These creamy Cheesy Chicken Enchiladas are loaded with tender chicken, sour cream, salsa verde, and gooey cheese—then topped with a rich homemade green chile cheese sauce. Baked until bubbly and golden and finished with your favorite toppings, this is an easy weeknight dinner and a crowd-pleasing comfort-food favorite.
Cheesy Chicken Enchiladas
If you love dishes that are cheesy, creamy, and savory, these enchiladas check all the boxes. They deliver warm, gooey comfort with bold, layered flavors. Tender chicken is sautéed with onion, mixed with sour cream, salsa verde, and cheese for a creamy filling. The filled tortillas are placed in a baking dish, smothered in a luscious green chile cheese sauce, sprinkled with extra cheese, and baked until golden and bubbly. Perfect for Taco Tuesday, a cozy weeknight, or feeding a hungry crowd.
The filling is adaptable and forgiving, so you can easily swap ingredients based on what you have on hand or your flavor preferences.
What Chicken to Use for Enchiladas
This recipe uses diced boneless, skinless chicken breast sautéed with a little olive oil and onion for a quick, lean, and flavorful base. It cooks fast and seasons easily—ideal for busy evenings.
Other good options:
- Rotisserie chicken – Shred and stir into the filling for a big time-saver.
- Leftover chicken – Repurpose grilled or roasted chicken by dicing or shredding it.
- Chicken thighs – Dice and sauté; they’re juicier and more flavorful than breasts.
- Shredded slow-cooker chicken – Cook and shred in a slow cooker for tender, shreddable meat.
- Canned chicken – Works in a pinch; drain and break up before mixing in.
No matter which type you pick, make sure the chicken is seasoned and cut into bite-sized pieces so every bite is tasty and easy to eat.
Corn Tortillas or Flour?
Traditionally, corn tortillas are used for enchiladas, and they lend an authentic flavor. That said, either corn or small flour tortillas (fajita-size) will work. If corn tortillas split while rolling, warm them briefly to make them pliable—either steam them or warm in a skillet with a little oil. Freshly made corn tortillas are the most flexible, but flour tortillas are often easier to roll without tearing.
Recipe Variations
You can easily customize this recipe to suit your tastes or dietary needs. Try one of these variations:
- Enchilada sauce: Use green enchilada sauce or a red enchilada sauce in place of the cheese sauce.
- Extra heat: Saute diced jalapeño with the onion and chicken for added spice, or stir hot sauce into the filling or cheese sauce.
- Cheese swap: Substitute Monterey Jack, Pepper Jack, mozzarella, or Colby Jack as needed.
- Finishing cheeses: Crumble queso fresco or cotija on top after baking for a salty contrast.
- Vegetable add-ins: Add black or pinto beans, corn, or sautéed peppers for extra texture and bulk.
What to Serve with Cheesy Chicken Enchiladas
Top the enchiladas and serve sides that balance the richness and add freshness or texture. Great toppings and sides include:
Favorite Toppings
- Sour cream – A cooling, tangy dollop.
- Avocado slices or guacamole – Adds creaminess and freshness.
- Chopped cilantro – Bright, herbaceous finish.
- Sliced green onions – Mild crunch and bite.
- Pickled or fresh jalapeños – For extra heat and acidity.
- Crumbled queso fresco or cotija – Salty, crumbly contrast.
- Lime wedges – Squeeze over the top to brighten the dish.
- Pico de gallo or salsa – Fresh, zesty, and juicy.
Easy Side Dishes
- Mexican rice or cilantro-lime rice – Great for soaking up sauce.
- Refried beans or black beans – Hearty and filling.
- Mexican street corn (elote) or esquites – Sweet, smoky, and creamy.
- Tortilla chips and salsa – A crunchy starter or side to scoop up extra sauce.
- Fresh green salad – A light counterpoint with tomatoes, avocado, and lime vinaigrette.
Combine a few of these toppings and sides to create a balanced, crowd-pleasing meal.
More Mexican-Inspired Favorite Recipes You’ll Love
- Instant Pot Chicken Fajitas – Quick, juicy, and full of flavor with tender chicken, peppers, and onions.
- One Pot Enchilada Pasta – All the cheesy enchilada flavor in a cozy pasta dish, ready fast.
- Slow Cooker Chicken Tortilla Soup – Hearty, slow-simmered soup with chicken, beans, corn, and zesty spices.
- Crockpot Taco Meat – Versatile, hands-off seasoned meat for tacos, nachos, and burritos.
- Instant Pot Barbacoa – Tender, shredded beef infused with bold, smoky flavors using the Instant Pot.
Cheesy Chicken Enchiladas Video
Cheesy Chicken Enchiladas
Ingredients
- 1 tablespoon olive oil
- 2 large boneless skinless chicken breasts cut into bite-size pieces
- ½ medium onion diced
- 1 cup sour cream
- ½ cup salsa verde
- ½ teaspoon cumin
- ¼ cup freshly chopped cilantro
- 2 cups shredded Chihuahua cheese
- 10-12 corn or flour tortillas
Cheese Sauce
- 2 tablespoons butter
- 1 cup evaporated milk
- 8 ounces shredded Chihuahua cheese
- 1 can (4 ounces) diced green chiles
Instructions
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Preheat oven to 350°F.
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Heat olive oil in a large skillet over medium heat.
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Add the chicken and diced onion and sauté until the chicken is cooked through and the onion is tender and translucent. Remove from heat.
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Stir in the sour cream, salsa verde, cumin, and chopped cilantro.
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Add the shredded cheese to the filling and stir to combine.
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Divide the chicken mixture among the tortillas, roll them up, and place seam-side down in a 9″x13″ baking dish. If using corn tortillas, warm or lightly oil them first to prevent tearing.
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To make the cheese sauce: melt the butter in a medium saucepan over medium heat, add the evaporated milk and heat until steaming, then stir in the shredded cheese until smooth and creamy. Finish by stirring in the diced green chiles.
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Pour the cheese sauce over the arranged enchiladas and top with additional shredded cheese if desired.
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Bake at 350°F for 20–25 minutes, until heated through and bubbly. Serve warm with your favorite toppings.
Notes
- Chihuahua cheese: Substitute mozzarella, Colby Jack, or your preferred melting cheese. Freshly grated cheese melts best—pre-shredded cheese can contain anti-caking agents that affect melting.
- Corn tortillas: If they break when rolling, warm them briefly in a skillet with a little oil or steam them to make them more pliable. Fresh tortillas are easier to roll.
- Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat individual servings in the microwave.
- Freezing: Assemble enchiladas in a casserole dish without baking, cover, and freeze up to 3 months. To bake from frozen, remove any frost from the outside of the dish, bake uncovered at 350°F for about 20 minutes, then cover and bake an additional 25–35 minutes until heated through and bubbly.
Nutrition
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Calories: 313kcal
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Carbohydrates: 16g
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Protein: 19g