If you’re searching for the queen of comforting weeknight dinners, look no further than these Homemade Easy Chicken Enchiladas with Cheesy Sauce. Bursting at the seams with seasoned chicken, cozy spices, and a blanket of ultra-creamy cheese sauce, this dish transforms simple kitchen staples into something truly extraordinary. Whether you’re whipping it up for family Taco Tuesday or feeding a hungry crowd, these enchiladas always deliver bold flavors, melty cheese, and that irresistible restaurant-worthy finish right from your own oven.
Ingredients You’ll Need
Gathering your ingredients for Homemade Easy Chicken Enchiladas with Cheesy Sauce is delightfully straightforward. Each element truly shines, bringing its own unique flavor, creamy texture, or punch of color to the party. Here’s how every ingredient helps make this dish special:
- Cooked shredded chicken: The star protein that soaks up all those seasonings beautifully; rotisserie chicken is a perfect shortcut.
- Olive oil: Gives your veggies a silky start and carries the flavors of your spices.
- Onion (finely chopped): Adds a lovable sweetness and essential depth to your filling.
- Garlic (minced): Pops in with a little zing and plenty of savory aroma.
- Ground cumin: This earthy spice brings authentic Mexican warmth.
- Chili powder: Delivers gentle heat and essential smokiness to balance the cheese.
- Smoked paprika: Adds subtle, smoky mystery to tie everything together.
- Salt: Just enough to lift and sharpen all the flavors.
- Black pepper: For a little extra kick and complexity.
- Canned diced tomatoes (drained): Bring brightness and a juicy pop to the filling.
- Sour cream: Lends tangy creaminess to the show-stopping cheese sauce.
- All-purpose flour: Is the secret to creating a velvety, thick cheesy sauce.
- Chicken broth: Deepens flavor and helps build the sauce’s luscious texture.
- Shredded cheddar cheese: Melts into that iconic cheese pull in every bite.
- Shredded Monterey Jack cheese: Ultra-melty and mild, it’s the perfect finishing cheese.
- Flour tortillas: Soft, pillowy wraps that hold all your delicious filling without tearing.
- Chopped fresh cilantro (optional for garnish): A bright and fresh final flourish.
How to Make Homemade Easy Chicken Enchiladas with Cheesy Sauce
Step 1: Prepare the Savory Chicken Filling
Start by heating olive oil in a large skillet over medium heat. Add the chopped onion and gently sauté until it turns translucent and soft, about four minutes. Then, toss in the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper, letting their aromas bloom for one fragrant minute. Stir in the drained diced tomatoes and your cooked shredded chicken, mixing everything until well combined. Let it simmer together for a couple of minutes so the chicken can absorb all those delicious flavors. Remove from the heat and get ready for the cheesy magic!
Step 2: Whip Up the Cheesy Sauce
In a separate saucepan, melt the butter over medium heat, then sprinkle in the flour. Cook this mixture for about one minute, stirring constantly to eliminate any raw flour taste. Gradually whisk in chicken broth and keep whisking until the sauce thickens and becomes silky smooth, about three to four minutes. Stir in the sour cream and one cup of cheddar cheese, and marvel as the sauce transforms into a velvety, cheesy dream that’s ready to smother those enchiladas.
Step 3: Assemble Your Enchiladas
Spread half a cup of your homemade cheesy sauce onto the bottom of a greased 9×13-inch baking dish. Grab your flour tortillas and pile about a third of a cup of the savory chicken filling onto each one. Roll them up nice and snug, then nestle each tortilla seam-side down in the baking dish. Don’t be shy with that filling—it’s what makes every bite spectacular!
Step 4: Finish with Saucy, Cheesy Goodness
Pour the remaining cheesy sauce all over the enchiladas, making sure they’re fully coated (more sauce equals extra comfort). Sprinkle the Monterey Jack cheese and remaining cheddar generously on top. They’ll melt into gooey layers during baking and make that gorgeous golden crust everyone loves.
Step 5: Bake and Garnish
Slide the baking dish into your preheated 375°F oven and bake uncovered for 20 to 25 minutes. You’re looking for bubbling edges and a lightly browned, irresistibly cheesy top. When you pull it from the oven, give it a fresh scatter of chopped cilantro for a pop of color and vibrant finish, if you like. Then, it’s time to dig in!
How to Serve Homemade Easy Chicken Enchiladas with Cheesy Sauce
Garnishes
The right toppings can make these enchiladas sing. Try scattering fresh cilantro, a handful of sliced green onions, or a few slices of jalapeño for extra freshness and crunch. Even a squeeze of lime juice or a dollop of extra sour cream can brighten up every bite. These little touches not only boost flavor but add festive color to your serving platter.
Side Dishes
Round out your plate with comforting sides. Classic Mexican rice and creamy refried beans are always welcome next to Homemade Easy Chicken Enchiladas with Cheesy Sauce. For something lighter, a crisp green salad or tangy slaw can balance out the richness and bring a little crunch to your meal. Don’t forget some tortilla chips and salsa or guacamole for extra fun!
Creative Ways to Present
If you’re feeding a crowd or hosting a party, try serving enchiladas family-style in the baking dish, letting everyone spoon out their own. For smaller gatherings, arrange two on each plate, drizzle with extra sauce, and sprinkle with plenty of cilantro. Feeling playful? Create an enchilada bar with assorted toppings and sauces so guests can customize every bite of their Homemade Easy Chicken Enchiladas with Cheesy Sauce.
Make Ahead and Storage
Storing Leftovers
One of the best things about these enchiladas is how tasty they are next-day! Store leftovers in an airtight container in the fridge for up to three days. The flavors meld as they sit, making them even more irresistible for lunch or a quick dinner the next day. Just be sure to let the enchiladas cool to room temperature before refrigerating.
Freezing
For longer storage, Homemade Easy Chicken Enchiladas with Cheesy Sauce are incredibly freezer-friendly. Simply assemble the enchiladas and cheesy sauce in your baking dish but skip the final bake. Wrap tightly with plastic wrap and foil, and freeze for up to two months. To bake from frozen, let them thaw in the refrigerator overnight, then bake as usual. Alternatively, freeze small portions for solo lunches or quick dinners days or weeks later.
Reheating
Reheating is a breeze. For single servings, pop enchiladas in the microwave until hot. If you have a bigger batch, re-warm in a 350°F oven, covered, for about 15 to 20 minutes until bubbly. If the sauce has thickened too much, splash a tablespoon or two of chicken broth over the top before reheating to restore that creamy texture.
FAQs
Can I make Homemade Easy Chicken Enchiladas with Cheesy Sauce ahead of time?
Absolutely! You can assemble everything up to one day ahead; simply cover and refrigerate until ready to bake. Bring to room temperature before sliding them into the oven for best results. It’s a wonderful option for meal prep or entertaining.
Are there any gluten-free substitutions for this recipe?
Yes! For gluten-free Homemade Easy Chicken Enchiladas with Cheesy Sauce, use corn tortillas in place of flour tortillas and substitute your favorite 1:1 gluten-free flour blend for all-purpose flour. Double-check that your broth and other ingredients are certified gluten-free, and you’re all set.
Is it possible to make these enchiladas spicy?
Definitely. If you like extra heat, add a diced jalapeño or chipotle chili to the chicken mixture. Sprinkle a bit of hot sauce or crushed red pepper flakes into the filling or sauce, or serve with spicy salsa on the side for a customizable kick.
Can I use other types of cheese?
Of course! While cheddar and Monterey Jack melt beautifully in Homemade Easy Chicken Enchiladas with Cheesy Sauce, feel free to swap in Pepper Jack for more zing or use a Mexican cheese blend for a different flavor profile. Just choose cheeses that melt well for the creamiest results.
How do I keep my enchiladas from getting soggy?
The secret is to not overfill with sauce and be conservative with juicy ingredients like tomatoes. Draining your tomatoes well and pouring sauce only on top (not inside) helps prevent sogginess, while baking uncovered ensures a bubbly, lightly crisped edge every time.
Final Thoughts
This is one of those soul-hugging dishes you’ll crave again and again. Whether these Homemade Easy Chicken Enchiladas with Cheesy Sauce become your new weeknight staple or your go-to for gatherings, there’s just something special about their creamy, cheesy comfort. Don’t wait for a special occasion—give them a try and watch your dinner table light up with smiles!
Print
Homemade Easy Chicken Enchiladas with Cheesy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
These Homemade Easy Chicken Enchiladas with Cheesy Sauce are a comforting and flavorful Mexican dish perfect for a weeknight dinner. Tender shredded chicken wrapped in flour tortillas, smothered in a creamy, cheesy sauce, and baked until bubbly and golden.
Ingredients
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned diced tomatoes, drained
For the Cheesy Sauce:
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
Other Ingredients:
- 8 medium flour tortillas
- 2 tablespoons chopped fresh cilantro (optional for garnish)
Instructions
- Prepare the Chicken Filling: Preheat the oven to 375°F (190°C). In a skillet, sauté onion in olive oil until soft. Add garlic, cumin, chili powder, paprika, salt, and pepper. Stir in diced tomatoes and chicken. Cook until warmed.
- Make the Cheesy Sauce: In a saucepan, melt butter, add flour, then slowly whisk in chicken broth until thickened. Stir in sour cream and 1 cup of cheddar until smooth.
- Assemble the Enchiladas: Spread some cheese sauce in a baking dish. Fill tortillas with chicken mixture, roll, and place seam-side down. Pour remaining sauce over enchiladas, top with Monterey Jack and cheddar.
- Bake: Bake uncovered for 20–25 minutes until bubbly and golden. Garnish with cilantro before serving.
Notes
- You can use rotisserie chicken for convenience.
- For extra heat, add diced jalapeño to the onion mixture.
- For a gluten-free option, use corn tortillas.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 570
- Sugar: 4g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 115mg
