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.
Recipe Card
Creamy Chicken Enchiladas
Ingredients
- 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))
Instructions
- 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.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. 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.
Susan V
Don’t know what I would do without your great recipes. First thing I read in morning before reading the NYT..keep on keeping on Stacey
Karen
Excellent Recipe. Easy to make Enchiladas and a wonderful, meaty, cheesy flavor. My family has me making Enchiladas AGAIN!
Awesome! Love hearing that!
Anita
We loved it. I followed the recipe exactly. I was a little concerned about not having enough filling so the last enchilada was almost double in size 😊. Thanks for sharing.
Those are beautiful, Anita! Glad to hear you enjoyed them!
Leigh
Hey ! I would love to try these, but I’m badly allergic to capsaicin (the stuff that makes peppers hot) so I’ve been cautious about buying enchilada sauce. I can make my salsa, but I don’t know what to substitute for the enchilada sauce. I would appreciate any suggestions you may have. Thank you !
What about a homemade green enchilada sauce – skipping the often included peppers?
charlotte brunetta
Nice recipe. I use Mexicorn also in my chicken enchiladas and diced green chilies. Good job. No cream cheese for me or salsa inside. Salsa after baked for me. Plenty of cheese to finish. 🙂
Thanks, Charlotte!
Patty D
In the oven now and smelling so good, can’t wait to dive in!!
Hope they tasted as good as they smelled!
Patty
Best I’ve ever had, make them at least 3 times a month!! Thanks Stacey!
Love it!!
estelle macdonald
Your recipes are so appetizing.. This one is TOPS,, I live in the Southwest, have spent much time in Mexico , and have also worked in the Food World for any years.. Bravo!!
Thanks, Estelle!
April Williams
I just made this to celebrate my grandson is home with his Grammy thank you so much for the recipe
Oh wonderful! Enjoy your time with your grandson and I am so glad that everyone enjoyed it!
Teresa
This a easy and really good recipe
Thanks so much Teresa!
Mary Catherine
Heavenly recipe! I had never used green enchilada sauce before, so I tried Las Palmas brand tonight. What a delightful flavor!!! As always, I’m a huge fan of ALL of your recipes, Stacey. Thanks, again and again, for sharing recipes that I can trust will be delicious and easy to follow.
I’m so glad you loved it! Green enchilada sauce may be my favorite!
Carol
Have you tried substituting Tomatillo Salsa Verde instead of the green chile sauce? It’s wonderful!!!
I will have to try that, thanks!
Audrey
Made these for dinner last night and we enjoyed them. So creamy and tasty.
So glad to hear you enjoyed them!
Chris David
Really delicious recipe. I love it yummy!!! It’s really awesome. Will surely try this.
So glad you like it!
Alicia Rael
My go to ( when I don’t have time to make my own) is the Las Palmas Brand of Enchilada Sauce period! Red & Green are the most flavorful, authentic canned sauces I’ve ever tried.. I hope you try the Red one and love it as much as me & my fam do..
Alicia Rael
My go to ( when I don’t have time to make my own) is the Las Palmas Brand of Enchilada Sauce period! Red & Green are the most flavorful, authentic canned sauces I’ve ever tried.. I hope you try the Red one and love it as much as me & my fam do.. BTW, Trying out your recipe for creamy Green one tomorrow night.
Can not wait to try the red sauce! Let me know how you like the recipe!
Fiina Fowler
I leave out the sour cream because I don’t like it, use unflavored Greek yogurt instead. I also add a half of a red onion and half of a red bell pepper, chopped fine and sautéed till soft in 1 Tbsp olive oil and a drained can 4 oz of diced green chilies, absolutely delicious! We top the enchiladas with guacamole, sour cream and preferred salsa, per personal choice. This has become my favorite recipe to make and everyone loves it! We also prefer flour tortillas.
That sounds great too!
Linda
Hi, Great recipe. I made it tonight and was wondering if I could freeze the leftovers (there’s just two of us)?? Thanks for the recipe.
Fiina Fowler
I freeze a pan every time I make them, unless we are having company. They freeze well but do get a little soggy. I have tried freezing the pan of cooked enchiladas and it turned out pretty good but you could freeze the enchiladas raw with out the sauce on top and then add the sauce later before you bake them. They don’t get as soggy that way.
Of course, but the flour tortillas may get a little soggy.
Mary
Making this right now. Actually, it’s in the oven right now
Hope you enjoy it!
Linda Hughes
Love your recipes.. Going to make this is
Let us know how you like it!