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.
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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 carb intake, I’ve included an easy low-carb option below.
WHAT’S COVERED IN THIS POST
Ingredients for this Recipe
- Flour tortillas -to hold all the delicious goodness!
- Pre-cooled shredded chicken – I show how to cook it quickly below
- Monterey Jack cheese – shred your own for the creamiest enchiladas. I tell why below.
- Butter – I recommend real dairy butter for the creamiest sauce
- All-purpose flour – the butter and cream are the base for the roux or the sauce
- Chicken broth or stock – use a high quality broth for a truly delicious, creamy sauce for your enchiladas
- Heavy cream – although I don’t recommend substituting this you can use half-and-half. Milk will not provide as rich and creamy of a sauce
- Sour cream – this cultured goodness gives the right amount of creaminess and tanginess that really makes this recipe
- Diced green chiles – not only do they provide a teeny bit of heat and a lot of flavor, but they add great color to this casserole
Preparation Tips
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.
How to Make Your Own Shredded Chicken
Here are two easy ways of making your own shredded chicken breasts. One is on the stovetop, and the other is in the Instant Pot.
Stove top: Use a skillet with a tight-fitting lid, and add the chicken breasts. Cover with water and several generous pinches of salt or use chicken broth instead of water.
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.
In the 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, then 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 three 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 all-purpose flour.
How to Make the Best Chicken Enchiladas
In a large bowl, mix the shredded chicken with half of the cheese and the chiles.
Pro Tip: Warm the tortillas so they are easier to roll up. Spread the chicken filling and roll up the tortillas.
Fill the flour tortillas with the chicken mixture.
Roll up the enchiladas. Then, 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. Then bake for 20-25 minutes, until the top is golden and bubbly.
These enchiladas will look amazing on your dinner table!
FREQUENTLY ASKED QUESTIONS
To prevent your tortillas from tearing or becoming soggy, add the casserole to the oven as soon as you pour over the sauce. Also baking them uncovered keeps them from getting too soggy.
Our chicken enchilada recipe is baked uncovered. This keeps the flour tortillas from getting too soggy and gives the casserole a nice golden color.
Using a rich, creamy sauce keeps these enchiladas from drying out.
Watch this video to see how to make easy chicken enchiladas
So, let’s make some Chicken Enchiladas!
Easy Creamy Chicken Enchiladas Recipe
Creamy Chicken Enchiladas
Equipment
- 12 X 8 casserole dish
Ingredients
- 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 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth or stock
- ½ cup heavy cream
- 1 cup sour cream
- 2 4 ounces cans diced green chiles
Instructions
- 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.