Spicy, tangy, homemade chicken enchiladas topped with a "from scratch" cream sauce and sprinkled with cheese. An easy, delicious dinner that you can make ahead.
Try this cheesy chicken enchilada soup, too! Done in just 20 minutes!
Chicken or turkey enchiladas are delicious - and if you have only eaten them at a Tex-Mex chain restaurant you haven't really eaten them at all. When made right the flavors are fresh and intense no matter what the filling is.
And the filling? It doesn't have to be just ground beef. Chicken, turkey, cheese, vegetables of different kinds - well the variations are endless. That's before you even start decided on which sauce you want to use!
I think one of the biggest mistakes that people make is that they try to make enchiladas with a dry tortilla. You have to dip the tortilla in the warm sauce to soften it before you roll it up. It helps infuse the whole dish with flavor that won't happen otherwise. And can we talk tortillas for a minute? I realize that many of you will prefer the white flour tortillas but corn tortillas have so much flavor! AND texture... and they are better for you. They won't get soggy when you dip them so they are my tortilla of choice for enchiladas.
Y'all know I am right.
This chicken enchiladas recipe has chicken, corn, onions, and plenty of other good things stuffed inside a corn tortilla dipped in homemade enchilada sauce. If you eat enchiladas a lot you can even make the sauce ahead in a double batch and keep it in the fridge.
Knowing how to cook the chicken for the enchiladas is key. First it's browned and then simmered to flavorful perfection. The chicken is tender, the tortilla is soft and full of flavor, while the sauce has that perfect combination of tangy and hot - with plenty of cumin to remind you that this is Texas food. The cheese is melted gooey perfection and is absolutely addictive. The cream sauce pulls everything together in a surge of southwestern flavor that you won't easily forget. Want to make a couple of batches for later? Go right ahead. These freeze well and, if anything, reheating makes them even better.
Really, how can you resist something like that? Yeah. Me either!
You may also like this super easy crockpot chicken and dressing casserole.
Quick and Easy Chicken Enchiladas in Homemade Cream Sauce
Print Add to CollectionIngredients
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
- 1 can Ro*Tel tomatoes
- 1 cup spicy V-8 juice
- ¼ cup chopped cilantro
- 16 corn tortillas
- 2 cups shredded Monterey Jack cheese, , reserve ½ cup for topping
Cream Sauce
- ¼ cup unsalted butter
- ¼ cup of 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
- 1 small, (4 oz can) chopped green chilies
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, 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.
Jocelyn @BruCrew Life
These sound delicious! My family would devour this dinner in a hurry!
Marye Audet
Thank you so much, Jocelyn.
Heather Kinnaird
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
Marye Audet
It's the only way!
allie
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!
Marye Audet
🙂 Let me know!
Laura Tabacca
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!
Jenny B @ Honey and Birch
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!
Kirsten
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!
allie @ Through Her Looking Glass
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!
Michelle @ The Complete Savorist
I love, love, love your cream sauce, particularly since it is not made with any cream of soups. Saved!
Mirlandra @ Mirlandra's Kitchen
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!!!
marilyn
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
Marye Audet
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