Cream Chicken Enchiladas Recipe
Enchiladas are a beloved staple in Mexican and Tex-Mex cuisine, celebrated for their comforting layers of tender tortillas, savory fillings, rich sauces, and melted cheese. Among the many varieties, Cream Chicken Enchiladas stand out asü a luscious and creamy twist on the traditional tomato- or chili-based versions. This dish is a harmonious blend of shredded chicken, a smooth cream sauce, and soft corn or flour tortillas, baked until bubbly and golden.
The beauty of cream chicken enchiladas lies in their balance of flavors and textures. The savory chicken filling is moist and flavorful, often infused with spices and aromatics. The creamy sauce—sometimes made with sour cream, cream cheese, or a béchamel base—adds richness and a subtle tang, softening the tortillas and melding everything together into a comforting casserole. Topped with cheese and baked until bubbly, cream chicken enchiladas are a crowd-pleaser at family dinners, potlucks, and special occasions alike.
This recipe guide will walk you through everything you need to master the perfect cream chicken enchiladas: from selecting and preparing your chicken to making a velvety cream sauce, layering and rolling tortillas, baking to cheesy perfection, and serving with traditional garnishes.
History and Origins of Enchiladas
The enchilada is a quintessential dish in Mexican cuisine, with origins tracing back centuries to the indigenous peoples of Mesoamerica. Long before European contact, the Aztecs and other native cultures had already mastered the art of rolling corn tortillas around various fillings and smothering them with chili-based sauces.
Ancient Roots
Corn (maize) has been a staple crop in the Americas for over 7,000 years, and the tortilla was a natural culinary invention that provided a portable, versatile food vessel. Early enchiladas were likely simple tortillas wrapped around small fish or beans and topped with chili peppers or salsa made from native chilies, tomatoes, and spices.
The term “enchilada” itself comes from the Spanish verb enchilar, meaning “to add chili pepper to,” reflecting the central role of chili sauces in traditional recipes.
Evolution Through Time
When the Spanish arrived in the 16th century, they introduced new ingredients such as cheese, cream, and various herbs and spices. These ingredients blended with indigenous techniques, creating new regional variations of enchiladas.
While traditional enchiladas emphasize chili-based sauces—red, green, or mole—the use of creamy sauces has become increasingly popular in both Mexico and the United States, especially in Tex-Mex cuisine. Cream-based enchiladas showcase a fusion of Mexican tradition and American culinary innovation, incorporating dairy-rich sauces such as sour cream, cream cheese, or béchamel to create a milder, richer flavor profile.
Cream Chicken Enchiladas in Modern Cuisine
Cream chicken enchiladas, also known as “enchiladas verdes cremosas” when made with green sauce or “enchiladas suizas” (Swiss-style enchiladas) when topped with a creamy white sauce and melted cheese, have gained widespread popularity for their approachable, comforting taste.
The shredded chicken filling offers a lean protein base, while the creamy sauce transforms the dish into a luxurious casserole that’s easy to prepare and enjoy year-round. This dish bridges cultural traditions and modern palates, making it a favorite in homes, restaurants, and celebrations alike.
Cream Chicken Enchiladas Recipe
Enchiladas are a beloved staple in Mexican and Tex-Mex cuisine, celebrated for their comforting layers of tender tortillas, savory fillings, rich sauces, and melted cheese. Among the many varieties, Cream Chicken Enchiladas stand out asü a luscious and creamy twist on the traditional tomato- or chili-based versions. This dish is a harmonious blend of shredded chicken, a smooth cream sauce, and soft corn or flour tortillas, baked until bubbly and golden.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack or cheddar cheese, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
- Sliced green onions (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Make the creamy sauce:
In a medium bowl, whisk together the cream of chicken soup, sour cream, milk, cumin, chili powder, salt, and pepper until smooth. - Prepare the filling:
In a skillet over medium heat, sauté onion and garlic until softened, about 3–4 minutes. Remove from heat and stir in shredded chicken, diced green chilies, and 1 cup of shredded cheese. - Assemble enchiladas:
Spoon about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish. - Pour the sauce evenly over the enchiladas and sprinkle with the remaining 1 cup of cheese.
- Bake uncovered for 25–30 minutes, until bubbly and cheese is melted and lightly golden.
- Garnish with chopped cilantro and green onions, if desired. Serve warm.
Notes
- For extra heat, add chopped jalapeños or a dash of hot sauce to the filling or sauce.
- Corn tortillas can be used but soften them first by warming in a skillet or microwave to prevent cracking.