Chicken Enchiladas

Introduction

The kitchen fills with a warm, cheesy smell as the sauce bubbles and the tortilla edges get a little golden. Right away I think of those easy, full-table nights — and of course Chicken Enchiladas sit front and center. This always takes me back to Sunday dinners. First, let the oven warm to 350°F while you gather the simple ingredients and remember that a little butter and patience go a long way. If you like hearty, family-friendly meals, try a twist like my Alice Springs-style chicken for another weeknight winner.

Why You’ll Love This

• Cheesy, saucy, and simple — ready in about an hour.
• Crowd-pleaser that stretches cooked chicken affordably.
• Kid-approved textures; adults will love the buttery sauce.
• Easy to scale for guests or meal prep.

Also, if you want a crunchy side dish vibe, think about pairing with something like bacon-wrapped chicken tenders for a party.

Quick Recipe Snapshot

• Servings: 6 (about 2 enchiladas each)
• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes
• Skill level: Easy
• Taste: savory + buttery

This is forgiving and straightforward, so you can cook with confidence and tweak heat or cheese to taste. For more cozy casseroles, check out easy weeknight casseroles for inspiration.

Ingredients You’ll Need

• 10 small soft flour tortillas
• 3 tablespoons of flour
• 2 cups of chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded, cooked chicken
• 3 cups Monterey Jack cheese, grated
• 3 tablespoons of butter
• 4 oz diced green chiles

Chef notes:

• Use cooked rotisserie chicken for speed.
• Warm tortillas so they roll without tearing.
• Monterey Jack melts beautifully.
• Unsalted butter helps control salt.
• Freshly shredded chicken keeps texture tender.

Also, if you like a little kick, consider stirring in a pinch of smoked paprika.

How to Make It

1. First, preheat the oven to 350°F and grease a 9×13-inch skillet or baking dish.
2. Then, combine the shredded chicken with 1 cup of the grated cheese in a bowl; toss until evenly mixed. You should hear the cheese brush against the chicken.
3. Next, warm each flour tortilla briefly so they bend easily, fill with about 1/3 cup chicken mixture, and roll tightly. Arrange them seam-side down in the greased pan.
4. Meanwhile, melt the butter in a skillet over medium heat; you want it foaming but not brown.
5. Stir in the flour, whisk for 1 minute until it smells nutty and starts to thicken a little. Then add the chicken broth while whisking.
6. Cook over high heat, whisking, until the sauce thickens and bubbles — it will coat the back of a spoon. Remove from heat when glossy.
7. Stir in the sour cream and diced green chiles off the heat; the sauce will loosen and smell tangy and bright.
8. Pour the creamy sauce evenly over the rolled tortillas, then sprinkle the remaining 2 cups of cheese across the top.
9. Bake for 20–23 minutes until bubbling at the edges and the cheese melts. Finally, broil for 2–3 minutes to brown the cheese lightly; watch closely so it doesn’t burn.
10. Let rest 5 minutes before serving; the sauce will thicken and the enchiladas will set.

For extra ideas, see a similar handheld comfort recipe like cheesy garlic chicken wraps.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use store-bought rotisserie chicken — it cuts prep in half.
2. Common mistake: Overfilling tortillas; fix by using 1/3 cup chicken so they roll neatly.
3. Simple variation: Stir in chopped cilantro and a squeeze of lime for brightness.

Serving Ideas

• Weeknight dinner with a simple green salad and tortilla chips.
• Brunch-style buffet alongside scrambled eggs and roasted potatoes.
• Holiday potluck — slice and serve family-style.
  Garnish with chopped cilantro, extra sour cream, or pickled jalapeños for a bright finish.

Storing & Leftovers

• Fridge: Keep covered for 3–4 days in an airtight container.
• Freezer: Freeze assembled (unbaked) for up to 2 months; thaw overnight before baking.
• Reheat: Warm in a 350°F oven for 12–15 minutes to keep the sauce creamy and tortillas tender.
  Leftover idea: Turn leftovers into a bowl with rice, beans, and fresh avocado.

Chicken Enchiladas

Cheesy, saucy, and simple Mexican enchiladas made with shredded chicken and a creamy sauce, perfect for a quick weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 10 pieces small soft flour tortillas Warm tortillas so they roll without tearing.
• 2 1/2 cups shredded, cooked chicken Consider using cooked rotisserie chicken for speed.
• 3 cups Monterey Jack cheese, grated Monterey Jack melts beautifully.
• 1 cup sour cream Unsalted butter helps control salt.
• 2 cups chicken broth
• 3 tablespoons flour Stir in a pinch of smoked paprika for some heat.
• 3 tablespoons butter
• 4 oz diced green chiles

Method

 

Preparation

1. Preheat the oven to 350°F and grease a 9×13-inch skillet or baking dish.
2. Combine the shredded chicken with 1 cup of the grated cheese in a bowl; toss until evenly mixed.
3. Warm each flour tortilla briefly so they bend easily, fill with about 1/3 cup chicken mixture, and roll tightly. Arrange them seam-side down in the greased pan.

Making the Sauce

1. Melt the butter in a skillet over medium heat; you want it foaming but not brown.
2. Stir in the flour and whisk for 1 minute until it smells nutty and starts to thicken slightly.
3. Add the chicken broth while whisking and cook over high heat, whisking until the sauce thickens and bubbles.
4. Remove from heat and stir in the sour cream and diced green chiles; the sauce will loosen and smell tangy and bright.

Baking

1. Pour the creamy sauce evenly over the rolled tortillas, then sprinkle the remaining 2 cups of cheese across the top.
2. Bake for 20–23 minutes until bubbling at the edges and the cheese melts.
3. Broil for 2–3 minutes to brown the cheese lightly; watch closely so it doesn’t burn.
4. Let rest 5 minutes before serving; the sauce will thicken and the enchiladas will set.

Notes

For serving, garnish with chopped cilantro, extra sour cream, or pickled jalapeños. Can be paired with a simple green salad or tortilla chips.

FAQs

Q: Can I make these ahead?
A: Yes — assemble, cover, and refrigerate up to 24 hours; bake when ready.

Q: Can I substitute cream or cheese?
A: You can swap sour cream for plain Greek yogurt (same texture), and cheddar for Monterey Jack for a sharper flavor.

Q: How do I know when it’s done?
A: The sauce should bubble at the edges and cheese should be melted and golden after broiling. A quick slice through the center shows set, not soupy, sauce.

Q: Can I freeze Chicken Enchiladas?
A: Yes — freeze assembled enchiladas before baking, then bake from thawed or add a few extra minutes if baking from frozen.

Final Thoughts

I love how this recipe turns a few pantry staples into something homey and special. Also, it’s one of those dishes that welcomes tweaks — more chiles for heat, extra cheese for indulgence. Give it a try this weekend and make it your own; there’s comfort in the first cheesy bite of Chicken Enchiladas.

Conclusion

For another take on classic chicken enchiladas, I like this version from Gimme Some Oven’s Chicken Enchiladas recipe which offers useful layering tips. Also, Ree Drummond’s Best Chicken Enchiladas Recipe is a great reference for crowd-sized pans.