Name: Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 3 cups cooked chicken, shredded; 8 small flour tortillas; 2 cups shredded Monterey Jack cheese, divided; 4 ounces cream cheese, softened; 1/2 cup sour cream; 1 can (10.5 ounces) cream of chicken soup; 1 can (4 ounces) diced green chilies, drained; 1/2 cup chicken broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground cumin; Salt and pepper to taste; 1 tablespoon butter (for greasing baking dish); Fresh chopped parsley or cilantro (optional garnish)

Soft flour tortillas filled with tender shredded chicken and covered in a rich, creamy sauce make this Creamy Chicken Enchiladas dish one of my favorite comfort meals. I love how the tortillas bake up soft and flavorful while the cheese melts into a bubbly, golden topping. This recipe brings warmth and satisfaction to my dinner table every time I make it.

Why You’ll Love This Recipe

I love this recipe because it’s simple to prepare yet tastes like something special. The creamy filling blends perfectly with the mild heat from the green chilies, creating a balanced flavor that isn’t overpowering. I also appreciate how quickly it comes together, making it perfect for busy weeknights.

I find that this dish is always a crowd-pleaser. The combination of tender chicken, creamy sauce, and melted Monterey Jack cheese creates a comforting texture that feels hearty and satisfying. I also enjoy how easy it is to customize depending on what I have in my kitchen.

Ingredients

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

3 cups cooked chicken, shredded

8 small flour tortillas

2 cups shredded Monterey Jack cheese

4 ounces cream cheese, softened

1/2 cup sour cream

1 can (10.5 ounces) cream of chicken soup

1 can (4 ounces) diced green chilies, drained

1/2 cup chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground cumin

Salt and pepper to taste

1 tablespoon butter (for greasing baking dish)

Fresh chopped parsley or cilantro (optional garnish)

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish with butter.

In a large mixing bowl, I combine the shredded chicken, 1 cup of Monterey Jack cheese, cream cheese, sour cream, garlic powder, onion powder, cumin, salt, and pepper. I mix everything together until it is smooth and well blended.

I spoon an even amount of the chicken mixture into each tortilla and roll them tightly. Then I place the filled tortillas seam-side down in the prepared baking dish.

In a separate bowl, I whisk together the cream of chicken soup, diced green chilies, and chicken broth until smooth. I pour this creamy sauce evenly over the enchiladas, making sure they are fully covered.

I sprinkle the remaining 1 cup of Monterey Jack cheese over the top and bake the dish uncovered for 25 to 30 minutes, until the cheese is melted and bubbly. Once baked, I remove it from the oven and let it rest for about 5 minutes before serving. I like to garnish with fresh parsley or cilantro for a pop of color and freshness.

Servings and timing

I prepare this recipe in about 15 minutes, and it takes around 30 minutes to bake. The total time from start to finish is approximately 45 minutes.

This recipe makes 4 servings, with each serving containing about 420 kcal. I find it perfect for a small family dinner or an intimate gathering.

Variations

I sometimes switch Monterey Jack cheese with cheddar or a Mexican cheese blend for a sharper flavor. When I want a little extra heat, I add chopped jalapeños or a pinch of chili powder to the filling.

For a lighter version, I use reduced-fat cream cheese and sour cream. I also like adding sautéed onions or bell peppers to the filling for extra texture and flavor. If I have leftover rotisserie chicken, I use it to make the preparation even faster.

Storage/Reheating

I store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. When I am ready to enjoy them again, I reheat portions in the microwave for a few minutes until warmed through.

If I prefer to reheat a larger portion, I cover the baking dish with foil and warm it in a 325°F oven until heated evenly. And I sometimes add a small splash of chicken broth before reheating to keep the enchiladas moist.

I can also freeze the enchiladas before baking. I assemble them, cover tightly, and freeze for up to 2 months. When I am ready to bake, I thaw them overnight in the refrigerator and bake as directed.

Related Recipes:

Beef Enchiladas

FAQs

Can I use corn tortillas instead of flour tortillas?

I can use corn tortillas if I prefer a more traditional texture. I usually warm them slightly before filling to prevent cracking.

Can I make this recipe ahead of time?

Yes, I often assemble the enchiladas a day in advance and store them covered in the refrigerator. I bake them just before serving.

What can I serve with creamy chicken enchiladas?

I like serving them with rice, beans, or a simple green salad to balance the richness of the dish.

How do I make the sauce thicker?

If I want a thicker sauce, I reduce the amount of chicken broth slightly or add a bit more shredded cheese to the top before baking.

Can I substitute the cream of chicken soup?

I sometimes make a homemade white sauce using butter, flour, chicken broth, and milk if I prefer not to use canned soup.

Conclusion

I love how these creamy chicken enchiladas combine simple ingredients into a rich, satisfying meal. The tender chicken, smooth sauce, and melted cheese create a comforting dish that I enjoy making again and again. Whether I prepare it for a weeknight dinner or a small gathering, it always brings warmth and delicious flavor to my table.

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