Delicious recipe for the best chicken enchiladas, made with corn tortillas and a creamy white sauce. How to make a Tex Mex dinner your family will love!
On a long ago trip to Texas, I ate the most delicious chicken enchiladas at a restaurant called Riverwalk Cantina. They were so good, we went back and ate there again.
My favorite dish was their creamy chicken enchiladas with sour cream sauce. These enchiladas didn't have the typical red enchilada sauce but rather a really creamy white sauce.
They were so delicious, I came home and recreated the recipe after that trip. And after a little trial and error, I ended up with a chicken enchilada recipe we've made over and over again.
While this is a fairly easy chicken enchilada recipe, it does require filling tortillas with the chicken mixture and wrapping them. Other than that, it's a matter of making sauce and throwing it all together in a pan to bake.
You may also enjoy this slow cooker chicken enchilada casserole and turkey enchilada skillet casserole. And if you want easy, this slow cooker chicken enchilada soup has all the flavors of enchiladas without any hassle.
WHERE CAN I FIND THE CREAMY CHICKEN ENCHILADA RECIPE?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for creamy chicken enchiladas – just scroll down to the bottom, where you’ll find a printable recipe card.
TIPS FOR HOW TO MAKE EASY CHICKEN ENCHILADAS
First things first, you'll need to cook the chicken so it's ready to use. Now you have two options here:
- You can use my favorite recipe for Instant Pot Taco Chicken. It's so good in enchiladas, chicken tacos, chicken nachos, chicken fajitas, and one of my favorite soup recipes, Slow Cooker Chicken Enchilada Soup.
- Or you can use pre-cooked chicken, maybe fajita chicken, you buy in the freezer section at the store.
I prefer shredded chicken enchiladas, so I just prefer to make my own. But again, it's your kitchen, your time… Either one will work.
LET'S MAKE THE CREAMY ENCHILADA SAUCE…
This homemade enchilada sauce is actually really easy to make, even though it does require just a little bit of stove time.
- Start by sautéing the onion in the butter.
- Then stir in the cream cheese and let it melt.
- Add the sour cream, whipping cream, green chilies, shredded cheese, salt, and pepper.
- Then just let it all mesh and cook together until it starts to thicken up.
- Finally, add in the freshly diced tomatoes, just stirring them into the sauce.
And that's it… It's ready to go.
WRAP THE CORN TORTILLAS AND PUT IT ALL TOGETHER…
After putting a tablespoon or so of taco chicken in each corn tortilla, you'll loosely wrap it up and add it to a lightly greased baking dish.
Once all the enchiladas are made, pour the white sauce over them.
Then add the tomatoes and green onions on top (or you can wait and sprinkle the green onions on after baking), and generously sprinkle on the cheese.
Be generous with the cheese.
And that's about the gist of it… Your homemade chicken enchiladas are ready to go in the oven.
We serve any Tex Mex food we make with fresh tomatoes, avocado or guacamole, and sour cream on the side. As Zeke would say, “Num nums, Momma. Num nums!”
CAN I FREEZE CHICKEN ENCHILADAS?
Yes, there's really no reason why you can't make these up ahead of time and freeze them. Just make sure you cover them well to prevent any freezer burn.
LOOKING FOR MORE TEX MEX RECIPES?
We make all sorts of Tex Mex and Mexican food, and sometimes we'll even go out to dinner. One of our favorite meals we have on a pretty regular basis is ground beef tacos. Sometimes we even switch it up and have fish tacos instead.
Speaking of fish and seafood, I love making crab enchiladas too.
Occasionally for lunch, I'll make the boys cheesy chicken quesadillas.
If it's more enchiladas you're looking for, my friend Kristy from Mommy Hates Cooking has you covered with breakfast enchiladas and these delicious looking Air Fryer cheesy beef enchiladas. And my friend Kelly from Eat Picks has a super easy make ahead chicken enchilada recipe (made with a red sauce).
KITCHEN TOOLS YOU'LL NEED TO MAKE CHICKEN ENCHILADAS
CHICKEN ENCHILADA RECIPE
If you love these creamy chicken enchiladas as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!
CONNECT WITH ADVENTURES OF MEL!
Be sure to follow me on social, so you never miss a post!
Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:
Chicken Enchiladas with Sour Cream Sauce
- 1/2 cup picante sauce
- 1 1/2 pounds chicken cooked and shredded
- 2 tablespoons salted butter
- 1/2 medium yellow onion minced
- 8 ounces cream cheese
- 2 cups sour cream
- 1/4 cup heavy whipping cream
- 4 ounces green chilies diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 2 cups tomatoes diced
- 12 corn tortillas
- 5 green onions diced
- Pre-heat the oven to 350° F, and lightly grease a 9×13 baking dish with cooking spray.
- Combine the picante sauce and shredded chicken in a container, and let it marinate in the fridge while you're making the enchilada sauce.
- Melt the butter in a medium sauce pan over low to medium heat.
- Sauté the onion in the butter until it turns a light golden color, about 5 minutes or so.
- Add the cream cheese to the onion, stirring well until it melts.
- Then add the sour cream, heavy whipping cream, green chilies, salt, pepper, 1/2 cup cheddar, and 1/2 cup Monterey Jack to the sauce mixture.
- Let the sauce simmer, constantly stirring, until it begins to thicken up, probably 10 to 15 minutes.
- Stir 1 cup of the freshly diced tomatoes into the sauce. Turn the burner on low and keep the sauce warm at this point.
- Add a heaping tablespoon of the marinated chicken to each corn tortilla, and loosely wrap each enchilada.
- Place each chicken enchilada in the prepared baking dish.
- When all of the chicken mixture has been used, pour the white sour cream sauce over the wraps, spreading it around evenly.
- Add another cup of freshly diced tomatoes, as well as the rest of the cheese and the green onions, to the top of the enchiladas.
- Bake at 350° F for about 40-45 minutes, or until the cheese is melted and the enchiladas are cooked through.
- Serve with freshly diced tomatoes, avocado, and sour cream on the side.