Easy Creamy Chicken Enchiladas: A Fool-Proof Family Favorite

Did you know that Mexican cuisine is consistently ranked among America’s top three favorite international food styles, with enchiladas being one of the most searched Mexican recipes online? If you’ve been hesitant to try making Easy Creamy Chicken Enchiladas at home, thinking they’re too complicated or time-consuming, prepare to have that myth shattered. These Easy Creamy Chicken Enchiladas deliver authentic flavors with significantly less effort than you might expect. The creamy, savory filling wrapped in soft tortillas and smothered in a rich sauce creates a comforting meal that’s perfect for weeknight dinners or casual entertaining. Let’s dive into this crowd-pleasing recipe that combines convenience with incredible taste.

Easy Creamy Chicken Enchiladas Ingredients List

For the enchilada filling:

• 3 cups shredded rotisserie chicken (time-saving option, or cook 1½ pounds of chicken breasts)
• 2 cups shredded Mexican cheese blend, divided (Monterey Jack and mild cheddar work well)
• 8 oz cream cheese, softened
• 1 small onion, finely diced (about 1 cup)
• 1 small green bell pepper, diced
• 2 cloves garlic, minced
• 1 can (4 oz) diced green chilies, drained
• 1 tablespoon taco seasoning
• ¼ cup fresh cilantro, chopped (optional: substitute with parsley if you’re not a cilantro fan)
• Salt and pepper to taste

For the sauce:

• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder (adjust to taste)

For assembly:

• 8-10 flour tortillas (8-inch size)
• 1 cup shredded Mexican cheese blend (for topping)
• Fresh cilantro, chopped (for garnish)
• Sliced green onions (for garnish)
• Diced avocado (for serving)

Timing

• Preparation time: 20 minutes
• Cooking time: 35 minutes
• Total time: 55 minutes

These Easy Creamy Chicken Enchiladas take approximately 30% less time than traditional enchilada recipes that require making sauce from scratch and cooking raw chicken. Using pre-cooked rotisserie chicken and streamlining the sauce preparation cuts significant time without sacrificing flavor.

Easy Creamy Chicken Enchiladas Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Gather and measure all ingredients before starting to streamline the cooking process. This “mise en place” technique, used by professional chefs, can reduce your active cooking time by up to 25%.

Step 2: Create the Filling

In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced onion and bell pepper, cooking until softened (about 3-4 minutes). Add minced garlic and cook for another 30 seconds until fragrant. Remove from heat and transfer to a large mixing bowl.

Step 3: Complete the Filling Mixture

To your vegetable mixture, add the shredded chicken, softened cream cheese, diced green chilies, 1 cup of shredded cheese, taco seasoning, and chopped cilantro. Mix thoroughly until well combined and the cream cheese is evenly distributed. Season with salt and pepper to taste. The filling should be creamy but substantial enough to hold together.

Step 4: Prepare the Creamy Sauce

In a medium saucepan over medium heat, melt 1 tablespoon butter. Whisk in flour to create a roux and cook for about 1 minute. Gradually whisk in chicken broth to avoid lumps. Add cream of chicken soup, sour cream, cumin, oregano, and chili powder. Stir continuously until smooth and slightly thickened, about 3-5 minutes. Remove from heat.

Step 5: Assemble the Enchiladas

Spread about ½ cup of the prepared sauce on the bottom of your greased baking dish. Warm tortillas slightly in the microwave for 20-30 seconds to make them more pliable and prevent cracking during rolling. Place approximately ⅓ cup of the chicken filling along the center of each tortilla. Roll tightly and place seam-side down in the baking dish.

Step 6: Add Sauce and Cheese

Pour the remaining creamy sauce evenly over the enchiladas, making sure to cover them completely to prevent drying out during baking. Sprinkle the remaining 1 cup of shredded cheese over the top for that irresistible cheesy finish.

Step 7: Bake to Perfection

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly with slight browning on the edges. Allow to rest for 5-10 minutes before serving to let the flavors settle and make serving easier.

Nutritional Information

Per serving (1 enchilada, assuming recipe makes 8 enchiladas):

• Calories: 420
• Protein: 23g
• Carbohydrates: 28g
• Dietary Fiber: 2g
• Sugars: 3g
• Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 760mg
• Potassium: 310mg
• Calcium: 30% DV
• Iron: 10% DV

*Note: Nutritional values are approximate and may vary based on specific ingredients used and portion sizes.

Healthier Alternatives for the Recipe

These Easy Creamy Chicken Enchiladas can be modified to suit various dietary needs without sacrificing the comforting flavor profile:

• Lower calories: Use reduced-fat cream cheese, light sour cream, and part-skim cheese to cut up to 130 calories per serving.
• Lower carbohydrates: Substitute regular flour tortillas with low-carb tortillas or use large lettuce leaves for a carb-conscious option.
• Higher protein: Add black beans or increase the chicken quantity for an extra protein boost.
• Gluten-free version: Use certified gluten-free tortillas and substitute the all-purpose flour with a gluten-free alternative like cornstarch or rice flour.
• Dairy sensitivities: Many plant-based cheese and sour cream alternatives work well in this recipe. Cashew cream can replace cream cheese for a homemade option.
• Vegetarian option: Replace chicken with a mixture of sautéed mushrooms, beans, and roasted vegetables for a hearty meatless version.

Easy Creamy Chicken Enchiladas Serving Suggestions

Transform your Easy Creamy Chicken Enchiladas into a complete dining experience with these complementary sides and presentation ideas:

• Serve with Mexican rice and refried beans for an authentic restaurant-style presentation.
• Create a fresh contrast with a light side salad dressed with lime vinaigrette.
• Offer a variety of toppings in small bowls (diced avocado, pico de gallo, sliced jalapeños, extra sour cream) so diners can customize their plates.
• For a festive touch, arrange the enchiladas on a large platter surrounded by lime wedges and sprinkled with extra cilantro.
• Pair with a fruity sangria or margarita for adults, or horchata for a family-friendly beverage option.
• For a brunch variation, top each enchilada with a fried egg just before serving.

Common Mistakes to Avoid

Even experienced cooks can encounter challenges with enchiladas. Here’s how to avoid the most common pitfalls:

1. Overfilling the tortillas: This leads to splitting and difficult rolling. Stick to about ⅓ cup of filling per tortilla.
2. Using cold tortillas: Cold tortillas crack easily. Warm them slightly before filling to improve pliability.
3. Skipping the sauce on the bottom: Without sauce on the bottom of the dish, enchiladas can stick and become dry.
4. Leaving enchiladas uncovered: Always cover with foil for most of the baking time to prevent drying out.
5. Serving immediately from the oven: Allow 5-10 minutes of rest time for the sauce to thicken slightly and flavors to settle.
6. Under-seasoning the filling: Taste and adjust seasonings before filling tortillas, as the creamy elements can mute flavors.
7. Using pre-shredded cheese: While convenient, pre-shredded cheese contains anti-caking agents that can prevent proper melting. Freshly shredded cheese melts more smoothly.

Storing Tips for the Easy Creamy Chicken Enchiladas

Maximize the convenience of these Easy Creamy Chicken Enchiladas with smart storage strategies:

• Refrigerator storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Cover tightly with plastic wrap or foil.
• Freezer-friendly: Assemble enchiladas without the sauce, freeze in a covered baking dish for up to 3 months. Prepare sauce fresh when ready to bake and add 15-20 minutes to the baking time if cooking from frozen.
• Meal prep option: Prepare the filling and sauce up to 2 days ahead, store separately in the refrigerator, and assemble just before baking.
• Reheating instructions: For best results, reheat in a 325°F oven for 15-20 minutes, covered with foil. Microwave reheating is quicker but may result in slightly softer tortillas.
• Freezing individual portions: Wrap single enchiladas in plastic wrap then foil for quick lunch options that can be reheated as needed.

Easy Creamy Chicken Enchiladas: ready in 55 minutes

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• Author: Janah Dalil
• Total Time: 55 minutes
• Yield: 8 enchiladas

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Description

These Easy Creamy Chicken Enchiladas combine tender rotisserie chicken with a rich, creamy cheese filling and savory sauce. Perfect for family dinners, this crowd-pleasing Mexican-inspired dish is ready in under an hour and guaranteed to become a favorite.

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Ingredients

• 3 cups shredded rotisserie chicken
• 2 cups shredded Mexican cheese blend, divided
• 8 oz cream cheese, softened
• 1 small onion, finely diced
• 1 small green bell pepper, diced
• 2 cloves garlic, minced
• 1 can (4 oz) diced green chilies
• 1 tablespoon taco seasoning
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• 8–10 flour tortillas (8-inch)
• 1 cup additional shredded cheese (for topping)
• Fresh cilantro and green onions (for garnish)
• Diced avocado (for serving)

 

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Instructions

• Preheat oven to 350°F and grease a 9×13 baking dish.
• Sauté onion and bell pepper until soft, then add garlic and cook 30 seconds more.
• In a large bowl, combine vegetables with chicken, cream cheese, green chilies, 1 cup cheese, taco seasoning, and cilantro.
• Make sauce by creating a roux with butter and flour, then add broth, soup, sour cream, and seasonings.
• Spread ½ cup sauce in baking dish. Fill tortillas with chicken mixture, roll, and place seam-side down.
• Pour remaining sauce over enchiladas and top with remaining cheese.
• Cover with foil and bake 25 minutes. Uncover and bake 10 minutes more until bubbly.
• Let rest 5-10 minutes before serving with desired garnishes.

 

Notes

Make ahead: Prepare filling and sauce up to 2 days in advance. For a spicier version, add jalapeños or increase chili powder. Leftovers freeze well for up to 2 months. For a lighter option, use reduced-fat dairy products.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 enchilada
• Calories: 420
• Sugar: 3g
• Sodium: 760mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 95mg

Keywords: easy chicken enchiladas, creamy chicken enchiladas, rotisserie chicken recipe, weeknight Mexican dinner, cheesy enchiladas, family dinner recipe

Conclusion

These Easy Creamy Chicken Enchiladas deliver restaurant-quality flavor with minimal effort, combining tender chicken, creamy cheese, and zesty seasonings in a comforting dish perfect for any occasion. The streamlined preparation and make-ahead options make this recipe ideal for busy weeknights while still impressive enough for entertaining guests.

Ready to bring these delicious Easy Creamy Chicken Enchiladas to your table? We’d love to hear your feedback in the comments section below! Share your photos, variations, or questions. Don’t forget to subscribe to our blog for more family-friendly recipes that combine convenience with incredible flavor.

FAQs About Easy Creamy Chicken Enchiladas

Can I make these enchiladas ahead of time? Absolutely! You can assemble the enchiladas up to 24 hours in advance, cover and refrigerate. Add about 10 minutes to the baking time if cooking straight from the refrigerator. Alternatively, prepare the filling and sauce separately up to 2 days ahead for quick assembly on cooking day.

Can I use corn tortillas instead of flour tortillas? Yes! Corn tortillas provide a more authentic flavor but require more care when handling. Warm them in a dry skillet or microwave with a damp paper towel to prevent cracking, and consider dipping each briefly in warm sauce before filling to make them more pliable.

How can I make this recipe spicier? To increase the heat level, add diced jalapeños or serrano peppers to the filling, use hot green chilies instead of mild, increase the chili powder in the sauce, or offer hot sauce at the table for individual heat adjustment.

Can I use leftover roasted chicken instead of rotisserie chicken? Definitely! Any cooked, shredded chicken works well in this recipe. Leftover roasted chicken, poached chicken breasts, or even leftover turkey are excellent options that help reduce food waste.

Are these enchiladas gluten-free? The recipe as written contains gluten in the flour tortillas and all-purpose flour. For a gluten-free version, use certified gluten-free tortillas and substitute the flour in the sauce with cornstarch or a gluten-free flour blend.

Can I freeze the leftovers? Yes! Leftover baked enchiladas freeze well for up to 2 months. Cool completely, portion into airtight containers or wrap individual enchiladas well. Thaw overnight in the refrigerator and reheat covered in a 325°F oven until hot throughout (about 20-25 minutes).