authentic chicken enchiladas in a creamy homemade sauce|
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Quick and Easy Chicken Enchiladas in Homemade Cream Sauce

Spicy, tangy, chicken enchiladas topped with a cream sauce and sprinkled with cheese. An easy, delicious dinner that you can make ahead.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings



  • 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 1/2 cups corn , fresh is best but you can use thawed frozen
  • 1 can Ro*Tel tomatoes
  • 1 cup spicy V-8 juice
  • 1/4 cup chopped cilantro
  • 16 corn tortillas
  • 2 cups shredded Monterey Jack cheese , reserve 1/2 cup for topping

Cream Sauce

  • 1/4 cup unsalted butter
  • 1/4 cup of flour
  • 1 cup chicken broth , hot, but not boiling
  • 1/2 cup heavy cream , hot but not boiling
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 1 small (4 oz can) chopped green chilies



  • 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.


  • 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.


Serve with sliced avocado, sliced tomatoes, and buttered rice.