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Creamy chicken enchiladas baked with cheese and sour cream sauce, topped with melted Monterey Jack and cilantro.

Creamy Chicken Enchiladas

Soft flour tortillas filled with tender shredded chicken, smothered in a rich sour cream sauce, and topped with golden melted cheese. These creamy chicken enchiladas are cozy, family-friendly, and irresistibly comforting, perfect for weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner
Cuisine: American, Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken rotisserie or homemade
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups chicken broth
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 cup shredded Monterey Jack cheese
  • 6 medium flour tortillas
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • A 9x13 baking dish
  • Mixing bowls
  • Nonstick skillet
  • Whisk for the sauce
  • Aluminum foil for covering and freezing

Method
 

Prepare the Filling
  1. Combine shredded chicken, ½ cup cheese, salt, and pepper.
  2. Optional: mix in green chiles or a spoonful of cream cheese for extra creaminess.
Make the Sauce
  1. Melt butter in a skillet over medium heat.
  2. Stir in flour to form a roux, whisking for 1 minute.
  3. Gradually add chicken broth while whisking until smooth.
  4. Lower heat and stir in sour cream, garlic powder, and cumin.
  5. Assemble the Enchilad
  6. Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish.
  7. Fill each tortilla with chicken mixture, roll, and place seam-side down.
  8. Pour remaining sauce evenly on top and sprinkle the rest of the cheese.
Bake & Serve
  1. Cover with foil and bake at 350°F (175°C) for 25 minutes.
  2. Uncover and bake 10 minutes longer until bubbly and golden.
  3. Garnish with fresh cilantro and serve warm with rice or beans.

Notes

  • Warm tortillas before filling to prevent cracks.
  • For a lighter version, use Greek yogurt instead of sour cream.
  • Substitute corn tortillas and gluten-free flour for a gluten-free option.
  • Can be made a day ahead and baked before serving.