Chicken Enchiladas Recipe – Cozy, Cheesy, Weeknight Favorite

Introduction

The kitchen smelled like butter and warm tortillas — that gooey, toasty edge that makes everyone stand up from the couch. I tucked a tortilla around shredded chicken and cheese and knew these Chicken Enchiladas would hit that sweet spot between comfort and ease. This always takes me back to Sunday dinners. If you like easy weeknight wins, try my riff after you make those cream cheese bacon ranch chicken sandwiches for a crowd.

Why You’ll Love This

• Fast to put together, even after work.
• Silky, tangy sauce keeps each bite creamy.
• Kid-approved and easy to portion for meal prep.
• Uses leftover cooked chicken to save money.
• Crowd-pleasing for potlucks and casual holidays.

Try bold flavors like black pepper chicken on nights you want extra kick.

Quick Recipe Snapshot

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 25–26 minutes (including broil)
• Total time: 40–45 minutes
• Skill level: Easy
• Taste: savory + buttery

This is straightforward. You can do it with pantry staples and a hot oven.

Ingredients You’ll Need

• 10 small soft flour tortillas
• 3 tablespoons of flour
• 2 cups of chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded, cooked chicken
• 3 cups Monterey Jack cheese, grated
• 3 tablespoons of butter
• 4 oz diced green chiles

Chef notes:

• Shredded chicken = great leftover use.
• Monterey Jack melts beautifully.
• Use unsalted butter to control salt.
• Canned green chiles add mild heat.

How to Make It

1. First, preheat the oven to 350°F so it’s ready when the pan is filled.
2. Next, combine the shredded chicken and 1 cup of grated cheese in a bowl; mix until the cheese clings to the chicken.
3. Then, fill each tortilla with a spoonful of the chicken mixture and roll it tight; you should hear a soft tuck as each one seals.
4. Meanwhile, grease a 9×13-inch skillet and nestle the rolled tortillas side by side; they should sit snug, not loose.
5. Now, melt the butter in a skillet over medium heat until it sizzles and foams, then stir in the flour and whisk for 1 minute to cook the raw taste away.
6. Gradually pour in the chicken broth while whisking; increase heat so the sauce thickens and bubbles — you’ll see it coat the whisk.
7. Remove the sauce from the heat, stir in the sour cream and diced green chiles until smooth and slightly glossy.
8. Pour the sauce evenly over the rolled tortillas, then sprinkle the remaining 2 cups of cheese across the top so it can brown.
9. Bake for 20–23 minutes until the sauce bubbles at the edges and cheese melts. Finally, broil 2–3 minutes, watching closely for golden, blistered cheese.
10. Let the pan rest 5 minutes; you want the sauce to set so slices hold together.

If the top browns too fast, move the pan down one rack and broil for less time.

Pair with crisp textures like buttermilk fried chicken for a fun contrast.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use rotisserie chicken to cut prep to under 10 minutes.
2. Common mistake + fix: If tortillas tear, warm them 10 seconds in the microwave to make them pliable.
3. Simple variation: Stir in a teaspoon of chili powder or cilantro for fresh heat.

For a spicier twist, see my Cajun chicken spaghetti ideas.

Serving Ideas

• Weeknight dinner: Serve with a simple green salad and lime wedges.
• Casual brunch: Add a fried egg on top for extra richness.
• Potluck favorite: Bring in a shallow baking dish; it reheats well.
• Holiday side: Pair with roasted vegetables and pickled onions.
  Optional garnish: chopped cilantro, extra sour cream, or sliced avocado.

Serve alongside cheesy bacon mushroom chicken for a meaty spread.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze portions up to 2 months; thaw overnight before reheating.
• Reheat: Warm covered in a 350°F oven to keep the sauce creamy and tortillas tender.
  Leftover idea: Chop and toss into a quesadilla or a grain bowl for lunch.

FAQs

Q: Can I make these ahead?
A: Yes. Assemble in the casserole, cover, and refrigerate for up to 24 hours before baking.

Q: What can I substitute for Monterey Jack?
A: Mild cheddar or a Mexican blend both melt well and taste great.

Q: How do I know it’s done?
A: The sauce should bubble at the edges, cheese should be browned, and the center should be hot; an internal temp of 165°F is a good target for safety when reheated.

Q: Can I freeze Chicken Enchiladas?
A: Absolutely—wrap airtight and freeze for up to 2 months; reheat from thawed for best texture.

Final Thoughts

I love this version because it’s honest food — warm, creamy, and forgiving. Tweak the chiles or add cilantro to match your mood, but keep the sauce silky; that’s the heart of the dish. Give it a try on a sleepy weeknight and see how quickly the pan clears. These Chicken Enchiladas are a real, cozy winner.

Conclusion

If you want another take for inspiration, check this Chicken Enchiladas Recipe | Gimme Some Oven for a classic spin, or try the Best Chicken Enchiladas Recipe from a trusted kitchen for extra ideas.

Chicken Enchiladas

These Chicken Enchiladas are a cozy, cheesy dish that's perfect for easy weeknight dinners, using simple pantry staples and leftover chicken.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 7 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 10 pieces small soft flour tortillas
• 2 1/2 cups shredded, cooked chicken Use leftover cooked chicken to save money.
• 3 cups Monterey Jack cheese, grated Monterey Jack melts beautifully.
• 4 oz diced green chiles Canned green chiles add mild heat.

Sauce Ingredients

• 3 tablespoons butter Use unsalted butter to control salt.
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream

Method

 

Preparation

1. Preheat the oven to 350°F.
2. Combine the shredded chicken and 1 cup of grated cheese in a bowl; mix until the cheese clings to the chicken.
3. Fill each tortilla with a spoonful of the chicken mixture and roll it tight.
4. Grease a 9x13-inch skillet and nestle the rolled tortillas side by side.

Making the Sauce

1. Melt the butter in a skillet over medium heat until it sizzles and foams.
2. Stir in the flour and whisk for 1 minute.
3. Gradually pour in the chicken broth while whisking until the sauce thickens.
4. Remove from heat and stir in the sour cream and diced green chiles until smooth.

Baking

1. Pour the sauce evenly over the rolled tortillas, then sprinkle the remaining 2 cups of cheese on top.
2. Bake for 20–23 minutes until the sauce bubbles and cheese melts.
3. Broil for an additional 2–3 minutes for golden, blistered cheese.
4. Let the pan rest for 5 minutes.

Notes

Store in an airtight container for 3–4 days. Freeze portions up to 2 months; reheat in a 350°F oven. For added flavor, try stirring in chili powder or cilantro.