Cheesy Creamy Chicken Enchiladas Recipe

Creamy Chicken Enchiladas Recipe

Cheesy Creamy Chicken Enchiladas, made with corn tortillas, shredded chicken, a mix of cheeses, green chiles and a delicious and rich sauce! Perfect for a hearty weeknight meal that’s packed with Mexican flavor. Chicken Enchiladas are one of my favorite Mexican Recipes. You can never go wrong when making them!

How To Make Creamy Chicken Enchiladas – Step By Step

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Creamy Enchilada Sauce

Red sauce has its place in the world of enchiladas, but sometimes it can be too thin or so overwhelming in flavor that you can’t taste the other ingredients. Instead, this recipe has a rich and creamy white sauce! It’s a sour cream based sauce, light in flavor but with a hint of heat from the green chilies. So good!

Serving Suggestions

These chicken enchiladas are so good, and all you need as a side is some refried beans and Mexican rice. Or if you want something lighter, serve with a leafy green salad. Here are some more side dish ideas:

Mexican Corn on the Cob Black Bean and Corn Salad/Dip Grilled Zucchini Ranch Veggie Salad Cilantro Lime Rice Slaw with Tomato, Red Onion and Jalapeno Summer Corn Salad

How to Store Leftover Enchiladas

Refrigerate: To keep the enchiladas up to 2 days in the refrigerator, tightly cover the pan with foil before storing. Freeze: To freeze the enchiladas for up to 3 months, tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn. Reheat: To reheat (bake), remove plastic wrap, cover and bake for 30 minutes. Uncover; continue to bake for an additional 5-10 minutes, or until completely cooked through.