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–+ servings
Melany

Creamy Chicken Enchiladas with Cheese Sauce

Indulge in the ultimate comfort food with these Creamy Chicken Enchiladas with Cheese Sauce. Tender chicken wrapped in soft tortillas, smothered in a rich and cheesy sauce, and baked to golden perfection. This dish is the perfect combination of flavor, simplicity, and crowd-pleasing appeal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Shredded Chicken Filling:
  • 1 tbsp unsalted butter
  • 1/2 cup finely chopped onion yellow or white
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 tbsp chicken broth
  • 1/4 cup salsa verde
  • 1 chipotle pepper in adobo finely chopped
  • 8 oz 2 cups shredded chicken
  • 2 tbsp whipped cream cheese
  • Salt to taste
Pepper Jack Sour Cream Sauce:
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 3/4 cup chicken broth
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 1 tbsp salsa verde
  • 1/3 cup sour cream
  • Pinch of salt to taste
For Serving:
  • 4 flour tortillas 6” in diameter
  • Fresh cilantro or green onions chopped, for garnish

Method
 

 Prepare the Shredded Chicken Filling:
  1. Melt butter in a non-stick skillet over medium heat.
  2. Add onion, chili powder, garlic powder, and cumin. Cook for 4-5 minutes until onions soften.
  3. Stir in chicken broth and deglaze the pan. Add salsa verde, chipotle pepper, cream cheese, and shredded chicken. Mix well and heat through. Set aside.
2. Make the Cheese Sauce:
  1. In a medium saucepan, melt butter over medium heat.
  2. Whisk in flour and cook for 1-2 minutes, stirring constantly.
  3. Gradually whisk in chicken broth, allowing it to thicken.
  4. Remove from heat and stir in shredded cheese until melted. Add salsa verde and sour cream, mixing until smooth.
3. Assemble the Enchiladas:
  1. Preheat oven to 375°F.
  2. Lightly grease an 8x8 or 9x9 baking dish.
  3. Lay tortillas flat, spoon 1/2 cup of chicken filling onto each, and roll tightly. Place seam-side down in the dish.
4. Bake the Enchiladas:
  1. Pour cheese sauce evenly over the enchiladas.
  2. Bake uncovered for 15 minutes, until heated through and the sauce bubbles slightly.
5. Garnish and Serve:
  1. Remove from oven and let rest for 2 minutes.
  2. Garnish with cilantro or green onions and serve hot.

Notes

  • Substitute flour tortillas with corn for a gluten-free option.
  • Make it spicier by adding more chipotle or a dash of hot sauce to the sauce or filling.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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