Oh, let me tell you about my cheesy chicken enchiladas with a creamy sauce! This dish is a family favorite and always brings back memories of cozy dinners at home. I remember my mom whipping these up on chilly evenings, filling the kitchen with the most mouthwatering aroma. The best part? They’re so simple to make and absolutely packed with flavor! Each bite is like a warm hug, thanks to that delightful creamy sauce that just ties everything together. Trust me, once you try these enchiladas, you’ll be hooked! They’re perfect for a weeknight dinner or even a festive gathering. So, let’s dive into this delicious recipe and get cooking!
Ingredients List
Here’s everything you’ll need to create these mouthwatering cheesy chicken enchiladas with a creamy sauce. Make sure you have your ingredients ready to go!
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack works great)
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 8 flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Feel free to get creative! You can add some diced green chilies for an extra kick, or switch out the cheese for your favorite blend. Happy cooking!
How to Prepare Cheesy Chicken Enchiladas with Creamy Sauce
Alright, let’s get down to the delicious details of making these cheesy chicken enchiladas with a creamy sauce! Follow these simple steps, and you’ll have a comforting dish that everyone will love.
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). This is super important because you want those enchiladas to bake perfectly!
- In a large mixing bowl, combine the shredded chicken, 1/2 cup of your shredded cheese, garlic powder, onion powder, salt, and pepper. Give it a good stir until everything is nicely mixed. The aroma is already heavenly!
- Next, in another bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth. This creamy mixture is what makes your enchiladas so dreamy.
- Now, spread a thin layer of that creamy soup mixture on the bottom of a baking dish. This prevents sticking and adds extra flavor.
- Grab your flour tortillas and fill each one with the chicken mixture. Roll them up tightly, and place them seam side down in the baking dish. It’s like wrapping little flavor gifts!
- Once all the tortillas are in the dish, pour the remaining creamy soup mixture over the top. Don’t be shy—make sure every enchilada is covered!
- Finally, sprinkle the rest of your cheese on top. This is where the magic happens as it melts into gooey goodness.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown. The smell will have your mouth watering!
And there you have it! Delicious cheesy chicken enchiladas with a creamy sauce that are sure to impress. Enjoy every cheesy bite!
Nutritional Information Disclaimer
Just a quick note: the nutritional information provided for these cheesy chicken enchiladas with a creamy sauce can vary based on the specific ingredients and brands you use. So, while I strive to give you the best estimates, it’s always a good idea to check the labels of your ingredients for the most accurate information. Happy cooking!
Why You’ll Love This Recipe
- Super simple to make, perfect for busy weeknights!
- Rich and creamy sauce that takes these enchiladas to a whole new level.
- Customizable with your favorite ingredients—add veggies or extra spices!
- Comfort food that warms your heart and soul with every bite.
- Great for feeding a crowd or cozy family dinners—everyone will ask for seconds!
- Leftovers taste even better, making it an ideal make-ahead meal.
Tips for Success
Here are some of my best tips to ensure your cheesy chicken enchiladas with a creamy sauce turn out perfectly every time!
- Use Rotisserie Chicken: For a quicker prep, grab a rotisserie chicken! It’s super flavorful and shreds easily.
- Experiment with Cheese: Feel free to mix different cheeses like pepper jack for a spicy kick or a Mexican blend for extra flavor.
- Don’t Overfill: When rolling the tortillas, don’t overstuff them. A little filling goes a long way, and it helps keep everything together!
- Let Them Rest: After baking, let the enchiladas sit for about 5 minutes before serving. This helps them hold their shape better.
- Make Ahead: You can assemble the enchiladas ahead of time and refrigerate them, then just pop them in the oven when you’re ready to eat!
With these tips in mind, you’ll be a pro at making these delicious enchiladas in no time!
Serving Suggestions
These cheesy chicken enchiladas with a creamy sauce are fantastic on their own, but pairing them with some delicious sides can elevate your meal even more! I love serving them with fresh guacamole and tangy salsa for that perfect balance of flavors. A simple side of Mexican-style rice or refried beans works beautifully too. If you’re in the mood for something refreshing, a crisp salad with a zesty lime dressing is a great addition. And don’t forget a dollop of sour cream on top for extra creaminess! Enjoy crafting your perfect plate!
Storage & Reheating Instructions
Storing your leftover cheesy chicken enchiladas with a creamy sauce is super easy! Just place them in an airtight container and pop them in the refrigerator, where they’ll stay fresh for up to 3 days. If you want to keep them longer, you can freeze them! Just wrap each enchilada tightly in plastic wrap and then place them in a freezer-safe bag. They’ll be good for about 2 months.
When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave them for a quicker option, but I recommend using the oven for that extra bubbly cheese goodness!
FAQ Section
Got questions about these cheesy chicken enchiladas with a creamy sauce? Don’t worry, I’ve got you covered!
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are a great option, and they’ll give your enchiladas a wonderful flavor. Just be sure to warm them up a bit before rolling to prevent cracking.
How can I make these enchiladas spicier?
If you like a bit of heat, try adding diced jalapeños or some hot sauce into the chicken mixture. You can also use pepper jack cheese for an extra kick!
Can I make these enchiladas vegetarian?
Yes, you can! Substitute the chicken with black beans, sautéed bell peppers, and corn for a delicious vegetarian version. Just keep the creamy sauce the same for that rich flavor.
How do I reheat leftovers?
The best way to reheat is in the oven at 350°F (175°C) for about 20-25 minutes. If you’re in a hurry, the microwave works too, but the oven keeps that cheesy goodness intact!
Can I freeze the enchiladas before baking?
Yes! Just prepare them up to the baking step, cover well, and freeze. When you’re ready to bake, you can cook them straight from frozen—just add a little extra time to the baking process!
For more delicious recipes, check out Creamy Chicken Pasta or Make-Ahead Enchilada Casserole.
Print
Cheesy Chicken Enchiladas with Creamy Sauce Delightful Comfort
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Cheesy chicken enchiladas with a creamy sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 8 flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, 1/2 cup cheese, garlic powder, onion powder, salt, and pepper.
- In another bowl, combine cream of chicken soup, sour cream, and milk.
- Spread a thin layer of the soup mixture in the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place seam side down in the dish.
- Pour the remaining soup mixture over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake for 25-30 minutes until heated through and cheese is bubbly.
Notes
- You can add diced green chilies for extra flavor.
- Serve with salsa or guacamole.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: cheesy chicken enchiladas, creamy sauce, Mexican recipe
