Epic Creamy Chicken Enchiladas: A Game-Changer for Taco Night
If you’re looking to take your taco night to the next level, look no further than these Epic Creamy Chicken Enchiladas. Bursting with tender, shredded chicken, smothered in a velvety, creamy sauce, and topped with melted cheese, these enchiladas are the definition of comfort food. They’re the perfect combination of creamy, cheesy, and just the right amount of spice.
At Kathryn Cooks, we’re all about transforming simple ingredients into dishes that deliver maximum flavor with minimal effort. These enchiladas are an easy, family-friendly meal that’s sure to impress. Whether you’re serving them for a weeknight dinner or a casual get-together, these creamy chicken enchiladas are guaranteed to be a hit!
Why You'll Love Epic Creamy Chicken Enchiladas
-
Creamy and Comforting: The creamy sauce that envelops these enchiladas is a game-changer. Made with a combination of sour cream, cream cheese, and green chiles, it’s the perfect balance of richness and tang. The sauce takes the enchiladas from good to epic in no time.
-
Perfectly Shredded Chicken: The chicken filling is tender, juicy, and flavorful. We use rotisserie chicken or simple poached chicken breasts for convenience, making this recipe quick and easy to prepare. No need for hours of cooking—just shred and go!
-
Make-Ahead Friendly: These enchiladas are the perfect make-ahead meal. You can assemble them in advance, refrigerate overnight, and bake them the next day. This makes them ideal for busy days or when you’re prepping for a crowd.
-
Family-Friendly: Enchiladas are always a crowd-pleaser, and this creamy version is no exception. The mild spice level makes it great for kids and adults alike, while the gooey cheese and savory chicken filling are sure to satisfy even the pickiest eaters.
-
Versatile and Customizable: Want to spice things up? Add a little extra chili powder or jalapeños to the sauce. Want to make it vegetarian? You can swap the chicken for black beans and roasted vegetables. The possibilities are endless!
How to Serve Epic Creamy Chicken Enchiladas
These creamy chicken enchiladas are delicious on their own, but they’re even better when paired with a few simple sides. Here are some ideas to complete your meal:
-
Mexican Rice: Fluffy, aromatic Mexican rice is a classic pairing with enchiladas. The slight sweetness and citrusy notes of the rice complement the rich, creamy sauce of the enchiladas perfectly.
-
Refried Beans: You can’t go wrong with refried beans alongside your enchiladas. Their creamy texture and savory flavor make them the perfect sidekick.
-
Guacamole and Salsa: Add a fresh, zesty touch to your meal with a bowl of homemade guacamole and a side of chunky salsa. The brightness of the avocado and the freshness of the tomatoes help balance the richness of the enchiladas.
-
Fresh Salad: A crisp, refreshing salad with lime vinaigrette can cut through the creaminess of the enchiladas and provide a nice contrast to the warm, cheesy filling.
Epic Creamy Chicken Enchiladas Recipe
Ready to try these Epic Creamy Chicken Enchiladas? Here’s the full recipe:
Epic Creamy Chicken Enchiladas
Rated 5.0 stars by 1 users
These Epic Creamy Chicken Enchiladas are the perfect combination of creamy, cheesy, and flavorful. The creamy sauce is what really sets this recipe apart, adding richness and depth to the shredded chicken filling. Whether you’re making them for a quick weeknight meal or for a weekend celebration, these enchiladas will quickly become a family favorite.
Serve them up with your favorite Mexican sides, or just enjoy them on their own for a comforting, satisfying dinner. Give them a try, and let us know how much you love them!
Author:Kathryn Martens
Ingredients
-
2 cups cooked chicken shredded
-
1 4oz can green chiles lightly drained
-
8 oz cream cheese softened and cubed
-
1 15oz can black beans rinsed and drained
-
½ cup fresh cilantro chopped
-
1 tbsp fresh lime juice
-
1 tbsp ground cumin
-
1 tbsp chili powder
-
2 tbsp butter
-
⅓ cup onion finely chopped
-
3-4 cloves garlic minced
-
2 tbsp flour
-
½ cup chicken broth
-
⅓ cup half and half
-
¼ tsp chili powder
-
1 tsp cumin
-
2 4oz can green chiles drained
-
½ cup sour cream
-
salt and pepper to taste
-
¾ cup green chile enchilada sauce or salsa verde
-
2 cups Monterey jack or mozzarella cheese shredded
-
5-8 flour taco shells varies on size of shells
-
cilantro for garnish
For the Filling
For White Sauce
For Assembly
Directions
Preheat over to 375°
In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro, spices and lime juice. Mix to combine. Set aside.
In a large skillet, melt the butter over medium heat. Add the onion, green chilies, garlic and cook, stirring occasionally, until they soften and start to turn translucent, about 3-4 minutes. Sprinkle the flour over the mixture and stir well. Cook for 1 minute, stirring.
Slowly whisk in the chicken broth and half and half. Cook over medium heat until the mixture is bubbling (not fully boiling) and has thickened, about 2-3 minutes. Add the spices and salt and pepper to taste. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
In a greased 9×13" baking dish, spread about ⅓ cup of the sauce to the bottom of the dish. Fill your tortillas with an even amount of the chicken filling mix and top with a few tablespoons of cheese. Roll up and place seam side down in your dish.
Pour the remaining white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Broil the last 2-3 minutes if desired. Sprinkle fresh cilantro over the top and serve warm.
Recipe Note
Tips for the Best Creamy Chicken Enchiladas
Shred the Chicken: For the best texture, use a rotisserie chicken or poach boneless, skinless chicken breasts and shred them by hand. The more shredded the chicken, the better it absorbs the creamy sauce.
Customize the Heat: If you like things spicy, add some diced jalapeños to the filling or increase the chili powder in the sauce. For a milder version, stick with the green chiles and keep the heat level low.
Use Homemade Tortillas: If you have the time, homemade tortillas can make a big difference in the flavor and texture of the enchiladas. They’re softer, fresher, and add a personal touch to the dish.
Make-Ahead: You can assemble these enchiladas ahead of time and refrigerate them for up to 24 hours before baking. This makes it easy to prepare them for a busy weeknight or to serve at a gathering.
Freezing Tips: These enchiladas freeze beautifully. After assembling, cover them tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When you’re ready to bake, thaw in the fridge overnight and bake as directed.