Creamy Chicken Enchiladas is a recipe every home cook needs in her, or his, recipe box. These are seriously delicious and so easy to make. 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.
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.
How to Make Shredded Chicken
This recipe calls for 2 cups of cooked, shredded chicken. You can use a rotiserrie 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.
Ingredients
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 6 - 8 flour tortillas
- Cooked shredded chicken
- Monterrey Jack Cheese
- Cheddar cheese
- Butter
- Flour
- Chicken broth
- Sour cream
- Diced green chilies; 1 - 4 ounce can
- Diced jalapenos; 1 - 4 ounce can d
- chopped green onions, diced jalapenos or chopped cilantro; optional for garnish
Directions
Step 1: How to Make the Cream Sauce
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: Shred the Chicken
Now, let's prepare the chicken by combining the shredded chicken with the cheese in a bowl.
Step 3: How to Form the Chicken Enchiladas
Begin by laying the flour tortillas on a cutting board and then spread a portion of the chicken and cheese mixture down the center. Roll up at one end and then place seam down in the bottom of 9X13 baking pan that has been sprayed with non-stick cooking spray.
Pour the creamy white sauce on top. Look how delicious that is!
Make sure you cover all the flour tortillas.
Next, you need to add the remaining shredded cheddar cheese on top.
Step 4: Baking Instructions
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.
Finally, garnish with chopped green onions, chopped jalapenos or chopped cilantro if desired.
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.
Easy Freezing Tips
- 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 me know in the comments and don't forget to rate it!
Like this recipe? Try these other Easy Chicken Dinner Recipes:
- Hasselback Chicken Stuffed with Mozzarella, Tomatoes and Basil
- Grilled Chicken Sandwiches
- Chicken Cutlets Italian Style
- Crock Pot Salsa Chicken
More InformationMore InformationMore InformationMore InformationMore InformationMore Information
Creamy Chicken Enchiladas
Creamy Chicken Enchiladas is a recipe every home cook needs in her, or his, recipe box. These are delicious and so easy to make with freezing tips to help on busy nights.
Ingredients
- 6 - 8 flour tortillas
- 2 cups cooked, shredded chicken
- 1 cups shredded Monterrey Jack Cheese
- 1 cup shredded cheddar cheese
- 3 tbsp butter
- 3 tbsp 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
Instructions
- 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.
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 454Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 84mgSodium: 728mgCarbohydrates: 34gFiber: 2gSugar: 3gProtein: 21g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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!
Thanks for digging this recipe out for a whole new audience. Can't wait to try it!!
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
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.
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!!)
Thanks for visiting Jolina!
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!
We like a red sauce as well, but I love anything creamy!
Amazing presentation and too delicious to resist. Love the cheesy and chicken combination to it.
This recipe looks delicious! Thanks so much for sharing on MM. Pinned and featuring it on this week's party.
Thank you for the feature Erlene!
Wow these look absolutely delicious. We always add jalapenos to ours.
Seems like everyone has a different way to make creamy chicken enchiladas. I've got 2 recipes plus 1 I made up from those! Hummm...Mine have the cream sauce INSIDE...with the chicken. I think I will try it both in and out 🙂 with the cheese of course. You are right, these CAN look bland. After I get done baking mine (never THOUGHT of broiling...does it get nice & hot inside?) I garnish the dish with chopped lettuce, chopped tomato, chopped onion, and chopped black olive. Is that zucchini you have on the side? All looks fabulous!
Oh YUM...these look so good it makes my tummy growl! ;D
Love enchiladas! The Colonel is lucky you are such a clever and classy cook!!
Oh I love zucchini grilled and that baked cheese on top looks wonderful - yum! sandie
That looks yummy. We love chicken anything:)
These look very good! I usually have left over chicken, too, and will remember this recipe next time. Thanks for sharing!
We would love this and I have some leftover chicken now! Have a great Monday.
They look amazing! I love enchiladas. I need to put this on my menu.
Yummy! They look fantastic.
This looks so delicious and perfect for a cold winter night. Thanks for sharing! :O)
Oh this recipe sounds delish, and I just LOVE enchiladas...Hope you have a good day! HUGS
This is going to be on my menu this week! I'll most likely make it gluten free by using Food For Life brown rice tortillas. Looks delicious!!
Morning Lois,
Sure looks yummy to me and we love
Mexican food, one of our favs, so
just might have to give this a try,
I do already have several enchilada recipes, but always nice to try something new.
Hope you are doing well sweetie,
Blessings, Nellie
My hubby is off today too, first time every he has gotten this holiday, so that is quite nice!
I always wondered how to make the cream sauce for the top... thanks so much for the recipe.
Have a great day with the Colonel
Oh I agree these look so yummy. I really like easy recipes also and this one not only sounds delicious but looks so easy to make. Thanks!
It looks so yummy, thank you for posting each step. i know my husband of 23 years is going to LOVE this recipe.
Blessings,
Tricia
Oh my...I'm going to get fat! (even more fat)...but this looks delicious!
Thank you!