Creamy Chicken Enchiladas With a Homemade White Sauce and Plenty of Cheesy Flavor
These Cheesy Chicken Enchiladas are the ultimate comfort food—stuffed with seasoned shredded chicken, wrapped in toasted corn tortillas, and baked under a rich, creamy white sauce topped with a mountain of cheese. With ranch and taco seasoning, green chiles, lime, and garlic, the flavor is bold, cozy, and oh, so satisfying.
Perfect for Sunday dinner, family gatherings, or meal prep with leftovers that actually slap the next day.
Ingredients
For the Chicken Filling:
- 1½–2 lbs chicken breast or thighs
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon taco seasoning
- 1 tablespoon Hidden Valley Ranch Seasoning, Salad Dressing & Dip Mix
- 1 small onion, diced
- La Preferida Diced Green Chiles
- 1–2 teaspoons lime juice
- ¼ cup water
- Salt and pepper, to taste
For the Creamy White Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon taco seasoning
- 1½ cups chicken broth
- La Preferida Diced Green Chiles
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
For Assembly:
- 10–12 corn tortillas
- 1½ cups Mexican blend cheese, for filling
- 1 cup mozzarella cheese, for topping
- 1 cup Mexican blend cheese, for topping
- Chopped scallions, for garnish
- Aluminum foil, for baking
Step-by-Step Instructions
Step 1: Cook and Shred the Chicken
- In a large pot, bring chicken, minced garlic, paprika, and garlic powder to a gentle boil.
- Cook until chicken is fully done (internal temp 165°F), then shred with two forks. Set aside.
Step 2: Sauté the Filling
- In a skillet over medium heat, add onions, La Preferida Diced Green Chiles, and the shredded chicken.
- Season with taco seasoning, Hidden Valley Ranch Seasoning, Salad Dressing & Dip Mix, garlic powder, and paprika.
- Add water and lime juice; stir until everything is well mixed and heated through.
Step 3: Make the White Sauce
- In a saucepan, melt butter over medium heat.
- Add flour and whisk to form a roux.
- Stir in taco seasoning and gradually add chicken broth, whisking to avoid lumps.
- Once smooth, add sour cream, mozzarella cheese, La Preferida Diced Green Chiles, and garlic powder.
- Stir until melted and slightly thickened. Set aside.
Step 4: Assemble the Enchiladas
- Toast corn tortillas lightly in a dry skillet to make them pliable.
- In a 9×13 baking dish, add a spoonful of chicken filling and a sprinkle of Mexican blend cheese to each tortilla.
- Roll tightly and line them up in the dish seam-side down.
- Pour creamy white sauce over the top.
- Sprinkle with mozzarella and Mexican blend cheese.
- Top with chopped scallions.
Step 5: Bake and Serve
- Cover the dish with aluminum foil and bake at 375°F for 20–25 minutes.
- Remove foil and broil for 2–3 minutes for a golden, bubbly top.
- Let cool slightly and serve warm!
Pro Tips and Serving Suggestions
- Add jalapeños or hot sauce if you like more heat.
- Use flour tortillas for a softer, more traditional restaurant-style roll.
- Great with a side of cilantro lime rice, refried beans, or a crisp slaw.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Leftovers reheat beautifully in the oven or air fryer.
About the Creator
This cheesy, crave-worthy enchilada recipe is brought to you by Jateriya Dashai’, the food content creator behind @eatsbytweeet. Known for turning everyday ingredients into bold, flavorful plates, Jateriya serves up comfort food classics with a homemade touch and vibrant energy.
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Jateriya Dashai’ | eatsbytweeet