Cheesy Chicken Enchiladas with Creamy Sauce
The ultimate comfort meal is Cheesy Chicken Enchiladas with Creamy Sauce, which are loaded with rich, savory sauce, gooey melted cheese, and soft shredded chicken. These enchiladas are baked to perfection with a golden, bubbling cheese topping, wrapped in soft tortillas and covered in a creamy, spicy sauce.
With a rich, decadent touch, this recipe offers a delightful fusion of Tex-Mex tastes, making it ideal for a large gathering or a private family supper. For a delectably full dinner, serve with avocado, fresh cilantro, or Mexican rice on the side.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Chicken Enchiladas:
2 cups cooked chicken breast, shredded
8 flour tortillas
2 cups shredded Feta 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 for heat)
Salt to taste
For Garnish:
1/2 cup salsa
Fresh cilantro (optional)
Directions:
Prepare the Chicken Filling:
In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened. Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
Assemble the Enchiladas:
Preheat oven to 375°F (190°C). Lay each flour tortilla flat and spoon some of the chicken mixture into the center. Add a generous amount of shredded Feta and Monterey Jack cheese. Roll the tortillas up and place them seam-side down in a greased baking dish.
Make the Creamy Sauce:
In a saucepan, combine the sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt. Heat over medium heat, stirring constantly until the sauce thickens, about 5-7 minutes.
Bake the Enchiladas:
Pour the creamy sauce evenly over the enchiladas. Top with any remaining shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Once baked, top each enchilada with a spoonful of salsa and garnish with fresh cilantro if desired. Serve hot and enjoy the creamy, cheesy goodness!
Tips for the Best Cheesy Chicken Enchiladas with Creamy Sauce
Soften the Tortillas – Warm tortillas in the microwave or lightly toast them to prevent cracking when rolling.
Use Rotisserie Chicken – A quick and flavorful shortcut for shredded chicken.
Layer the Sauce – Spread a thin layer of sauce on the bottom of the baking dish to keep enchiladas from sticking and drying out.
Shred Cheese Fresh – Pre-shredded cheese contains anti-caking agents that can affect the creamy texture; freshly shredded melts better.
Don’t Overfill – Use about ¼ to ⅓ cup of filling per tortilla to prevent them from bursting.
Bake Covered First – Cover with foil for the first 15-20 minutes to keep enchiladas moist, then uncover to get a bubbly, golden top.
Delicious Variations:
Green Chile Enchiladas – Use green enchilada sauce and diced green chilies for a tangy kick.
Spicy Chipotle Enchiladas – Add chipotle peppers in adobo sauce to the creamy sauce for a smoky heat.
Buffalo Chicken Enchiladas – Mix shredded chicken with buffalo sauce and ranch dressing for a spicy twist.
Low-Carb Option – Swap tortillas for low-carb wraps or use thinly sliced zucchini as a wrap alternative.
Extra Veggies – Add sautéed bell peppers, onions, or spinach for more texture and nutrition.
Seafood Twist – Substitute chicken with shrimp and use a creamy garlic sauce for a coastal-inspired version.
Cheesy Chicken Enchiladas with Creamy Sauce:
Calories: ~350-400 kcal Protein: ~22-25g Fat: ~18-22g Saturated Fat: ~8-10g Carbohydrates: ~30-35g Fiber: ~2-4g Sugar: ~3-5g Sodium: ~600-900mg (varies based on cheese and sauce) Cholesterol: ~60-80mg
Ways to Make It Lighter:
Use corn tortillas instead of flour to reduce calories and carbs.
Swap sour cream for Greek yogurt in the sauce for added protein and lower fat.
Reduce cheese or use a lower-fat variety for a lighter version.
Opt for rotisserie chicken breast instead of thighs for leaner protein.