Creamy Dreamy Chicken Enchiladas

When I’m craving a comforting, cheesy dinner that feels indulgent but is surprisingly easy to throw together, these Creamy Dreamy Chicken Enchiladas are my absolute go-to. They’re rich, flavorful, and packed with tender chicken wrapped in soft tortillas, all smothered in a smooth sour cream and green chile sauce. Every bite is creamy, melty, and utterly satisfying.

Why You’ll Love This Recipe

Rich and Comforting
I love how creamy and cheesy these enchiladas are—they’re the kind of comfort food that feels like a warm hug.

Simple Ingredients, Big Flavor
With just a few pantry staples and cooked chicken, I can whip up something that tastes like it came from a restaurant.

Family Favorite
This dish always disappears fast in my house. Even picky eaters ask for seconds.

Perfect for Make-Ahead
I can assemble the enchiladas earlier in the day and bake them right before dinner for a no-stress meal.

Crowd-Pleaser
Whether it’s a weeknight dinner or a casual gathering, this recipe never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 10 small soft flour tortillas

• 2½ cups shredded cooked chicken

• 3 cups Monterey Jack cheese, grated

• 3 tablespoons butter

• 3 tablespoons flour

• 2 cups chicken broth

• 1 cup sour cream

• 4 oz diced green chiles

Directions

Step 1: Preheat the Oven
I start by preheating my oven to 350°F to make sure it’s hot and ready when I’m done assembling.

Step 2: Prepare the Filling
In a bowl, I mix the shredded chicken with 1 cup of the Monterey Jack cheese. I spoon a portion of this mixture into each tortilla, roll them up, and place them seam-side down in a greased 9×13-inch baking dish.

Step 3: Make the Creamy Sauce
In a medium saucepan over medium heat, I melt the butter. I whisk in the flour and cook for about 60 seconds to form a smooth roux. Then I gradually whisk in the chicken broth, stirring until the sauce thickens and bubbles.

Step 4: Add Sour Cream and Chiles
I remove the sauce from the heat and stir in the sour cream and diced green chiles until smooth and well combined.

Step 5: Assemble and Bake
I pour the creamy sauce evenly over the rolled tortillas in the baking dish and sprinkle the remaining Monterey Jack cheese on top. I bake it for 20–23 minutes, then broil for 3 minutes at the end until the cheese on top is bubbly and golden.

Step 6: Serve
Once out of the oven, I let the enchiladas rest for a couple of minutes before serving them hot.

Servings and Timing

Servings: 5 (2 enchiladas per serving)
Prep Time: 15 minutes
Cook Time: 23 minutes
Broil Time: 3 minutes
Total Time: 41 minutes

Variations

• Spicy Kick: I add jalapeños or use pepper jack cheese if I want a spicier version.

• Add Veggies: Diced sautéed onions, mushrooms, or spinach can go into the filling for more texture and nutrition.

• Swap the Protein: Shredded turkey, ground beef, or even rotisserie chicken work beautifully.

• Make it Vegetarian: I skip the chicken and fill the tortillas with a mix of beans, corn, and sautéed veggies.

• Tortilla Options: Corn tortillas work great too—just warm them first to prevent cracking.

Storage/Reheating

Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. They hold up well and reheat beautifully.

Freezing
I freeze unbaked enchiladas with the sauce and cheese already added. When I’m ready to cook, I thaw overnight in the fridge and bake as directed.

Reheating
To reheat, I cover the enchiladas with foil and warm them in the oven at 350°F for about 15–20 minutes, or microwave individual portions for 2–3 minutes.

FAQs

Can I use corn tortillas instead of flour?

Yes, I’ve used corn tortillas for a gluten-free option. I just warm them first to keep them from tearing when I roll them.

Can I make this ahead of time?

Absolutely. I assemble the enchiladas and keep them in the fridge for up to 24 hours before baking.

What’s the best chicken to use?

Any cooked, shredded chicken works. I often use rotisserie chicken to save time.

Can I freeze these enchiladas?

Yes! I freeze them before baking, covered tightly. When ready to cook, I thaw and bake as normal. The texture holds up great.

What sides go well with these enchiladas?

I love serving them with a side of Spanish rice, black beans, or a fresh green salad to balance the richness.

Conclusion

These Creamy Dreamy Chicken Enchiladas are the definition of cozy, comforting, and satisfying. The soft tortillas, cheesy chicken filling, and velvety green chile sauce make it hard to stop at just one serving. It’s a recipe I keep in regular rotation, especially when I want something easy that feels extra special. Once I tasted how rich and flavorful these enchiladas are, they quickly earned a permanent spot in my dinner lineup.

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