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Creamy Chicken Enchiladas Taste of Home - Easy, Cozy, and Crowd-Pleasing

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 1/2 to 3 cups cooked, shredded chicken (rotisserie works great)
  • 8 to 10 flour tortillas (8-inch; or use corn if you prefer)
  • 2 cups shredded Monterey Jack or a Mexican blend cheese, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chiles, mild or medium
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional for extra warmth)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups low-sodium chicken broth
  • 1 cup sour cream (or plain Greek yogurt)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Neutral oil (for softening tortillas, optional)
  • Fresh cilantro, sliced green onions, or lime wedges for serving (optional)

Method
 

  1. Prep the oven and pan: Heat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook aromatics: In a skillet over medium heat, sauté the onion in a splash of oil until soft, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
  3. Season the chicken: In a bowl, combine shredded chicken, sautéed onion and garlic, green chiles, cumin, chili powder, 1 cup of cheese, 1/4 teaspoon salt, and a few grinds of pepper. Toss to mix.
  4. Make the creamy sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth until smooth. Simmer 2–3 minutes to thicken. Remove from heat, whisk in sour cream, and season with 1/4 teaspoon salt and pepper. Do not boil after adding sour cream.
  5. Soften tortillas (optional but helpful): Warm tortillas briefly in a dry skillet or microwave under a damp towel so they’re pliable and less likely to tear.
  6. Assemble: Spread 1/2 cup sauce in the baking dish. Spoon about 1/3 to 1/2 cup chicken filling down the center of each tortilla. Roll and place seam-side down in the dish.
  7. Sauce and cheese: Pour remaining sauce evenly over the enchiladas. Top with the remaining 1 cup cheese.
  8. Bake: Cover loosely with foil and bake 15 minutes. Uncover and bake another 8–10 minutes, until bubbly and lightly golden.
  9. Rest and serve: Let rest 5 minutes. Top with cilantro or green onions and serve with lime wedges if you like.