Transform your leftovers into a mouthwatering fiesta with these Creamy Chicken Enchiladas!
We're ditching the canned stuff and whipping up a luscious, homemade creamy enchilada sauce that will coat every inch of your flour tortillas.
Let me show you how to make this Family Favorite Chicken recipe that includes freezing tips to prep ahead a meal when life is busy.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Don't let the can of green chilies and jalapenos the recipe calls for make you think this is a spicy recipe...it's not! My family loves these creamy chicken enchiladas with both cans of green chilies and jalapenos.
However, everyone's tastes are different. So please feel free to experiment with the sauce and adjust for how you know your family handles spice.
Looking for more family favorite chicken recipes to add to your Weekly Meal Plan? Check out my recipes for Baked Chicken Cutlet Recipes or my Chicken Cutlets with Gravy.
Table of Contents
- How to Make Shredded Chicken
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Variations and Substitutions
- Step-by-Step Directions
- How to Form the Chicken Enchiladas
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Serving Tips
- Storing, Freezing, Thawing and Reheating Tips
- More Recipes to Love
- Mouth-Watering Recipes Ready in 30 Minutes for Busy Weeknights
- 📖 Recipe Card
- 💬 Comments
How to Make Shredded Chicken
This recipe calls for 2 cups of cooked, shredded chicken. You can use a rotisserie chicken or use leftover chicken. I like to cook chicken in the crock pot for recipes that call for shredded chicken like this one and for my chicken pot pie recipe.
Helpful Kitchen Tools
Wooden Kitchen Utensils Set -More Information2 Sets 1Lb Clear GlassMore InformationBakeware Sets, Ceramic Baking DishMore InformationGorilla Grip Original Oversized CuttingMore InformationBamboo Cutting BoardMore Information
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Main Ingredients Needed
- 6 - 8 flour tortillas
- Cooked shredded chicken
- Monterey Jack Cheese
- Cheddar cheese
- Butter
- Flour
- Chicken broth
- Sour cream
- Diced green chilies
- Diced jalapenos
- chopped green onions, diced jalapenos or chopped cilantro; optional for garnish
Recipe Variations and Substitutions
Instead of shredded chicken, you could use shredded turkey, cooked ground beef, or even black beans for a vegetarian option.
Instead of Monterey Jack and cheddar, experiment with other cheeses like pepper jack for a spicy kick, or a combination of the two.
If you don't have flour, use cornstarch or arrowroot powder as a substitute.
Swap sour cream with Greek yogurt for a tangier sauce or cream cheese for extra richness.
Step-by-Step Directions
Step 1: Begin by making the sauce by melting the butter in a skillet and then stir in the flour. Allow the flour to cook for a minute or two before pouring in the broth. Then add the cans of green chilies and diced jalapenos followed by the sour cream.
Step 2: Combine the shredded chicken with the cheese in a bowl. Stir to combine.
How to Form the Chicken Enchiladas
Step 3: Begin by laying the flour tortillas on a cutting board. Then spread a portion of the chicken and cheese mixture down the center.
Step 4: Roll up at one end and then place seam down in the bottom of 9X13 baking pan. Make sure it has been sprayed with non-stick cooking spray.
Step 5: Pour the creamy white sauce on top. Look how delicious that is!
Step 6: Make sure you cover all the flour tortillas. The sauce will keep the tortillas from burning or getting too crunchy.
Step 7: Add the remaining shredded cheddar cheese on top.
Baking Instructions
Step 8: Bake for 20 to 25 minutes and then place under the broiler for a few minutes to make sure the cheese is golden brown and completely melted.
Step 8: Finally, garnish with chopped green onions, chopped jalapenos or chopped cilantro if desired.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
Serving Tips
Serve the creamy chicken enchiladas with a spoonful of sour cream and maybe some homemade salsa if desired. You can serve rice pilaf, roasted potatoes or a tossed salad also as side dishes.
Roasted zucchini is really nice as well and what I originally served when I first made this recipe 8 years ago.
Storing, Freezing, Thawing and Reheating Tips
Refrigerator: Let them cool completely before storing. Place them in an airtight container or cover the baking dish tightly with plastic wrap and foil.
Freezer: Skip freezing the sauce, but you can definitely freeze the enchiladas! Just assemble them without the sauce, lay them on a foil-lined baking sheet, and flash freeze them in the freezer for about 30 minutes. Once they're firm, wrap each one in foil and tuck them away in a freezer bag or container.
Thawing and Reheating Tips: When you need to make a quick dinner, remove the enchiladas from the freezer and allow to defrost and then prepare the sauce. Cook as directed in the recipe card below.
More Recipes to Love
Mouth-Watering Recipes Ready in 30 Minutes for Busy Weeknights
10 mouth-watering recipes that are ready in just 30 minutes, this e-cookbook is the perfect solution for busy weeknight dinners.
📖 Recipe Card
Creamy Chicken Enchiladas
Ingredients
- 6 - 8 flour tortillas
- 2 cups cooked shredded chicken
- 1 cups shredded Monterrey Jack Cheese
- 1 cup shredded cheddar cheese
- 3 tablespoon butter
- 3 tablespoon flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 - 4 ounce can diced green chilies
- 1 - 4 ounce can diced jalapenos
- chopped green onions; optional for garnish
Method
- Preheat oven to 375 degrees.
- In a skillet, melt the butter.
- Stir in the flour and cook for about one minute until the flour and butter are combined.
- Add the chicken broth and using a wire whisk, stir until smooth.
- Continue to heat over medium heat until thick; about 10 minutes.
- Remove from heat and add the can of diced green chilies and diced jalapenos.
- Add the sour cream and stir to combine.
- Set the sauce aside while you assemble the enchiladas.
- In a bowl, combine the shredded chicken and the 1 cup of Monterrey Jack cheese.
- Lay the flour tortillas out on a cutting board or flat surface.
- Spoon some of the chicken and cheese mixture down the center of each flour tortilla.
- Roll the tortillas up and place seam down in a 9 X 13 baking dish that has been sprayed with non-stick cooking spray.
- Pour the sauce over the top of the flour tortillas.
- Top with the 1 cup cheddar cheese.
- Bake in the preheated oven for about 20 to 25 minutes.
- Turn the broiler on and bake for an additional 2 to 3 minutes or until the cheese has melted and bubbly.
- Sprinkle with chopped green onions if desired for garnish.
Nutrition
Notes
Tips for Freezing the Chicken Enchiladas:
- You can freeze the enchiladas but not the sauce.
- Lay the prepared enchiladas without the sauce on a baking tray that's been lined with foil and flash freeze them in the freezer for about 30 minutes.
- Then wrap the frozen enchiladas in aluminum foil and store in a freezer safe plastic bag or container.
- When you need to make a quick dinner, remove the enchiladas from the freezer and allow to defrost and then prepare the sauce.
- Cook as directed above.
Tried this recipe?
Let us know how it was!
This recipe for Creamy Chicken Enchiladas has been updated since it first appeared on my site back in 2011. There are new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Victoria Palmiter says
This was a delicious recipe! I skipped the jalapenos and used only one can of green chillis. Plenty of sauce
Lois says
I'm glad you were able to make the recipe work for your family by skipping the jalapenos! Thank you for leaving a great comment and review!
Catherine Sokolowski says
Thanks for digging this recipe out for a whole new audience. Can't wait to try it!!
Donna @ Modern on Monticello says
I had to pin this! It looks so yummy and I'm glad you updated the post and brought it back out to share. #HomeMattersParty
Marisa F. Stewart says
We do love our enchiladas and yours look to die for. That cheese!! Oh, I'd love to be having the enchiladas tonight in place of our salmon. Your photos look great. And I know we all have past photos we'd like to deep six. But the recipe certainly looks and sounds top notch.
Jolina says
This looks delicious! We love making enchiladas, love your tips on how to freeze them (we haven't thought of that and always end up with soggy leftovers!!)
Lois says
Thanks for visiting Jolina!
Denise says
OH my that looks so creamy and cheesy! We make enchiladas with a red sauce but this looks so much better. Love the sour cream sauce on top!
Lois says
We like a red sauce as well, but I love anything creamy!