5-Step Creamy Chicken Enchiladas – Easy, Family Dinner Recipe

Tender shredded chicken tucked inside soft tortillas, smothered in creamy sauce, bubbling cheese, and a golden finish from the oven. No fancy ingredients—just real comfort made simple.

There’s something about a pan of creamy chicken enchiladas that feels like a hug at the end of a long day. This is the recipe I reach for when I want dinner to be comforting, easy, and guaranteed to disappear fast.

These enchiladas use rotisserie chicken (or any leftover chicken you have), a quick homemade sauce, and pantry staples you likely already own. No long ingredient lists, no complicated steps—just familiar flavors wrapped in soft tortillas and baked until golden.

They’re also naturally budget-friendly, feeding a whole family for under $12. I like pairing them with a quick salad or my 25 High-Protein Snacks for Muscle Gain roundup when I’m trying to add a little more balance to our week.

Whether it’s a weeknight dinner or a cozy weekend meal, these chicken enchiladas always bring everyone to the table fast.

Ingredients & Prep

What You’ll Need for the Creamiest Chicken Enchiladas

These enchiladas come together with just a few affordable, everyday ingredients. You can use what you already have in the fridge—no fancy sauces or hard-to-find spices required.

Main Ingredients:

• 3 cups cooked, shredded chicken (rotisserie or leftover works perfectly)
• 8 medium flour tortillas (use gluten-free if needed)
• 2 cups shredded Monterey Jack or cheddar cheese
• 2 cups sour cream or Greek yogurt
• 1 can (4 oz) diced green chiles
• 1 cup chicken broth
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste

Optional toppings:

• Fresh cilantro, chopped
• Diced tomatoes or pico de gallo
• Sliced jalapeños
• Green onions

Budget & Substitution Notes

• No sour cream? Swap in plain Greek yogurt for a protein boost and lighter texture.
• Out of green chiles? Use a dash of salsa verde for a mild tang.
• Need it spicier? Add a few dashes of hot sauce or chopped chipotle peppers in adobo.
• Low-carb twist: Try low-carb tortillas or even wrap the filling in Simple Cottage Cheese Flatbread (Air Fryer).

This recipe feeds 4–6 people generously—perfect for a family dinner or a comforting batch to enjoy over a couple of nights.

Tools You’ll Need

These tools make prep smooth, cleanup easy, and results deliciously consistent:

• Lightyear Silicone Basting & Pastry Brush Set (2-Pack): Ideal for brushing your creamy sauce evenly across each enchilada—heat-resistant and dishwasher-safe.
• TOWINGO 9-Inch Silicone Kitchen Tongs (Set of 3): Perfect for filling and rolling tortillas without tearing them.
• Escali Primo Digital Food Scale: Helps you portion the chicken and cheese precisely for consistent results every time.

Smart Kitchen Tip:
If you love quick comfort recipes that use similar ingredients, check out my Cottage Cheese Flatbread (Microwave)—it pairs perfectly with leftover enchilada filling or sauce.

Step-by-Step Instructions

These chicken enchiladas come together in one pan, with minimal cleanup and maximum flavor. You don’t need fancy tools or chef tricks—just a few easy steps, some good cheese, and a little oven magic.

1. Make the Creamy Sauce

Start by melting butter in a medium saucepan over medium heat. Whisk in flour and cook for about a minute to form a smooth base. Slowly pour in the chicken broth, whisking until the mixture thickens slightly.

Add sour cream (or Greek yogurt), diced green chiles, garlic powder, cumin, and a pinch of salt and pepper. Stir until creamy, smooth, and lightly bubbling. This sauce is the heart of your enchiladas—it should coat the back of a spoon beautifully.

Pro tip: For extra depth, stir in a few tablespoons of salsa verde or a spoonful of cream cheese while the sauce is still warm.

2. Prep the Filling

In a large mixing bowl, combine shredded chicken with ½ cup of your creamy sauce and ½ cup of cheese. Toss until every strand of chicken is coated. This simple step ensures that every bite is rich and flavorful, not dry.

If you’re watching your protein or macros, this is a great place to sneak in extra fiber—add a small handful of black beans or diced spinach without changing the texture.

For an equally quick, protein-packed twist, try pairing this step with Cottage Cheese Wraps to roll up any extra filling.

3. Fill and Roll

Lay out your tortillas on a clean surface. Spoon 2–3 tablespoons of filling into the center of each one. Roll them tightly, keeping the seam side down, and line them up neatly in a greased 9×13-inch baking dish.

You’ll usually fit 8 enchiladas snugly. Don’t worry if they touch—it helps them bake evenly and stay moist.

4. Top and Bake

Pour the remaining sauce evenly over the rolled enchiladas, then sprinkle the rest of the cheese on top. Bake uncovered for 20–25 minutes at 375°F until the cheese turns golden and the edges start bubbling.

If you love a little texture, broil for the last 2–3 minutes to crisp the top slightly.

5. Garnish and Serve

Once out of the oven, let your chicken enchiladas rest for 5 minutes to set. Top with fresh cilantro, green onions, diced tomatoes, or a spoonful of salsa.

Serve warm with rice, a side salad, or Peanut Butter Cup Protein Pudding for dessert—a creamy finish that ties the meal together beautifully.

Sophie’s Tip:

Make two batches at once—bake one now and freeze the other for later. Wrap tightly in foil and store in a freezer bag. You’ll thank yourself on a busy night when dinner’s already waiting.

Nutrition & Comfort Balance

These creamy chicken enchiladas prove that comfort food doesn’t have to be heavy or complicated. With lean chicken, Greek yogurt in place of heavy cream, and a sensible layer of cheese, you get all the satisfaction of a restaurant-style meal—without the excess.

They’re high in protein, filling, and built around affordable pantry ingredients that stretch beautifully into leftovers. Whether you’re meal-prepping for the week or just need a dinner everyone agrees on, this dish strikes the right balance between flavor, comfort, and nourishment.

Here’s what one serving (out of 6) looks like nutritionally:

Why it works for real life:

• Protein-focused: Shredded chicken keeps you full longer and helps balance energy throughout the evening.
• Simple swaps: Greek yogurt lightens the sauce without losing creaminess.
• Kid-approved: Mild flavors make it easy to serve the whole family.
• Budget-smart: Every ingredient is common, affordable, and easy to find.

Pair these enchiladas with something light like a side salad or 5-Minute Spicy Noodle Rice Paper Rolls for a balanced, weeknight-friendly plate.

Sophie’s Nutrition Note

I’m not about cutting corners or counting every calorie—just making meals that feel good and taste good. This recipe keeps your table full without overcomplicating dinner.

Nutrition Disclaimer: Nutritional information is approximate and based on standard ingredients. Consult a healthcare provider for specific dietary needs.

5-Step Creamy Chicken Enchiladas – Easy, Family Dinner Recipe

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Creamy, cheesy, and perfectly comforting — these chicken enchiladas are made with tender shredded chicken, creamy sauce, and melted cheese baked to golden perfection. Simple ingredients, five easy steps, and a cozy family flavor that makes every bite feel like home.

• Author: Sophie Bennett – Top Choice Recipes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-Inspired

Ingredients

Scale 1x2x3x

• 3 cups shredded cooked chicken (rotisserie or leftover)

• 8 medium flour tortillas (gluten-free optional)

• 2 cups shredded Monterey Jack or cheddar cheese

• 2 cups sour cream or Greek yogurt

• 1 can (4 oz) diced green chiles

• 1 cup chicken broth

• 2 tablespoons butter

• 2 tablespoons flour

• 1 teaspoon garlic powder

• ½ teaspoon ground cumin

• Salt and black pepper to taste

• Optional toppings: fresh cilantro, diced tomatoes, sliced jalapeños, green onions

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Instructions

Step 1 – Make the Creamy Sauce

1. Melt butter in a medium saucepan over medium heat.

2. Whisk in flour and cook for about 1 minute until smooth and slightly golden.

3. Slowly pour in chicken broth, whisking continuously to form a thickened base.

4. Stir in sour cream, diced green chiles, garlic powder, cumin, salt, and pepper.

5. Cook 2–3 minutes until creamy and smooth, then remove from heat.

Step 2 – Prepare the Filling

1. In a large bowl, mix shredded chicken with ½ cup of the creamy sauce and ½ cup of cheese.

2. Toss until the chicken is fully coated and the mixture looks rich and moist.

Step 3 – Fill and Roll

1. Lay tortillas flat on a clean surface.

2. Spoon 2–3 tablespoons of the chicken mixture into the center of each tortilla.

3. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.

Step 4 – Top and Bake

1. Pour the remaining sauce evenly over the rolled tortillas.

2. Sprinkle the rest of the cheese on top.

3. Bake uncovered at 375°F (190°C) for 20–25 minutes, or until bubbly and golden.

Step 5 – Garnish and Serve

 

1. Remove from oven and let rest for 5 minutes before serving.

2. Garnish with cilantro, green onions, and sour cream as desired.

Notes

• For a lighter option, substitute Greek yogurt for sour cream.

• Use leftover turkey or rotisserie chicken to save time.

• Want more flavor? Add a spoonful of salsa verde or chopped chipotle peppers to the sauce.

 

• These enchiladas freeze beautifully — wrap tightly and freeze before baking for up to 2 months.

Serving Ideas, Storage & FAQs

Serving Ideas

These creamy chicken enchiladas are a crowd-pleaser on their own, but they also play beautifully with simple sides.
Here are a few of my favorite pairings that make this meal feel complete without adding effort:

• A crisp salad with a light lime dressing for balance.
• Mexican-style rice or cauliflower rice for a fiber boost.
• Cottage Cheese Ranch Dip with veggie sticks for a creamy side that echoes the enchilada flavors.
• A batch of One-Bowl Greek Yogurt Brownies if you want something sweet but not too heavy.

For more family-style inspiration, I often share meal ideas and prep photos over on my Pinterest boards — Healthy Snacks by Sophie and Fit Fuel Recipes by Daniel. They’re full of cozy, practical dishes that fit right alongside this one.

Storage Tips

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or covered in the oven at 350°F until warm throughout.

Freezer: Assemble the enchiladas but don’t bake them. Wrap the dish tightly in foil and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as directed.

Meal Prep Tip: These enchiladas make excellent lunches. Slice them into portions and pair with roasted vegetables or a handful of tortilla chips for balance.

FAQs

Recommended Products

These simple kitchen tools help make enchiladas smooth, quick, and cleanup-friendly:

• NileHome Stainless Steel Whisk Set (3-Pack): Perfect for blending the creamy sauce evenly.
• Mercer Culinary Millennia 10-Inch Bread Knife: Makes clean, even cuts through baked enchiladas without tearing.
• Escali Primo Digital Food Scale: Helps portion ingredients precisely for consistent results.