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Creamy Chicken Enchiladas

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Creamy Chicken Enchiladas are my absolute favorite for family gatherings and it's one of my most requested recipes. I've perfected this recipe over the last 20 years and it hits the spot for any Tex-Mex craving.

Serve chicken enchiladas with Mexican Street Corn, Spanish Rice and a Green Salad for a complete meal that is sure to be a family pleaser.

Creamy Chicken Enchiladas in a casserole dish, condiments and cilantro.

Creamy Chicken Enchiladas ~ With Homemade Enchilada Sauce

Over the years, I've made these chicken enchiladas for every occasion from birthday celebrations to school fundraisers. I've tweaked the recipe to include homemade enchilada sauce that is at least 100 times better than the canned variety to make them even tastier. 

Ingredients for Homemade Enchilada Sauce:

ingredients for enchilada sauce.

  • Olive Oil or Vegetable Oil
  • All Purpose Flour
  • Chili Powder
  • Granulated Garlic
  • Ground Cumin
  • Dried Oregano
  • Tomato Sauce
  • Heavy Cream

Ingredients for Creamy Chicken Enchiladas:

  • Cooked Chicken ~ we used this Meal Prep Chicken that we made on the grill. A rotisserie chicken works too.
  • Cream Cheese
  • Shredded Colby Jack Cheese
  • Flour or Corn Tortillas
  • Enchilada Sauce

Toppings for Chicken Enchiladas:

plate with chicken enchilada with sour cream, tomatoes, cilantro.

How to Make Enchilada Sauce:

Collage making homemade enchilada sauce.

  • Add olive oil and flour to a medium saucepan and place over medium heat. Whisk together and cook 2 minutes. Add chili powder, garlic, onion, cumin, oregano and salt. Cook for 1 minute, whisking continually. 
  • Whisk in broth until completely combined. Add tomato sauce and cook 5 minutes.
  • Stir in heavy cream, remove from heat and set aside to cool slightly.

How to Make Creamy Chicken Enchiladas:

making creamy chicken enchilada filling.

  • Dice the chicken.
  • Add softened cream cheese, salt, garlic and pepper into a large bowl. Mix until combined. 
  • Next, add diced chicken and half of the shredded cheese and mix well.
  • Spray a 9 x 13 and 11 x 9 casserole dish with non-stick cooking spray, set aside.

collage making chicken enchiladas.

  • Dip each flour tortilla into enchilada sauce, lightly coating each side. Move to a clean plate. 
  • Spoon about 2 to 3 tablespoons of filling into center of tortilla. Roll up and place seam-side down into the baking dish. Repeat with remaining ingredients, placing enchiladas into pan touching each other. 

collage baking chicken enchiladas with red sauce.

  • Pour remaining sauce over enchiladas.
  • Cover with foil and bake for 30 minutes.
  • Remove foil and sprinkle remaining cheese over the baked enchiladas. Return to oven, uncovered for an additional 10- 15 minutes or until cheese has melted and edges of enchiladas just start to brown. Remove from oven and allow to cool 10 minutes before serving. 

enchiladas in a pan with cilantro and green onion garnish

  • Serve with your favorite toppings such as cilantro, green onions, sour cream, salsa, fresh tomatoes, black olives and guacamole.

Recipe Notes and Variations:

  • Yield: 12-14 Servings. 
  • Make them Spicy: Add cayenne pepper to the enchilada sauce for a spicy kick. 
  • Cheese: I like to use colby jack but monterey jack, cheddar or pepper jack are great options as well.
  • Storage: Store leftover enchiladas in a covered dish in the refrigerator up to 3 days. 
  • Reheat: 350° oven covered with foil for about 20 minutes or until heated through.
  • Make Ahead: Enchiladas can be made ahead to the point of baking. Wrap the casserole dish in plastic wrap and refrigerate over night. Add the casserole dish to the oven while it preheats so that your casserole dish heats up as the oven does without a sudden change that could damage your dish.

More Mexican Inspired Dinners to Try:

chicken enchilada on a plate with sour cream, tomatoes, cilantro.

If you are looking for a great meal to feed a crowd, these creamy chicken enchiladas are sure to please. The creamy filling along with the delicious homemade enchilada sauce is a flavor combination that is impossible to beat. 

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Yield: 12 servings

Creamy Chicken Enchiladas

chicken enchiladas in a pan

The best creamy chicken enchiladas with homemade enchilada sauce and a creamy chicken filling.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

Enchilada Sauce

  • ¼ cup olive oil
  • ¼ cup all purpose flour
  • 6 tablespoons chili powder
  • 2 teaspoon onion powder
  • 2 teaspoon granulated garlic1
  • teaspoon ground cumin
  • ½ teaspoon dried oregano1
  • teaspoon kosher salt
  • 4 ½ cups chicken broth
  • ¼ cup tomato sauce
  • ½ cup heavy whipping cream

Enchiladas

  • 2 pounds cooked chicken, diced
  • 16 oz cream cheese, softened
  • 2 teaspoons kosher salt
  • 2 teaspoons granulated garlic
  • 1 teaspoon pepper
  • 16 ounces shredded Colby-Jack cheese, divided
  • 12- 14 flour tortillas (soft taco size)
  • Sour Cream, Cilantro, Fresh Tomatoes, Green Onions, Salsa, Guacamole, Black Olives for garnish
  • non-stick cooking spray

Instructions

Enchilada Sauce

  1. Add olive oil and flour to a medium saucepan and place over medium heat. Whisk together and cook 2 minutes. Add chili powder, garlic, onion, cumin, oregano and salt. Cook for 1 minute, whisking continually.
  2. Whisk in broth until completely combined. Add tomato sauce and cook 5 minutes.
  3. Stir in heavy cream, remove from heat and set aside to cool slightly.

Enchiladas

  1. Preheat oven to 375°
    Add softened cream cheese, salt, garlic and pepper into a large bowl. Mix until combined.
  2. Next, add diced chicken and half of the shredded cheese and mix well.
  3. Spray a 9 x 13 and 11 x 9 casserole dish with non-stick cooking spray.
  4. Dip each flour tortilla into enchilada sauce, lightly coating each side. Move to a clean plate.
  5. Spoon about 2 to 3 tablespoons of filling into center of tortilla. Roll up and place seam-side down into the baking dish. Repeat with remaining ingredients, placing enchiladas into pan touching each other.
  6. Pour remaining sauce over enchiladas.
  7. Cover with foil and bake for 30 minutes.
  8. Remove foil and sprinkle remaining cheese over the baked enchiladas. Return to oven, uncovered for an additional 10- 15 minutes or until cheese has melted and edges of enchiladas just start to brown.
    Remove from oven and allow to cool 10 minutes before serving.
  9. Garnish with your favorite toppings such as cilantro, green onions, sour cream, salsa, fresh tomatoes, black olives and guacamole.

Notes

  • Store cooled enchiladas in an airtight container in the refrigerator up to 3 days. Reheat in a 350° oven, covered with foil for about 15 - 20 minutes.

    • Nutrition Information:

    Yield:

    12

    Serving Size:

    1
    Amount Per Serving: Calories: 744Total Fat: 48gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 158mgSodium: 1511mgCarbohydrates: 41gFiber: 4gSugar: 3gProtein: 37g

    Nutritional calculations are estimated and may not be accurate.

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    © Milisa
    Cuisine: American / Category: Chicken
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    Reader Interactions

    Comments

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    2. cathy

      These were so very good and I can't wait to make them again.

      Reply

    3. Kim Beaulieu

      These were SO good!

      Reply

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