There’s something magical about the combination of tender shredded chicken, warm tortillas, and a luscious cheese sauce baked to perfection. These Creamy Chicken Enchiladas with Cheese Sauce are everything you crave in comfort food – creamy, cheesy, and absolutely irresistible. Whether you’re cooking for your family or hosting friends, this dish is guaranteed to delight.

Why You’ll Love This Recipe

• Rich and Creamy: The sour cream and Pepper Jack cheese sauce elevate these enchiladas to gourmet status.
• Quick and Easy: Rotisserie chicken makes the filling fast and hassle-free.
• Customizable: Adjust the spice level or add extra veggies for your own twist.
• Perfect for Leftovers: These enchiladas taste just as amazing the next day.

Ingredients for Creamy Chicken Enchiladas with Cheese Sauce

Shredded Chicken Filling

Ingredient	Quantity
Unsalted butter	1 tbsp
Onion (yellow or white), finely chopped	1/2 cup
Chili powder	1 tsp
Garlic powder	1/2 tsp
Cumin	1/2 tsp
Chicken broth	2 tbsp
Salsa verde	1/4 cup
Chipotle pepper in adobo, finely chopped	1
Shredded chicken	8 oz (2 cups)
Whipped cream cheese	2 tbsp
Salt	To taste

Pepper Jack Sour Cream Sauce

Ingredient	Quantity
Unsalted butter	1 tbsp
All-purpose flour	1 tbsp
Chicken broth	3/4 cup
Monterey Jack or Pepper Jack cheese, shredded	1 cup
Salsa verde	1 tbsp
Sour cream	1/3 cup

For Serving

Ingredient	Quantity
Flour tortillas (6” in diameter)	4
Cilantro or green onions, chopped	For garnish

Step-by-Step Instructions

1. Prepare the Shredded Chicken Filling

1. Melt the butter in a non-stick pan over medium heat.
2. Add the finely chopped onions, a pinch of salt, chili powder, garlic powder, and cumin. Stir to coat the onions in the seasonings and cook for 4-5 minutes until softened.
3. Add a splash (about 2 tablespoons) of chicken broth, stirring to deglaze the pan.
4. Stir in the salsa verde, whipped cream cheese, finely chopped chipotle pepper, and shredded chicken. Mix until fully combined and heated through (about 2-3 minutes). Cover and set aside.

2. Make the Cheese Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, whisking often, to remove the raw flour taste.
3. Gradually whisk in the chicken broth, about 1/4 cup at a time, allowing it to thicken slightly between additions.
4. Once all the broth is added, bring the mixture to a simmer and let it reduce by about one-third.
5. Stir in the shredded cheese one handful at a time, then add the salsa verde. Remove from heat.
6. Let the sauce cool for 1-2 minutes before whisking in the sour cream. Season with a pinch of salt to taste.

3. Assemble the Enchiladas

1. Preheat your oven to 375°F.
2. Lightly grease an 8×8 or 9×9 baking dish with nonstick spray or a brush of olive oil.
3. Lay out the flour tortillas and spread 1/2 cup of the chicken mixture down the center of each.
4. Roll up the tortillas tightly, keeping the filling enclosed, and place them seam-side down in the prepared baking dish.

4. Bake the Enchiladas

1. Pour the cheese sauce evenly over the enchiladas, ensuring each tortilla is well-covered.
2. Bake uncovered for 15 minutes at 375°F.
3. Remove from the oven and let cool for 2 minutes.

5. Garnish and Serve

1. Sprinkle fresh cilantro or chopped green onions over the enchiladas before serving.
2. Serve hot with your favorite sides like rice, beans, or a fresh salad.

Nutritional Information

Nutrient	Per Serving
Calories	350
Protein	25 g
Carbohydrates	18 g
Fat	20 g
Sodium	680 mg

Tips for Success

1. Use Rotisserie Chicken: Save time by using pre-cooked shredded rotisserie chicken.
2. Adjust Spice Level: Add extra chipotle or jalapeño slices for a spicier dish.
3. Cheese Options: Swap Monterey Jack for Colby Jack or cheddar for a different flavor profile.
4. Avoid Soggy Tortillas: Lightly warm the tortillas before assembling to prevent cracking.
5. Make Ahead: Assemble the enchiladas the day before and refrigerate. Add the sauce just before baking.

Variations to Try

1. Vegetarian Option

• Replace the chicken with sautéed vegetables like bell peppers, zucchini, and mushrooms.

2. Gluten-Free Enchiladas

• Use gluten-free tortillas and a gluten-free flour alternative for the sauce.

3. Creamier Sauce

• Add 2 tablespoons of heavy cream to the cheese sauce for extra richness.

4. Tex-Mex Style

• Add black beans or corn to the chicken filling for a hearty Tex-Mex twist.

5. Extra Cheesy

• Sprinkle additional shredded cheese on top of the sauce before baking.

FAQs About Creamy Chicken Enchiladas with Cheese Sauce

1. Can I use corn tortillas instead of flour?

Yes, but warm the corn tortillas first to make them pliable and prevent tearing.

2. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

3. Can I freeze these enchiladas?

Absolutely! Assemble the enchiladas without the sauce, freeze them in a tightly covered dish, and add the sauce just before baking.

4. What can I serve with these enchiladas?

Pair them with Mexican rice, refried beans, or a crisp green salad.

5. Can I make these spicier?

Yes! Add extra chipotle peppers, hot sauce, or a dash of cayenne to the filling or sauce.

6. How do I prevent the cheese sauce from separating?

Let the sauce cool slightly before whisking in the sour cream, and avoid overheating.

Conclusion: A New Favorite Dish

Creamy Chicken Enchiladas with Cheese Sauce bring together rich flavors, tender chicken, and a luxurious sauce for a meal that’s both satisfying and easy to make. This recipe is perfect for weeknights, dinner parties, or meal prep.

Ready to wow your family and friends? Gather your ingredients and get cooking – your taste buds will thank you!

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