Creamy Chicken Enchiladas

This creamy chicken enchilada recipe transforms ordinary tortillas and leftover chicken into a restaurant-quality meal that will have your family requesting it weekly. The sour cream white sauce creates a velvety blanket over perfectly seasoned chicken, making this dish impossibly comforting on busy weeknights or for weekend gatherings with friends.

I first made these enchiladas when my sister visited during a particularly cold winter weekend. The combination of tender chicken and creamy sauce created such comfort that it has become our traditional welcome meal whenever family comes to town.

Ingredients

• Rotisserie chicken: saves precious time while delivering remarkable flavor and tenderness
• Monterey Jack cheese: melts beautifully with a mild flavor that complements rather than overpowers
• Flour tortillas: work better than corn for this recipe as they hold up perfectly to the creamy sauce
• Sour cream: creates that signature tangy richness that makes this dish unforgettable
• Diced green chilies: add mild heat and authentic Mexican flavor without overwhelming spice
• Chicken broth: forms the foundation of the sauce while adding depth of flavor
• Butter and flour: create the roux that thickens the sauce to perfect consistency
• Cumin: brings warm earthiness that enhances the Mexican flavor profile

Step-by-Step Instructions

Prepare the Filling:

Combine shredded rotisserie chicken with 1 cup of Monterey Jack cheese in a large mixing bowl. The warmth of the chicken will slightly melt the cheese creating the perfect binding texture. Fold gently to maintain the chicken texture while distributing the cheese evenly.

Season the Mixture:

Sprinkle garlic powder onion powder cumin salt and pepper over the chicken mixture. These spices infuse throughout the filling creating flavor in every bite. Stir thoroughly ensuring each piece of chicken is coated with the seasoning blend for consistent flavor.

Fill and Roll Tortillas:

Place approximately 1/4 cup of chicken mixture along the center of each flour tortilla. This amount ensures a substantial filling without overstuffing. Roll each tortilla tightly tucking in the sides as you go to prevent filling from escaping during baking.

Arrange in Baking Dish:

Position each rolled enchilada seam side down in your greased baking dish. Arranging them closely together helps them maintain their shape during baking and serving. Leave just enough space between each to allow the sauce to flow around them completely.

Create the Roux Base:

Melt butter in a medium saucepan over medium heat until it foams slightly. Sprinkle flour over the melted butter and whisk continuously for a full minute. This cooking process eliminates the raw flour taste and creates the foundation for a silky smooth sauce.

Develop the Sauce:

Gradually add chicken broth in a steady stream while whisking constantly to prevent lumps from forming. Continue cooking for 3 to 4 minutes until the mixture thickens noticeably and coats the back of a spoon. The sauce should have a velvety consistency before moving to the next step.

Incorporate Sour Cream:

Remove pan from heat completely before adding sour cream to prevent curdling. Gently whisk in the sour cream and green chilies until the sauce is completely smooth with no white streaks remaining. The sauce should be pourable but thick enough to coat the enchiladas generously.

Assemble for Baking:

Pour the finished sauce evenly over your arranged enchiladas ensuring each is completely covered. Sprinkle the remaining cup of Monterey Jack cheese over the top distributing it evenly for a beautiful golden crust after baking.

Bake to Perfection:

Bake uncovered at 350°F for exactly 20 to 25 minutes watching carefully toward the end. The enchiladas are ready when the cheese has melted completely and the edges are bubbling gently with a slight golden color forming on top.

The green chilies are truly the secret ingredient here. While subtle they add an authentic depth that transforms this dish from good to exceptional. My grandmother always insisted on including them even when cooking for her notoriously spice-averse bridge club ladies who never failed to request her recipe.

Make Ahead Options

These enchiladas can be assembled up to 24 hours before baking. Simply prepare everything through the sauce-pouring step then cover tightly with plastic wrap and refrigerate. Add the final cheese topping just before baking and increase the baking time by about 10 minutes since you're starting with cold ingredients. The flavors actually develop wonderfully during this rest time making this an ideal prepare-ahead dinner party dish.

Perfect Pairings

Serve these creamy enchiladas with a bright cilantro lime rice that cuts through the richness of the sauce. A simple green salad with a tart vinaigrette provides welcome contrast to the creamy enchiladas. For drinks a crisp Mexican lager or a slightly sweet Riesling complements the mild spice and creaminess beautifully. Finish the meal with a light dessert like fresh fruit with honey and a sprinkle of cinnamon.

Customization Ideas

This recipe welcomes endless variations without losing its soul. Swap the chicken for cooked ground beef or turkey for a different protein option. Add sautéed bell peppers onions and corn to the filling for extra vegetables and texture. For vegetarian guests black beans and roasted sweet potatoes make an exceptional meat-free filling that pairs wonderfully with the creamy sauce. Increase the heat level by adding a chopped jalapeño to the sauce or using pepper jack cheese instead of Monterey Jack.

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Recipe FAQs

→ Can I prepare these enchiladas ahead of time?

Yes! Assemble the enchiladas and prepare the sauce, but store them separately in the refrigerator for up to 24 hours. Pour the sauce over the enchiladas just before baking, adding an extra 5-10 minutes to the baking time since they'll be cold from the refrigerator.

→ What can I substitute for Monterey Jack cheese?

Mozzarella, white cheddar, or a Mexican cheese blend work well as substitutes. For a spicier version, try pepper jack cheese instead.

→ Can I freeze these enchiladas?

Yes, you can freeze them either before or after baking. If freezing unbaked enchiladas, omit the sauce and cheese topping until ready to bake. If freezing after baking, cool completely before wrapping tightly. Thaw overnight in the refrigerator before reheating.

→ How can I make this dish spicier?

Add diced jalapeños to the chicken mixture, use hot green chilies instead of mild, incorporate cayenne pepper into the sauce, or serve with hot sauce on the side.

→ What sides pair well with these enchiladas?

Mexican rice, refried or black beans, a simple green salad, or corn make excellent accompaniments. For a complete spread, add guacamole, pico de gallo, or a fresh cabbage slaw.

→ Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas provide a more authentic flavor but require different handling. Warm them briefly in a skillet with a little oil to make them pliable before rolling to prevent cracking.