CREAMY CHICKEN ENCHILADAS EASY RECIPE

Forget dry, bland enchiladas – imagine sinking your fork into tender shredded chicken wrapped in warm tortillas, smothered in a luscious, creamy sauce that’s bursting with flavor. These Creamy Chicken Enchiladas are the ultimate comfort food, and trust me, they’re so easy to make, you’ll be whipping them up every week! I promise to guide you through every step, so you can create enchilada perfection.

Gather Your Goodies: Ingredients for Creamy Chicken Enchiladas

For the Chicken Filling:

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Salt and pepper to taste

For the Creamy Sauce:

• 1/2 cup butter
• 1/3 cup all-purpose flour
• 3 cups chicken broth
• 1 cup sour cream
• 4 oz cream cheese, softened
• 1 (4 oz) can diced green chilies, undrained
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste

For Assembly:

• 10-12 flour tortillas (6-inch size)
• 2 cups shredded Monterey Jack cheese (or your favorite cheese blend)
• Optional toppings: chopped cilantro, green onions, sour cream

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Cook the Chicken

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken breasts and cook until cooked through, about 5-7 minutes per side. Alternatively, you can use leftover Mexican Chicken to save time.
3. Once the chicken is cooked, let it cool slightly, then shred it with two forks.
4. In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the diced tomatoes and green chilies, chili powder, cumin, garlic powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, to let the flavors meld.
6. Add the shredded chicken to the skillet and stir to combine. Set aside.

Step 2: Whip Up the Creamy Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3. Slowly pour in the chicken broth, whisking continuously to avoid lumps.
4. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes, stirring frequently.
5. Remove the saucepan from the heat. Stir in the sour cream, cream cheese, diced green chilies, cumin, garlic powder, salt, and pepper. Mix until smooth and creamy.

Step 3: Enchilada Assembly Time!

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13 inch baking dish.
3. Spoon about 1/4 cup of the chicken filling into the center of each tortilla.
4. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
5. Repeat with the remaining tortillas and filling.

Step 4: Sauce and Cheese!

1. Pour the creamy sauce evenly over the enchiladas.
2. Sprinkle the shredded Monterey Jack cheese over the top.

Step 5: Bake to Golden Perfection

1. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
2. Let the enchiladas cool for a few minutes before serving.

Tips and Tricks for Creamy Chicken Enchilada Success

Chicken Cooking Options

Don’t feel like cooking chicken from scratch? No problem! You can use leftover rotisserie chicken or even canned chicken (drained well) to save time. Just shred it and add it to the skillet with the tomatoes and spices.

Tortilla Tips

To prevent the tortillas from cracking when you roll them, you can warm them slightly in the microwave or on a dry skillet. This will make them more pliable and easier to work with. Be careful not to overheat them, or they’ll become tough.

Spice It Up (or Down)

If you like a little more heat, add a pinch of cayenne pepper to the chicken filling or the creamy sauce. For a milder flavor, use mild diced green chilies and reduce the amount of chili powder.

Cheese Choices

Monterey Jack is a classic choice for enchiladas, but you can use any cheese that melts well, such as cheddar, Colby Jack, or a Mexican cheese blend. Get creative and use your favorite!

Make-Ahead Magic

These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they’re heated through.

Variations to Make It Your Own

Creamy Chicken Enchiladas with Black Beans and Corn

Add a can of drained and rinsed black beans and a cup of frozen corn to the chicken filling for extra flavor and texture. This is a great way to add some extra veggies to your meal.

Spicy Chipotle Creamy Chicken Enchiladas

Add 1-2 chipotle peppers in adobo sauce (finely chopped) to the creamy sauce for a smoky, spicy kick. Adjust the amount to your liking.

Creamy Chicken Enchilada Casserole

Instead of rolling the tortillas, you can layer them in a casserole dish with the chicken filling and creamy sauce. This is a quick and easy way to make a big batch of enchiladas for a crowd. Don’t forget to try Chicken Enchilada Bowls for another fun twist.

Serving Suggestions

Serve your Creamy Chicken Enchiladas with a side of Spanish rice, refried beans, and a dollop of sour cream. Garnish with chopped cilantro and green onions for a fresh, flavorful finish. A simple salad also pairs well with these enchiladas.

Other Delicious Enchilada Recipes to Explore

If you’re an enchilada fanatic like me, you’ll want to try these other amazing recipes: Ground Beef Enchiladas for a classic comfort food dish, or Cheesy Beef Enchilada Tortellini for a unique twist. You could also try Chicken Enchilada Heaven for a slow cooker option or the classic Chicken Enchiladas. The possibilities are endless!

Enjoy Your Creamy Chicken Enchiladas!

There you have it! A deliciously easy Creamy Chicken Enchiladas recipe that’s sure to become a family favorite. Don’t be intimidated by all the steps – it’s really straightforward, and the results are so worth it. I hope you enjoy making and eating these as much as I do!