These Creamy Blackened Chicken Enchiladas are packed with bold, smoky flavor, smothered in a luscious green chili cream sauce, and baked to cheesy, bubbling perfection—a spicy, satisfying twist on a comfort food favorite.

This is an image of creamy blackened chicken enchiladas sitting on a white plate with a lime wedge on the side. There is also a casserole dish full of more enchiladas and a bowl of cilantro.
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This is an image of creamy blackened chicken enchiladas sitting on a white plate with a lime wedge on the side. There is also a casserole dish full of more enchiladas and a bowl of cilantro.

Creamy Blackened Chicken Enchiladas

Taylor Jackzen
These Creamy Blackened Chicken Enchiladas are packed with bold, smoky flavor, smothered in a luscious green chili cream sauce, and baked to cheesy, bubbling perfection—a spicy, satisfying twist on a comfort food favorite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

For the Enchiladas

  • 3 cups shredded rotisserie chicken
  • 8 large flour tortillas
  • 1 can black beans drained
  • 2 cups Chihuahua cheese shredded
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish

For the Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken bone broth
  • 1 cup heavy cream
  • 4 oz diced green chilies (from a can)
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

For the Blackened Seasoning

  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • In a saucepan, melt the butter over medium heat.
  • Once the butter is melted, add the flour to the saucepan. Whisk continuously to combine the flour with the butter, creating a roux. Cook the roux for about 1-2 minutes until it becomes light golden brown.
  • Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming.
  • Stir in the heavy cream, diced green chilies, minced garlic, ground cumin, chili powder, and smoked paprika. Mix well to combine.
  • Bring the sauce to a simmer and cook for about 5-7 minutes, stirring occasionally, until the sauce thickens and reaches your desired consistency.
  • Taste the sauce and season with salt and pepper according to your preference. Adjust the seasoning if needed.
  • Once the sauce is thick and creamy, remove it from the heat and let it cool slightly.
  • Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  • In a large skillet, heat the olive oil over medium-high heat. Add the shredded rotisserie chicken, black beans, and blackening seasoning. Pour about 1/4 cup of enchilada sauce into the pan then cook for 3-4 minutes until the chicken and beans are heated through and well coated with the seasoning and sauce. Remove from heat and set aside.
  • Pour a small amount of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
  • To assemble the enchiladas, place a portion of the blackened chicken in the center of each tortilla. Sprinkle with shredded cheese.
  • Roll up the tortillas tightly and place them seam-side down in the baking dish.
  • Pour the remaining enchilada sauce over the rolled tortillas, covering them completely.
  • Sprinkle additional shredded cheese on top then bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
  • Once done, remove from the oven and let them cool slightly before serving.
  • Garnish with chopped fresh cilantro and serve hot.