Creamy Chicken Enchiladas
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Looking for a delicious dinner recipe? These creamy chicken enchiladas are amazing! Soft flour tortillas filled with chicken and cream cheese mixture then topped with a seasoned sour cream and baked. Don’t forget the ooey gooey melted cheese on top. Great for an easy weeknight dinner recipe.
Enchiladas are a favorite around here, we even make them for breakfast! If you aren’t big on spice try these Creamy Chicken Enchiladas that are filled with a cream cheese and chicken mixture. Then topped with a sour cream topping and baked. The finishing touch is the melted cheese on top!
These are perfect for a quick dinner recipe during the weeknight and so easy to make.
Why this Recipe Works!
- An easy dinner recipe that’s satisfying and comforting. These enchiladas are the perfect Mexican comfort food that’s creamy and delicious.
- Tips for Making them ahead of time or freezing for use to later. Double the recipe, freezer one pan and have an easy dinner recipe in the freezer!
- Easy to make them as spicy as you’d like or more mild so everyone can enjoy this Mexican dinner recipe!
Ingredients Needed
- Cream cheese – Grab the block of cream cheese not the whipped or flavored cream cheeses.
- Cooked chicken – Perfect use of rotisserie chicken or canned chicken to make this an easy dinner recipe.
- Flour tortillas – We prefer flour over corn tortillas in this recipe as they will be softer and lead to a creamier enchilada.
- Cream of chicken soup – Any cream of soup will work in this recipe if you don’t have chicken.
- Sour cream – Plain Greek Yogurt can also be used, but it might be a bit more “tangy”.
- Green chilies – If you want spicier enchiladas grab the spicy green chilies instead of mild or add chopped jalapenos.
- Cheddar cheese – Grab the block and grate it yourself for the best “meltability” like always! You could also use a jack cheese, pepper jack (adds more spice!) or queso blanco cheese.
- Spices – Onion powder, cumin, salt and pepper
Steps to Prepare
- Mix Filling – Mix the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
- Fill Enchiladas – Lay out tortillas. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up enchilada and place seam side down in the baking dish.
- Top Enchiladas – Next combine the soup, sour cream and chilies, pour over enchiladas.
- Bake – Bake, uncovered, until hot and bubbly. Sprinkle with cheese, bake 5 minutes longer or until cheese is melted.
Make Ahead & Freezer Tips for Enchiladas!
To prepare these in advance we make the enchiladas as stated in the recipe and stop before baking. Cover the pan with a lid, foil or saran wrap and place in the refrigerator up to 24 hours in advance.
When ready to prepare remove from refrigerator and let sit out on counter while oven preheats. Then bake according to directions. Plan about 10 minutes of extra bake time as the enchiladas are cold.
To freeze this recipe prepare up to the baking step in recipe. Cover tightly with saran wrap then tinfoil or a lid. Place in the freezer for up to 3 months. When ready to prepare we recommend taking out the night before and letting the enchiladas thaw in the refrigerator overnight. Bake according to directions.
What to serve with Creamy Chicken Enchiladas
Great options would be a simple green salad, guacamole or salsa and chips or Mexican rice!
More great enchilada recipes!
- Delicious ground beef, crispy potatoes and tender vegetables make these Beef and Potato Enchiladas amazing!
- Calling all ranch lovers! These Chicken Ranch Enchiladas are a delicious twist on regular enchiladas!
- Seasoned and sautéed shrimp and vegetables make these Shrimp Enchiladas perfect for Friday Lent dinners or anytime!
- Classic Beef Enchiladas are cheesy, hearty comfort food your family will love!
- Make Ahead Breakfast Enchiladas are Loaded with Bacon, Potatoes, Pepper Jack Cheese and is Perfect for Feeding Breakfast to a Crowd!
You’re going to love this delicious comfort food! It’s really one of our favorites. And leftovers on day two? Even better!
Snap a pic so I get to see it and tag me @julieseatsandtreats or #julieseatsandtreats – it’s so good, I know you’ll love it!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Creamy Chicken Enchiladas
Ingredients
- 4 oz cream cheese softened
- 1 Tbsp water
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 1/2 c diced cooked chicken
- 10 flour tortillas 6 inches, room temperature
- 1 can cream of chicken soup 10 3/4 oz
- 1 c. sour cream
- 1 can chopped green chilies 4 oz
- 1 c. shredded cheddar cheese
Instructions
- In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
- Place 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 in x 9 in baking dish.
- In a bowl, combine the soup, sour cream, and chilies, pour over enchiladas.
- Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese, bake 5 minutes longer or until cheese is melted.
Candice says
Wow! What a great recipe. Thank you. I made it tonight and my husband said he wanted to eat the whole pan. My daughter that is pretty picky said yum this chicken is good. Finally I found a recipe on Pinterest that is spot on. Following Julie now. Also sent the recipe to my siblings.
Julie Evink says
Music to my ears Candice!! Thanks for commenting and rating this recipe!
Molly says
This is SO GOOD and a our regular dinner rotation! Last night I went to make it and couldn’t find the recipe (I’m old school and print out recipes) and I hadn’t pinned it! I was so upset. But, I’ve made it so many times I decided to make it from memory and it turned out great. The hubs couldn’t tell the difference. Then I got online this morning and scoured the internet to find it and pin it. So glad I was able to track it down!
Julie Evink says
So glad you were able to find it again!!
Janice in Alaska says
Had these for dinner tonight with salsa Yum !! Delicious !! Will be making these again and again. Thank you 🙂
Michelle Sperr says
You’re welcome Janice! I’m so glad to hear that you loved this recipe!
Mary says
Ultimate comfort food!
Julie says
Totally agree!
Terry says
Can these chicken enchiladas be frozen and cooked later?
Julie says
I haven’t tested freezing this recipe but I think it would work just fine! It may require a longer cook time after freezing.
Elaine says
I used leftover shredded pork and tbey were delicious!
Julie says
Awesome! Glad you enjoyed them!
Marie Aiman says
Have you ever used canned chicken for these enchiladas? Just curious. Thanks!
Julie Evink says
I haven’t but I think it would work fine!
Lizz Casedy says
If I have a craving for these and don’t feel like pulling apart a chicken, I use canned. Still just as good and easier; Just drain and dump!
Julie says
Thanks for sharing Lizz! Glad you enjoy this one!
Patrice says
Quick, easy and tasty. This was a hit with my family!
Julie Evink says
So glad your family enjoyed it and you found it easy 🙂
Michelle says
Is the chicken cooked separately beforehand and shredded or cubed or just put in raw and go into the oven?
Julie Evink says
Cooked like it states in the ingredients.
Heidi says
AWESOME!!! This was amazing! So easy and delish! I added some hatch green chili salsa to the mix as well!
This is my new go to for potluck and a last minute rotisserie chicken usage!!
Julie Evink says
So glad you enjoyed it! Great additions!
Dini says
My husband loooooves chicken enchiladas, and I’ve only ever made them at home a handful of times. But it’s going to change now! These look so good! Thank you so much sharing!
Julie Evink says
Yes you do these are the best!
Jillian says
YUM! These are the best creamy enchiladas that I’ve tried! Definitely going to make them again.
Julie Evink says
So glad you enjoyed them!
Karly says
Holy cow. I seriously want to dive heard first into that beautiful cheesy perfection. These look SO good!
Keith @ How's it Lookin? says
They look great. Chicken enchiladas are my favorite, thanks a lot
Julie Evink says
Thanks Keith!
Sandy Gragg says
Can i follow you by email?