Baked Creamy Chicken Enchiladas Recipe
There are some dinners that just feel like a warm hug on a plate, and for me, this Creamy Chicken Enchiladas recipe is at the top of that list. It’s the kind of meal I turn to on a grey, drizzly evening when we all need a little lift. This isn’t your standard tomato-based enchilada; instead, we’re making a luxuriously smooth and savoury white sauce that coats tender shredded chicken, all wrapped up in soft tortillas and baked until the cheese on top is gloriously melty and bubbling.
The inspiration for this particular sauce came from a tiny family-run spot my husband and I stumbled upon years ago; they had a similar dish that was so comforting and full of flavour, I knew I had to recreate it at home. After a lot of testing in my own kitchen, I’ve landed on this version, which strikes a wonderful balance between rich and tangy, with just enough gentle spice to keep things interesting without being overpowering. My husband, who’s usually quite picky, asked for seconds the first time I made it, which is always the ultimate seal of approval!
This is a brilliant recipe for a weekend family meal or when you have friends over. It feels special and takes a little effort, but the steps are all very straightforward. The end result is a beautiful, satisfying bake that smells incredible and always gets compliments.
Recipe Overview
This Creamy Chicken Enchiladas recipe delivers tender, flavourful chicken wrapped in soft tortillas and smothered in a rich, tangy white sauce made with cream cheese and green chillies. It’s baked to perfection with a golden, cheesy topping. After testing this a few times, I found that adding a pinch of cumin to the sauce really deepens the flavour without making it taste overtly spiced.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 6 people
- Difficulty: Medium
Why You’ll Love This Creamy Chicken Enchiladas Recipe
- Genuine Flavour: The sauce is the star here. It’s not just creamy; it has a lovely tang from the cream cheese, a gentle background heat from the green chillies, and a savoury depth from the chicken stock and sautéed onions.
- Ready in Under an Hour: From starting the prep to pulling it out of the oven, this dish comes together in about 55 minutes, making it achievable for a weeknight treat.
- Flexible Recipe: You can easily add a tin of drained black beans or sweetcorn to the chicken filling for extra texture and fibre. It’s also a fantastic way to use up leftover roast chicken. If you like more texture in your bakes, consider our Low Carb Chicken Casserole.
- Great for a Family Dinner: This works beautifully for a relaxed Saturday night meal. It feels a bit more special than everyday fare but doesn’t require hours of complicated cooking.
- Family Tested: This recipe always goes down a treat in my house. The mild but flavourful sauce means it’s enjoyed by everyone, from children to adults.
Ingredients You’ll Need
For the sauce, I always reach for Philadelphia full-fat cream cheese; I find its firm texture melts down into the smoothest, most stable sauce without becoming grainy. The other ingredients are simple pantry staples.
- For the Chicken Filling:
- 600g boneless, skinless chicken breasts, poached and shredded (or use leftover rotisserie chicken)
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 50g soured cream
- Salt and freshly ground black pepper to taste
- For the Creamy Sauce:
- 50g unsalted butter
- 50g plain flour
- 500ml chicken stock, preferably warm
- 200g full-fat cream cheese, softened
- 120g can chopped green chillies, drained
- 1/2 tsp onion powder
- For Assembly:
- 8-10 medium flour tortillas
- 200g mature Cheddar cheese, grated
- Fresh coriander, chopped (for garnish)
- Spring onions, thinly sliced (for garnish)
Sara’s Tip: Using a pre-cooked rotisserie chicken is my favourite shortcut for this recipe. It saves about 20 minutes of poaching time and the chicken is always wonderfully moist and flavourful.
How to Make Creamy Chicken Enchiladas
The process involves three main parts: making the filling, preparing the sauce, and then assembling everything before baking. It’s a satisfying dish to put together.
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9×13 inch) baking dish.
- Sauté the Aromatics: In a large frying pan, heat the olive oil over a medium heat. Add the finely diced onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Make the Filling: Add the shredded chicken to the pan with the onions and garlic. Stir in the ground cumin, oregano, salt, and pepper. Cook for a couple of minutes to combine the flavours. Remove from the heat and stir in the soured cream. Set aside.
- Start the Sauce: In a medium saucepan, melt the butter over a medium heat. Whisk in the plain flour and cook for one minute, stirring constantly, to create a roux. This step is crucial for a thick, smooth sauce.
- Build the Creamy Sauce: Gradually pour in the warm chicken stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it has thickened. Reduce the heat to low.
- Finish the Sauce: Add the softened cream cheese, the drained green chillies, and the onion powder to the saucepan. Whisk until the cream cheese has completely melted and the sauce is smooth and uniform. Season with a little salt and pepper. What works best for me is to take it off the heat while stirring in the cream cheese to prevent it from splitting.
- Assemble the Enchiladas: Spread a thin layer of the creamy sauce (about 1/4 of it) over the bottom of your prepared baking dish. Warm the tortillas briefly in the microwave or a dry frying pan to make them pliable. Fill each tortilla with a portion of the chicken mixture, roll it up tightly, and place it seam-side down in the dish.
- Bake to Perfection: Pour the remaining sauce evenly over the rolled tortillas, ensuring they are all covered. Sprinkle the grated Cheddar cheese over the top. Bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and starting to turn golden brown at the edges.
- Rest and Garnish: Let the enchiladas rest for 5-10 minutes after taking them out of the oven. This helps them set and makes serving much neater. Garnish with fresh chopped coriander and sliced spring onions before serving.
Tips From My Kitchen
- Temperature Control: When making the sauce, never let it come to a rolling boil after you’ve added the cream cheese. A gentle simmer is all you need. Boiling dairy-based sauces can cause them to split or become grainy.
- The Secret Step: For tortillas that hold up perfectly, briefly fry them in a little hot oil for about 10-15 seconds per side before filling. I learned that this small step creates a slight barrier that prevents them from becoming soggy in the sauce. You can read more about this traditional technique at Serious Eats.
- Make-Ahead: You can assemble the entire dish (without baking) up to 24 hours in advance. Cover it tightly with foil and store it in the fridge. You may need to add 10-15 minutes to the baking time when cooking from chilled.
- Storage: Leftovers keep brilliantly. Store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or cover the dish with foil and reheat in the oven at 160°C until warmed through.
Equipment You’ll Need
- Large frying pan or skillet
- Medium saucepan
- Whisk
- 23x33cm (9×13 inch) baking dish
- Sharp knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
Common Mistakes to Avoid
- Overcrowding the pan: When cooking the chicken (if starting from raw), make sure you don’t overcrowd the pan. This causes the chicken to steam rather than brown, resulting in less flavour. Cook in batches if necessary. If you’re looking for another recipe that focuses on getting chicken right, check out our guide to a Juicy Chicken Recipe.
- Wrong temperature: Baking the enchiladas at a temperature that is too high can cause the cheese on top to burn before the filling is heated through. Stick to 180°C (160°C fan) for even cooking.
- Skipping the rest time: It’s tempting to serve them straight from the oven, but letting the enchiladas rest for at least 5 minutes allows the sauce to thicken slightly and the fillings to set, making them much easier to cut and serve cleanly.
Delicious Variations to Try
Once you’ve mastered the base recipe, it’s fun to experiment. Here are a few variations we enjoy at home:
- Spicy Version: For those who like more heat, add one finely diced jalapeño (seeds removed for less intensity) to the onion and garlic mix. You could also add a pinch of cayenne pepper to the sauce.
- Vegetarian Option: Swap the chicken for a filling of two tins of black beans (rinsed and drained), 200g of sweetcorn, and 250g of sautéed mushrooms. Use vegetable stock in the sauce.
- Different Protein: This recipe works wonderfully with leftover shredded beef brisket or pulled pork for a richer, smokier flavour profile. It’s a great way to use up Sunday roast leftovers.
What to Serve With Creamy Chicken Enchiladas
These enchiladas are quite rich, so I like to serve them with fresh, zesty sides to balance the meal.
- Cilantro Lime Rice: A simple rice dish with fresh coriander and a squeeze of lime juice cuts through the creaminess of the sauce beautifully.
- Avocado and Tomato Salad: A simple salad of diced avocado, cherry tomatoes, red onion, and a light vinaigrette adds a fresh, vibrant element to the plate.
- A Crisp Lager or Sauvignon Blanc: A light Mexican lager or a zesty white wine like a Sauvignon Blanc complements the tangy, creamy flavours of the dish.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. This is a great dish to prepare in advance. You can assemble the entire casserole, cover it tightly with cling film or foil, and refrigerate it for up to 24 hours. When you’re ready to bake, remove it from the fridge while the oven preheats and add about 10-15 minutes to the initial baking time.
How do I stop my tortillas from getting soggy?
The best way to prevent soggy enchiladas is to quickly fry the tortillas in a little hot oil for about 10-15 seconds on each side before you fill and roll them. This creates a slight seal that helps them hold their structure in the sauce. Just be careful not to make them too crispy, they still need to be pliable enough to roll.
How do I store leftovers?
Allow the enchiladas to cool completely, then transfer them to an airtight container or cover the baking dish tightly with foil. They can be stored in the refrigerator for up to 3 days. To reheat, you can use a microwave for individual portions or place the baking dish back in a 160°C oven until heated through.
Can I use soured cream instead of cream cheese in the sauce?
While you can substitute soured cream or crème fraîche, it will change the sauce’s consistency and flavour. Cream cheese creates a thicker, richer sauce. If using soured cream, be extra careful not to let the sauce boil, as it’s more prone to splitting. It will result in a tangier, thinner sauce.
Can I freeze these enchiladas?
Yes, they freeze very well. You can freeze the assembled, unbaked enchiladas in a freezer-safe dish. Wrap the dish tightly in two layers of cling film and then a layer of foil. They can be frozen for up to 3 months. Bake directly from frozen at 180°C, covered with foil for the first 40 minutes, then uncovered for the final 20-25 minutes, or until hot and bubbly. For another freezer-friendly meal, try our Garlic Parmesan Chicken Pasta Recipe.
Creamy Chicken Enchiladas Recipe
A rich and satisfying main course featuring shredded chicken rolled in soft tortillas, smothered in a homemade creamy green chili sauce and topped with melted Cheddar cheese.
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9x13 inch) baking dish.
- Sauté the Aromatics: In a large frying pan, heat the olive oil over a medium heat. Add the finely diced onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Make the Filling: Add the shredded chicken to the pan with the onions and garlic. Stir in the ground cumin, oregano, salt, and pepper. Cook for a couple of minutes to combine the flavours. Remove from the heat and stir in the soured cream. Set aside.
- Start the Sauce: In a medium saucepan, melt the butter over a medium heat. Whisk in the plain flour and cook for one minute, stirring constantly, to create a roux. This step is crucial for a thick, smooth sauce.
- Build the Creamy Sauce: Gradually pour in the warm chicken stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it has thickened. Reduce the heat to low.
- Finish the Sauce: Add the softened cream cheese, the drained green chillies, and the onion powder to the saucepan. Whisk until the cream cheese has completely melted and the sauce is smooth and uniform. Season with a little salt and pepper. What works best for me is to take it off the heat while stirring in the cream cheese to prevent it from splitting.
- Assemble the Enchiladas: Spread a thin layer of the creamy sauce (about 1/4 of it) over the bottom of your prepared baking dish. Warm the tortillas briefly in the microwave or a dry frying pan to make them pliable. Fill each tortilla with a portion of the chicken mixture, roll it up tightly, and place it seam-side down in the dish.
- Bake to Perfection: Pour the remaining sauce evenly over the rolled tortillas, ensuring they are all covered. Sprinkle the grated Cheddar cheese over the top. Bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and starting to turn golden brown at the edges.
- Rest and Garnish: Let the enchiladas rest for 5-10 minutes after taking them out of the oven. This helps them set and makes serving much neater. Garnish with fresh chopped coriander and sliced spring onions before serving.
Notes
Letting the enchiladas rest for 5-10 minutes after baking allows them to set, making them easier and neater to serve.
I truly hope you enjoy making this Creamy Chicken Enchiladas recipe as much as my family and I enjoy eating it. It’s a real labour of love that pays off with every delicious, cheesy bite. I’d love to hear how yours turns out, so please leave a comment below to share your experience! Happy cooking, Sara.
