Irresistible Creamy Chicken Enchiladas Recipe to Savor

When you think of comfort food, creamy chicken enchiladas might just top the list with their delicious blend of flavors and textures. Imagine wrapping tender chicken in soft tortillas, smothering them in a rich, cheesy sauce, and baking them to perfection. The aroma wafts through your kitchen, making it nearly impossible to resist sneaking a taste before dinner is served.

I remember the first time I made creamy chicken enchiladas for my family. They were skeptical at first, but one bite turned their doubts into delighted smiles. It quickly became a staple for cozy weekends and family gatherings. There’s just something magical about sharing a dish that brings everyone together. And trust me, the flavor explosion is worth every minute spent in the kitchen.

I once served these enchiladas at a family reunion, and you could hear the forks hitting plates like applause after each bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust based on your crowd size.

• Fresh Garlic: Choose firm garlic cloves for the best flavor; minced garlic adds depth.

• Tortillas: Flour tortillas work best for rolling and hold up beautifully under the sauce.

• Shredded Cheese: A blend of Monterey Jack and cheddar creates that perfect gooeyness we crave.

• Sour Cream: Use full-fat sour cream for extra creaminess and tang; it makes a huge difference!

• Green Enchilada Sauce: Use store-bought or homemade; it gives that zesty kick we all love.

• Spices (Cumin and Chili Powder): These add warmth and earthiness to elevate the dish’s flavors.

• Olive Oil: For sautéing; it adds richness without overpowering the other flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by preheating your oven to 350°F (175°C). While it’s warming up, shred your cooked chicken using two forks or your hands—it’s more fun that way!

Sauté Aromatics: In a large skillet over medium heat, warm olive oil and add minced garlic. Cook until fragrant; this should take about 1 minute—don’t let it burn!

Add Chicken & Spices: Toss shredded chicken into the skillet along with cumin and chili powder. Stir well until everything is coated in those lovely spices—approximately 3 minutes.

Create The Sauce: In a bowl, combine sour cream with half of your green enchilada sauce. Mix until smooth; this will be your delicious creamy layer!

Assemble Enchiladas: Take a tortilla and place some chicken mixture down the center. Add a spoonful of sauce and roll tightly. Repeat with remaining tortillas until filled.

Bake To Perfection: Place rolled enchiladas seam-side down in a greased baking dish. Pour remaining green sauce over them and sprinkle cheese on top. Bake for 25-30 minutes until bubbly and golden brown.

Now that you’ve whipped up these delicious creamy chicken enchiladas, prepare yourself for compliments from family or friends who won’t be able to get enough! Just remember: sharing is caring… unless it’s too good to share!

Perfecting the Cooking Process

Start by cooking your chicken thoroughly, then prepare the sauce while it cools. Assemble your enchiladas and bake them until bubbly for the best results and flavor.

Add Your Touch

Feel free to swap out the chicken for shredded beef or veggies. Experiment with spices like smoked paprika or chipotle for a kick, making the dish uniquely yours.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through and cheese is melty.

It was my sister’s birthday when I first made these creamy chicken enchiladas. Everyone raved about them, and her friends still ask for the recipe every year!

FAQ

Can I make creamy chicken enchiladas ahead of time?

Yes, you can assemble them a day in advance and bake before serving.

What type of cheese works best for enchiladas?

A blend of Monterey Jack and cheddar cheese gives great flavor and meltiness.

Can I freeze creamy chicken enchiladas?

Absolutely! Just freeze before baking, then thaw and bake when ready to enjoy.

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Creamy Chicken Enchiladas

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Creamy chicken enchiladas are the ultimate comfort food, combining tender chicken with a rich, cheesy sauce enveloped in soft tortillas. This crowd-pleasing dish is perfect for family dinners or casual gatherings, delivering an explosion of flavor that will leave everyone asking for seconds. Easy to prepare and deliciously satisfying, these enchiladas are sure to become a beloved staple in your kitchen.

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 6
• Category: Main
• Method: Baking
• Cuisine: Mexican

Ingredients

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• 3 cups cooked, shredded boneless, skinless chicken breasts
• 2 cloves fresh garlic, minced
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup full-fat sour cream
• 2 cups green enchilada sauce (store-bought or homemade)
• 1 tsp cumin
• 1 tsp chili powder
• 2 tbsp olive oil

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Shred the cooked chicken using two forks.
3. In a skillet over medium heat, warm olive oil and sauté minced garlic until fragrant (about 1 minute).
4. Add shredded chicken, cumin, and chili powder to the skillet; stir for about 3 minutes.
5. In a bowl, combine sour cream with half of the green enchilada sauce until smooth.
6. Lay a tortilla flat, add some chicken mixture and a spoonful of sauce; roll tightly.
7. Place enchiladas seam-side down in a greased baking dish. Pour remaining green sauce over them and sprinkle with cheese.
8. Bake for 25-30 minutes until bubbly and golden brown.

Nutrition

• Serving Size: 1 enchilada (180g)
• Calories: 350
• Sugar: 2g
• Sodium: 690mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 75mg