Creamy Chicken Enchiladas

Creamy Chicken Enchilada Recipe Family Favorite TexMex

By Amara Vitalis August 19, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever find yourself craving that cozy, feel good food? This chicken enchilada recipe will knock your socks off. It's packed with creamy, cheesy goodness.

Brief Overview

Enchiladas have Mexican roots. They are total comfort food. This easy recipe is for everyone. It takes about one hour and makes about 6 servings. Perfect for a weeknight meal.

Main Benefits

This chicken enchilada recipe will make your weeknight dinner very easy. The star here is the creamy sauce. This makes it special! Honestly, it is the best!

Let's dive into the magical world of chicken enchiladas . Are you ready? It is truly a fiesta in your mouth!

What Makes This Recipe The Best?

This isn't your average easy chicken enchilada recipe . This creamy chicken enchilada recipe is special. The cream cheese in the sauce does the magic.

This ensures they are smooth and decadent. Ever tried chicken enchiladas with sour cream ? Then you will LOVE this!

Ingredients for Cheesy Chicken Enchiladas

Here's what you need to make this homemade chicken enchiladas . Remember to adjust the spice to your liking.

1.5 lbs (680g) boneless, skinless chicken breasts
1 tbsp (15ml) olive oil
1 tsp (5ml) chili powder
½ tsp (2.5ml) cumin
½ tsp (2.5ml) garlic powder
½ tsp (2.5ml) onion powder
Salt and pepper to taste
2 tbsp (30g) unsalted butter
2 tbsp (15g) all-purpose flour
2 cups (475ml) chicken broth
1 cup (240ml) heavy cream
1/2 cup (120ml) sour cream
4 oz (113g) cream cheese, softened
1 can (4 oz/113g) diced green chiles, undrained
1 tsp (5ml) chili powder
½ tsp (2.5ml) garlic powder
Salt and pepper to taste
12 corn or flour tortillas (6 inch diameter)
2 cups (225g) shredded Monterey Jack cheese (or cheddar)
Optional toppings: chopped cilantro, diced tomatoes, sliced green onions

That's all you need. Now let's get cooking! Remember to get the Chicken Enchilada Recipe !

Alright, let's dive into what you'll need for the best chicken enchilada recipe ever! I'm so excited for you to try these cheesy chicken enchiladas . Honestly, they're proper lush.

Ingredients & Equipment: Let's Gather 'Round

Main Ingredients: The Heart of Our Homemade Chicken Enchiladas

Okay, picture this. You're at the shops. Don't grab any old bits. Let's talk quality, yeah?

Chicken Breasts: 1.5 lbs (680g) . Make sure they are plump and pink. Not grey or slimy! That’s a no-go.
Olive Oil: 1 tbsp (15ml) .
Chili Powder: 1 tsp (5ml) .
Cumin: ½ tsp (2.5ml) .
Garlic Powder: ½ tsp (2.5ml) .
Onion Powder: ½ tsp (2.5ml) .
Salt and pepper: To taste.
Unsalted Butter: 2 tbsp (30g) .
All-Purpose Flour: 2 tbsp (15g) .
Chicken Broth: 2 cups (475ml) . Use proper stuff for an easy chicken enchilada recipe .
Heavy Cream: 1 cup (240ml) . Full fat, baby!
Sour Cream: 1/2 cup (120ml) . Or Greek yogurt, if you are trying to be healthy...sort of.
Cream Cheese: 4 oz (113g) , softened. Crucial for that creamy chicken enchilada recipe !
Diced Green Chiles: 1 can (4 oz/113g) . Undrained! Trust me.
Corn or Flour Tortillas: 12 (6 inch diameter) . Get the ones you like.
Shredded Monterey Jack Cheese: 2 cups (225g) . Or cheddar. Whatever floats your boat.
Optional Toppings: chopped cilantro, diced tomatoes, sliced green onions.

Seasoning Notes: Flavor That Pops!

This is where the magic happens. These combos are chef's kiss .

Chili powder, cumin, garlic powder, onion powder: The Tex Mex dream team!
Green chiles and cream cheese: They add a zing and creamy texture. Perfection!
Substitutions? If you don't have garlic powder, use fresh garlic.

Equipment Needed: No Fancy Bits

Right, you won’t need much for these chicken enchiladas . Just the basics!

Large skillet: For the chicken.
9x13 inch baking dish: For assembling the white chicken enchiladas .
Medium saucepan: For the sauce.
Whisk: To avoid lumpy sauce.
Two forks: Shredding chicken. Easy peasy.

See? Nothing too scary. Now you're armed and ready to make the best chicken enchilada recipe ! Let's cook!

Alright, let's talk cooking methods for my Creamy Chicken Enchilada Recipe ! We aren't making anything too complicated. But getting the chicken just right and making sure those enchiladas are nice and cheesy requires some tricks!

Prep Steps: Get Your Ducks in a Row!

Essential mise en place is crucial. Honestly, prepping all your ingredients makes cooking way less stressful. Chop your onions, measure your spices.

Shred your cheese. You know the drill. Trust me, future you will thank you.

Time saving organization? Pre-shred your chicken! If you are really clever, or you are planning to have it later, you can cook the chicken the day before and shred it.

Store it in the fridge. It's a lifesaver on a busy weeknight.

Safety first! Don't forget to wash your hands before you start, and use separate cutting boards for raw chicken and veggies. Nobody wants a dodgy tummy, right?

step-by-step: Enchilada Assembly Line!

Cook your chicken! Season those breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook it in a skillet over medium heat until it hits 165° F ( 74° C) .
Shred that chicken! Let it cool a bit first; otherwise, you'll burn your fingers. Two forks are your best friend here.
Make the creamy sauce. Melt butter in a saucepan. Whisk in flour to make a roux. Then, slowly add chicken broth. Stir in cream cheese, heavy cream, sour cream, green chilies, chili powder, garlic powder, salt, and pepper. Simmer until thickened.
Warm those tortillas! This is key . They'll crack if you don't. A quick zap in the microwave is perfect.
Assemble, baby! Spread sauce in a baking dish. Fill each tortilla with chicken and roll it up. Place seam side down. Top with the rest of the sauce and cheese.
Bake at 375° F ( 190° C) for 20- 25 minutes , until the cheese is melted and bubbly. It is a golden perfection.

Pro Tips: Level Up Your Enchiladas!

Don't overfill those tortillas. A little goes a long way and you will save yourself the mess.

Common mistake alert! Soggy enchiladas are a crime. Don't add too much sauce to the tortillas before rolling. And definitely don't overbake them.

make-ahead? You bet! Assemble the Chicken Enchiladas ahead of time and bake them later. Perfect for busy schedules. Just add a few extra minutes to the baking time.

For Easy Chicken Enchilada Recipe this one helps a lot.

Honestly, this Chicken Enchilada Recipe is a winner, especially if you’re aiming for some delicious Cheesy Chicken Enchiladas . I always make a big batch.

I have made it multiple times, and it is the perfect Tex Mex Comfort Food. Also I have tried to make them Chicken Enchiladas with Sour Cream but is to acid for my taste.

A good White Chicken Enchiladas are the Best Chicken Enchilada Recipe . I always have my friends asking me for Homemade Chicken Enchiladas .

I am sure you also will like this Creamy Chicken Enchilada Recipe .

Alright, buckle up, buttercups, because we're diving deep into the notes for this Creamy Chicken Enchilada Recipe ! Honestly, these are the bits that really make a recipe your own, you know? It's where the magic happens, where you can tweak things to suit your taste and what you've got kicking about in the fridge.

So, let's get to it!

Recipe Notes for the Best Chicken Enchilada Recipe

Serving Suggestions: Let's Get Fancy (or Not)!

Right, you've got these gorgeous Chicken Enchiladas bubbling away. Now what? Presentation is key, babes! Think vibrant colours. Dollop a spoonful of sour cream on top.

Sprinkle with fresh cilantro. Maybe add a cheeky wedge of lime. Ooh, and don't forget the sides! A bit of Mexican rice or some refried beans will do the trick.

As for drinks, a cold cerveza or a margarita? Chef's kiss . For a non-alcoholic option, I always have some fresh lime or cucumber infused water or even a simple sparkling lemonade.

Storage Tips: Keepin' it Fresh!

So, you've made a mountain of these Homemade Chicken Enchiladas (because who can resist?). Here’s how to keep them tasting delish:

Refrigeration: Leftovers will keep in the fridge for 3-4 days , no probs. Just bung 'em in an airtight container.
Freezing: You can absolutely freeze Cheesy Chicken Enchiladas ! Wrap them tightly in cling film, then foil, and they'll be good for up to 3 months .
Reheating: For fridge leftovers, microwave is your best friend. For frozen, let them thaw overnight in the fridge before reheating. Pop them in the oven at 350° F ( 175° C) until they're heated through. Avoid a soggy bottom, though.

Variations: Make it Your Own!

Fancy a change? I get it.

Dietary Adaptations: Need a gluten-free version? Use corn tortillas! And if you're feeling veggie, swap the chicken for black beans, sweetcorn, and bell peppers. Boom, done!
Seasonal Ingredient Swaps: In the summer, chuck in some grilled sweetcorn or zucchini. In autumn, butternut squash works a treat. Get creative! Try with different herbs and spices that you feel are fitting, be careful when introducing new ingredients though.

Nutrition Basics: The Good Stuff

Alright, I'm no nutritionist, but here's the lowdown on these Chicken Enchiladas with Sour Cream . They're packed with protein from the chicken and cheese.

Plus, you're getting some fibre from the tortillas. The key health benefit here, honestly, is happiness. They're total comfort food, and sometimes, that's exactly what you need! But remember, everything in moderation, yeah? This is more Tex Mex than low cal.

Honestly, though, don't stress too much about the details. Just have fun with it! This Easy Chicken Enchilada Recipe is all about enjoying the process and creating something delicious.

So go on, give it a go, and let me know what you think! You can tweak it to fit your liking, and if you want to add more kick to the recipe, feel free.

This White Chicken Enchiladas recipe will be the Best Chicken Enchilada Recipe you've ever made!

Frequently Asked Questions

Can I make this chicken enchilada recipe ahead of time?

Absolutely! You can assemble the enchiladas and keep them covered in the fridge for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time to ensure they're heated through. This makes it a fantastic dish for dinner parties less stress on the night!

My enchiladas always seem to get soggy. What am I doing wrong with this chicken enchilada recipe?

Soggy enchiladas are a common problem! Make sure to lightly warm your tortillas before filling them; this makes them more pliable and prevents them from absorbing too much sauce. Also, don't overfill the tortillas, and don't add too much sauce inside. A little goes a long way!

What's the best way to store leftover chicken enchiladas?

Leftover chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven at 350°F (175°C) until heated through, or microwave individual portions. They also freeze well; just wrap them individually in plastic wrap before placing them in a freezer bag.

Can I adapt this chicken enchilada recipe to be vegetarian?

Definitely! Swap the chicken for a mix of black beans, corn, and diced bell peppers for a hearty vegetarian filling. You can also add some cooked sweet potato or butternut squash for extra flavor and texture. The creamy sauce works beautifully with the veggie filling.

Is there a way to make this chicken enchilada recipe healthier?

You bet! To lighten things up, use 2% milk instead of heavy cream in the sauce, and consider using Greek yogurt in place of sour cream. You can also load up on veggies in the filling and use a leaner cheese. It's all about making smart swaps without sacrificing flavor!

What kind of tortillas should I use for this chicken enchilada recipe: corn or flour?

That's a matter of personal preference, old chap! Corn tortillas offer a more traditional, earthy flavor and are naturally gluten-free. However, flour tortillas are generally more pliable and easier to roll without tearing. Try both and see which you prefer; just remember to warm them up before filling!