Everyone should have an amazing recipe for Creamy Chicken Enchiladas, and we think this one is the best! An easy homemade sauce makes them so much tastier than the versions made with canned soup. Definitely a must try recipe!
We love Mexican food at our house. I have a recipe for ground beef enchiladas that has been a family favorite for decades. But it took me several attempts to find a recipe for chicken enchiladas that everyone would eat. After tweaking half a dozen recipes, I finally came up with a winner!
Why this is the best chicken enchilada recipe:
- A creamy made from scratch sauce. It’s easy, but it has so much more flavor than canned cream of chicken soup!
- The green chilies and cumin add some spice, but not so much that kids won’t eat them. Of course, you can make them more spicy if you prefer.
- Black beans make them hearty, and of course add fiber and other nutrients.
- Extra creamy filling – not only do you add sour cream and cheese to the filling, you pour in a little of the sauce. Delish!
- Cheese! Not only do you add a bit to the filling, they are topped with plenty of melted cheese.
- They freeze well. I love making two pans and freezing one for another busy day.
I’ve ordered chicken enchiladas at several Mexican restaurants, and I have never liked any of them as much as I love these homemade chicken enchiladas. If you like Mexican like we do, you have got to give these a try!
To skip my tips and just see the printable recipe card, simply scroll to the bottom of the post.
HOW TO MAKE CHICKEN ENCHILADAS
INGREDIENTS NEEDED FOR SAUCE:
- butter (I use salted butter.)
- all purpose flour
- milk (I use 2%, but any kind should work.)
- chicken broth (I make my own broth with water and better than chicken bouillon.)
- garlic (Fresh garlic is best, but you can also use dry minced garlic.)
- cumin
- canned diced green chilies
INGREDIENTS FOR FILLING:
- cooked and shredded or chopped chicken (Cook your own, or use a rotisserie chicken.)
- black beans (or another can of beans of your choice)
- green onions
- sour cream (I have used both regular and light sour cream with great results.)
- mozzarella cheese (For best melting, grate your own, but pre shredded works in a pinch.)
- canned diced green chilies
- cumin
- black pepper
ADDITIONAL INGREDIENTS FOR ASSEMBLING:
- flour tortillas (We LOVE the uncooked tortillas from Costco! Yes, it takes a bit of time to cook them, but they taste so much better than the prepackaged tortillas. Trust me.)
- mozzarella cheese
- PREP: Shred or chop your cooked chicken and grate your cheese. If you are using the refrigerated uncooked tortillas like I recommend, cook them in a medium hot skillet for about 30 seconds on each side. Spray a 9×13″ dish with cooking spray.
- MAKE CREAMY SAUCE: Melt butter in a heavy saucepan over medium heat. Whisk in flour, then milk and chicken broth. Add garlic, cumin, and half the can of green chilies. Stirring constantly, bring to a boil and boil for at least one minute. Set aside.
- FILLING: Combine all ingredients in a large bowl, adding enough of the sauce to make it all stick together.
- TO ASSEMBLE: Spread a thin layer of sauce on the bottom of a greased 9×13″ pan. Fill each tortilla with about 1/2 cup of filling, and place seam side down on top of the sauce. Pour remaining sauce over the top. Sprinkle with the cheese.
- BAKE: Bake uncovered at 375° for about 25 minutes, or till hot and bubbly.
Suggested garnishes: Diced tomatoes, diced avocados, green onions, cilantro, sour cream. I love mine with shredded lettuce on the side!
CREAMY CHICKEN ENCHILADAS VARIATIONS:
- Feel free to use corn tortillas instead of flour if you prefer.
- Instead of mozzarella, you can use monterey jack cheese, colby jack, pepper jack, or another cheese of your choice.
- You can substitute cream cheese for the sour cream.
- If you don’t want to use the beans, you can just add another chicken breast.
Why are my chicken enchiladas soggy?
If the bottom of your enchiladas are soggy, cook on a lower rack in the oven. Also, if you cover the pan with foil, steam can’t escape and your enchiladas will be more soft. If you like them crunchy on the edges (like I do), cook them a little longer.
Also, if you use corn tortillas, I find that they tend to absorb more of the sauce and get soggy. To prevent corn tortillas from getting soggy, you can fry them for a few seconds in a bit of oil.
Is it better to use corn or flour tortillas for enchiladas?
Traditional enchiladas are usually made with corn tortillas, but you should use the kind that you like the best! My family likes the flavor and texture of flour tortillas, and I also find them easier to work with. Corn tortillas tend to tear as you roll them.
CRAVING MEXICAN? TRY THESE:
- Chicken Flautas Recipe
- Taco Pizza Recipe
- Chicken Corn Soup
- Fajita Rice (with chicken)
- Chicken Enchilada Chili
- Mexican Cinnamon Cookies
RECIPES USING COOKED CHICKEN:
- Chicken Bacon Ranch Pizza
- Poppy Seed Chicken Casserole
- Asian Chicken Pasta Salad
- Recipe for Chicken Ala King
- Creamy Cajun Chicken Pasta
- Recipe for Chicken Broccoli Casserole
- Hot Chicken Salad
CREAMY CHICKEN ENCHILADAS
Creamy Green Chile Chicken Enchiladas
Ingredients
Sauce:
- 2 Tbsp butter
- ¼ cup flour
- 1 cup milk
- 1 ½ tsp chicken bouillon
- 1 cup water
- 2 cloves garlic
- ½ tsp cumin
- Half of a 4oz can of diced green chilies
Filling:
- 2 cups shredded cooked chicken about 2 breasts
- 1 15 oz can black beans rinsed and drained
- 2 green onions sliced
- ⅓ cup sour cream
- ½ cup Monterey Jack cheese or other type
- Half of a 4oz can of diced green chilies
- ¼ tsp cumin
- ¼ tsp pepper
- About 1/2 cup of the sauce
To assemble:
- 8 flour tortillas
- 1 cup shredded mozzarella cheese
Instructions
- For sauce: Melt butter in a medium saucepan. Whisk in flour, then milk, water, and chicken bouillon. Add garlic, cumin, and half the can of green chilies. Stirring constantly, bring to a boil and boil for at least one minute. Set aside.
- For filling: Combine chicken, beans, green onions, sour cream 1/2 cup of mozzarella cheese, half the can of green chilies, cumin, pepper in a large bowl. Stir together and add about 1/2 cup of the sauce (enough of the sauce to make it all stick together well).
- Spread a thin layer of sauce on the bottom of a greased 9x13" pan. Fill each tortilla with about 1/3 - 1/2 cup of filling, and place seam side down on top of the sauce.
- Pour remaining sauce over the top. Sprinkle with the cheese.
- Bake at 375° for about 25 minutes, or till hot and bubbly.
Notes
- We love using the uncooked Tortillaland tortillas from Sam's club and cooking them up fresh. They have the best taste and texture!
- I like the crunchy cheese on the top, so I bake mine on the top rack of my oven.
- I recommend serving these with sliced lettuce, diced tomatoes, avocado, and additional green onions.
Nutrition
(originally published 11/2/2010, updated February 2021)
If you’ve never tried cheesy chicken enchiladas with a homemade sauce, you are missing out! It makes them over the top delicious!
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Why isn’t there a “print recipe” option????? I can’t print out 9 pages for a 1 page recipe
There is a print button. It’s on the recipe card under the photo. 🙂
Thanks for sharing your recipe Kara. I like the black bean idea. I sometime use black beans mixed in with refried bean, whatever mood I’m in. Sometimes I’ll simply layer the tortillas adding the same ingredients in between layers so there is no filling and rolling. I’m 73 so there’s not much I have cooked and changed to my liking or just made up using the ingredients I have on hand. I’ve always enjoyed your posts.
If we are out of black beans I’ve substituted other varieties as well. These are pretty versatile! I’ve never tried just layering the ingredients, but that’s a great time saver!
This looks amazing!!! Thanks for sharing!
My kids aren’t too crazy about chicken enchiladas either.. my son will only eat cheese..Must be the texture? anyway I don’t see what there is NOT to like about yours… omg, black beans and the sauce looks good.