Chicken Enchiladas with Creamy sauce is a delightful dish that brings comfort and satisfaction to your table. This recipe features tender, seasoned chicken wrapped in soft tortillas, all smothered in a rich, tangy sour cream white sauce. Unlike traditional red-sauce versions, these enchiladas offer a unique flavor profile that makes them stand out in any meal rotation. Whether you’re preparing a weeknight dinner or impressing guests, this dish is sure to please!

Why You’ll Love This Chicken Enchiladas with Creamy

There are many reasons to adore this Chicken Enchiladas with Creamy Sauce recipe. First, it’s incredibly easy to prepare, making it perfect for busy weeknights. You can customize the fillings to your liking, whether you prefer spicy or mild flavors. Additionally, these enchiladas are gluten-free, appealing to various dietary needs. With a creamy texture and cheesy goodness, they are a hit among kids and adults alike. This Creamy Chicken Enchiladas Recipe will quickly become a family favorite!

Ingredients for Chicken Enchiladas with Creamy

Gather these items:

2 cups shredded cooked chicken
8 flour tortillas
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
2 cups shredded Monterey Jack cheese
1/2 cup diced tomatoes (optional, for topping)
1/4 cup chopped fresh cilantro (optional, for topping)

How to Make Chicken Enchiladas with Creamy Step-by-Step

Step 1: In a medium bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Set aside.
Step 2: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a light roux. Gradually whisk in the chicken broth, stirring constantly to prevent lumps, until the sauce thickens (about 5-7 minutes). Reduce heat to low, then stir in the sour cream and diced green chiles. Heat gently until smooth; do not boil. Remove from heat.
Step 3: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm the tortillas until pliable. Spoon about ¼ cup of the chicken and cheese filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish, arranging snugly in a single layer.
Step 4: Pour the sour cream white sauce evenly over the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining shredded Monterey Jack cheese over the sauce. Bake for 25-30 minutes, or until bubbly and lightly golden.
Step 5: Remove from oven and let rest for 5-10 minutes before serving. Garnish with diced tomatoes and chopped cilantro, if desired.

Pro Tips for the Best Chicken Enchiladas with Creamy

Keep these in mind:

Ensure tortillas are warmed for easy rolling.
Customize toppings to your preference; avocado and salsa verde work great!
Resting time helps the sauce set, enhancing the overall flavor.
For a spicier kick, add jalapeños to the filling.

Best Ways to Serve Chicken Enchiladas with Creamy

These enchiladas are perfect for a family dinner or a gathering with friends. Serve them alongside a fresh salad or with Chicken Enchiladas with Sour Cream Sauce for an extra creamy experience. Topping with diced tomatoes and fresh cilantro adds a nice touch, enhancing both the flavor and presentation!

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How to Store and Reheat Chicken Enchiladas with Creamy

To store leftovers, place the enchiladas in an airtight container and refrigerate for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through, about 20 minutes. This makes meal prep a breeze!

Frequently Asked Questions About Chicken Enchiladas with Creamy

What is Chicken Enchiladas with Creamy Sauce?

Chicken Enchiladas with Creamy Sauce is a dish made of soft tortillas filled with seasoned chicken and cheese, topped with a rich sour cream sauce. This dish stands out for its creamy texture and comforting flavors.

Can I make Chicken Enchiladas with Creamy ahead of time?

Absolutely! You can prepare the enchiladas in advance and store them in the refrigerator before baking. Just add a bit of extra time to the baking process if they are cold from the fridge.

How do I avoid common mistakes with Chicken Enchiladas with Creamy?

To avoid soggy enchiladas, ensure your tortillas are warmed properly before filling. Additionally, don’t overfill them, as this can make rolling difficult. Follow the recipe closely for the best results!

Variations of Chicken Enchiladas with Creamy You Can Try

Feel free to experiment with these variations:

For a spicy twist, try Spicy Chicken Enchiladas with Creamy Sauce.
Use Chicken Enchiladas with Creamy Avocado Sauce for an added layer of flavor.
For a lighter version, make Gluten-Free Creamy Chicken Enchiladas using corn tortillas.
Substitute the chicken with mushrooms for a vegetarian option: Chicken Enchiladas with Creamy Mushroom Sauce.

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For more information on the benefits of chicken in your diet, check out this article.

For a delicious side, consider making Mediterranean Chickpea Salad to complement your meal.

Lastly, if you’re interested in more recipes, visit our recipe category for a variety of options!

Chicken Enchiladas with Creamy Sauce: 5 Amazing Recipes

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Author: Jessica
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Chicken Enchiladas with creamy sour cream white sauce.

Ingredients

Scale

2 cups shredded cooked chicken
8 flour tortillas
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
2 cups shredded Monterey Jack cheese
1/2 cup diced tomatoes (optional, for topping)
1/4 cup chopped fresh cilantro (optional, for topping)

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Instructions

In a medium bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a light roux. Gradually whisk in the chicken broth, stirring constantly to prevent lumps, until the sauce thickens (about 5-7 minutes). Reduce heat to low, then stir in the sour cream and diced green chiles. Heat gently until smooth; do not boil. Remove from heat.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm the tortillas until pliable. Spoon about ¼ cup of the chicken and cheese filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish, arranging snugly in a single layer.
Pour the sour cream white sauce evenly over the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining shredded Monterey Jack cheese over the sauce. Bake for 25-30 minutes, or until bubbly and lightly golden.
Remove from oven and let rest for 5-10 minutes before serving. Garnish with diced tomatoes and chopped cilantro, if desired.