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Cheesy Creamy Chicken Enchiladas

Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 561kcal
These Cheesy Creamy Chicken Enchiladas make for a quick and filling weeknight meal that the entire family will love it!

Print Recipe


  • 3 cups chicken meat 1 rotisserie chicken shredded or cut into
  • ½- inch pieces
  • 2 cups chicken broth divided
  • 2 tablespoons canola or olive oil divided
  • 1 medium onion (2 cups) diced
  • 1 jalapeno ribs and seeds removed
  • 2 4 ounce cans diced green chilies with juice
  • ½ teaspoon smoked paprika divided
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup grated Monterey Jack Cheese
  • ½ cup grated Pepper Jack Cheese
  • 1 cup grated sharp Cheddar Cheese
  • ½ cup sour cream
  • 2 tablespoons chopped fresh cilantro
  • Kosher salt
  • Ground black pepper
  • 12 8-inch flour or corn tortillas


  • Picanté sauce Taco sauce or salsa
  • Shredded cheese
  • Chopped Tomatoes
  • Chopped fresh cilantro


  • Heat oven to 350°F and adjust oven rack to middle position.
  • Spray a 9x13-inch casserole dish with nonstick cooking spray.
  • Wrap tortillas in paper towels and heat them in the microwave on HIGH just until softened and warm; set aside.
  • In a large skillet, add 1 tablespoon oil, onions and jalapenos. Sauté the onions and jalapeno about 4-5 minutes or until softened. Add chicken, 1 can green chilies (with juice), ¼ teaspoon smoked paprika and red
  • pepper flakes. Stir and cook 1 minute. Add ¼ cup chicken broth, stir and bring the mixture just to a boil. Remove from the heat; set aside.
  • In a different large skillet set over medium heat, melt the butter and whisk in the flour. Cook one minute, whisking continuously, and add the remaining 1¾ cup chicken broth. Continue stirring and cooking 2 minutes.
  • Add the remaining can of green chilies with juice.
  • Reduce the heat to low and stir in 2 cups of the mixed cheeses, sour cream, ¼ teaspoon smoked paprika and cilantro. Stir and cook just until cheese is melted.
  • Taste and, if desired, season with salt and pepper.
  • Spoon about 2 tablespoons chicken mixture into the middle of a tortilla, cover with 1 tablespoon shredded cheese and roll it up. Place seam-side down into the sprayed dish and repeat with the remaining tortillas (or as many as will fit in the dish).
  • Pour the cheese mixture over the tortillas and top with additional shredded cheese.
  • Bake at 350°F for 30-40 minutes or until hot & bubbly and the cheese is just beginning to brown.
  • Remove from the oven and sprinkle additional fresh cilantro. Serve with your favorite toppings.
  • Enjoy!



Calories: 561kcal | Carbohydrates: 31g | Protein: 26g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 107mg | Sodium: 794mg | Potassium: 361mg | Fiber: 5g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 15mg | Calcium: 425mg | Iron: 2mg