Creamy Chicken Enchiladas

Why You’ll Love This Recipe

Creamy Chicken Enchiladas are a comforting, flavorful twist on the classic Mexican dish. With tender shredded chicken wrapped in soft tortillas and smothered in a rich, creamy sauce, these enchiladas are irresistibly creamy and full of delicious flavors. The combination of seasoned chicken, a creamy sauce made with sour cream and green chilies, and melted cheese creates the perfect balance of textures and tastes. Whether you’re making them for a family dinner, a weeknight meal, or a special gathering, these enchiladas are sure to become a favorite!

Ingredients

• 3 cups cooked chicken, shredded

• 10 small flour tortillas

• 1 can (10 oz) green enchilada sauce

• 1 can (4 oz) diced green chilies

• 1 cup sour cream

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• Salt and pepper to taste

• Fresh cilantro, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft and fragrant.

2. Add the Chicken: Add the shredded chicken to the skillet, then sprinkle with cumin, chili powder, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes until heated through. Remove from the heat and set aside.

3. Make the Creamy Sauce: In a bowl, mix together the sour cream, green enchilada sauce, and diced green chilies until smooth.

4. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Take each tortilla and spoon a generous amount of the chicken mixture down the center. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

5. Top with Sauce and Cheese: Pour the creamy enchilada sauce over the rolled tortillas, spreading it evenly. Sprinkle the shredded cheddar and Monterey Jack cheeses on top of the sauce.

6. Bake: Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is hot.

7. Serve: Remove from the oven, garnish with fresh cilantro, and serve hot.

Servings and Timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

Variations

• Spicy Version: Add some diced jalapeños or a pinch of cayenne pepper to the chicken filling or sauce for an extra spicy kick.

• Vegetarian Option: Replace the chicken with black beans, roasted vegetables, or a combination of both for a vegetarian version.

• Cheese Variation: Use different cheeses like pepper jack for a spicier flavor or a Mexican cheese blend for a more authentic taste.

• Green Sauce: Swap the green enchilada sauce for red enchilada sauce if you prefer a different flavor profile.

• Add Avocado: Top the enchiladas with sliced avocado or guacamole for extra creaminess and flavor.

Storage/Reheating

• Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes until heated through. You can also microwave individual servings for 1-2 minutes, or until hot.

FAQs

1. Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work well in this recipe. They’ll give the enchiladas a more authentic flavor, though flour tortillas offer a softer texture. If using corn tortillas, consider warming them slightly in a dry skillet or microwave to prevent them from cracking when rolled.

2. Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great time-saver. Just shred the chicken and mix it with the spices and other ingredients. It will save you a lot of time without sacrificing flavor.

3. Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking. When you’re ready to cook, simply bake them according to the directions.

4. Can I freeze these enchiladas?

Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and foil, and freeze for up to 2-3 months. To bake, thaw them overnight in the refrigerator, then bake as usual.

5. What can I serve with Creamy Chicken Enchiladas?

These enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a fresh salad. You can also serve them with chips and salsa or guacamole for a complete meal.

6. Can I make the sauce spicier?

Yes, to make the sauce spicier, you can add diced jalapeños or chipotle peppers to the sauce or sprinkle some cayenne pepper or hot sauce on top before baking.

7. Can I use sour cream substitutes?

If you want a lighter option, you can use Greek yogurt instead of sour cream. It will give the sauce a similar creamy texture with a slightly tangier flavor.

8. Can I use shredded chicken breasts instead of thighs?

Yes, you can use chicken breasts instead of thighs, though chicken breasts tend to be leaner and drier. Be sure not to overcook them to maintain moisture.

9. How do I make these enchiladas less creamy?

If you prefer a less creamy sauce, you can reduce the amount of sour cream and increase the enchilada sauce to achieve a more traditional flavor.

10. Can I add more veggies to the filling?

Absolutely! Feel free to add sautéed bell peppers, onions, or even spinach for added flavor and nutrition.

Conclusion

Creamy Chicken Enchiladas are a comforting and delicious twist on the classic dish, combining tender chicken, a rich creamy sauce, and melted cheese. Perfect for any occasion, these enchiladas are easy to make, full of flavor, and customizable to suit your tastes. Whether you’re feeding a family or hosting a casual dinner, they’re sure to be a hit. Enjoy the deliciously creamy, cheesy goodness in every bite!