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Published: | Last Updated: | Author: Lois

Creamy Chicken Enchiladas

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 recipe that includes freezing tips to prep ahead a meal when life is busy. 

Creamy Chicken Enchiladas on white plate with sour cream and chopped jalapenos
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. 

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. 

Creamy Chicken Enchiladas

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! 
Creamy Chicken Enchiladas in baking dish

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. 

Shredded chicken in a bowl

Ingredients: 

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

  • 6 – 8 flour tortillas
  • 2 cups cooked, shredded chicken
  • Shredded Monterrey Jack Cheese; 1 cup
  • Cheddar cheese; 1 cup shredded 
  • Butter; 3 tbsp
  • Flour; 3 tbsp 
  • 2 cups chicken broth
  • 1 cup 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

Let’s Get Cooking! 

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. 

Process photos making the cream sauce for Creamy Chicken Enchiladas

Now, let’s prepare the chicken by combining the shredded chicken with the cheese in a bowl. 

Combine chicken and cheese together in bowl.

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. 

Spread chicken and cheese in flour tortillas from Walking on Sunshine Recipes.

Pour the creamy white sauce on top. Look how delicious that is! 

Pour homemade creamy white sauce on top of chicken enchiladas.

Creamy Sauce poured on top of chicken enchiladas.

Next, you need to add the remaining shredded cheddar cheese on top. 

Add Shredded Cheddar Cheese to top of chicken enchiladas.

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. 

Creamy Chicken Enchiladas with Homemade White Sauce.

Finally, garnish with chopped green onions, chopped jalapenos or chopped cilantro if desired. 

Sprinkle chopped onions on top of Creamy Chicken Enchiladas when done baking.

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.  

Serving Creamy Chicken Enchiladas from Walking on Sunshine Recipes

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: 

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Yield: 6 - 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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

  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. 

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount 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.
© Lois
Cuisine: Mexican / Category: Main Dishes
 

Creamy Chicken Enchiladas on white plate with blue striped napkin.

Creamy Chicken Enchiladas with homemade white sauce.
 

About Lois

Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight.

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Comments

  1. 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.

    Reply

  2. 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!!)

    Reply

  3. 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!

    Reply

  7. Jacquelyn Stager says

    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!

    Reply

  19. Nellie's Cozy place says

    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!

    Reply

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