Easy Cheesy Chicken Enchiladas Recipe [+Video]

Easy Cheesy Chicken Enchiladas Recipe [+Video]

Savor the melt-in-your-mouth goodness of Easy Cheesy Chicken Enchiladas! Tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy sauce made completely from scratch, and baked to golden perfection. The ultimate comfort food, ready in no time!

I grew up not loving my mom’s enchiladas. I’m sorry mom. I think I’d love them nowadays, but because she uses a condensed soup which I pretty much never have, I’ve come up with an adapted version that uses sour cream and a roux instead of the condensed soup. Though, if you all want the old version let me know in the comments! I don’t even use an enchilada sauce in this recipe and you won’t even miss it!

Ingredients for Chicken Enchiladas from Scratch

We are essentially making cream of chicken soup from scratch, which may seem like extra work, but I love knowing everything going into my dinner! Using rotisserie chicken will save us some time, and everything else is so easy to get your hands on. Here is everything you’ll need:

• Butter: combines with the flour to create the roux for the creamy white sauce
• All-Purpose Flour: Helps thicken the white sauce.
• Chicken Broth: adds chicken flavor
• Sour Cream: makes the white sauce extra rich and creamy
• Diced Green Chiles: adds flavor
• Salt and Pepper: adds flavor
• Rotisserie Chicken: Break down a whole chicken yourself or buy the prepackaged rotisserie chicken breast meat that is sold at Costco.
• Monterey Jack Cheese: I recommend buying a block and grating it yourself.
• Mexican Cheese Blend: found with all the other cheeses in the cheese section
• Taco Seasoning: I like to make my own big batch and keep it on hand for when it’s needed, but a store-bought brand works fine too.
• Flour Tortillas: Grab your favorite store-bought brand or make them yourself. If you go with store-bought, I recommend the uncooked tortillas that you cook yourself.

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Homemade Chicken Enchiladas

Read through the following instructions to learn how to make this easy chicken enchilada recipe! Everyone will be so impressed that they are made from scratch. Here are the steps:

1. Prep: Preheat the oven to 350℉ and spray a 9×13″ pan with nonstick cooking spray.
2. Make the Roux: Melt the butter in a medium saucepan until it is slightly browning then whisk in the flour and let it cook for about a minute to cook the flour taste out. Whisk in the broth, sour cream and chiles and bring to a simmer until it starts to thicken then remove from the heat.
3. Make the Filling: In a separate bowl, mix the chicken, cheeses and taco seasoning until combined.
4. Warm the Tortillas: Place the tortillas in a towel and warm them up in the microwave.
5. Assemble the Enchiladas: Spoon a little sauce in the bottom of the prepared pan. Divide the chicken mixture between the 10 tortillas and roll them closed. Place them seam side down in the prepared baking dish. Pour the white sauce over the top of all the enchiladas and sprinkle the remaining cheese on top.
6. Bake: Bake for 20-25 minutes.

Keep scrolling to the end of the post for the complete recipe card where you can also print or save the recipe.

What to Eat with Chicken Enchiladas

Here are a few of our favorite side dishes to eat with these cheesy white chicken enchiladas:

• Mexican Street Corn – Elote
• Best Pinto Beans
• Most Delicious Black Beans
• Elote Corn Salad
• Restaurant Style Salsa
• Cilantro Lime Rice
• Instant Pot Refried Beans

Can You Use Flour Tortillas in Enchiladas?

Corn tortillas are traditionally used in enchiladas, but flour tortillas can also be used. I actually prefer them in this recipe. The flavor and texture of flour tortillas just works better with this type of enchilada. If you love enchiladas with corn tortillas, try our red chicken enchiladas!

If you are dedicated to making enchiladas completely from scratch, make homemade flour tortillas using our mega-tasty recipe!

Can Enchiladas Be Made Ahead?

You can assemble enchiladas the night before and refrigerate until you are ready to bake. If you assemble ahead of time, add the final sauce and cheese just before you bake.

These enchiladas freeze great uncooked and are also great even in the refrigerator uncooked for a day or two. I’ve found them to be a great meal to bring to friends and family along with chips and salsa and a salad!

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days. If you are reheating several enchiladas, they can be warmed up in the oven. Preheat the oven to 350 degrees F, cover the pan with foil, and reheat for 10-15 minutes or until heated through.

If you are just reheating one enchilada for lunch the next day (my favorite), I just do a quick zap in the microwave.

Savor the irresistible taste of chicken enchiladas made from scratch! Tender, juicy rotisserie chicken wrapped in soft flour tortillas, and drenched in a rich, from-scratch creamy white sauce. Top everything with cheese and bake until perfectly golden and bubbly. You won’t believe how simple homemade enchiladas can be!

More Easy Mexican Recipes:

• Instant Pot Ground Beef Burrito Bowls
• Best Quesadilla
• One-Skillet Enchilada Ground Beef Casserole
• Enchilada Style Ground Beef Burrito
• 10 Minute Mexican Chicken
• Shredded Beef Tacos
• Smothered Honey Lime Chicken Burritos
• Honey Lime Chicken Enchiladas

How to Make the Best Cheesy Chicken Enchiladas

READ: Easy Cheesy Chicken Enchiladas Recipe [+Video]