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Cheesy Chicken Enchiladas with Creamy Sauce

Tender shredded chicken, gooey melted cheese, and a luxurious creamy sauce come together in these Cheesy Chicken Enchiladas with Creamy Sauce. A 45-minute, family-friendly comfort food favorite that tastes like restaurant-quality Mexican cuisine.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 enchiladas
Course: Main Dish
Cuisine: Mexican
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken breast shredded
  • 8 flour tortillas or corn tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 small onion chopped
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper optional
  • 1/2 cup salsa for garnish
  • Fresh cilantro for garnish

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a skillet, heat olive oil over medium heat. Sauté onion until translucent (3-4 minutes).
  3. Add shredded chicken, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes, stirring well.
  4. Lay tortillas flat, spoon chicken mixture down the center, sprinkle with cheddar and Monterey Jack, then roll tightly. Place seam-side down in the baking dish.
  5. In a saucepan, combine sour cream, heavy cream, and chicken broth. Whisk over medium heat. Add garlic powder, smoked paprika, cayenne, and salt. Cook 5-7 minutes until thickened.
  6. Pour sauce evenly over rolled tortillas, sprinkle remaining cheese on top.
  7. Bake 20-25 minutes until cheese is melted and golden.
  8. Let rest 5 minutes. Garnish with salsa and fresh cilantro before serving.

Notes

Warm tortillas before rolling to prevent tearing. Use rotisserie chicken for convenience. Keep sauce over medium-low heat to avoid separation.