Description
These Homemade Easy Chicken Enchiladas with Cheesy Sauce are a delicious and satisfying meal that the whole family will love. Tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy, cheesy sauce, and baked to perfection, these enchiladas are a comforting classic with a flavorful twist.
Ingredients
Scale
Chicken Enchiladas:
- 2 cups cooked shredded chicken (rotisserie or poached)
- 8 small flour tortillas
Cheesy Sauce:
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1 can (10 oz) enchilada sauce (red or green)
- 1/2 cup chicken broth
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
Garnish:
- Chopped fresh cilantro, for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Make the Cheesy Sauce: In a saucepan, melt butter, whisk in flour, add chicken broth, sour cream, spices, and cheeses. Cook until smooth.
- Prepare the Filling: Combine shredded chicken with some cheesy sauce and enchilada sauce.
- Assemble: Spoon chicken mixture into tortillas, roll them up, and place in a baking dish.
- Bake: Pour remaining enchilada sauce and cheesy sauce over tortillas, top with cheese, and bake for 20–25 minutes.
- Serve: Garnish with cilantro before serving.
Notes
- For a spicier version, use pepper jack cheese or add hot sauce to the filling.
- Enchiladas freeze well—assemble, cover tightly, and freeze before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 3g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
