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

creamy chicken enchiladas with melted cheese and sour cream
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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.

Ingredients

Scale

  • 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

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.

Find it online: https://www.topchoicerecipes.com/5-step-creamy-chicken-enchiladas/