Cheesy Chicken Enchiladas Creamy have always been my go-to for a truly comforting meal that feels special but is surprisingly easy to whip up. I remember the first time I tried making them myself, I was aiming for that restaurant-quality richness, and I was so thrilled with the results! The aroma of the warm tortillas, tender chicken, and melted cheese filling the kitchen is just incredible. These creamy cheesy chicken enchiladas are perfect for weeknights or even a casual get-together; they always disappear fast! Let’s get cooking!
Why You’ll Love This Easy Cheesy Chicken Enchiladas Recipe
You’re going to adore making these enchiladas. They’re incredibly satisfying and deliver a flavor explosion that’s hard to beat. Here’s why they’re a winner:
- Pure comfort food bliss in every bite.
- The creamy sauce is simply divine, making it the best cheesy chicken enchiladas creamy sauce.
- This easy cheesy chicken enchiladas recipe comes together faster than you think.
- Perfect for busy weeknights or feeding a crowd.
- The combination of tender chicken and gooey cheese is irresistible.
- You can customize the spice level to your liking.
- This is a truly easy cheesy chicken enchiladas recipe that even beginners can master.
- It’s a guaranteed crowd-pleaser that will have everyone asking for seconds!
Ingredients for Creamy Cheesy Chicken Enchiladas
Gathering these ingredients is the first step to making truly divine creamy cheesy chicken enchiladas. I love how simple they are to find, making this a weeknight-friendly dish. Here’s what you’ll need:
- 3 cups cooked shredded chicken – rotisserie chicken is a lifesaver here!
- 8 oz cream cheese, softened – this is key for that luxurious texture in your cheesy chicken enchiladas with cream cheese.
- 1 cup sour cream – adds tang and helps create our creamy sauce base.
- 2 cups shredded cheddar cheese, divided – for that classic cheesy pull.
- 1 cup shredded Monterey Jack cheese, divided – melts beautifully and adds a mild, creamy flavor.
- 4 oz canned green chiles, undrained – these add a mild kick and authentic flavor.
- 1 teaspoon garlic powder – essential for savory depth.
- ½ teaspoon onion powder – complements the garlic and chicken.
- ½ teaspoon salt – to enhance all the flavors.
- ¼ teaspoon black pepper – for a touch of warmth.
- 8-10 (8-inch) flour tortillas – they hold up well to the creamy filling.
- 1 ½ cups chicken broth OR 1 can (10.5 oz) cream of chicken soup – for our signature creamy sauce.
- Fresh cilantro or green onions for garnish (optional) – adds a pop of freshness.
How to Make Cheesy Chicken Enchiladas Creamy
Ready to create some magic? Follow these simple steps to make the most delicious cheesy chicken enchiladas creamy sauce you’ve ever tasted. I find that getting everything prepped beforehand makes the process so much smoother!
- Step 1: Preheat your oven to 375°F (190°C). Take a moment to lightly grease a 9×13-inch baking dish; this prevents any sticking disasters.
- Step 2: In a large bowl, combine the cooked shredded chicken, softened cream cheese, sour cream, canned green chiles, half of the cheddar and Monterey Jack cheeses, garlic powder, onion powder, salt, and pepper. Mix everything together until it’s wonderfully combined. The aroma of the spices mixed with the creamy ingredients is heavenly!
- Step 3: Now, let’s fill those tortillas! Spoon a generous amount of the chicken and cheese mixture into the center of each flour tortilla. Roll them up as tightly as you can, then place them seam-side down in your prepared baking dish. This helps them hold their shape as they bake.
- Step 4: Time for the sauce! In a separate bowl, whisk together the remaining sour cream and your chicken broth or cream of chicken soup until you have a smooth, luscious sauce. This is what makes these creamy cheesy chicken enchiladas so special.
- Step 5: Pour this glorious creamy sauce evenly over the rolled enchiladas in the dish. Make sure every nook and cranny is covered – this ensures every bite is perfectly saucy.
- Step 6: Sprinkle the remaining shredded cheddar and Monterey Jack cheeses all over the top. Don’t be shy; we want maximum cheesiness!
- Step 7: Bake for 25–30 minutes, or until the enchiladas are bubbling hot and the cheese on top is beautifully golden and melted. The scent filling your kitchen will be incredible!
- Step 8: Once out of the oven, let them rest for just a few minutes before garnishing with fresh cilantro or green onions, if you like. This step in how to make cheesy chicken enchiladas creamy adds a lovely fresh finish.
Pro Tips for the Best Creamy Chicken Enchilada Recipe
I’ve picked up a few tricks over the years that make these enchiladas truly exceptional. Following these simple tips will elevate your dish from good to absolutely unforgettable!
- For the creamiest filling, make sure your cream cheese is truly softened. It makes a huge difference in how smoothly everything combines, ensuring no lumps in your mixture.
- Don’t overstuff your tortillas! It makes them harder to roll and can cause them to burst during baking. A generous but manageable amount is key.
- If you find your flour tortillas cracking when you roll them, warm them slightly in the microwave or a dry skillet for a few seconds. This makes them pliable and easier to work with.
What’s the secret to perfect Cheesy Chicken Enchiladas Creamy?
The secret to that incredible, restaurant-quality texture is the combination of softened cream cheese and sour cream in the filling, plus the smooth sauce. It’s what creates that rich, indulgent mouthfeel that makes these the best cheesy chicken enchiladas creamy sauce.
Can I make Cheesy Chicken Enchiladas Creamy ahead of time?
Absolutely! You can assemble the unbaked enchiladas up to 24 hours in advance. Cover the dish tightly with plastic wrap and refrigerate. You might need to add a few extra minutes to the baking time since they’ll be starting cold.
How do I avoid common mistakes with Creamy Cheesy Chicken Enchiladas?
A common pitfall is using cold cream cheese, which leads to a lumpy filling. Another mistake is overfilling the tortillas; this can cause them to tear. Finally, don’t skip preheating the oven – an even temperature is crucial for evenly cooked enchiladas. For more tips on baking, check out this guide on baking techniques.
Best Ways to Serve Cheesy Enchiladas with Chicken and Cream Sauce
These flavorful enchiladas are a star on their own, but I love pairing them with a few simple sides to create a complete meal. They’re delicious served piping hot right from the oven. For a classic Mexican-American experience, consider serving them alongside a fresh avocado salad or some fluffy Mexican rice. If you’re looking for something a bit different, these cheesy chicken enchiladas with white sauce also pair beautifully with a simple side of black beans or a light corn salsa. A dollop of extra sour cream or a sprinkle of fresh cilantro on top is always a good idea! You might also enjoy these jerk chicken side pairings.
Nutrition Facts for Cheesy Chicken Enchiladas Creamy
Understanding the nutritional breakdown of these delicious creamy cheesy chicken enchiladas can help you fit them into your meal plan. While exact values can vary based on specific ingredients and portion sizes, here’s a general estimate per serving (assuming 6 servings per recipe):
- Calories: Approximately 450-550
- Fat: 25-35g
- Saturated Fat: 10-15g
- Protein: 30-40g
- Carbohydrates: 30-40g
- Fiber: 3-5g
- Sugar: 4-7g
- Sodium: 800-1000mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, you can consult resources on dietary guidelines.
How to Store and Reheat Creamy Chicken Enchilada Casserole Creamy
I love making a big batch of these creamy chicken enchilada casserole creamy delights because they store and reheat like a dream. Once they’re out of the oven, let them cool for at least 15-20 minutes before attempting to store them. This helps prevent excess moisture buildup. For fridge storage, transfer any leftovers to an airtight container. They’ll keep well for about 3 to 4 days. If you want to preserve them longer, you can freeze them for up to 3 months. Just wrap individual portions tightly in plastic wrap, then foil, before placing them in a freezer-safe bag.
Reheating is super simple! To reheat from the refrigerator, cover the dish with foil and bake at 350°F (175°C) until heated through, usually about 15-20 minutes. For frozen enchiladas, thaw them overnight in the refrigerator first, then reheat as directed. You can also reheat individual portions in the microwave, covered with a damp paper towel, until warm.
Frequently Asked Questions About Cheesy Chicken Enchiladas Creamy
Can I use corn tortillas for Cheesy Chicken Enchiladas Creamy?
While flour tortillas are my favorite for their soft texture and ability to hold the filling, corn tortillas work too! Just be sure to warm them slightly before filling and rolling. This makes them more pliable and prevents them from cracking. You can do this in a dry skillet or briefly in the microwave. They add a slightly different, more traditional flavor profile to your cheesy chicken enchiladas creamy dish.
What makes these Cheesy Chicken Enchiladas Creamy?
The creaminess in these enchiladas comes from a few key ingredients. We use softened cream cheese and sour cream in the filling, which creates a rich and velvety base. The sauce, made with chicken broth or cream of chicken soup combined with more sour cream, further enhances that luxurious, creamy texture. It’s this combination that truly defines creamy cheesy chicken enchiladas. For a similar creamy texture, try this creamy cucumber salad.
How do I make these a Cheesy chicken enchilada skillet cheesy?
Transforming this recipe into a skillet dish is super easy! Instead of rolling the tortillas, cut them into strips or quarters. Then, layer the chicken filling, tortilla pieces, sauce, and cheese directly in a skillet. You can even do a layered approach, starting with sauce, then tortillas, filling, sauce, and cheese. Bake until bubbly and the cheese is melted, creating a delicious cheesy chicken enchilada skillet cheesy meal with less fuss.
Can I freeze the filling mixture for Cheesy Chicken Enchiladas Creamy?
Yes, you can definitely freeze the chicken filling mixture! Make sure it’s completely cooled first. Store it in an airtight freezer-safe container or bag for up to 2-3 months. When you’re ready to make your cheesy chicken enchiladas creamy, thaw the filling overnight in the refrigerator and then proceed with the recipe as usual. This is a great way to prep ahead for a quick dinner. You might also like to explore crockpot chicken recipes for make-ahead convenience.
Variations of Cheesy Chicken Enchiladas Creamy You Can Try
While this recipe is fantastic as is, I love experimenting with variations to keep things exciting. Whether you have dietary needs or just want to mix things up, here are a few ideas that work wonderfully:
- Vegetarian Enchiladas: Swap the chicken for black beans, corn, sautéed mushrooms, and zucchini. You’ll still get that amazing cheesy, creamy goodness!
- Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño to the chicken filling for a bit of heat. For a milder heat, focus on a cheesy chicken enchiladas with sour cream sauce that’s balanced rather than fiery.
- Skillet Enchiladas: Skip rolling the tortillas! Cut them into strips and layer everything in a skillet or baking dish for a quicker, casserole-style meal.
- White Sauce Enchiladas: Instead of chicken broth, use a homemade béchamel sauce for an even richer, more authentic flavor. These cheesy chicken enchiladas with white sauce are incredibly decadent.
Cheesy Chicken Enchiladas Creamy: 3 Perfect Tips
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These Cheesy Chicken Enchiladas with Creamy Sauce are a delicious comfort food favorite, packed with tender chicken, melted cheese, and a rich, creamy sauce. It’s a family-friendly meal that brings warmth and flavor to any dinner table.
Ingredients
- Cooked shredded chicken
- Cream cheese
- Sour cream
- Shredded cheddar cheese
- Monterey Jack cheese
- Canned green chiles
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Flour tortillas
- Chicken broth or cream of chicken soup
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, softened cream cheese, sour cream, green chiles, half of the cheddar and Monterey Jack cheeses, garlic powder, onion powder, salt, and pepper until well combined.
- Fill each tortilla with the chicken and cheese mixture. Roll them up tightly and place them seam-side down in the prepared baking dish.
- For the creamy sauce, stir together more sour cream and chicken broth or cream of chicken soup until smooth.
- Pour the sauce evenly over the rolled enchiladas.
- Sprinkle the remaining cheese over the top.
- Bake for 25–30 minutes, or until bubbly and golden.
- Garnish with fresh cilantro or green onions before serving.
Notes
- Rotisserie chicken is a convenient and flavorful option for the shredded chicken.
- Flour tortillas stay soft and hold the filling well; warm corn tortillas first to prevent cracking.
- Add more sour cream or a splash of heavy cream for an extra rich and velvety sauce.
- Sautéed onions, spinach, or bell peppers can be added to the filling for more texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat covered enchiladas in the oven at 350°F until heated through, or microwave individual portions.
- Enchiladas freeze well for up to 2 months; thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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