Creamy Chicken Enchiladas

Why You’ll Love This Recipe

These enchiladas are ultra-creamy, packed with flavor, and incredibly easy to make. The creamy sauce—often a blend of sour cream, cream cheese, and green chilies—adds a mild tang and richness that balances perfectly with the savory chicken and melty cheese. You can prep them ahead of time, customize the fillings, and freeze extras for future meals. They’re delicious, filling, and always a hit at the dinner table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie or leftover chicken works well)
• Cream cheese, softened
• Sour cream
• Green chilies (canned, diced)
• Shredded cheddar cheese or Mexican blend cheese
• Garlic powder
• Onion powder
• Salt and pepper to taste
• Flour tortillas
• Optional: enchilada sauce, chopped cilantro, jalapeños, or green onions for garnish

Directions

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine shredded chicken, cream cheese, sour cream, green chilies, garlic powder, onion powder, salt, and pepper. Stir until creamy and well mixed.
3. Spoon the filling into each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
4. Spread extra sour cream or a light layer of enchilada sauce (optional) over the top of the rolled tortillas.
5. Sprinkle shredded cheese evenly over the top.
6. Cover with foil and bake for 20 minutes.
7. Remove foil and bake an additional 10–15 minutes, or until the cheese is melted and bubbling.
8. Garnish with chopped cilantro, green onions, or sliced jalapeños before serving, if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Spicy Version: Add jalapeños, hot sauce, or use pepper jack cheese for extra heat.
• Green Sauce Enchiladas: Use green enchilada sauce over the rolled tortillas instead of sour cream topping.
• Add Veggies: Include corn, black beans, or spinach in the filling for extra flavor and nutrition.
• Low-Carb Option: Use low-carb tortillas or large cabbage leaves as wraps.
• More Flavor: Add taco seasoning or a pinch of cumin and paprika to the filling.
• Cheesy Upgrade: Add a layer of cheese inside the enchiladas before rolling for extra gooeyness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover and bake at 350°F for 15–20 minutes or microwave in 1-minute intervals until hot.
These enchiladas freeze well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use corn tortillas instead of flour?

Yes, corn tortillas work great but may need to be warmed or softened first to prevent cracking.

Can I make this recipe ahead of time?

Absolutely. Assemble the enchiladas and refrigerate (unbaked) for up to 24 hours before baking.

Is there a dairy-free option?

You can substitute dairy-free cream cheese, sour cream, and cheese for a dairy-free version.

Can I use canned chicken?

Yes, canned chicken is convenient and works well in this dish.

What should I serve with creamy chicken enchiladas?

Spanish rice, black beans, chips and salsa, or a simple salad pair well with this dish.

Can I add enchilada sauce inside the filling?

Yes, mixing a few spoonfuls into the filling adds extra moisture and flavor.

How do I keep tortillas from getting soggy?

Lightly toast or warm tortillas before filling to help maintain their structure.

Can I freeze baked enchiladas?

Yes, cool completely before freezing. Reheat from frozen or thawed in the oven.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts better and gives a creamier texture.

How do I make the dish more flavorful?

Add chopped onions, garlic, or a spice blend like chili powder or cumin to the filling for deeper flavor.

Conclusion

Creamy Chicken Enchiladas are the ultimate comfort food—rich, satisfying, and easy to prepare with simple ingredients. Whether you’re making them for a family dinner or doubling the batch to freeze for later, this dish delivers big flavor in every bite. Once you try it, it’ll become a staple in your recipe rotation.

Creamy Chicken Enchiladas

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Creamy Chicken Enchiladas are a cheesy, comforting Mexican-inspired dish made with shredded chicken, a rich cream cheese and sour cream filling, and baked in soft tortillas until golden and bubbly. Perfect for family dinners or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Casserole
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 3 cups cooked shredded chicken
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 can (4 oz) diced green chilies
• 2 cups shredded cheddar or Mexican blend cheese, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 8 flour tortillas
• Optional: 1/2 cup enchilada sauce for topping
• Optional: chopped cilantro, sliced green onions, or jalapeños for garnish

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix together shredded chicken, cream cheese, sour cream, green chilies, garlic powder, onion powder, salt, and pepper until creamy and well combined.
3. Spoon the filling evenly into each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
4. Optional: spread enchilada sauce or additional sour cream lightly over the top.
5. Sprinkle remaining shredded cheese evenly over the top.
6. Cover with foil and bake for 20 minutes.
7. Remove foil and bake for an additional 10–15 minutes, until cheese is melted and bubbly.
8. Garnish with cilantro, green onions, or jalapeños before serving, if desired.

Notes

• Use warmed or lightly toasted tortillas to prevent tearing when rolling.
• Add black beans, corn, or spinach to the filling for extra nutrition.
• Corn tortillas can be used instead of flour for a gluten-free option.
• Prep ahead and refrigerate unbaked for up to 24 hours.
• Freeze before or after baking for convenient future meals.

Nutrition

• Serving Size: 1 enchilada
• Calories: 430
• Sugar: 2g
• Sodium: 680mg
• Fat: 29g
• Saturated Fat: 15g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 95mg