Cheesy Chicken Enchiladas with Creamy White Sauce – Melty, Saucy, and Packed with Flavor!

Are you craving a comforting dinner that’s loaded with creamy, cheesy goodness and just the right amount of spice? These Cheesy Chicken Enchiladas with Creamy Sauce are the answer. With tender shredded chicken, gooey melted cheese, and a rich, savory white sauce, this dish is the perfect balance between indulgent comfort food and bold Mexican flavor.

Whether you’re hosting a family dinner, meal prepping for the week, or simply want something warm and satisfying, this recipe delivers every time. Best of all, it’s beginner-friendly and highly customizable. Let’s dive into how you can make the perfect batch of enchiladas at home!

Ingredients – Simple and Readily Available

You’ll need:

2 cups cooked shredded chicken (rotisserie chicken works great!)
1½ cups shredded cheddar cheese or Monterey Jack (or a mix)
½ cup sour cream (for the creamy base)
1 (10.5 oz) can of cream of chicken soup (adds flavor and richness)
½ cup milk (whole milk preferred for creaminess)
1 tsp garlic powder
½ tsp cumin (optional, but adds that classic Mexican taste)
6–8 soft flour tortillas
Optional toppings: chopped green onions, chopped cilantro, diced green chilies, sliced olives, or jalapeños

Step-by-Step Instructions – Foolproof and Delicious!

Step 1: Preheat Your Oven

Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a light layer of butter to prevent sticking.

Step 2: Prepare the Filling

In a large mixing bowl, combine the shredded chicken with 1 cup of shredded cheese. If you like, you can also mix in a tablespoon of chopped green chilies or a pinch of cayenne for some heat.

Step 3: Make the Creamy Sauce

In another bowl, whisk together the sour cream, cream of chicken soup, milk, garlic powder, and cumin until the sauce is completely smooth and lump-free. This is your golden creamy base!

Step 4: Build the Foundation

Pour a thin layer of the creamy sauce into the bottom of your prepared baking dish. This helps keep the enchiladas moist and prevents them from sticking.

Step 5: Assemble the Enchiladas

Take one flour tortilla and spoon a generous amount of the chicken and cheese filling into the center.
Roll it tightly, then place it seam-side down in the baking dish.
Repeat with the remaining tortillas and filling until the dish is full.

Step 6: Add the Sauce and Cheese

Pour the remaining creamy sauce over the rolled enchiladas, spreading it evenly to make sure every inch is covered.
Sprinkle the remaining ½ cup of cheese over the top.

Step 7: Bake to Perfection

Cover the dish with foil and bake for 25–30 minutes, until the enchiladas are hot and bubbly.
Remove the foil and bake for an additional 5–10 minutes to allow the cheese to brown and bubble on top.

Garnish & Serve!

Let the enchiladas cool for a few minutes before serving. Top with your favorite garnishes such as:

Fresh chopped cilantro
Sliced green onions
Diced tomatoes
Sliced black olives or jalapeños for a spicy kick

Serve with sides like Mexican rice, refried beans, or a fresh avocado salad for a complete meal.

Tips for the Best Chicken Enchiladas

Use rotisserie chicken for quick prep and extra flavor.
Make it spicy by adding diced jalapeños or chipotle peppers in adobo sauce to the filling.
Want extra cheesiness? Mix in a little cream cheese or queso blanco into the sauce.
For a smoky flavor, try using smoked paprika or chipotle powder in the sauce.

Can I Make This Ahead of Time?

Absolutely! These enchiladas are perfect for meal prep:

Assemble everything up to 24 hours in advance and store it in the fridge.
When ready to bake, just pop them in the oven (add 5–10 minutes extra baking time if chilled).

Freezing Instructions

Yes – these freeze wonderfully!

Assemble the enchiladas (but don’t bake).
Wrap tightly with plastic wrap and foil.
Freeze for up to 3 months.
When ready to eat, thaw overnight in the fridge, then bake as directed.