This Creamy Chicken Enchiladas recipe only calls for 7 ingredients and features a creamy cream cheese addition. It’s the perfect recipe for a busy weeknight meal.
I love a good enchilada. And, I love even more that this dish can be made super simple for those busy weeknights where you really need to get dinner on the table but you don’t have a lot of time to do it. My Creamy Chicken Enchiladas are the perfect solution for those in-a-pinch weeknight meal pans. Deliciously creamy with the fun addition of cream cheese, this is a flavorful dish the whole family will love!
What are chicken enchiladas?
Chicken enchiladas are a suppertime staple around our house. This is a popular Mexican dish featuring tortillas filled with cooked chicken, cheese, and various other ingredients, then rolled up and covered with a savory sauce. You can find this dish at almost any of your local Mexican and Tex-Mex restaurants.
Chicken enchiladas can be served with various side dishes. I especially love to eat this recipe for creamy chicken enchiladas with my Easiest Mexican Inspired Salsa Rice or Mom’s Mexican Cornbread. Enjoy!
What is the secret to good chicken enchiladas?
The secret to good chicken enchiladas is in the sauce, my friends. It really is. For this recipe, I knew I wanted to use green enchilada sauce. So, we bought all the different brands we could find and threw in a few red enchilada sauces for comparison. After much testing, we determined that the Las Palmas was the most flavorful – by far. And, honestly, all of the green sauces we tasted were better than any of the reds.
Why you should try this chicken enchilada recipe:
- My Creamy Chicken Enchiladas recipe is pretty dang easy and only calls for 7 ingredients! While that’s a few more than the last enchilada recipe I shared with y’all, it’s still not many.
- These enchiladas don’t skimp on the filling! They’re generously filled. If you don’t like a lot of filling, you can reduce all the filling ingredients by half.
- That chicken filling is pretty delicious! Made with shredded cooked chicken, cream cheese, sour cream, and salsa, it’s got tons of creamy flavor. The salsa is the perfect shortcut as it adds tomatoes, onions, peppers, and garlic into the filling without ever having to peel, chop, or cook a single vegetable.
What kind of tortilla should you use for enchiladas?
Most authentic Mexican-style enchiladas call for corn tortillas. My family isn’t big on corn tortillas, unless we’re making tacos. So, I use flour tortillas. You should pick whatever your family likes.
Just keep in mind that the corn tortillas will hold up a little better as the flour ones can get a little soggy. That’s a risk we’re willing to take because even if they fall apart, they’ll still taste great.
Options for your chicken filling:
- Pre-shredded – Many grocery stores sell packages of cooked shredded chicken in the deli section, which makes these even easier. You’ll need about 1 pound of cooked, shredded chicken – if you’re buying it that way.
- Pre-cooked rotisserie – You can also grab a rotisserie chicken and shred the meat from that.
- Cook your own – And, of course, you’re welcome to cook some chicken breasts and shred those, too. Cooking it in the slow cooker is a great option.
Creamy Chicken Enchiladas
- 4 cups shredded chicken (about 1 pound) (I used a rotisserie chicken)
- 1 (8-ounce) block cream cheese
- 1/2 cup sour cream
- 1/2 cup chunky salsa
- 8 (8-inch) tortillas* (corn or flour)
- 1 (8-ounce) package shredded Monterey Jack cheese (2 cups)
- 1 (10-ounce) can green enchilada sauce (1 1/4 cups) (I prefer Las Palmas or Hatch brand)
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Place the cream cheese in a small bowl and cover it with a paper towel. Microwave it for 15 second intervals until very soft.
- In a large bowl, mix the softened cream cheese, sour cream, and salsa together until smooth. Add the chicken and stir to combine.
- Heat the tortillas according to the package instructions.
- Pour about half of the enchilada sauce into the bottom of the prepared pan.
- Place about 1/2 cup of the chicken mixture down the center of each tortilla. Top each with a heaping tablespoon of the cheese. Tightly roll up each tortilla and place them in the dish, seam side down. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle the remaining cheese over the top.
- Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes. To brown the tortillas a little, remove the foil during the last 5 minutes of cooking. Top as desired.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.