peppers. The casserole's surface has a soft, creamy texture with slightly browned edges. The white baking dish sits on a wooden surface, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this Creamy Chicken Enchiladas Recipe lies in simple, high-quality ingredients that complement each other beautifully — from creamy cheese to tender chicken and a bright kick from green chilies. When shopping, look for fresh chicken and good-quality Monterey Jack for the best melt and flavor.

Flour tortillas: Large ones work best so you can roll them easily without tearing.
Cooked shredded chicken: Rotisserie chicken works great for saving time.
Ground cumin: Adds warmth and depth — don’t skip it!
Monterey Jack cheese: Its creamy melt is essential to that luscious texture.
Butter: For the roux base — brings richness to the sauce.
All-purpose flour: Helps thicken the sauce perfectly.
Chicken broth: Keeps the sauce light yet flavorful.
Sour cream: Adds tang and creaminess — I use full-fat for best results.
Diced green chilies: Bring just the right amount of gentle heat.
Fresh cilantro: For garnish — adds a fresh, herbal finish.
Kosher salt and black pepper: To season everything just right.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Creamy Chicken Enchiladas Recipe is — you can definitely make it your own depending on what you have on hand or dietary preferences. I often switch things up and the results are always delicious.

Add veggies: I’ve tossed in sautéed spinach or roasted corn to sneak in some greens and extra texture.
Spicy twist: Sometimes I swap diced green chilies for chopped jalapeños or add a bit of chipotle powder to the sauce for a smoky heat.
Cheese alternatives: If you don’t have Monterey Jack, mozzarella or even a mild cheddar can work fine.
Make it gluten-free: Use corn tortillas and gluten-free flour in the sauce — just watch the thickness.

How to Make Creamy Chicken Enchiladas Recipe

Step 1: Season and Mix Your Chicken Filling

I like to start by tossing the cooked shredded chicken with salt, pepper, and ground cumin in a medium bowl — it amps up that flavor base. Next, I add about a cup of grated Monterey Jack cheese and mix it all together. This combo is the heart of your filling, so make sure it’s well seasoned but not over-salted, especially if you’re using pre-cooked or store-bought chicken.

Step 2: Roll Up the Enchiladas

Lay out each large flour tortilla and spoon a generous amount of the chicken-cheese mixture down the center. Roll it up tightly and place seam-side down in your greased 9×13-inch baking dish. Lining them up snugly will help them hold their shape while baking — I like to press them gently in place to avoid gaps.

Step 3: Make That Creamy Sauce

This sauce makes all the difference in the Creamy Chicken Enchiladas Recipe — so don’t rush it. Melt butter over medium-high heat in a saucepan, then whisk in the flour and cook for 2 minutes to get rid of that raw flour taste. Slowly whisk in chicken broth until the sauce is completely smooth, then bring it to a gentle bubble over medium heat until it thickens nicely (usually 10–15 minutes). Remove from heat, season with salt and pepper, then stir in sour cream and diced green chilies for that signature tang and subtle kick.

Step 4: Assemble and Bake

Pour that luscious sauce over the enchiladas, then sprinkle the remaining Monterey Jack cheese on top. Pop it into the oven at 350°F and bake for about 25 minutes until the cheese is melted and bubbly all over. When it comes out, sprinkle with fresh chopped cilantro for a pop of color and freshness — it really pulls everything together.

👨‍🍳

Pro Tips for Making Creamy Chicken Enchiladas Recipe

Don’t skip the roux: Cooking the flour in butter first ensures your sauce will be silky-smooth, not lumpy.
Use warm tortillas: I like to warm them slightly before rolling to prevent cracking or tearing.
Shred chicken evenly: Consistent chicken pieces help every bite have the same delicious filling.
Don’t over-bake: Baking just until bubbly and melted keeps enchiladas moist and creamy, not dry.

How to Serve Creamy Chicken Enchiladas Recipe

The image shows two rolled tortillas on a white plate, each filled with shredded light beige chicken. The tortillas are covered with a creamy white sauce and topped with melted cheese and small green pieces of chopped herbs and peppers, creating a slightly uneven texture on top. The plate sits on a wooden surface with a white marbled texture background, and behind the plate there is a white bowl with a silver spoon inside, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle fresh cilantro on top after baking — it adds a vibrant, herby finish that brightens each bite. Sometimes I add dollops of sour cream or sliced avocado for extra creaminess. For an optional crunch, finely chopped green onions or crispy tortilla strips are fantastic. These little touches take the dish from simply delicious to restaurant-quality comfort food in seconds.

Side Dishes

This recipe pairs perfectly with simple sides like a fresh green salad with a zesty lime vinaigrette or Mexican-style rice to soak up any extra sauce. I also love serving it alongside black beans or a quick corn salsa for a balanced and colorful plate.

Creative Ways to Present

For special occasions, I like to serve these enchiladas family-style in a beautiful ceramic baking dish right from the oven. Sometimes I garnish with edible flowers or a drizzle of chipotle crema for an elegant touch. Another fun idea is to assemble individual portions in small ramekins for personalized servings — guests always feel special and it’s great for portion control!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The sauce holds up beautifully, so reheated enchiladas are almost as good as fresh. Just be sure to cover them well so they don’t dry out.

Freezing

These enchiladas freeze surprisingly well! I wrap the baking dish tightly with foil and plastic wrap, then freeze for up to 2 months. When I’m ready to eat, I thaw overnight in the fridge before reheating. This trick has saved me on busy weeknights more times than I can count.

Reheating

To reheat, I cover the dish with foil and warm it in a 350°F oven for about 20 minutes or until heated through. This method keeps the enchiladas moist and prevents the cheese from drying out or burning. If you’re in a hurry, the microwave works too — just cover loosely and heat in short intervals, stirring or rotating as needed.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time without sacrificing flavor. Just be sure to shred it evenly and season it well with cumin and salt before mixing with cheese.
Is this Creamy Chicken Enchiladas Recipe spicy?

It has a mild to medium heat level thanks to the green chilies, which are usually mild. If you want more spice, you can easily add jalapeños or hot sauce to taste.
Can I make this recipe gluten-free?

Yes! Swap out the flour tortillas for corn tortillas, and use a gluten-free flour blend to make the sauce. Just keep an eye on the sauce thickness, as some gluten-free flours behave differently.
How far in advance can I prepare these enchiladas?

You can assemble the enchiladas up to 24 hours ahead and keep them covered in the fridge before baking. This makes meal prep much easier for busy days.

Final Thoughts

When I first tried this Creamy Chicken Enchiladas Recipe, I was blown away by how easy it was to get restaurant-worthy results at home. It quickly became a family favorite, especially on chilly nights when we’re craving something warm and comforting. I hope you’ll enjoy making it as much as I do — there’s nothing quite like gathering around the table for this creamy, cheesy goodness. Trust me, once you try it, it’ll be a dinner you reach for again and again!