These easy, creamy chicken enchiladas are pure comfort food magic! With just 7 simple ingredients and a secret ingredient (cream cheese!), you’ll have an incredible dinner that the whole family will love.
THE PERFECT WEEKNIGHT DINNER
Don’t you just love when an amazing dinner comes together quickly? These creamy chicken enchiladas are exactly that kind of recipe! The cream cheese adds incredible richness, while the green enchilada sauce brings that perfect touch of authentic Mexican flavor. Best of all? You can have them ready in about 45 minutes!
FREQUENTLY ASKED QUESTIONS:
What kind of tortillas should I use?
While traditional enchiladas use corn tortillas, flour tortillas work great too! Corn tortillas hold up better in the sauce, but flour tortillas give you that softer texture that many prefer. Choose what your family likes best!
Can I make these ahead?
Absolutely! You can prepare the chicken filling up to 24 hours ahead and store it in the refrigerator. You can also assemble the entire dish and refrigerate for up to 8 hours before baking – just add an extra 5-10 minutes to the baking time.
What’s the best enchilada sauce to use?
After extensive testing, Las Palmas green enchilada sauce provides the best flavor. The green sauce (verde) tends to have a fresher, more vibrant taste than red sauce for this recipe.
TIPS FOR SUCCESS:
- Use room temperature cream cheese for the smoothest filling
- Don’t overfill your tortillas – about 1/2 cup of filling per enchilada is perfect
- Heat your tortillas briefly before rolling to prevent cracking
- Keep the seam-side down when placing in the baking dish
- Save some cheese for the very top for that perfect melty finish
INGREDIENTS NEEDED: (FULL RECIPE BELOW)
- Shredded chicken – rotisserie chicken works great!
- Cream cheese – full-fat for best results
- Sour cream – adds extra creaminess
- Chunky salsa – provides seasoning and vegetables in one
- Flour or corn tortillas – your choice
- Monterey Jack cheese – freshly shredded melts best
- Green enchilada sauce – Las Palmas brand recommended
CREAMY CHICKEN ENCHILADAS
Ingredients
For the Filling:
- 4 cups shredded chicken about 1 rotisserie chicken
- 1 8-ounce block cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup chunky salsa
- 1 teaspoon garlic powder optional
- Salt and pepper to taste
For Assembly:
- 8 8-inch flour or corn tortillas
- 1 10-ounce can green enchilada sauce
- 2 cups shredded Monterey Jack cheese divided
Optional toppings: chopped cilantro, diced tomatoes, sliced green onions
Instructions
- Preheat oven to 350°F. Spray a 9×13 inch baking dish with nonstick cooking spray.
- Place cream cheese in a microwave-safe bowl, cover with paper towel, and heat in 15-second intervals until very soft.
- In a large bowl, mix softened cream cheese, sour cream, and salsa until smooth. Add shredded chicken and mix well to combine. Season with garlic powder, salt and pepper if desired.
- Pour about half the enchilada sauce into the bottom of the prepared baking dish.
- Warm tortillas according to package directions to make them pliable.
- Place about 1/2 cup of chicken mixture down the center of each tortilla. Top with 1-2 tablespoons of cheese.
- Roll tortillas tightly and place seam-side down in the prepared dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Cover tightly with foil and bake for 25-30 minutes.
- Remove foil and bake an additional 5 minutes or until cheese is melted and bubbly.
- Let stand 5 minutes before serving. Top with desired garnishes.
Notes
- Make Ahead: Prepare filling up to 24 hours in advance
- Storage: Leftovers keep in refrigerator up to 3 days
- Freezing: Can be frozen before baking for up to 2 months
- Chicken Options: Rotisserie, poached, or leftover chicken all work great
- Tortilla Tip: Don’t skip warming the tortillas – it prevents cracking
- Sauce Note: Las Palmas green enchilada sauce recommended for best flavor
