If you’ve been searching for a dish that feels like a warm, comforting hug and comes together effortlessly, you’ve hit the jackpot with my Homemade Easy Chicken Enchiladas with Cheesy Sauce Recipe. This dish brilliantly combines tender shredded chicken, silky cheesy sauce, and just the right amount of spices to create a flavor-packed dinner that’s perfect for any night of the week. Whether you’re cooking for family or friends, these enchiladas will quickly become a beloved favorite, delivering layers of creamy, savory goodness that everyone will rave about.
Ingredients You’ll Need
The beauty of this Homemade Easy Chicken Enchiladas with Cheesy Sauce Recipe lies in its simple, wholesome ingredients that each bring their own special twist—adding freshness, creaminess, and just the right kick of flavor. Here’s everything you need to create this magical dish:
- 2 cups cooked shredded chicken: You can use leftover chicken or rotisserie for ease and excellent flavor.
- 1 tablespoon olive oil: For sautéing the onion and garlic, adding a light fruity base.
- 1 small onion (finely chopped): Brings a subtle sweetness and texture to the filling.
- 2 cloves garlic (minced): Adds that indispensable savory punch.
- 1 teaspoon ground cumin: Offers earthy warmth that complements the chicken beautifully.
- 1 teaspoon chili powder: Introduces a moderate heat that elevates the dish.
- 1/2 teaspoon smoked paprika: Infuses a smoky depth without overwhelming.
- 1/2 teaspoon salt: Balances all the flavors perfectly.
- 1/4 teaspoon black pepper: Adds a mild zing and spice.
- 1 cup canned diced tomatoes (drained): Provides freshness and slight acidity to brighten the filling.
- 1 cup sour cream: Creates a luscious and tangy sauce base.
- 2 tablespoons all-purpose flour: Helps thicken the cheesy sauce to a silky consistency.
- 1 1/2 cups chicken broth: Adds moisture and savory depth to the sauce.
- 1 1/2 cups shredded cheddar cheese (divided): Melts smooth for a rich cheesy sauce and topping.
- 1 cup shredded Monterey Jack cheese: Brings creamy mildness and gooey meltiness on top.
- 8 medium flour tortillas: Soft and pliable, perfect for rolling without cracking.
- 2 tablespoons chopped fresh cilantro (optional for garnish): Adds a fresh, herbal pop of color and flavor.
How to Make Homemade Easy Chicken Enchiladas with Cheesy Sauce Recipe
Step 1: Sauté the Aromatics and Prepare the Filling
Start by heating olive oil in a large skillet over medium heat. Toss in the finely chopped onion and cook just until softened, about 4 minutes—this gentle caramelization unlocks a subtle sweetness that balances the spices. Then add minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Give everything a good stir to let those spices toast slightly, filling your kitchen with an irresistible aroma. Stir in the diced tomatoes and shredded chicken, warming it all through for a couple of minutes before removing the mixture from the heat.
Step 2: Create the Creamy Cheesy Sauce
In a separate saucepan, melt butter over medium heat and whisk in the flour. Cooking this roux for about a minute ensures you lose that raw flour taste while setting up a smooth sauce base. Gradually pour in the chicken broth while continuously whisking to prevent lumps. It will start thickening within 3 to 4 minutes—perfect for coating those enchiladas. Finally, stir in sour cream and 1 cup of shredded cheddar cheese until everything is silky and fully melted. This sauce is where the magic truly happens, wrapping the enchiladas in creamy, cheesy goodness.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly spread half a cup of the cheesy sauce on the bottom of a 9×13-inch baking dish; this prevents the enchiladas from sticking and adds extra flavor from the get-go. Next, fill each tortilla with about 1/3 cup of the chicken mixture. Roll them up tightly and place seam-side down in the baking dish—this helps them hold their shape. Once all tortillas are snug in the dish, pour the remaining cheesy sauce over the top, ensuring an even coating. Scatter evenly with the Monterey Jack and the remaining cheddar cheese for a bubbling, golden finish.
Step 4: Bake Until Bubbling and Golden
Bake the enchiladas uncovered for 20 to 25 minutes until the cheese on top is melted, bubbly, and just beginning to brown around the edges. This baking step melds all the flavors together and makes the tortillas perfectly tender. Once out of the oven, sprinkle with freshly chopped cilantro for a delightful burst of herbal freshness.
How to Serve Homemade Easy Chicken Enchiladas with Cheesy Sauce Recipe
Garnishes
Fresh cilantro is my go-to garnish for these enchiladas—its bright flavor cuts through the richness beautifully. You can also add a dollop of sour cream or slices of avocado to bring creaminess and a cool contrast. A few pickled jalapeño slices or a squeeze of lime juice make fantastic add-ons for those who love a little zing.
Side Dishes
These enchiladas pair wonderfully with a simple green salad dressed lightly with lime vinaigrette or a side of Mexican rice and refried beans for a more authentic, hearty meal. Fresh corn on the cob or a vibrant tomato salad can bring color and freshness to your plate, perfectly complementing the cheesy sauce.
Creative Ways to Present
If you want to impress guests or make dinner more fun, serve individual enchiladas in small ramekins topped with extra cheese and broiled briefly for a golden crust. You can also layer everything in a casserole style and cut into squares or roll tortillas into bite-sized pinwheels for party appetizers. The flexibility of this Homemade Easy Chicken Enchiladas with Cheesy Sauce Recipe makes it an exciting crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep really well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making them even tastier the next day. Just don’t forget to cover them so the cheesy sauce stays nice and moist.
Freezing
You can freeze these enchiladas before baking by assembling them in a freezer-safe dish, covering tightly with foil and plastic wrap. They will keep well frozen for up to 2 months. When you’re ready to enjoy, bake straight from frozen, adding a few extra minutes to the cooking time until heated through and bubbly.
Reheating
To reheat, pop the enchiladas in the oven at 350°F (175°C) for about 15 to 20 minutes, or microwave individual portions covered with a damp paper towel to keep them from drying out. This ensures your second serving is just as delicious and creamy as the first.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works perfectly and is a fantastic time-saver, delivering juicy, flavorful shredded chicken without any extra fuss.
Is it possible to make this recipe gluten-free?
Yes, simply swap the flour tortillas for corn tortillas and use a gluten-free flour or cornstarch for thickening the sauce. The rest of the ingredients are naturally gluten-free.
Can I add more spice to the enchiladas?
Definitely. Adding a diced jalapeño to the onion mixture or increasing chili powder will give your enchiladas a nice kick. You can always adjust spice levels to suit your preference.
What type of cheese works best?
This recipe uses cheddar and Monterey Jack for a perfect balance of sharp and creamy flavors. You can experiment with other cheeses like pepper jack or a Mexican cheese blend for different tastes.
Can these enchiladas be made ahead for a party?
Yes! You can assemble them the day before and refrigerate overnight before baking. This makes hosting so much easier and lets the flavors meld beautifully.
Final Thoughts
If you’re craving a cozy, satisfying meal that’s surprisingly simple to prepare, this Homemade Easy Chicken Enchiladas with Cheesy Sauce Recipe is an absolute must-try. It’s packed with flavor, creamy cheese, and tender chicken, making weeknight dinners something to look forward to. I can’t wait for you to enjoy this recipe as much as I do—grab your ingredients and get ready to impress your taste buds with every bite!
Print
Homemade Easy Chicken Enchiladas with Cheesy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Delicious and easy homemade chicken enchiladas smothered in a creamy cheesy sauce, perfect for a flavorful weeknight dinner with tender shredded chicken, warm spices, and a melty cheese topping baked to golden perfection.
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned diced tomatoes, drained
Cheesy Sauce
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups shredded cheddar cheese, divided
Assembly
- 8 medium flour tortillas
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional for garnish)
- 2 tablespoons butter (for the sauce)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Cook Filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 4 minutes. Stir in minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper, cooking for 1 minute to release their flavors. Add diced tomatoes and shredded chicken, stirring well. Cook for another 2–3 minutes until everything is heated through, then remove from heat.
- Make Cheesy Sauce: In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth and cook for 3–4 minutes until the sauce thickens. Stir in the sour cream and 1 cup of shredded cheddar cheese, stirring until smooth and melted.
- Assemble Enchiladas: Spread 1/2 cup of the cheesy sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll them tightly, and place seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining cheesy sauce evenly over the rolled tortillas. Sprinkle the top with the shredded Monterey Jack cheese and the remaining 1/2 cup shredded cheddar cheese.
- Bake: Bake uncovered in the preheated oven for 20–25 minutes, until the cheese is bubbly and golden brown on top.
- Garnish and Serve: Remove from the oven and garnish with fresh chopped cilantro if desired. Serve warm for a delicious and comforting meal.
Notes
- For convenience, substitute rotisserie chicken instead of cooking your own.
- Add a diced jalapeño to the onion mixture for extra heat and spice.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
