Chicken Enchiladas with Creamy Tomato Sauce
I made these Chicken Enchiladas with Creamy Tomato Sauce on a night when I wanted comfort food, fewer dishes, and a small miracle. What you get is tender shredded chicken wrapped in tortillas, bathed in a surprisingly lush, tangy tomato-cream sauce, and baked until everyone forgets their screens and asks for seconds. Try it because it tastes like effort but cooks like you’re only mildly interested — which is basically perfect for weeknights and low-key show-offs.
One year my husband proudly announced he was “helping” by assembling the enchiladas. He filled the tortillas with every ingredient except the chicken (he’d put it on the counter and walked away), rolled them tight as burritos, and then asked where the “oven button” was. I found one enchilada with a sock inside (don’t ask), and two mysteriously reappeared slices of cheese in remote-control hiding spots. We ate dinner, I laughed through the chaos, and he now gets to be in charge of napkin duty forever. Bless him.
MORE OF OUR FAVORITE…
Why You’ll Love This Chicken Enchiladas with Creamy Tomato Sauce
– It’s cozy without being mushy — like a warm hug that doesn’t judge your snack choices.
– The sauce is creamy and tangy, which tricks people into saying “this tastes fancy” even if you used rotisserie chicken.
– Big-batch friendly: doubles beautifully, feeds an army, or your fridge for three days of triumphant leftovers.
– Kid-approved texture and grown-up flavor — a rare culinary peace treaty.
Time-Saving Hacks
– Use rotisserie chicken or leftover roasted chicken — it’s not cheating, it’s practical heroism.
– Swap fresh tomatoes for a good-quality canned tomato puree to skip chopping and weeping.
– Assemble in a disposable foil pan if you want to avoid dish guilt — I won’t tell your sink.
– Make the sauce ahead and store it; reheat, fill, and bake. Two steps become one glorious step.
– No tortilla warmers? Microwave a stack between damp paper towels for 20–30 seconds so they don’t break when you roll.
Serving Ideas
– Serve with a simple green salad and lime wedges — because at least one thing should seem healthy.
– Scoop on sour cream, fresh cilantro, and a sprinkle of cotija (or cheddar if you’re on team convenience).
– Serve with rice and beans for a full Tex-Mex hug. If the kids drove you nuts all day, serve with wine. No judgment.
– Want to keep it simple? Plate a single enchilada, make it pretty, and call it a gourmet portion.
What to Serve It With
A crisp, acidic side contrasts wonderfully: quick cabbage slaw, cilantro-lime rice, or even tortilla chips for scooping. Margaritas for celebrations, sparkling water for the sober chef, and extra hot sauce for people who clearly grew up in a volcanic climate.
Tips & Mistakes
– Pro tip: Lightly warm tortillas before rolling so they don’t crack and leak sauce everywhere. I learned this the hard way and my oven still mocks me.
– Don’t overfill. This is not the time for architectural bravado — a modest amount of filling makes neater rolls and cleaner hands.
– If the sauce seems thin, simmer it a few extra minutes. If it’s too thick, splash in a little chicken broth or cream. Balance is king.
– Avoid soggy enchiladas by not overdousing them pre-bake; spoon extra sauce on top before serving.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Store in airtight containers for up to 3–4 days. Reheat in the oven at 350°F (175°C) for best texture, or microwave if you’re short on dignity and time.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. You can swap chicken for shredded turkey, cooked ground beef, or a hearty mix of roasted veggies for a vegetarian version. Use dairy-free cream and cheese to make it vegan-ish; it’ll still cozy up your soul.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Enchiladas with Creamy Tomato Sauce
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 2 cups tomato sauce Choose your favorite brand or homemade.
- 1 cup shredded cheese Mexican blend or cheddar works well.
- 1 cup sour cream For a richer flavor, mix in some lime juice.
- 8 oz flour tortillas Feel free to use corn tortillas for a gluten-free option.
- 1 tbsp olive oil For sautéing the onions and garlic.
- 1 medium onion Dice it finely for even cooking.
- 2 cloves garlic Minced.
- 1 tsp cumin Adds a warm flavor.
- 1 tsp chili powder Adjust based on your spice preference.
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a pan, heat the olive oil over medium heat. Add the diced onion and sauté until softened.
- Stir in the minced garlic, cumin, and chili powder; cook until fragrant.
- Mix in the shredded chicken and 1 cup of tomato sauce. Stir well to combine.
- Spread a layer of the remaining tomato sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the dish.
- Top with sour cream and sprinkle with cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.