My family loves these amazingly creamy chicken enchiladas. Actually, everyone who’s had them loves them. Tasty chicken and melted cheese, wrapped up in a yummy flour tortilla, covered in a cream sauce and topped with more melted cheese? What’s not to love? I’ve been asked countless times for the recipe because they are that good. And, they’ll be a big hit when you make them, too.Jump to Recipe
When I needed a tried-and-true recipe for a bridal shower I hosted, I served these creamy chicken enchiladas. By quadrupling the recipe, I was able to make and bake enough to serve 25 women. The preparation for them just took a little longer, and I was able to fit them all in the oven at once.
For those watching their carbs intake, I’ve included an easy low carb option below.
Here are a few tips I have for making creamy chicken enchiladas:
- Cook your chicken ahead of time as a time saver, especially if you are making them as a weeknight dinner.
- Consider making enough for another meal like Chicken Pot Pie, Chicken Dumplings, or Chicken Cobb (recipes linked).
- Use rotisserie chicken or any leftover chicken for the quickest prep.
Here’s two easy way of preparing your chicken breasts. One is on the stove top, and the other is in the Instant Pot.
Stove top: Use a skillet with a tight-fitting lid, add chicken breasts. Cover with water and several generous pinches of salt or chicken broth.
Bring to a boil, put on the lid, turn down the heat to simmer and cook for 30 minutes. Let cool and dice or shred meat.
Instant Pot: Add your chicken breasts to the Instant Pot. Pour 1 cup of broth or water over them. Close your sealing lever to seal the pressure.
Cook at high pressure for 8-10 minutes, the allow the pressure to release naturally for 10 minutes. After that, turn the lever (protect your hands from the heat!) to quickly release the pressure.
Low Carb options
1. Low Carb tortillas
The Mission Carb Balance tortillas are very soft, especially the white flour, and more like standard flour tortillas.
The LaTortilla low carb tortillas are very good, if you can find them. They aren’t as readily available in grocery stores as the Mission brand.
2. The Creamy Sauce
The sauce uses 3 Tablespoons of all-purpose flour, which works out to 18 grams in 6 servings, or 3 grams per serving. The carbs shown in the nutritional facts below the recipe are for regular carb flour tortillas. Most flour tortillas have around 20 grams of carbs per serving.
If you are avoiding all wheat flour, read this article about suitable substitutions for the all-purpose flour .
How to Make the Best Chicken Enchiladas
Once your chicken is shredded, mix it with half of the cheese and the chiles.
Warm the tortillas so they are easier to roll up. Spread the chicken filling and roll up the tortillas.
Place them seam side down in a casserole dish.
Make the sauce by melting the butter in a sauce pan. Stir in the flour, stirring for a minute. Pour in the chicken broth and whisk until smooth.
Once you add the sour cream and cream and the sauce has thickened, pour it over the enchiladas. Top with the rest of the cheese and chiles.
Bake for 20-25 minutes, until the top is golden and bubbly.
Watch this video to see how to make easy chicken enchiladas
So, let’s make some Chicken Enchiladas!
Creamy Chicken Enchiladas
These are the creamiest, cheesiest Chicken Enchiladas out there. Flour tortillas are filled with shredded chicken, cheese, and mild green chiles. Then they are topped with a creamy sayce and topped with cheese. Get ready for a delicious meal!
Night Before Tip: Cook your chicken ahead of time. Consider making enough for another meal like my Chicken Pot Pie, Chicken Stew with Dumplings, or Chicken Cobb. Instructions for cooking chicken are in "notes" section.
- 8 flour tortillas (can use gluten-free or low-carb tortillas)
- 3 cups cooked, shredded chicken (4 thin chicken breasts)
- 2 cups Monterey Jack cheese, shredded
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups chicken broth or stock
- 1/2 cup heavy cream
- 1 cup sour cream
- 2 4 oz cans diced green chiles
Preheat oven to 350 degrees. Grease a 12 x 8 casserole dish.
Mix chicken, 1 cup cheese, and 1 can of chilies. Warm your tortillas slightly in the microwave, wrapped in paper towels for about 30 seconds.
Add about 1/3 cup on each tortilla, give or take. Roll it up, and place in pan.
In a sauce pan, on medium heat, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat until thick and bubbly.
Turn down heat to low or simmer. Stir in sour cream and cream. Do not bring to boil, you don’t want curdled cream.
Pour the sauce over enchiladas and top with remaining cheese and second can of chiles.
Bake 20-25 minutes until the top is bubbly. If needed, broil for 3 min until the cheese is golden.
To prepare the chicken, use your stove top or Instant Pot.
Stovetop: Using a skillet or saucepan with a tight-fitting lid, add chicken breasts. Cover with water and several generous pinches of salt or chicken broth. Bring to a boil, put on the lid, turn down the heat and simmer for up to 30 minutes (until internal temperature of chicken is 165º). Let cool and cut or shred meat.
Instant Pot: Add your chicken breasts to the Instant Pot. Pour 1 cup of chicken broth or salted water over them. Close your sealing lever to seal the pressure. Cook them at high pressure for 10 minutes, and allow the pressure to release naturally for 10 minutes. After that, turn the lever (protect your hands from the heat!) to quickly release the pressure. Let chicken cool for a few minutes, then cut or shred meat.