These creamy chicken enchiladas are easy to make and have a creamy cream cheese and shredded chicken filling! These are a cozy family favorite perfect for weeknight dinners.
Enchiladas are a Mexican recipe favorite in our house! We love beef enchiladas and pork enchiladas and these green chile enchiladas, too.
Table of Contents
Easy Mexican Chicken Enchiladas
When it comes to classic Mexican dishes, you can’t beat these creamy chicken enchiladas with red enchilada sauce. They’re a Mexican food staple that are delicious, has tons of flavor and perfect for topping pico de gallo and guacamole.
Some of my other Mexican food favorites are chicken taquitos, ground beef tacos and one pot burrito bowls. I love that everything in this creamy chicken enchilada recipe bakes in one dish in less than hour. They are warm and cheesy just like my recipe for cheese enchiladas!
Chicken Enchiladas Ingredients
Below are my favorites, but you could always add in extras like beans or this Mexican rice recipe.
- Enchilada sauce: For a creamier enchilada sauce, beat together 1 can of sauce with 1/2 cup heavy whipping cream.
- Butter: You’ll need butter to saute the onions and diced green chiles.
- Onion and chiles: This recipe calls for 1/2 cup chopped onion and a 4 ounce can diced green chiles.
- Cream cheese: I use cream cheese, but sour cream will work too.
- Salsa: Fresh salsa is best, but store bought will work too.
- Shredded cheese: I use Mexican cheese, but you can use cheddar or monterey jack too.
- Chicken breast: I love to use rotisserie chicken or leftover Instant Pot Mexican chicken for convenience.
- Tortillas: Flour tortillas are my preference, as I’ve found they fold easier. You can use corn tortillas if desired.
- Toppings: Extras like cilantro, diced tomatoes, salsa, sour cream, avocado and sliced olives.
How to Make Creamy Chicken Enchiladas
Scroll down for the printable recipe.
- Preheat oven. Preheat oven to 350°F and spray a casserole dish with non-stick spray. Set aside. Pour about 1/4 cup of the sauce onto the bottom of the pan.
- Cook ingredients in fry pan. Melt butter in a fry pan and saute onions and green chiles. Over medium-heat, stir in cream cheese, 1/2 cup cheese and salsa. Once cheese is melted, mix in shredded chicken.
- Assemble enchiladas. Place about 3 Tablespoons of chicken filling in the center of each tortilla. Then roll them up and place in your dish seams down.
- Bake. Pour sauce over enchiladas, then cover with remaining cheese and place foil over pan. Bake for 20 minutes covered, then 10 more minutes uncovered. Remove from oven when nice and bubbly.
Storing + Freezing
- To store: These will keep in the refrigerator for about 3-5 days. Just store any leftovers in an airtight container or bag. To reheat, simply cook in microwave or oven until warm.
- To freeze: This dish makes a great freezer meal! Just assemble the enchiladas in your baking dish, then cover tightly with foil or a lid (do not bake). Place the dish in the freezer and freeze for up to 2 months. Remove from freezer and pop in the oven when you’re ready to enjoy!
5 star review
“Made these for dinner last night and they were delicious! My 3 children devoured them and for them that’s a miracle! My husband wants me to make them all the time. I think we will!”
– Rochelle
More Mexican recipes we love include this chicken flautas recipe, chicken fajitas and carnitas.
More Mexican Recipes
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Chicken Enchiladas
Ingredients
- 1 cup enchilada sauce , more if needed
- 2 Tablespoons salted butter
- ½ cup chopped onion
- 4 ounce can diced green chiles
- 4 ounces cream cheese , or sour cream
- ¼ cup salsa , fresh is best
- 1-2 cups Mexican style shredded cheese
- 2 ½ cups shredded chicken breast , I used rotisserie
- 8 flour or corn tortillas
Instructions
- Preheat oven to 350°F. Spray casserole dish with non-stick spray and set aside. Pour about 1/4 cup of the sauce onto the bottom of the pan.
- In a frying pan, melt butter and saute the onions and green chiles. Over medium-heat, mix in cream cheese, 1/2 cup Mexican style shredded cheese and salsa. Once the cheese is melted, mix in the shredded chicken.
- Place about 3 Tablespoons of the chicken filling in the center of each tortilla. Then roll them up and place in your pan seams down.
- Then pour the sauce over the enchiladas. Cover with remaining shredded cheese and place foil over pan. Bake for 20 minutes. Then bake 10 more minutes uncovered. Take it out when it’s nice and bubbly!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Chicken, Cinco De Mayo, Dinner, Freezer-Friendly, Freezer-Friendly, Mexican, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
i have every intention of making this for my boyfriend on sat for our 3 year anniversary. :) but i have a question:
do you think it would be okay to make it ahead of time and freeze it? or make it earlier in the day and let it chill in the refrigerator before baking it?
i’m trying to use my time as efficiently as i can!
thanks!
thekcexperience.blogspot.com
P.S. by the way I am now following!
I have leftover chicken from a slow cooker chicken taco recipe that I was thinking could be turned into enchiladas thanks for the idea! Found you at Tasty Tuesday, would love if you could stop by at some point.
Nichole @
carterfamilytable.blogspot.com
My friend brings a similar dish to church potlucks and family loves it! Now I don't have to wait to enjoy it – I can make it myself! Thanks for sharing!
Oh yum! Have to try this and soon!
Yum Yum! I made chicken enchiladas last night, but they weren't creamy! Got to try this recipe next time.
That look very yummy I can't wait to make it and try it
Thank you for sharing.
I love your recipe. Enchiladas are my "go-to" meal and your recipe is a-mazing. Can't wait to try it out.
This is the first time I have been to your blog and it is sooo cute. Thanks for all the great ideas.
Halsey
http://www.spunkyjunky.blogspot.com/
These look so good! I literally just discovered that such a thing as creamy white sauce enchiladas exist in this world, and I can't wait to try this recipe out. Cream cheese? Genius!
my tummy is grumbling. those look amazing.
Wow those enchiladas look good if
you would like you're more than welcome to link up with me@scrapaddict4sure.com. I am also
one of your newest followers.
YUMWOW!
I'll be cooking these soon!
This recipe looks so great! I have a question though, is the "cream," (that you say to mix with the El Pato sauce,) sour cream, heavy whipping cream or cream cheese?
I plan on making this TO-NIGHT!! Yum!!!
Yumm! This inspired me to make enchiladas for dinner tonight! I especially love the 'footnote', "These enchiladas probably have a lot of calories, but just pretend it's your birthday and enjoy them!"
I SOOO pretended it was my birthday! :) Thanks for sharing!
I WILL be making those this week, thank you very much!! :)
ohmygosh YUM. I love that you used flour tortillas. I am not a big fan of corn tortillas unless they are crispy, like on a taco or tostada. I am definitely trying this recipe and I'll report back. Thanks for sharing!
Okay… so LITERALLY I just had to take a hard swallow because I was salivating over this picture.
LOL.
Just needed to comment and tell you that. ha!
YUMMMM!
~Shelley
sounds so so soooo delicous! i will definitely be making them!