These Creamy Chicken Enchiladas are easy to make and one of my favourite Mexican inspired meals. They are made with shredded chicken inside of flour tortillas, topped with a creamy cheesy sauce.
What I love about this recipe is that you can adjust the spice level depending on how spicy you like your food. The tin green enchilada sauce has a little spice, so you can use less or more depending on what you like.
I like to add some toppings to my enchiladas, but that is completely optional. I top them with diced tomato, onion, avocado and coriander once cooked and out of the oven.
Ingredients
Enchiladas
- 8 - 10 tortillas
- 2 large chicken breasts (cooked and shredded or a supermarket cooked roast chicken shredded)
- cream cheese
- grated cheese
- enchiladas green sauce tin (available at Woolworths in the mexican section)
- cumin
- garlic powder
- salt & peper
Sauce
- butter
- flour
- enchiladas green sauce tin (available at Woolworths in the mexican section)
- chicken stock
- sour cream
See the recipe card below for quantities.
Instructions
You only need around 10 minutes to prepare these cheesy white sauce enchiladas and 30 minutes to bake them in the oven.
Preheat oven to 180°c. In a bowl, add shredded cooked chicken, grated cheese, cumin, salt and pepper.
Add the cream cheese to the bowl.
Add the tinned enchilada sauce. This has a little bit of spice to it, so the amount you add will depend on how much spice you would like. Mild add ¼ cup and medium add half of the tin.
Mix all of the ingredients together, making sure the cream cheese is mixed all the way through.
Add around 3 tablespoons of the chicken mixture to each tortilla and wrap. Place each one in the baking tray as you roll them.
In a saucepan on a medium heat, add the butter and wait until it's simmering. Quickly add the flour and whisk until it thickens.
Slowly add the chicken stock while whisking. Add the remaining half a tin of green enchilada sauce (if you want mild only add ¼ cup).
Add the sour cream and whisk until thick and creamy.
Remove the sauce from the heat and pour over the enchiladas.
Top with remaining grated cheese and bake in the oven for 30- 35 minutes.
Hint: Make sure you watch that the top of the chicken enchiladas don't burn.
How to make shredded chicken?
I prefer to buy a cooked roast chicken from the supermarket and shred it up with a fork, but you can also use chicken breast by cooking it one of the ways below.
Boiling Method
- Place the chicken breasts in a saucepan covered with water or chicken stock.
- Bring the liquid to a boil. Once the water is boiling, reduce the heat to medium-low and let the chicken simmer for about 15-20 minutes. You can check to see if the breast is cooked by cutting into one of the thickest pieces; the chicken should be fully cooked with no pink inside.
- Shred the chicken with a fork.
Oven Baked
- Preheat the oven to 180°c and place the chicken breast on a baking tray lined with baking paper and cover with foil.
- Bake for 25-30 minutes or until the chicken is cooked through and no longer pink in the middle.
- Remove the chicken from the oven and let it cool slightly.
- Shred the chicken with a fork.
Steaming
- Fill a pot with a few inches of water, making sure the water level is below the steamer basket when it's placed in the pot.
- Place the chicken breast in a single layer on the steamer basket.
- Cover the pot with a lid.
- Turn on the heat to medium-high and bring the water to a boil. Once the water is boiling, reduce the heat to medium or medium-low to maintain a gentle simmer.
- Steam the chicken for about 15-20 minutes until the chicken is cooked through and no longer pink in the middle.
- Shred the chicken with a fork.
Storage
Store in the fridge for 3 days or in the freezer for up to 3 months.
Creamy Chicken Enchiladas
Ingredients
Enchiladas
- 8-10 tortillas
- 2 large shredded chicken breasts or store bought roast chicken I use Woolies roast chicken
- 225 grams cream cheese 1 block
- 2 cups grated cheese 1 cup for the chicken and 1 cup for the top
- ¼ cup tin enchiladas green sauce Use half a tin of the sauce if you want more spice. For kids only add the ¼ cup, so that it is mild.
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt and pepper
Creamy Sauce
- 3 tablespoons butter
- 3 tablespoons plain flour
- 2 cups chicken stock
- ¼ cup tin enchiladas green sauce Use half a tin of the sauce if you want more spice. For kids just add the ¼ cup, so that it is mild.
- 1 cup sour cream
Optional Toppings
- diced tomato, onion, avocado and coriander.
Instructions
- Preheat oven to 180°c.
- Add shredded cooked chicken, grated cheese, cumin, salt and pepper, cream cheese, grated cheese and the green sauce in a bowl.
- Mix all of the ingredients together, making sure the cream cheese is mixed all the way through.
- Add around ¾ tablespoons of the chicken mixture to each tortilla and wrap. Place each one in the baking tray as you roll them.
- In a saucepan on a medium heat, add the butter and wait until it's simmering. Quickly add the flour and whisk until it thickens.
- Slowly add the chicken stock while whisking. Add the remaining half a tin of green enchilada sauce (if you want mild only add ¼ cup).
- Add the sour cream and whisk until thick and creamy.
- Remove the sauce from the heat and pour over the enchiladas.
- Top with remaining grated cheese and bake in the oven for 30- 35 minutes.
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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