Cheesy creamy chicken enchiladas are bathed in a white sour cream and cheese sauce are such a delicious and hearty meal. They are comforting, tasty, and pretty easy to make.
These enchiladas are a perfect way to use leftover chicken and turn it into something completely different. You can also cook some chicken in an Instant Pot, on the stove, or even in a slow cooker to use in this recipe.
Just shred up whatever cooked chicken you have and you are half way to getting this recipe done.
Then they are smothered in a sour cream and cheese sauce that is out of this world. You will find yourself making extra chicken just to make these enchiladas, and I wouldn’t blame you one bit.
My sister has been asking for this recipe. I am so glad I finally got around to sharing it with you all!
Creamy White Enchilada Sauce
To make the sauce, start by making a quick roux. Just melt some butter in a pan and add some flour.
Cook it for a few minutes, stirring frequntly. It doesn’t take long, it shouldn’t take on any color just cook enough to get the flour taste out.
Now whisk in your chicken broth and cook until it starts to bubble. Those bubbles mean the flour is doing its job and thickening up the liquid.
Once the base starts to thicken, you can stir in the cheese until it melts. Remove the pan from the heat and stir in the sour cream.
The chopped green chilies are optional but delicious. They add just a bit of zip and interest to the mix.
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Pour your creamy sauce over the prepared enchiladas and its ready for the oven. Because everything is already cooked, it won’t take very long before you are ready to eat.
The Filling
These beauties can be stuffed with leftover chicken if you have some. Just chop it or shred it and you are ready to go.
You can even use some rotisserie chicken if that makes it better for you. Do whatever makes getting dinner on the table possible, there is no judgment here.
I just cooked some chicken breasts in an instant pot. I used chicken broth for the cooking liquid and then used that extra chicken-y broth in the sauce.
It was a great way to use it all and infuse the most amount of flavor. Then just shred the chicken breasts and you are ready to go.
Stir in some cheese and a little bit of seasoning and the filling is done. It doesn’t get much easier than that.
Make Them Ahead of Time!
You can assemble them several hours to a day ahead of time. Just cover and refrigerate the enchiladas in the baking dish until you are ready to bake them.
Pull the pan out of the refrigerator to take the chill off while the oven preheats. Cover the pan with aluminum foil for the first thirty to thirty-five minutes.
Then remove the foil and bake them for an additional ten to fifteen minutes.
Possible Topping Ideas
These are fabulous as is, but great toppings can make anything better. We really enjoy some cilantro and chopped tomatoes on top.
You can also drizzle it with salsa or sprinkle on some pickled jalapenos. My husband is a huge sour cream fan, so he never hesitates to add an extra dollop on top.
If you like these creamy enchiladas, you may want to try cheesy chicken enchilada stuffed shells or some creamy BBQ pulled pork enchiladas. You may also like my more traditional chicken enchiladas recipe with homemade red enchilada sauce.
Creamy Chicken Enchiladas
Ingredients
- 2 cups shredded Monterey Jack cheese divided
- 8 medium flour tortillas
- 3 cups shredded chicken
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 3 Tablespoons butter
- 1 cup sour cream
- 4 oz. can diced green chiles
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch pan.
- Mix together shredded chicken, salt, pepper, garlic and 1 cup of the shredded cheese.3 cups shredded chicken, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder
- Roll a tortilla around about ⅛ of the chicken mixture and place seam-side down in the greased pan.
- Continue until all of the tortillas are stuffed.8 medium flour tortillas
- In a large skillet, melt butter over medium heat. Add the flour and stir, cooking for a minute or two.3 Tablespoons butter, 3 Tablespoons all-purpose flour
- Stir in chicken broth and let cook until it begins to boil.2 cups chicken broth
- Reduce heat to low and stir in the remaining cup of cheese until just melted.
- Remove from heat and stir in sour cream and chopped green chilies.1 cup sour cream, 4 oz. can diced green chiles
- Pour sauce over the enchiladas.
- Bake for 20-25 minutes. Let stand for at least 5 minutes before serving.
- Garnish with your favorite toppings such as chopped cilantro, tomatoes, salsa, jalapenos, or avocado.
Notes
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Thanks for sharing your delicious creamy chicken enchiladas.