Soft tortillas stuffed with chicken, tasty sauce, and cheese are rolled up and nestled together in a pan – with more yummy sauce and cheese on top. It’s the best creamy enchiladas recipe ever!
It’s tradition at our house that our kids get to choose their favorite meal for their birthday.
For many years, our middle son chose these – creamy chicken enchiladas.
They are easy to assemble, can even be made and frozen in advance, and are so deliciously cheesy! You just might need to put this in your next meal plan.
(Scroll down to the bottom of this post for a handy printable recipe.)
How to Make Creamy Chicken Enchiladas
Ingredients you’ll need:
- Tortillas – We prefer flour tortillas for this recipe, and 6 inch round ones work perfectly in a 7 x 11 inch pan. However, if you prefer whole wheat or corn tortillas, I’m sure they’d be just as delicious! If you want to use 10 inch tortillas, just fold the edges in a bit before rolling them up.
- Chopped onion – Diced white onion works great, but use red ones if that’s all you have.
- Minced garlic – I love to use fresh garlic whenever possible. I have a garlic press to make it quick and easy to get the mincing done!
- Black pepper
- All purpose flour
- Sour cream
- Chicken Broth – I use chicken broth powder and mix up the amount I need with hot water in a measuring cup.
- Diced green chili peppers – I like the convenience of these peppers that come in a can. If you want to use fresh peppers, though, you could substitute 1 or 2 diced jalapeno chili peppers. (Just make sure to use gloves when handling them.)
- Grated Monterey Jack cheese – I’ve substituted other kinds of cheese for this if I didn’t happen to have Monterey Jack on hand – but it really does taste the best!
- Chopped cooked chicken – I like to bake boneless, skinless chicken breasts and dice them up for recipes like this. This recipe is also a great leftover turkey recipe.
Step by Step Directions:
Step 1: Preheat oven to 350 degrees.
Step 2: Prepare the sauce by sautéing the onion, garlic, and pepper in the butter in a medium saucepan.
Once the onion is cooked and translucent, stir the flour into the sour cream and add to the onion mixture.
Then, stir in the chicken broth and diced green chilis. Stir constantly and cook until mixture gets thick and comes to a boil.
Remove from heat and add 1/2 cup of the grated cheese.
Stir in 1/2 cup of the sauce to the diced chicken.
Step 3: To assemble the easy enchiladas, place about 1/4 cup filling in stripe down the middle of each tortilla.
Roll up the tortillas and place seam side down in a 7 x 11 inch baking pan.
Continue assembling all the enchiladas until the sauce is gone.
Step 4: Pour remaining creamy white sauce over the top of the enchiladas, and top with remaining cheese.
Step 5: Bake covered with foil at 350 degrees for 35 minutes or until heated through. Then, uncover and bake 5 -10 minutes more.
What do you serve with creamy white chicken enchiladas?
I like to serve chicken enchiladas with rice and enchilada toppings. Some of the toppings we like are salsa, fresh diced tomatoes, sliced black olives, and sour cream.
Can creamy chicken enchiladas be made and frozen ahead?
Yes! In fact, they are one of our favorite freeze ahead meals. To freeze, cover the baking pan tightly with plastic wrap and aluminum foil. Or, I like to use these pyrex pans that come with a handy plastic cover!
To bake chicken enchiladas from frozen, thaw and cover with aluminum foil. Bake at 350 degrees for 35 minutes. Remove foil and bake an additional 10 minutes.
Other Easy Weeknight Dinner Recipe Ideas:
- White Chicken Chili Recipe for Slow Cooker
- Olive Garden Copycat Chicken Gnocchi Soup
- White Chicken Chili
- Favorite Chicken Marinade
- Tator Tot Casserole
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