Why You’ll Love these Creamy Homemade Chicken Enchiladas
Whether you’re craving a comforting dinner or looking to impress guests, these creamy homemade chicken enchiladas will quickly become your go-to recipe. I’m obsessed with the way the chili powder and butter create that velvety sauce that coats each tortilla perfectly.
The jalapeño adds just enough kick without overwhelming, while the melty cheese pulls it all together. Isn’t there something magical about that first bite with the crispy edges and tender chicken inside? Trust me, the combination of oregano and cumin creates an aroma in your kitchen that’ll make everyone ask what’s for dinner.
What Ingredients are in Creamy Homemade Chicken Enchiladas?
The secret to truly delicious chicken enchiladas lies in the quality and balance of ingredients. You’ll notice I’m using both butter and olive oil in this recipe, which might seem unconventional, but trust me—the butter creates that velvety sauce base while the olive oil is perfect for quickly frying the tortillas.
The combination of oregano, cumin, and chili powder creates that authentic Mexican flavor profile that makes these enchiladas so irresistible.
- 2 boneless chicken breasts, cooked and shredded
- 1 jalapeño pepper
- 3 cups chicken broth
- 1 onion, chopped
- 2 cups shredded cheese of your choice
- 12 tortillas
- 2 tablespoons butter
- 3 tablespoons flour
- 3 tablespoons chili powder
- 1/2 cup olive oil
- 2 tablespoons white vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 garlic cloves, chopped
- 1 teaspoon sugar, to taste
- Additional pepper or chili powder for seasoning
When shopping for these ingredients, don’t skimp on the cheese—this is where you can really customize the flavor. I’m partial to a mix of monterey jack and sharp cheddar, but you could go traditional with queso fresco or even try a pepper jack for extra heat.
And about those tortillas? Corn tortillas offer a more authentic flavor, but flour works beautifully too if that’s your preference. The quick fry in oil helps them stay pliable and prevents them from getting soggy as they bake in that heavenly sauce.
How to Make these Creamy Homemade Chicken Enchiladas
Let’s plunge into the delicious process of making these enchiladas, which is easier than you might think. Start by preheating your oven to 400°F—this higher temperature guarantees that cheese gets perfectly bubbly and slightly browned.
While that’s heating up, prepare your filling by combining the shredded chicken (from 2 cooked chicken breasts), three-quarters of your chopped onion, and about 1 cup of shredded cheese in a bowl and set it aside. This mixture forms the heart of your enchiladas, and you can always adjust the cheese amount if you’re feeling particularly indulgent.
Now for that heavenly sauce that makes these enchiladas truly special. Roast 1 jalapeño in a pan until slightly charred, then blend it with the remaining onion, 3 cups of chicken broth, 1 teaspoon sugar, pepper, 2 chopped garlic cloves, 1/2 teaspoon ground cumin, 2 tablespoons white vinegar, and 1 teaspoon dried oregano.
The puree forms the flavor base of your sauce. In a separate pan, melt 2 tablespoons of butter and whisk in 3 tablespoons of flour until it’s lightly browned, creating what’s known as a roux. This is what gives your sauce that incredible creamy texture. Slowly add your puree mixture to the roux along with 3 tablespoons of chili powder, stirring constantly until it thickens into a velvety sauce.
The assembly is where the magic happens. Pour a thin layer of your enchilada sauce on the bottom of a 13×9 baking dish. Heat 1/2 cup of olive oil in a skillet and quickly fry each tortilla (you’ll need 12 total) for just a few seconds per side—this prevents them from getting soggy later.
After draining excess oil, dip each tortilla in sauce, fill with your chicken mixture, roll it up, and place it seam-side down in your prepared baking dish. Once all enchiladas are nestled in place, pour the remaining sauce over the top and sprinkle with your remaining cup of cheese.
Into the oven they go for about 10 minutes, just long enough for everything to meld together in cheesy, saucy perfection. The smell that fills your kitchen while these bake? That’s the scent of dinner victory. For even more convenience when preparing complex recipes like this, consider using a programmable electric slow cooker to prepare your chicken ahead of time.
Creamy Homemade Chicken Enchiladas Substitutions and Variations
Wonderfully adaptable, these creamy chicken enchiladas transform beautifully with just a few smart substitutions to suit your dietary needs or pantry limitations.
Need a dairy-free version? Swap the butter for olive oil and use dairy-free cheese alternatives.
Going gluten-free? Corn tortillas work perfectly in place of flour ones, and you can thicken the sauce with cornstarch instead of flour.
Don’t have jalapeños? Any green chile will do, or even a dash of hot sauce.
Vegetarians can replace chicken with beans, mushrooms, or roasted vegetables.
And that cheese? Feel free to mix it up with Monterey Jack, pepper jack, or a Mexican blend.
What to Serve with Creamy Homemade Chicken Enchiladas
While these enchiladas shine as the star of any dinner table, pairing them with complementary sides elevates the entire meal from delicious to memorable.
I’m always partial to a simple cilantro-lime rice that soaks up any extra sauce, or perhaps some Mexican street corn with a hint of cotija cheese.
A light, invigorating salad with avocado, tomatoes, and a squeeze of lime juice offers the perfect contrast to the rich enchiladas.
Don’t forget about beans—refried or black beans seasoned with cumin make ideal companions.
Want something cooling? A dollop of sour cream or guacamole works wonders.
Final Thoughts
After spending time in the kitchen creating these creamy chicken enchiladas, I’m convinced they’re worth every minute of preparation.
The combination of spices, that perfectly thickened sauce, and the melty cheese creates something truly special on your dinner table.
What I love most about this recipe is its flexibility.
Don’t have jalapeños? Use green chilies instead. Prefer corn tortillas? Go for it.
The heart of this dish remains the same—comfort food that brings people together.
Trust me, once you’ve mastered these enchiladas, they’ll become your go-to for family dinners and gatherings.
