Creamy Chicken & Cheese Enchiladas
There are days when only something warm, cheesy, and comforting will do — and these creamy chicken enchiladas are exactly that kind of meal. They’re rich without being heavy, cozy without being boring, and full of those familiar flavors that make everyone drift into the kitchen asking, “What smells so good?” This is the dish you make on a quiet evening when you want dinner to feel like a hug, or when you’re feeding people you love and want something guaranteed to please. Soft tortillas, seasoned chicken, creamy sauce, and bubbly melted cheese… it’s comfort food at its finest.
Ingredients
2 cups cooked chicken breast, shredded
8 small flour or corn tortillas
1½ cups shredded mozzarella or Monterey Jack cheese
½ cup shredded cheddar cheese
1 cup enchilada sauce (mild or medium)
½ cup heavy cream or cooking cream
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
2 tablespoons olive oil
¼ cup fresh cilantro or parsley, finely chopped
1 tablespoon sesame seeds or chili flakes (optional, for garnish)
Instructions
Start by preheating your oven to 375°F (190°C). Let it warm up while you build the enchiladas.
In a large bowl, add the shredded chicken. Sprinkle in the cumin, smoked paprika, garlic powder, salt, and pepper. Spoon in a couple tablespoons of the enchilada sauce and mix everything together until the chicken is well coated and fragrant.
Lay out the tortillas on a clean surface. Spoon the seasoned chicken down the center of each one. Add a small sprinkle of mozzarella inside for extra creaminess, then roll them up snugly.
Lightly grease a baking dish with olive oil. Arrange the rolled enchiladas seam-side down so they stay closed while baking.
In a small bowl, whisk together the remaining enchilada sauce and the cream until smooth. Pour this creamy sauce evenly over the enchiladas, letting it seep into all the corners.
Sprinkle the rest of the mozzarella and the cheddar cheese generously over the top. Scatter the cherry tomatoes across the dish for little pops of color and freshness.
Cover the dish loosely with foil and bake for 20 minutes. Then remove the foil and return it to the oven for another 10–15 minutes, until the cheese is fully melted and lightly golden around the edges.
Once out of the oven, finish with fresh herbs and a sprinkle of sesame seeds or chili flakes if you like a little extra flair.
Presentation
Serve these enchiladas straight from the baking dish while they’re still bubbling and warm. A handful of fresh herbs on top makes them look bright and inviting. For a complete plate, pair them with a simple green salad or a spoonful of rice on the side. A little extra sauce drizzled over each serving never hurts either.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
🔥 Kcal: ~420 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
These creamy chicken enchiladas are the kind of recipe you’ll come back to again and again. They’re easy enough for a weeknight, comforting enough for a tough day, and delicious enough to share with guests. If you’re craving something cheesy, cozy, and deeply satisfying, this is your sign to make them soon — preferably while they’re still hot and the cheese stretches just right.