Creamy, cozy, family favorite
These shredded chicken creamy enchiladas are the ultimate comfort dinner—rich, cheesy, and packed with flavor, yet surprisingly easy to make. Tender shredded chicken is wrapped in soft tortillas, smothered in a velvety cream sauce, and baked until bubbly and irresistible. Perfect for busy weeknights, meal prep Sundays, or casual gatherings, this recipe comes together quickly with simple pantry staples. If you’re searching for a creamy chicken enchiladas recipe that’s both crowd-pleasing and beginner-friendly, this one checks every box. Serve it with rice, beans, or a crisp salad for a cozy, satisfying meal everyone will request again.
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6
📝 Ingredients List
- 2 cups cooked shredded chicken (rotisserie works great)
- 8 flour tortillas (8-inch)
- 2 cups shredded Monterey Jack or Mexican-blend cheese, divided
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (10 oz) can cream of chicken soup
- 1 cup sour cream
- ½ cup chicken broth
- 1 (4 oz) can diced green chiles, drained
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper, to taste
- Fresh cilantro (optional, for garnish)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups & spoons
- 9×13-inch baking dish
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant 😊
- Make the creamy sauce: In a bowl, whisk together cream of chicken soup, sour cream, chicken broth, green chiles, cumin, chili powder, salt, and pepper. Sauce should be smooth and pourable.
- Mix the filling: Add shredded chicken and 1 cup of cheese to the sauce. Stir until everything is evenly coated.
- Assemble: Spoon filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
- Top & bake: Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake uncovered for 25 minutes, until bubbly and lightly golden 🧀
- Rest & serve: Let sit 5 minutes, then garnish with cilantro and serve warm 🌮
💡 Pro Tips
- Extra creamy: Add 2 tablespoons cream cheese to the sauce for ultra-rich enchiladas.
- Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake when ready.
- Freezer-friendly: Freeze before baking for up to 2 months; thaw overnight before cooking.
- Flavor boost: Add a squeeze of lime juice or a pinch of smoked paprika to the sauce.