Cheesy Chicken Enchiladas with Creamy Sauce
Tender shredded chicken wrapped in tortillas, topped with a homemade creamy sauce, and baked with melty cheese — a true comfort-food favorite.
Ingredients
For the Enchiladas:
2 cups cooked, shredded chicken (rotisserie chicken works great)
1 ½ cups shredded cheddar cheese
8 small flour tortillas (6–8 inch)
1 small onion, finely chopped (optional)
1–2 tablespoons chopped fresh cilantro (optional)
For the Creamy Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk (whole or 2%)
½ cup sour cream or cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chili powder (adjust to taste)
Salt and pepper, to taste
½ cup shredded cheddar or Monterey Jack cheese
Instructions
1. Preheat the oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prepare the creamy sauce:
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes until lightly golden.
Gradually whisk in the milk, making sure there are no lumps.
Add the sour cream (or cream cheese), garlic powder, onion powder, chili powder, salt, and pepper.
Cook, stirring constantly, until the sauce thickens, about 3–5 minutes.
Stir in the ½ cup cheese until melted and smooth. Remove from heat.
3. Assemble the enchiladas:
Spread a thin layer of the creamy sauce on the bottom of the prepared baking dish.
On each tortilla, place a portion of shredded chicken (about ¼ cup) and a little cheddar cheese. Optionally, add some onion and cilantro.
Roll up the tortillas and place them seam-side down in the baking dish.
4. Top with sauce and cheese:
Pour the remaining creamy sauce evenly over the rolled enchiladas.
Sprinkle the remaining cheddar cheese on top.
5. Bake:
Bake uncovered for 20–25 minutes, or until the cheese is bubbly and lightly golden.
6. Serve:
Garnish with extra cilantro, sliced jalapeños, or a dollop of sour cream if desired. Serve hot.
These enchiladas are creamy, cheesy, and perfect for a cozy dinner. They also freeze well — just assemble and cover before baking, then thaw and bake when ready.
