Creamy Cheesy Chicken Enchiladas are the kind of comforting dinner that brings everyone to the table. Tender flour tortillas are wrapped around juicy shredded chicken and plenty of cheese, then covered with a velvety homemade sour cream sauce and baked until hot and bubbling.
Instead of a traditional red enchilada sauce, this recipe uses a rich white sauce made with butter, chicken broth, sour cream, garlic, and mild green chiles. Cumin and a few simple seasonings add warmth without overpowering the creamy flavor, making these enchiladas especially approachable for a family meal.
Monterey Jack gives the filling and topping a wonderfully smooth melt, while cheddar provides a slightly sharper flavor and gorgeous golden color. A quick minute or two under the broiler can transform the top into an irresistible layer of bubbling, lightly browned cheese.
With only 15 minutes of preparation, these enchiladas are an excellent choice for busy weeknights as well as relaxed weekend dinners. Serve them with Mexican rice, black beans, avocado, pico de gallo, or a crisp salad for a complete and satisfying meal.
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Chicken Enchiladas
- 3 cups cooked chicken, shredded
- 8 medium flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- Cooking spray or softened butter, for greasing the baking dish
- 2 tablespoons chopped green onions or fresh chives, for garnish
For the Creamy Green Chile Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup sour cream, preferably close to room temperature
- 1 (4-ounce) can diced green chiles
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
