Description
These Creamy Chicken Enchiladas combine tender shredded chicken with a rich, velvety sauce and melted cheese, perfect for bringing the family together over a comforting meal. The dish features lightly fried corn tortillas filled with a savory chicken and cheese mixture, topped with a creamy sauce and baked to golden perfection.
Ingredients
Scale
For the Enchiladas
- 8 pieces Corn Tortillas
- 2 cups Cooked, Shredded Chicken Breast
- 2 cups Shredded Chihuahua or Monterey Jack Cheese
- 1 medium White Onion, finely chopped (optional)
- 1/4 cup Fresh Cilantro or Parsley (optional for garnish)
For the Creamy Sauce
- 4 tablespoons Butter
- 1/4 cup All-Purpose Flour
- 2 cups Whole Milk
- 1 cup Mexican Crema or Sour Cream
- 1 teaspoon Chicken Bouillon Powder (optional)
- Salt to taste
- Pepper to taste
Instructions
- Preparation: Preheat your oven to 375°F (190°C) to get it ready for baking the enchiladas later.
- Create the roux: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to form a smooth roux, cooking it for a minute or so until it’s lightly golden and fragrant.
- Make the creamy sauce: Gradually whisk in the whole milk, ensuring no lumps form. Stir in the Mexican crema or sour cream and continue cooking over medium heat until the sauce thickens. Add chicken bouillon powder for extra flavor if using. Season with salt and pepper to taste.
- Fry the tortillas: Lightly fry each corn tortilla in a hot skillet for about 5 seconds on each side just to soften and make them pliable, but avoid crisping them too much.
- Fill and roll enchiladas: Spoon shredded chicken and some cheese onto each tortilla. Roll them carefully and place them seam-side down in a baking dish to keep them sealed during baking.
- Assemble: Pour the creamy sauce evenly over the rolled enchiladas, then sprinkle the remaining shredded cheese on top to create a delicious cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for about 20 minutes, until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from oven and sprinkle with chopped white onions and fresh cilantro or parsley if desired. Serve warm and enjoy your comforting creamy chicken enchiladas.
Notes
- Using rotisserie chicken is a great shortcut to save time prepping the filling.
- You can substitute plant-based milk for whole milk to make the sauce dairy-free, but make sure to use a compatible thickening method.
- Lightly frying the corn tortillas helps prevent them from becoming soggy during baking.
- The chicken bouillon powder adds depth but can be omitted if you prefer a simpler sauce.
- Feel free to add some diced green chilies or jalapeños for a spicier kick.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend in the roux.
