Restless Chipotle

  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
menu icon
go to homepage
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
×
Home » Recipes

Chicken Enchiladas in Homemade Cream Sauce

Published: Sep 7, 2023 · Updated: Apr 10, 2024 by Marye

Spicy, tangy, chicken enchiladas topped with a cream sauce and sprinkled with cheese. An easy, delicious dinner that you can make ahead.
Total time for the recipe to be finished.Total Time 35 minutes minutes
Jump to Recipe
authentic chicken enchiladas in a creamy homemade sauce|restlesschipotle.com
Chicken enchiladas in a dish with text overlay for Pinterest.

This easy Tex-Mex recipe can be assembled a day ahead of time and baked when you're ready to eat.

Overhead view of a pan of enchiladas.
Table of Contents
  • 🗝️ Key takeaways
  • 🧾 Ingredients
  • 📖 Variations
  • 🔪 Instructions
  • 🥫 Storage
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

🗝️ Key takeaways

  • Ultra creamy, cheesy, and bursting with southwestern flavor!
  • Great for potlucks, weekends, and game day get-togethers!
  • Super special method to more easily roll the tortillas (and infuse them with the addictively spicy sauce!)

This is one of the best creamy enchiladas recipes ever because it's just so easy to do. Even picky eaters usually love it!

Check out these other budget friendly Mexican dinner ideas!

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions for creamy chicken enchiladas in the green recipe card (printable) at the bottom of the page.

Ingredients for chicken enchiladas on a table.

📖 Variations

This easy recipe can be adapted in a variety of ways:

  • Chicken: Instead of skinless chicken breasts, you can use boneless chicken thighs or shredded roast chicken. Try dicing up last night's leftover chicken. Rotisserie chicken enchiladas are fabulous, too!
  • Fillings: To make these enchiladas "stretch" even more (hi, big families!) add black beans, pinto beans, chopped bell peppers, a bit of cooked rice, and/or green chiles to the chicken mixture.
  • Red enchilada sauce: If you prefer a milder spice level, use regular V-8 juice instead of spicy. You can also sub in a jar of red or green enchilada sauce, but take it from me—it's not as good as this homemade version!
  • Cheese: The recipe calls for Monterey, but you can use cheddar cheese or Monterey Jack cheese if it's all you can find at the grocery store.
  • Toppings: Feel free to garnish with green onions, fresh cilantro, cold sour cream, salsa verde (green chile sauce), or more chopped tomatoes.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Step by step images showing how to assemble chicken enchiladas.
  1. Sear the chicken then simmer with filling ingredients. Remove from pan.
  2. Add a bit more V-8 juice and bring to a simmer. Dip tortillas in liquid until softened.
  3. Fill with filling.
  4. Roll and place seam side down in a casserole dish.
Step by step images showing how to make cream sauce for enchiladas.
  1. Melt butter in saucepan and stir in flour. Cook for 2 minutes then whisk in broth and cream.
  2. Stir cream cheese.
  3. Fold in sour cream and chiles.
  4. Spoon creamy white sauce over enchiladas and bake.

🥫 Storage

Mexican food tastes even better the next day. These creamy chicken enchiladas are no different!

Refrigerate

If you plan on eating the leftover enchiladas within a few days, wrap the dish in plastic, foil, or put the leftovers in a storage container.

Refrigerate and reheat in the microwave until warm.

Freeze

Meal prep the easy way—you can freeze leftovers (or extra batches) for up to three months. Be warned - the sauce may separate a bit but it will still taste great.

Reheat

Let leftovers thaw in the refrigerator overnight before heating or microwaving.

You can also reheat refrigerated or frozen leftovers in a large, ovenproof dish. Bake covered in foil at 375 degrees F until warmed through again.

From frozen, estimate for 35-45 minutes. From refrigerated, it'll take 20-30.

Remove the foil during the last five minutes of baking. This works well when you have lots of enchiladas to heat up.

Also, I'd recommend making a double batch of the cream sauce, using about half of it, and saving the remaining sauce.

It'll last in an air-tight container in the fridge for about a week.

That way, after you polish off your first batch of enchiladas, you'll already have the sauce prepared when you're craving them at the end of the week.

That is if you don't end up smothering the sauce on everything else you eat in the meantime!

Overhead view of a plate of enchiladas garnished with avocado.

💭 Things to know

Expert Tip: Stop rolling dry tortillas! It's essential to dip the tortilla in the warm sauce to soften it before you roll it up. Plus, this trick helps infuse the whole dish with an extra burst of delicious flavor and really makes these the best chicken enchiladas ever!

  • This is a great recipe to use leftover chicken in!
  • Save time by starting with a rotisserie chicken.
  • I think shredded chicken is better than cubed in this recipe.
  • When filling your baking dish, place enchiladas seam side down so that they don't unroll. It also makes the finished dish look prettier!
  • Use a heavy-bottomed pot when making your cream sauce to prevent it from burning too quickly, and, whatever you do, don't stop stirring! A whisk works great first, then switch to a wooden spoon.

👩‍🍳 FAQs

Can I make these chicken enchiladas in advance?

Yes! Prepare the enchiladas as directed. Then, wrap the baking dish tightly. Refrigerate or freeze until you're ready to bake! If baking from frozen, you will have to add a few minutes to the cooking time.

This recipe says to use corn tortillas. Can I use flour instead?

*Sigh.* You can use flour tortillas if you must. Corn tortillas have more flavor and more texture, and they don't get soggy. It's a win-win...win! Give corn a try using the method in this recipe, and you just might be surprised by how much you love them!

A serving of enchiladas on the table.

📚 Related recipes

  • Beef Enchiladas are a Tex-Mex staple, and you won't be able to get enough of this flavorful, filling dinner!
  • Sometimes you just need a grab 'n go meal, like these creamy and spicy Chicken Empanadas.
  • For a spicy, smoky flavor, try this Homemade Red Enchilada Sauce made with Ancho Chiles—it's super authentic!
  • Chicken, cheese, tortilla chips, creamed corn, AND veggies—Monterey Chicken Casserole has it all and comes together in just 30 minutes.
  • We love this easy green chile chicken casserole for busy nights.

Try this cheesy chicken enchilada soup, too! Done in just 20 minutes!

  • Overhead view of finished crockpot chicken bog in the crockpot.
    Crockpot Chicken Bog
  • An iron skillet filled with the finished Alfredo Chicken Ravioli.
    Chicken Alfredo Ravioli
  • chicken strips dipped in bbq sauce.
    Copycat Popeye's Chicken Strips
  • Closeup of finished crescent rolls for feature image.
    Chicken Cream Cheese Crescent Rolls
authentic chicken enchiladas in a creamy homemade sauce|restlesschipotle.com

🍽️ Serve with...

Chicken enchiladas with sour cream sauce are usually served with rice and refried beans.

My family rarely eats refried beans so I'm more likely to serve them with southern cornbread salad and some chips and salsa or jalapeno popper dip.

If we're having dessert I love this easy white Texas sheet cake or a batch of easy sopapillas!

Side view of the cornbread salad showing the layers.
Cornbread Salad
Close up of a square of white Texas sheet cake showing the pecans on the top.
White Texas sheet cake
Closeup of the salsa showing the texture and ingredients.
Honey Dew Salsa
Dip on a cracker about to be eaten.
Jalapeno Popper Dip

📞 The last word

I do love my Tex-Mex food and this creamy white chicken enchiladas recipe is fantastic. It was even featured on the homepage of Today when it first was published back in 2014!!

You may also like this super easy crockpot chicken and dressing casserole.

Get recipes to your inbox! Join the FREE membership group and get kitchen organizer packet ($9.99 value) as our gift.

We respect your privacy. Unsubscribe at anytime.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

authentic chicken enchiladas in a creamy homemade sauce|restlesschipotle.com

Chicken Enchiladas in Homemade Cream Sauce

4.69 from 22 votes
Print Save Recipe Saved! Rate Recipe
Prevent your screen from going dark
Spicy, tangy, chicken enchiladas topped with a cream sauce and sprinkled with cheese. An easy, delicious dinner that you can make ahead.
Course Main Dish - Chicken
Cuisine Tex-Mex
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings:8 servings
Calories:601
Author:Marye Audet-White

Ingredients

Enchiladas

  • 3 tablespoons vegetable oil
  • 2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 1 teaspoons cumin powder
  • 1 tablespoon chili powder
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 ½ cups corn, fresh is best but you can use thawed frozen
  • 10.5 ounces Ro*Tel tomatoes
  • 1 cup spicy V-8 juice
  • ¼ cup cilantro, chopped
  • 16 corn tortillas
  • 2 cups Monterey Jack cheese, shredded. Reserve ½ cup for topping

Cream Sauce

  • ¼ cup butter
  • ¼ cup flour
  • 1 cup chicken broth, hot, but not boiling
  • ½ cup heavy cream, hot but not boiling
  • 4 ounces cream cheese
  • ½ cup sour cream
  • 4 ounces green chiles, chopped

Instructions

Enchiladas

  • Preheat the oven to 375F.
  • Grease a 13x 9 inch baking pan.
  • Add a little oil to a large sauté pan and add the chicken.
  • Brown it quickly on both side and then cut it into cubes.
  • Add onion, cumin, garlic, corn, Ro*Tel, V-8, and cilantro to the chicken and simmer until the juice is reduced.
  • Remove chicken and vegetables and set aside.
  • Add a little more V-8 if necessary and bring the liquid to a simmer.
  • Cover the bottom of the baking pan with a little of the liquid.
  • Dip in one tortilla into the pan and let soften (but don’t let it get mushy).
  • Lay the tortilla out on a plate, spoon about 3 tablespoons of filling inside, sprinkle with cheese, and roll up.
  • Place seam side down in the baking pan.
  • Repeat with remaining tortillas and filling.

Cream Sauce

  • Melt butter in a saucepan and stir in the flour.
  • Cook, stirring constantly.
  • Whisk in hot chicken broth and cream - bring to a boil, stirring.
  • Add cream cheese and blend well.
  • Remove from heat and stir in sour cream and chilies.

Finishing

  • Pour the sauce over the enchiladas in the pan, top with ½ cup cheese.
  • Bake for 20 minutes, or until heated through and the cheese is melted.
  • Serve hot.

Notes

Storage:
Cover leftovers with plastic wrap or put in an airtight container and refrigerate for up to 4 days.
Tips:
  • Always dip the corn tortillas in the sauce to soften them so that they roll easily and without cracking.
  • This is a great recipe to use leftover chicken in!
  • Save time by starting with a rotisserie chicken.
  • When filling your baking dish, place enchiladas seam side down so that they don't unroll. It also makes the finished dish look prettier!
  • Use a heavy-bottomed pot when making your cream sauce to prevent it from burning too quickly, and, whatever you do, don't stop stirring! A whisk works great first, then switch to a wooden spoon.

Nutrition Facts

Calories: 601kcal | Carbohydrates: 41g | Protein: 38g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 649mg | Potassium: 889mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1555IU | Vitamin C: 15mg | Calcium: 326mg | Iron: 2mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published November 7, 2014. Last updated on September 7, 2023, for editorial improvements.

More Easy Chicken Dinners

  • Creamy chicken tetrazzini in a slow cooker.
    Slow Cooker Chicken Tetrazzini
  • Honey pecan chicken in a cast iron skillet.
    Honey Pecan Chicken Breasts
  • Closeup of sliced turkey breast on a platter.
    Slow Cooker Boneless Turkey Breast
  • Overhead view of chicken tenders on a white plate for the feature image.
    Air Fryer Chicken Tenders

Love it? Share it!

333 shares
  • Facebook
  • Flipboard

About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.69 from 22 votes (19 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




  1. JM says

    April 09, 2024 at 7:12 pm

    The recipe calls for ingredients that aren’t in instructions… V-8, corn, etc. where do these belong in the instructions?

    Reply
    • Marye says

      April 10, 2024 at 8:47 am

      I'm guessing you didn't scroll down to the recipe card at the bottom?

      Reply
  2. tony says

    July 05, 2023 at 6:45 pm

    5 stars
    WE need to know how many serving equal the sodium level on your recipes

    Reply
    • Marye says

      July 05, 2023 at 9:32 pm

      The sodium level noted is per serving. If it's a 6 serving recipe then it's for 1/6th of the whole recipe. If you eat the whole 6 servings then you'll multiply the sodium level by 6. Just divide the pan up into 6 equal parts.

      Reply
  3. Jocelyn @BruCrew Life says

    August 31, 2016 at 11:37 am

    These sound delicious! My family would devour this dinner in a hurry!

    Reply
    • Marye Audet says

      August 31, 2016 at 11:00 pm

      Thank you so much, Jocelyn.

      Reply
  4. Heather Kinnaird says

    August 31, 2016 at 9:52 am

    these sounds just about perfect! I love your tip about dipping the tortilla in sauce before rolling, and I am tam corn all the way

    Reply
    • Marye Audet says

      August 31, 2016 at 11:00 pm

      It's the only way!

      Reply
  5. allie says

    August 31, 2016 at 9:30 am

    Girl - of course you are right. I didn't know about dipping the tortillas. Glad to be in your tribe to get the real scoop. Can't wait to try these Marye, thanks!

    Reply
    • Marye Audet says

      August 31, 2016 at 11:00 pm

      🙂 Let me know!

      Reply
  6. Laura Tabacca says

    July 21, 2015 at 8:38 pm

    Regarding the corn versus flour tortillas, preach it, sista! My kids insist on eating flour and I just do not get it! These look fantastic!

    Reply
  7. Jenny B @ Honey and Birch says

    July 21, 2015 at 5:02 pm

    Thank you for the tip on dipping the tortillas first - definitely going to give that a shot and see if it works better for me. Its sounds like a genius idea!

    Reply
  8. Kirsten says

    July 21, 2015 at 4:13 pm

    Marye,
    These enchiladas look like perfect comfort food. I eat seasonally, and I start to anticipate the upcoming ripe veggies with relish. With the Hatch chile harvest approaching I'm eyeing ways to incorporate them. My local grocery store gets cases of Hatch chiles and roasts them in the parking lot--then I pick up a tub and am good to go. Those chiles would be perfect for this!
    Thanks!

    Reply
  9. allie @ Through Her Looking Glass says

    July 21, 2015 at 1:38 pm

    5 stars
    Yes Marye, you are so right. Corn tortillas all the way and dip them in sauce. I did not know about the sauce dipping. I love visiting here because I always learn something new. Great post and delicious recipe!

    Reply
  10. Michelle @ The Complete Savorist says

    May 21, 2015 at 12:53 am

    I love, love, love your cream sauce, particularly since it is not made with any cream of soups. Saved!

    Reply
  11. Mirlandra @ Mirlandra's Kitchen says

    May 20, 2015 at 10:35 am

    5 stars
    Mind. Blown! Wow, I never thought of putting cream sauce on enchiladas. Thank you! I'm pinning this to make soon - as in next week? Yum!!!

    Reply
  12. marilyn says

    May 20, 2015 at 4:37 am

    not sure about two things
    1. rotel - tomato with chilis or without?
    2. v8 - when and how much to add?
    sorry if these questions sound silly
    thanks

    Reply
    • Marye Audet says

      May 20, 2015 at 10:22 am

      Rotel with Chiles. 🙂 Add the V8 with the onions..and all of it called for in the recipe. No such thing as a silly question! Hope you enjoy these... Let me know if you have any problems... you can usually catch me on the Restless CHipotle Facebook page..https://www.facebook.com/RestlessChipotle

      Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

Find out more

🍉 Summer Cookouts

  • Overhead view of potato salad in a glass bowl
    Mom's Homemade Potato Salad
  • Overhead view of the finished watermelon basket filled with an assortment of fruit.
    How to Make a Watermelon Basket
  • Closeup of a finished hamburger in a bun.
    Retro Lipton Onion Soup Burger (Vintage Recipe)
  • Closeup of a star shaped cake covered in white chocolate with red and blue sprinkles.
    Zebra Cake Recipe: Little Debbie Copycat

🫖 Picklefork Stories

Picklefork town crest.
Click here to visit Picklefork

👑 Reader Favorites

  • Square overhead of chicken for feature image.
    Crockpot Angel Chicken
  • Close up of the sauce showing the creamy texture.
    Copycat Red Robin Campfire Sauce Recipe
  • Wooden spatula removing fried potatoes out of iron skillet.
    Crispy Fried Potatoes in a Cast Iron Skillet (Southern Style)
  • Blue cocktail with a red and white straw.
    Sex in the Driveway Cocktail
  • A sliced loaf of english muffin bread.
    Easy English Muffin Bread – No Knead, Perfect for Toasting!
  • Two finished loaves of Amish white bread cooling on a table.
    No-Fail Amish White Bread

Footer

^ back to top

About

  • About Marye Audet-White
  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy
  • Contact
MaryeAudet Whiteandherchildren Dec

Featured In:

Places Restless Chipotle has been featured

We improve our products and advertising by using Microsoft Clarity to see how you use our website. By using our site, you agree that we and Microsoft can collect and use this data. Our privacy statement has more details.

Copyright ©2006 - 2025 Restless Chipotle Media, LLC

Picklefork Tales Copyright ©2025 Marye Audet, Restless Chipotle Media

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.