There’s a reason enchiladas show up on dinner tables across the country, from busy weeknights to celebrations. They’re comforting, customizable, and when you get the sauce right, absolutely crave-worthy. These cheesy chicken enchiladas deliver on all fronts with tender shredded chicken, a blend of melted cheeses, and a creamy sauce that brings everything together. The whole dish bakes in one pan, takes about 45 minutes from start to finish, and serves a crowd without requiring advanced skills or hard-to-find ingredients.
What sets these enchiladas apart is the creamy sauce. Unlike traditional red or green enchilada sauce, this version combines sour cream, heavy cream, and chicken broth with warm spices to create something rich and velvety that coats each tortilla without overpowering the filling. The result is comfort food that tastes restaurant-quality but comes together easily in your own kitchen.
These enchiladas also work beautifully for gatherings or meal prep. Assemble them ahead, refrigerate, and bake when you’re ready. They feed a family or a group of friends, and leftovers reheat well for quick lunches throughout the week.
Why You’ll Love These Cheesy Chicken Enchiladas
The combination of two cheeses creates the perfect melt and flavor. Cheddar brings sharpness and color, while Monterey Jack adds creaminess and stretch. Together they create that gooey, satisfying cheese pull everyone loves.
Everything bakes in one dish, which means minimal cleanup. You cook the chicken filling in a skillet, make the sauce in a saucepan, then assemble and bake. Three pans total, and one of them goes straight to the table for serving.
The creamy sauce is more forgiving than traditional enchilada sauces that can sometimes taste harsh or one-dimensional. This version has depth from garlic powder and smoked paprika, richness from the dairy, and just enough spice to keep things interesting without overwhelming sensitive palates.
Using flour tortillas makes rolling easier and creates a softer texture, though corn tortillas work if you prefer traditional flavor and gluten-free options. Either way, warming them first prevents cracking and makes assembly smooth.
The recipe scales easily for feeding different crowd sizes. Double it for a potluck, or cut it in half for a smaller family dinner. The basic method stays the same regardless of how many enchiladas you’re making.
Ingredients for Cheesy Chicken Enchiladas
I use rotisserie chicken for this recipe most of the time because it saves significant prep work and adds extra flavor. If you’re cooking chicken from scratch, poach or roast chicken breasts, let them cool slightly, then shred with two forks.
For the Enchiladas:
- 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
For the Creamy Sauce:
- 1 cup sour cream
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper, optional
- Salt to taste
For Garnish:
- ½ cup salsa
- Fresh cilantro
Shred your own cheese rather than buying pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. A block of cheese takes just a few minutes to shred and makes a noticeable difference in how creamy and melted the final result is.
The sauce ingredients create a balanced, creamy base that’s not too heavy. Sour cream adds tang, heavy cream brings richness, and chicken broth thins it out just enough to pour easily over the enchiladas. The spices layer in warmth without making the sauce spicy unless you add the cayenne.
Choose tortillas that are fresh and pliable. Check the expiration date and look for ones that feel soft rather than dry or stiff. Warming them for a few seconds in the microwave or on a dry skillet makes them easier to roll without tearing.
How to Make Cheesy Chicken Enchiladas
Starting with good organization makes this recipe flow smoothly. Get all your ingredients prepped before you start cooking, and the assembly goes quickly.
- Preheat and prep: Set your oven to 375°F and grease a 9×13-inch baking dish with cooking spray or a bit of butter. This prevents the enchiladas from sticking and makes cleanup easier.
- Cook the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until it turns translucent and softens. Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir everything together and cook for 2 to 3 minutes until the chicken is heated through and the spices are fragrant. The onion should be tender and the chicken well-coated with spices. Remove from heat and set aside.
- Warm the tortillas: This step prevents tearing when you roll them. Stack the tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for 30 to 45 seconds until warm and pliable. Alternatively, heat them one at a time in a dry skillet for about 10 seconds per side.
- Fill and roll: Lay a tortilla flat on your work surface. Spoon about ¼ cup of the chicken mixture down the center in a line. Sprinkle with a generous amount of the shredded cheddar and Monterey Jack cheeses, reserving some cheese for topping later. Roll the tortilla tightly around the filling, tucking in the sides slightly as you roll. Place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, fitting them snugly in the dish. They should touch but not overlap.
- Make the sauce: In a medium saucepan, combine the sour cream, heavy cream, and chicken broth. Whisk together over medium heat until smooth and combined. Add the garlic powder, smoked paprika, cayenne pepper if using, and salt to taste. Continue whisking gently and cook for 5 to 7 minutes until the sauce thickens slightly. It should coat the back of a spoon but still be pourable. Don’t let it boil, as this can cause the sour cream to separate. Keep the heat at medium-low.
- Assemble: Pour the creamy sauce evenly over all the rolled tortillas in the baking dish, making sure each enchilada gets coated. Use a spoon to spread it around if needed. Sprinkle the remaining shredded cheese over the top, covering the sauce and enchiladas completely.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the cheese on top is melted, bubbly, and starting to turn golden brown at the edges. The sauce should be bubbling around the edges of the pan.
- Rest and serve: Let the enchiladas rest for about 5 minutes after removing them from the oven. This allows the sauce to thicken slightly and makes them easier to serve without falling apart. Top with dollops of salsa and fresh cilantro leaves before bringing to the table.
The most common mistake is making the sauce too hot, which causes the sour cream to break and become grainy. Keep it at a gentle simmer, stirring frequently, and remove it from heat as soon as it thickens.
What to Serve with Cheesy Chicken Enchiladas
These enchiladas are rich and filling, so lighter, fresher sides help balance the meal and add color and nutrition to your plate.
Mexican Rice: Fluffy rice cooked with tomatoes, onions, and spices complements the creamy enchiladas perfectly. It soaks up extra sauce and adds a traditional element to the meal.
Refried Beans: Creamy refried beans, either homemade or from a can, provide protein and fiber. Top them with a sprinkle of cheese and a dollop of sour cream for extra richness.
Simple Black Beans: Seasoned black beans with cumin, garlic, and lime juice offer a lighter alternative to refried beans. They add color contrast and earthy flavor.
Fresh Corn Salad: A quick salad with sweet corn, diced tomatoes, red onion, cilantro, and lime dressing adds crunch and brightness. The acidity cuts through the creamy sauce beautifully.
Guacamole and Chips: Fresh guacamole with tortilla chips makes a great starter or side. The cool, creamy avocado and crispy chips provide textural contrast to the soft enchiladas.
Mexican Street Corn: Grilled or roasted corn on the cob slathered with mayo, cheese, chili powder, and lime juice brings smoky, tangy flavors that pair wonderfully with enchiladas.
Simple Green Salad: Mixed greens with a cilantro-lime vinaigrette keeps things light and fresh. Add sliced radishes, pepitas, and avocado for extra interest.
Spanish-Style Sautéed Vegetables: Quick-cooked bell peppers, zucchini, and onions seasoned with cumin and chili powder add vegetables without requiring much effort.
Pro Tips & Variations
Warm your tortillas properly to prevent tearing. Cold tortillas crack and break when you try to roll them. A quick 30 seconds in the microwave makes all the difference.
Don’t overfill the tortillas. Too much filling makes them difficult to roll and can cause them to burst open during baking. About ¼ cup of filling per tortilla is the sweet spot.
Use rotisserie chicken to save time and add flavor. The seasoning on rotisserie chicken gives the filling extra depth without requiring additional effort.
Keep the sauce at medium-low heat to prevent the sour cream from separating. If it gets too hot, the sauce can become grainy or curdled rather than smooth and creamy.
Layer some sauce on the bottom of the baking dish before adding the enchiladas. This prevents sticking and ensures every bite has sauce.
For a beef version, substitute ground beef for the chicken. Brown 1 pound of ground beef with the onions, drain excess fat, then season with cumin and chili powder. The rest of the recipe stays the same.
Make it vegetarian by using black beans, pinto beans, or a combination of sautéed vegetables like bell peppers, zucchini, and corn instead of chicken. The creamy sauce works beautifully with plant-based fillings.
Try green enchiladas by replacing the creamy sauce with salsa verde mixed with sour cream. This creates a tangy, slightly spicy variation that’s equally delicious.
Add jalapeños or green chiles to the filling for extra heat and flavor. Diced jalapeños or a can of diced green chiles mixed with the chicken add a nice kick.
Use corn tortillas for a more traditional, gluten-free option. Warm them in oil for a few seconds to make them pliable, as corn tortillas are more prone to cracking than flour.
Make it spicier by adding diced jalapeños to the filling, increasing the cayenne in the sauce, or topping with hot salsa and pickled jalapeños before serving.
Storage & Reheating Tips
Store leftover enchiladas covered tightly with foil or in an airtight container in the refrigerator for up to three days. The sauce may thicken as it cools, but it loosens up again when reheated.
To reheat, cover the enchiladas with foil and warm in a 350°F oven for 15 to 20 minutes until heated through. You can also microwave individual portions for 1 to 2 minutes, though the oven method keeps the texture better.
These enchiladas freeze well for up to two months. Wrap the baking dish tightly in plastic wrap followed by foil, or portion them into individual freezer-safe containers. Thaw overnight in the refrigerator before reheating. Bake covered at 350°F for 25 to 30 minutes until hot all the way through.
For meal prep, you can assemble the enchiladas completely up to 24 hours ahead. Cover and refrigerate, then bake when ready. Add 5 to 10 minutes to the baking time if going straight from the fridge to the oven.
Leftover enchiladas can be repurposed into an enchilada casserole by chopping them up and layering with extra cheese, beans, and fresh tortillas for a different take on the same flavors.
Common Questions
Can I use corn tortillas instead of flour? Yes. Warm them briefly in oil to make them pliable and prevent cracking. Corn tortillas have a more traditional flavor and are gluten-free, though they’re slightly more delicate to work with.
What if I don’t have heavy cream? Substitute with half-and-half for a lighter sauce, or use all sour cream thinned with additional chicken broth. The texture will be slightly different but still delicious.
Can I make these ahead of time? Absolutely. Assemble the enchiladas completely, cover, and refrigerate for up to 24 hours before baking. This is perfect for entertaining or busy weeknight prep.
How do I prevent the tortillas from getting soggy? Don’t oversaturate them with sauce. Pour just enough to coat them well, and bake immediately after assembly. Letting them sit too long before baking can lead to sogginess.
Can I use a different cheese? Yes. Pepper Jack adds heat, queso quesadilla melts beautifully, or a Mexican cheese blend works well. Any good melting cheese will deliver great results.
These cheesy chicken enchiladas bring comfort and flavor to your dinner table without requiring hours of work or special skills. The creamy sauce, tender chicken, and melted cheese create something satisfying that works for family dinners, potlucks, or meal prep. Give them a try when you want Mexican-inspired comfort food that everyone will enjoy.
Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients
Equipment
Method
- Preheat oven to 375°F and grease a 9×13-inch baking dish with cooking spray or butter.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes, stirring occasionally, until translucent and softened.
- Add shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir well and cook for 2 to 3 minutes until chicken is heated through and spices are fragrant. Remove from heat.
- Warm tortillas by stacking on a microwave-safe plate, covering with a damp paper towel, and microwaving for 30 to 45 seconds until warm and pliable. Alternatively, heat in a dry skillet for about 10 seconds per side.
- Lay a tortilla flat and spoon about ¼ cup of chicken mixture down the center. Sprinkle with cheddar and Monterey Jack cheeses, reserving some for topping. Roll tightly around the filling and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, fitting them snugly in the dish.
- In a medium saucepan, combine sour cream, heavy cream, and chicken broth. Whisk over medium heat until smooth. Add garlic powder, smoked paprika, cayenne if using, and salt to taste. Cook for 5 to 7 minutes, whisking gently, until sauce thickens slightly. Keep heat at medium-low to prevent separation. Do not let it boil.
- Pour creamy sauce evenly over rolled tortillas in the baking dish, making sure each enchilada is coated. Sprinkle remaining shredded cheese over the top, covering completely.
- Bake for 20 to 25 minutes until cheese on top is melted, bubbly, and starting to turn golden brown at the edges. Sauce should be bubbling around the edges of the pan.
- Let rest for 5 minutes after removing from oven. Top with salsa and fresh cilantro before serving.
