Easy Chicken Enchiladas with Cheese Sauce Recipe

Imagine cutting into a warm enchilada, the creamy cheese sauce spilling out, revealing the flavorful chicken and cheese filling inside. Each bite is a perfect combination of tender chicken, soft tortilla, rich sauce, and melted cheese.

In this comprehensive guide, we’ll walk you through preparing the simple chicken filling, making the creamy cheese sauce, assembling and rolling the enchiladas, and baking them to bubbly perfection. We’ll share tips for working with tortillas, getting a smooth sauce, and ideas for variations and serving.

Why These Chicken Enchiladas Are a Family Favorite

Chicken enchiladas are a go-to for a reason – they’re delicious, satisfying, and generally loved by all!

• Classic Comfort Food: Warm, cheesy, and hearty – the definition of comfort in a pan. They share this comforting appeal with our American Lasagna and Baked Creamy Buffalo Ranch Chicken Pasta Casserole.
• Delicious Creamy Sauce: The homemade cheese sauce is rich, smooth, and incredibly flavorful, making these stand out.
• Easy to Make: With pre-cooked chicken and a straightforward sauce, this recipe is very accessible.
• Feeds a Crowd: A single 9×13 inch pan is usually enough for 4-6 generous servings.
• Customizable: Easily adjust the spice level and filling additions.
• Make-Ahead Friendly: Can be assembled ahead of time for convenience.

Ready to bake a pan of cheesy, creamy goodness? Let’s gather your ingredients.

The Flavorful Layers: Ingredients Deep Dive

Each component in these enchiladas contributes to the overall deliciousness.

Ingredients for Enchiladas:

• Shredded Cooked Chicken: The savory protein. Rotisserie chicken is a quick and easy option. You can also cook chicken breast or thighs by boiling, baking, or pan-cooking and then shredding. For other chicken recipes, see our Easy Bourbon Chicken or Creamy Garlic Butter Chicken Thighs with Spinach.
• Mexican Blend Cheese (Shredded): Used both in the filling and sprinkled over the top for maximum cheesiness. Cheddar and Monterey Jack blends are common.
• Small Onion & Garlic (Diced/Minced): Add aromatic flavor to the filling.
• Diced Green Chilies: Provide a mild, authentic Southwestern flavor and a subtle touch of heat. Optional, but recommended.
• Ground Cumin, Dried Oregano, Chili Powder: Classic Tex-Mex spices that infuse the chicken filling with savory, warm flavor.
• Salt and Pepper: To season the filling.
• Corn or Flour Tortillas (8-inch): The vessels for the filling. Flour tortillas are generally softer and easier to roll without cracking when baked, making them a popular choice for baked enchiladas. Corn tortillas are more traditional but require careful warming to prevent breaking (often dipped in sauce or oil and then warmed). This recipe works well with either, but consider flour for ease if you’re new to baked enchiladas.
• Olive Oil: Used to help make the tortillas pliable.

For Creamy Cheese Sauce:

• Butter & All-Purpose Flour: Form the roux, the base for thickening the creamy cheese sauce.
• Chicken Broth: The liquid base for the sauce. Using broth adds more flavor than just milk or water.
• Sour Cream: Adds tanginess and richness, contributing significantly to the creamy texture of the sauce.
• Shredded Monterey Jack or Pepper Jack Cheese: Melts smoothly into the sauce, providing cheesiness and a hint of spice if using Pepper Jack.
• Ground Cumin & Garlic Powder: Spices for the sauce that complement the filling flavors.
• Salt and Pepper: To season the cheese sauce.

Ingredients for Topping:

• Diced Tomatoes: Add fresh flavor and texture.
• Fresh Cilantro (Chopped): Adds bright, fresh, herbaceous flavor.
• Lime Juice: Provides acidity to brighten the fresh topping.
• Salt: To season the topping.

Crafting Your Comfort Meal: Step-by-Step Instructions

Making these enchiladas involves preparing the filling and sauce, then assembling and baking.

Prepare the Chicken Filling (Step 1)

1. Combine ingredients: In a large bowl, combine the shredded cooked chicken, 1 cup of the shredded Mexican blend cheese, diced onion, minced garlic, green chilies, cumin, oregano, chili powder, salt, and pepper.
2. Mix well: Mix all the ingredients thoroughly until the chicken and cheese are evenly coated with the spices and aromatics.

Prepare the Creamy Cheese Sauce (Step 2)

1. Melt butter: In a medium saucepan over medium heat, melt the butter.
2. Make roux: Add the flour and whisk constantly for 1-2 minutes to create a roux.
3. Add broth: Gradually whisk in the chicken broth until the mixture is smooth.
4. Thicken sauce: Continue cooking over medium heat, stirring frequently, until the sauce begins to thicken, about 5 minutes.
5. Add creamy elements & cheese: Reduce heat to low. Stir in the sour cream, shredded Monterey Jack or Pepper Jack cheese, cumin, and garlic powder.
6. Melt cheese: Stir gently until the cheese is completely melted and the sauce is smooth and creamy.
7. Season: Season the cheese sauce with salt and pepper to taste. Keep the sauce warm over very low heat, stirring occasionally, or cover until ready to assemble.

Assemble the Enchiladas (Step 3)

1. Preheat oven: Preheat your oven to 350°F (175°C).
2. Warm tortillas: Warm the corn or flour tortillas to make them pliable. Stack them on a plate and microwave for about 30 seconds, or warm them individually in a dry skillet for a few seconds per side. If using corn tortillas, you might consider briefly dipping them in oil or sauce first, which can help prevent cracking and add flavor (though not specified in the user’s recipe, it’s a common technique).
3. Prep baking dish: Spread ½ cup of the warm cheese sauce evenly in the bottom of a 9×13 inch baking dish. This prevents the enchiladas from sticking and adds more sauce throughout.
4. Fill and roll: Place about 1/3 cup of the chicken filling down the center of each warmed tortilla.
5. Place in dish: Roll up each tortilla tightly and place it seam-side down in the baking dish. Arrange them in a single layer.
6. Repeat: Continue filling and rolling the remaining tortillas and placing them in the baking dish until the dish is full.

Bake the Enchiladas (Step 4)

1. Pour sauce: Pour the remaining warm cheese sauce evenly over the rolled enchiladas in the baking dish, ensuring they are mostly covered by the sauce.
2. Top with cheese: Sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly over the top of the sauce-covered enchiladas.
3. Bake: Bake uncovered for 25-30 minutes. Bake until the cheese on top is melted and bubbly and the edges are lightly browned.
4. Broil for color (optional): For a more golden and slightly crisper cheese topping, you can carefully place the casserole under the broiler for the last 2-3 minutes of baking. Watch it constantly during this step, as cheese can burn quickly under the broiler.

Prepare the Fresh Topping (Step 5)

1. Combine topping ingredients: While the enchiladas are baking, prepare the fresh topping. In a small bowl, combine the diced tomatoes, chopped fresh cilantro, and fresh lime juice.
2. Season: Season the topping mixture with a pinch of salt and stir gently. Set aside.

Serve and Enjoy (Step 6)

1. Rest: Remove the baked enchiladas from the oven and let them rest for about 5 minutes before serving. This allows the sauce to settle slightly.
2. Add fresh topping: Top the baked enchiladas generously with the fresh tomato-cilantro mixture.
3. Serve hot: Serve the enchiladas hot.
4. Add extra garnishes (optional): Offer additional toppings on the side, such as extra sour cream, diced avocado or guacamole, or your favorite hot sauce.

Tips for Delicious Chicken Enchiladas

• Warm Tortillas: Warming the tortillas is essential for easy rolling without cracking, especially with corn tortillas.
• Don’t Overfill: Stick to about 1/3 cup of filling per tortilla to ensure they roll up neatly and don’t leak excessively.
• Roll Tightly and Place Seam-Side Down: This helps the enchiladas hold their shape during baking.
• Cook Roux Properly (Sauce): Cook the butter and flour mixture for at least 1-2 minutes to cook out the raw flour taste in the cheese sauce.
• Gradual Milk & Low Heat Cheese (Sauce): Add the chicken broth gradually to the roux while whisking to prevent lumps. Add the shredded cheese to the sauce over low heat, stirring constantly, to ensure it melts smoothly without becoming grainy.
• Rest After Baking: Letting the casserole rest for a few minutes allows the sauce to thicken slightly, making serving cleaner.
• Fresh Topping: The fresh tomato-cilantro-lime topping adds a vital burst of freshness and acidity that balances the rich sauce and filling.

Variations to Make Them Your Own

This recipe is a great base for customization!

• Spice It Up: Add diced jalapeños (fresh or canned) to the chicken filling. Use Pepper Jack cheese in the sauce and on top. Add a pinch of cayenne pepper or a dash of hot sauce to the filling or sauce.
• Different Protein: Use cooked and shredded pork or beef instead of chicken. You could even use cooked black beans or a combination of beans and corn for a vegetarian version.
• Add Veggies to Filling: Sauté finely diced bell peppers, corn, or zucchini and add them to the chicken mixture.
• Different Cheese: Use sharp cheddar, Colby Jack, or a Mexican cheese blend for the shredded cheese.
• Serve with Salsa: While the cheese sauce is a key component, you can also serve these enchiladas with red or green salsa on the side for extra flavor and moisture.
• Corn Tortillas (Traditional Prep): If using corn tortillas and want a more traditional approach, briefly fry each tortilla in a little hot oil until just pliable (not crispy), then dip it in the cheese sauce before filling and rolling. This adds flavor and pliability.

Creamy Casserole Variations:

• Explore other creamy chicken bakes like our Creamy Chicken Pot Pie Pasta Bake.

Make-Ahead and Storage

Make Ahead Filling & Sauce:

The chicken filling and the cheese sauce can be made up to 2 days in advance and stored in airtight containers in the refrigerator. Gently reheat the sauce on the stovetop or in the microwave, stirring frequently, before assembling the enchiladas.

Assemble and Refrigerate:

You can assemble the entire casserole (filling and rolling enchiladas, placing in dish, covering with sauce) up to a day ahead. Cover tightly with plastic wrap or foil and store in the refrigerator. Add the top layer of shredded cheese just before baking. You will likely need to add 5-10 minutes to the baking time since the casserole is cold.

Freezing:

Enchiladas freeze well before baking. Assemble the casserole as directed (without the top layer of shredded cheese and the fresh tomato topping). Wrap the dish tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Add the top cheese layer and bake as directed, adding 10-15 minutes to the baking time, or until heated through and bubbly.

Storing Leftovers:

Store cooled leftover enchiladas covered in the refrigerator for 3-4 days.

Reheating Leftovers:

Reheat individual portions in the microwave until heated through. For larger portions, cover with foil and reheat in the oven at 350°F (175°C) until bubbly and heated through.

Troubleshooting Common Issues

My tortillas are cracking when I roll them.

Reason: Tortillas weren’t warmed enough or are too dry.
Fix: Make sure to warm the tortillas properly before filling them. They need to be pliable.

The cheese sauce is lumpy or grainy.

Reason: Milk was added too quickly to the roux, or cheese was added over too high heat, or wasn’t stirred enough while melting.
Fix: Whisk milk gradually into the roux. Add cheese over low heat, stirring constantly, until just melted and smooth. If lumps persist, you can try pushing the warm sauce through a fine-mesh sieve.

My enchiladas seem dry after baking.

Reason: Not enough sauce used, or they were overbaked and the sauce reduced too much.
Fix: Ensure the enchiladas are well-covered in sauce before baking. Avoid overbaking. You can add a little extra warmed cheese sauce or a splash of chicken broth when reheating leftovers if needed.

The filling leaked out of the tortillas.

Reason: Overfilled tortillas, or didn’t roll tightly enough, or seams aren’t completely down.
Fix: Use the recommended amount of filling. Roll tightly and ensure the seam is placed securely facing down in the baking dish.

The Comforting Appeal of Enchiladas

Enchiladas are a cornerstone of Mexican and Tex-Mex comfort food. They are satisfying, flavorful, and perfect for sharing. This recipe for Chicken Enchiladas with Cheese Sauce offers a delicious and approachable way to bring this classic dish into your home, promising cheesy, creamy goodness in every bite. They join the ranks of other beloved baked dishes and casseroles that provide warm, hearty meals.

Ready to Bake Some Cheesy Enchiladas?

With this recipe and detailed guide, you have everything you need to create a pan of delicious Chicken Enchiladas with Creamy Cheese Sauce. They’re straightforward to make, packed with comforting flavor, and guaranteed to be a hit with your family and friends.

Get ready to bake, serve, and enjoy these classic cheesy chicken enchiladas!

Yields: 4-6 servings | Prep time: 25 minutes | Cook time: 25 minutes | Total time: Approx. 55 minutes

For more delicious savory recipes, explore our collection including other casseroles like Baked Spaghetti Casserole, flavorful chicken dishes, and comforting Tex-Mex favorites.

Frequently Asked Questions (FAQs)

Get answers to common questions about making Chicken Enchiladas with Cheese Sauce.

Can I use corn tortillas instead of flour?

Yes, you can use corn tortillas. They are more traditional but can crack easily when rolled for baking. To make them pliable, warm them thoroughly (often in a damp towel in the microwave) or quickly dip them in warm oil or the cheese sauce before filling and rolling.

How spicy is the filling?

The spice level in the filling is mild to moderate, primarily coming from the green chilies and chili powder. You can make it spicier by adding diced jalapeños or a pinch of cayenne pepper.

How thick should the cheese sauce be?

The cheese sauce should be thick enough to coat the back of a spoon but still pourable enough to spread over the enchiladas. It will thicken slightly as it cools.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole (filling, rolling, covering with sauce) up to a day ahead and refrigerate. Add the top cheese layer just before baking. Increase baking time by 5-10 minutes if baking from cold.

How long do leftover enchiladas last?

Cooled leftover enchiladas can be stored covered in the refrigerator for 3-4 days.

What’s the best way to reheat leftover enchiladas?

Reheat individual portions in the microwave. For larger portions or the whole dish, cover with foil and bake in the oven at 350°F (175°C) until heated through and bubbly.

Can I freeze these enchiladas?

Yes, you can freeze the assembled casserole before baking (without the top cheese layer and fresh topping). Wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator, add the top cheese layer, and bake as directed, adding extra time as needed.