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. You can even freeze them for when life is busy and you think you don’t have time to cook. 

Lately I have been spending so much time in the past…on the blog that is. I’ve been blogging for almost 11 years and there are so many recipes on my site that just don’t get viewed anymore. I really think it’s because of a few reasons. A lot of the older recipes don’t have a printable recipe card and a lot of the photos are horrible like this recipe for creamy chicken enchiladas. 

This is an amazing delicious recipe that I know your family is going to love. My family loves the taste of these enchiladas and I love how incredibly easy they are to make. 

Creamy Chicken Enchiladas

This recipe for Creamy Chicken Enchiladas first appeared on my site back in 2011. Back when I had no clue what I was doing with photographing my recipes. That’s very obvious if you look at the photo collage below of the original photos. 

This recipe needed to be updated with better photos and a printable recipe card for some time and I’m happy that time has finally arrived! 

Creamy Chicken Enchiladas

This is a really easy recipe to make for your family for dinner. You all know how much I enjoy easy recipes!

Don’t let the can of green chilies and jalapenos 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, but 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. 

How to Make Creamy Chicken Enchiladas 

Make sure you print out the recipe below and save it for later!

Ingredients: 

• 6 – 8 flour tortillas
• 2 cups cooked, shredded chicken
• 1 cup 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, diced jalapenos or chopped cilantro; optional for garnish

Directions: 

1. Preheat oven to 375 degrees.
2. In a skillet, melt the butter.
3. Stir in the flour and cook for about one minute or until the flour and butter are combined.
4. Add the chicken broth and using a wire whisk, stir until smooth.
5. Continue to heat over medium heat until thick; about 10 minutes.
6. Remove from heat and add the can of diced green chilies and diced jalapenos.
7. Add the sour cream and stir to combine.
8. Set the sauce aside while you assemble the enchiladas.
9. In a bowl, combine the shredded chicken and the 1 cup of Monterrey Jack cheese.
10. Lay the flour tortillas out on a cutting board or flat surface.
11. Spoon some of the chicken and cheese mixture down the center of each flour tortilla.
12. Roll the tortillas up and place seam down in a 9 X 13 baking dish that has been sprayed with non-stick cooking spray.
13. Pour the sauce over the top of the flour tortillas.
14. Top with the 1 cup cheddar cheese.
15. Bake in the preheated oven for about 20 to 25 minutes.
16. Turn the broiler on and bake for an additional 2 to 3 minutes or until the cheese has melted and bubbly.
17. Sprinkle with chopped green onions if desired. 

Let’s Get Cooking! 

Make 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. 

Combine the shredded chicken with the cheese in a bowl. 

How to Form the Chicken Enchiladas

Lay 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! 

Add the remaining shredded cheddar cheese. 

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. 

Garnish with chopped green onions, chopped jalapenos or chopped cilantro if desired. 

How to Serve Creamy Chicken Enchiladas

• 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.  

And just in case we forget, here’s what the “hero” photo looked like eight years ago. Things have definitely improved over the years!

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. 

More Easy Dinner Recipes: 

• Hasselback Chicken Stuffed with Mozzarella, Tomatoes and Basil
• Grilled Chicken Sandwiches
• Chicken Cutlets Italian Style
• Crock Pot Salsa Chicken

Yield: 6 - 8 servings

Creamy Chicken Enchiladas

Print

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.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

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

1. Preheat oven to 375 degrees.
2. In a skillet, melt the butter.
3. Stir in the flour and cook for about one minute until the flour and butter are combined.
4. Add the chicken broth and using a wire whisk, stir until smooth.
5. Continue to heat over medium heat until thick; about 10 minutes.
6. Remove from heat and add the can of diced green chilies and diced jalapenos.
7. Add the sour cream and stir to combine.
8. Set the sauce aside while you assemble the enchiladas.
9. In a bowl, combine the shredded chicken and the 1 cup of Monterrey Jack cheese.
10. Lay the flour tortillas out on a cutting board or flat surface.
11. Spoon some of the chicken and cheese mixture down the center of each flour tortilla.
12. Roll the tortillas up and place seam down in a 9 X 13 baking dish that has been sprayed with non-stick cooking spray.
13. Pour the sauce over the top of the flour tortillas.
14. Top with the 1 cup cheddar cheese.
15. Bake in the preheated oven for about 20 to 25 minutes.
16. Turn the broiler on and bake for an additional 2 to 3 minutes or until the cheese has melted and bubbly. 
17. 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

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  Rectangular Baking Dish for Cooking
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  Cheese Grater & Shredder - Stainless Steel
• 
  11-Inch Better Balloon Whisk

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 454 Total Fat: 26g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 84mg Sodium: 728mg Carbohydrates: 34g Fiber: 2g Sugar: 3g Protein: 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.