Creamy Chicken Enchiladas are filled with tender shredded chicken and cheese, wrapped tortillas and smothered in a sour cream sauce. Pure comfort!
Serve with a side of Cilantro Tomato Rice or Tomato Basil Rice and a fresh salad for a great meal!
Ingredients
This dish is cheesy, creamy, and absolutely satisfying. It’s easy to make and quite literally my favorite meal (along with Homemade Mac and Cheese of course)!
SAUCE
This meal is also known as white chicken enchiladas or green chile enchiladas because the sauce contains sour cream mixed with a green enchilada sauce (instead of a traditional red enchilada sauce).
TORTILLAS
This dish is traditionally made with corn tortillas however if you prefer flour tortillas, you can certainly use those! To avoid the tortillas cracking when rolling them, heat them first. I place them directly on a low flame on my gas stove to char the edges a bit and add great flavor!
CHEESE
The addition of cream cheese and Monterey jack make these extra creamy. Any cheese you love works well in this reicpe.
CHICKEN
You can use rotisserie chicken, baked chicken breasts, or poached chicken to make this recipe. If you have leftover turkey from the holidays, use that too! (Or try making turkey enchiladas!)
How to Cook Chicken for Enchiladas
Shredded chicken makes the best chicken enchiladas, so start with chicken breasts or thighs (boneless or bone-in will work). I often cook big batches of CrockPot Shredded Chicken to keep in the freezer for recipes just like this!
Season bone-in chicken breasts or thighs (or both) and bake at 350°F for 45-55 minutes (depending on the size of the chicken) or until it reaches 165°F. Remove from the oven and shred using two forks.
How To Make Chicken Enchiladas
Once the chicken is cooked and shredded, you’re ready for the rest of the meal:
- Make Sauce: Combine sour cream & green enchilada sauce.
- Make Filling: Saute the onion, garlic and poblano pepper until softened. Stir in the shredded chicken, cream cheese & canned green chilis.
- Fill Tortillas: Briefly heat the tortillas, either in a non-stick pan, over a gas flame or in the oven (this keeps them from cracking). Fill and roll.
- Bake: Top with remaining sauce and cheese, and bake uncovered.
These Creamy Chicken Enchiladas are also great made into a chicken enchilada casserole in the oven. Layer the ingredients instead of baking and cook uncovered for an hour, at 350°F. Enjoy!
More Recipes You’ll Love
- Beef Enchilada Dip – great for a crowd
- Slow Cooker Chicken Enchilada Soup – easy and delicious
- Beef Enchilada Casserole – family favorite!
- Slow Cooker Chicken Enchiladas Recipe – so easy
- Slow Cooker Shredded Beef – Perfect for Tacos or Enchiladas
- Veggie Enchiladas – perfect for a meatless meal
Did you enjoy these Chicken Enchiladas? Be sure to leave a comment and a rating below!
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely diced
- 1 poblano pepper or ½ green pepper
- 2 cloves garlic minced
- 4 ounces cream cheese softened
- 4 ounces canned mild green chiles undrained
- ½ teaspoon cumin
- 2 cups cooked shredded chicken
- ¾ cup sour cream divided
- 2 cups green enchilada sauce divided
- 1 ½ cup shredded Monterey jack cheese
- ¼ cup chopped fresh cilantro optional
- 10 small corn tortillas or flour tortillas, 6-inch
Instructions
- Preheat oven to 350°F.
- Cook onions, peppers, and garlic in olive oil until softened. Add cream cheese, green chiles, and cumin. Stir until melted. Stir in chicken and ¼ cup sour cream & ¼ cup enchilada sauce.
- Combine remaining ½ cup sour cream with enchilada sauce. Spread ½ cup of sauce mixture in the bottom of a 9x13 pan.
- Gently heat or fry tortillas (I heat mine over the gas stove to add a smoky flavor).
- Add 2 tablespoons cheese to each tortilla. Top with 3 tablespoons chicken mixture and a small sprinkle of cilantro. Roll and place seam side down in the pan. Repeat with remaining tortillas.
- Top with remaining enchilada sauce and cheese.
- Bake 20-25 minutes uncovered. Rest 10 minutes before serving.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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Can You Freeze Chicken Enchiladas?
Sure you can! These Chicken Enchiladas can be made ahead frozen for another day! I find the best method is to prepare and roll as directed with the exception of the sour cream sauce. Place the green enchilada sauce in a separate container and add sour cream once defrosted (the little bit in the filling will be fine). Defrost both in the refrigerator overnight.
To bake, combine the sour cream with the enchilada sauce. Pour over the enchiladas and bake as directed.
Made this last night and it insanely good! Made your cilantro lime rice as a side which is also great. My wife is a finicky eater and really enjoyed it. Next up is your Turkey Vegetable Soup to use up the rest of the turkey & carcass which are in the freezer.
We have leftovers of the enchiladas with the sauce already on it. What will happen if I freeze it as is?
So glad you both enjoyed them, I hope you love the soup just as much! These enchiladas freeze well.