Introduction
Creamy Chicken Enchiladas are a beloved Mexican-inspired dish, perfect for family dinners, gatherings, or cozy evenings. Their tender tortillas, filled with shredded chicken and cheese, are smothered in a rich, creamy sauce and baked to golden, bubbly perfection. Served in a white ceramic baking dish, garnished with chopped cilantro, these enchiladas create a vibrant, inviting aesthetic. This recipe delivers classic Creamy Chicken Enchiladas, adaptable for dietary preferences, and best served hot for a satisfying, flavorful meal.
Ingredients
For the Filling:
- 2 cups cooked, shredded chicken (about 2 chicken breasts)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced green chiles (canned)
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the Creamy Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup sour cream
- 1/4 cup diced green chiles (canned)
- 1/2 tsp garlic powder
Assembly:
- 8 (8-inch) flour tortillas
- 1/2 cup shredded Monterey Jack cheese (for topping)
For Serving:
- Optional: Chopped fresh cilantro
- Suggested Accompaniments: Mexican rice, refried beans
- Suggested Pairings: Side salad, margarita
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: 9×13-inch baking dish, saucepan
Step-by-Step Process
- Prepare Chicken: If not pre-cooked, boil or bake 2 chicken breasts, shred with a fork. Set aside.
- Make Filling: In a large bowl, mix shredded chicken, 1 cup Monterey Jack, 1/2 cup cheddar, 1/4 cup green chiles, cumin, salt, and pepper. Set aside.
- Make Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in chicken broth and cook 3-4 minutes until thickened. Remove from heat and stir in sour cream, 1/4 cup green chiles, and garlic powder until smooth.
- Assemble: Preheat oven to 375°F. Spread 1/2 cup sauce in the bottom of a 9×13-inch baking dish. Spoon 1/3 cup filling onto each tortilla, roll tightly, and place seam-side down in the dish. Pour the remaining sauce over the enchiladas, and sprinkle with 1/2 cup Monterey Jack.
- Bake: Bake 20-25 minutes until bubbly and golden. Let rest for 5 minutes.
- Serve: Garnish with cilantro, serve hot from a white ceramic dish with Mexican rice, beans, and salad.
Tips for Better Creamy Chicken Enchiladas
- Use rotisserie chicken for quick prep; shred finely for even filling.
- Warm tortillas before rolling to prevent tearing; microwave 20 seconds in a damp towel.
- Don’t oversauce the base layer to avoid soggy tortillas.
- Taste the sauce before pouring; adjust salt or garlic powder if needed.
- Use fresh cheese for the best melt; pre-shredded may clump.
- Cover with foil if browning too fast during baking.
- Rest before serving to set the sauce, ease cutting.
- Enhance aesthetic: Sprinkle cilantro evenly, and serve in a white ceramic dish for a vibrant look.
Variations and Customization
- Vegetarian Enchiladas: Replace chicken with 2 cups sautéed mushrooms or black beans.
- Gluten-Free Enchiladas: Use corn tortillas, and swap flour in the sauce for cornstarch (1 tbsp).
- Spicy Enchiladas: Add 1/2 tsp cayenne or diced jalapeños to the sauce.
- Green Enchiladas: Use green enchilada sauce instead of creamy sauce.
- Cheesy Enchiladas: Add 1/2 cup extra cheese to the filling.
- Shrimp Enchiladas: Replace chicken with 2 cups cooked, chopped shrimp.
- Low-Fat Enchiladas: Use Greek yogurt instead of sour cream, and reduce cheese by half.
- Mini Enchiladas: Use 12 (6-inch) tortillas, bake in a smaller dish for 15-20 minutes.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 4 days.
- Reheat in a 350°F oven for 15-20 minutes or microwave for 1-2 minutes.
- Freeze baked enchiladas, wrapped, 3 months; thaw in the fridge, and reheat at 350°F.
- Serve hot for the best texture; cold enchiladas are denser.
- Use leftovers as a burrito filling or over nachos.
- Don’t leave at room temperature for over 2 hours.
- Pair with light sides like salad to balance richness.
- Presented in a white ceramic dish with cilantro for vibrant charm.
Nutritional Information
Based on 4 servings (2 enchiladas each):
- Calories: 580 kcal
- Total Fat: 32g
- Saturated Fat: 16g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 900mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 30g
- Vitamin A: 15% Daily Value
- Vitamin C: 8% Daily Value
- Calcium: 35% Daily Value
- Iron: 15% Daily Value
Note: Values vary by brand. High in protein, fat; try vegetarian, low-fat versions. Serve with vegetables for balance.
Conclusion
This Creamy Chicken Enchiladas recipe offers a cheesy, comforting dish, perfect for any occasion, turning simple ingredients into a classic. Its easy preparation and vibrant presentation make it a favorite. The creamy sauce and savory filling, with fresh garnishes, delight every time. It’s sure to be a cherished recipe, loved for its bold flavors.
Creamy Chicken Enchiladas Recipe: Cheesy and Comforting
Cheesy chicken enchiladas with creamy sauce.
Ingredients
- 2 cups shredded chicken
- 1 cup Monterey Jack cheese
- ½ cup cheddar cheese
- ¼ cup green chiles
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp butter
- 2 tbsp flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- ¼ cup green chiles
- ½ tsp garlic powder
- 8 flour tortillas
- ½ cup Monterey Jack cheese
- Optional: Cilantro
- Suggested Pairings: Mexican rice salad
Instructions
- Mix chicken, cheeses, chiles, cumin, salt, and pepper.
- Melt butter, whisk in flour; add broth, cook until thick. Stir in sour cream, chiles, and garlic powder.
- Preheat oven to 375°F. Spread 1/2 cup sauce in a 9x13-inch dish. Fill tortillas with 1/3 cup filling, roll, and place in dish.
- Pour sauce over, top with cheese. Bake 20-25 min.
- Garnish with cilantro; serve with rice, salad.
Notes
- Use rotisserie chicken for ease.
- Store in fridge for 4 days, freeze for 3 months.
- Try a vegetarian variation.
- Pair with beans.
