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These Chicken Enchiladas are filled with shredded chicken, mild green chiles, a creamy filling, and baked in a rich enchilada sauce until bubbly and melty.
Whenever my mom had leftover cooked chicken she would make these Chicken Enchiladas or Creamy Chicken Pasta Casserole. One was mild and comforting, one was bold and flavorful; both were guaranteed to be devoured by her four picky children - and now are loved by my own picky eaters.
Kristen's Keys for Chicken Enchiladas
A few small things make a big difference. Follow these for easy prep, a balanced filling, and the best texture.
- Soften the cream cheese first. This makes mixing the filling quick and easy and ensures a smooth, creamy enchilada filling.
- Don't overfill the tortillas. Too much filling makes them harder to roll and more likely to fall apart. About ⅓ cup per tortilla is enough to be satisfying while keeping it easy to roll.
- Control the texture with your baking method. Skip sauce on the bottom of the pan and bake uncovered if you want lightly crisp edges. Add sauce underneath and cover for softer enchiladas. You get to choose your ending here.
5-Star Reader REview
I have found the perfect chicken enchilada recipe! I used rotisserie chicken and made the homemade sauce which was easy and SO worth not just using canned sauce! I also love the taste of corn tortillas, quickly heated yellow (holds up much better than white) tortillas in a small amount of oil and placed on paper towels prior to assembling! Making them again this weekend when company coming over! Again--perfection! -Terri
Notes on Ingredients
- Shredded Chicken: Start with leftover cooked chicken like rotisserie chicken, poached chicken, or Instant Pot chicken breasts.
- Cream Cheese: Full-fat or reduced-fat both work well. Skip fat-free, it will separate when baked and make the filling taste a bit artificial.
- Green Chiles: Mild, flavorful, and kid-friendly. They add interest without making things spicy.
- Enchilada Sauce: Homemade enchilada sauce gives the best flavor, but store-bought works on busy nights.
- Tortillas: Flour are easiest to roll; corn work to give authentic flavor but need warmed first to prevent cracking.
- Cheese: Use what you have, cheddar, Monterey Jack, or a blend all melt beautifully.
How to Make Chicken Enchiladas
Mix the filling, roll into tortillas, smother with sauce and cheese and bake until warmed through (and a bit crispy if desired).
Step One: Prepare the Filling
In a large mixing bowl, combine the cream cheese, green chiles, and spices until smooth and well combined. Fold the chicken into the mixture until evenly coated.
Step Two: Roll Enchiladas
Spoon about ⅓ cup filling down each tortilla, roll snugly, and place seam-side down in your baking dish.
Step Three: Add Sauce and Cheese
Pour enchilada sauce over the top, then sprinkle with cheese.
Step Four: Bake
How you bake the enchiladas will impact their final texture. Bake uncovered for slightly crispy enchiladas. For soft (but not soggy) enchiladas, cover for the first 20 minutes, then uncover to finish.
Serve with sour cream, diced tomatoes, onions, cilantro, avocado slices, and/or guacamole on the side.
How to Prevent Soggy Enchiladas
Whether you like your enchiladas crispy or soft, no one wants a fork full of mush. Get the results you want using the following tips.
- For Crispy Tortillas: Skip sauce on the bottom and bake uncovered if you want structure and lightly crisp edges.
- For Lightly Crisp Enchiladas: Add a THIN layer of sauce to the bottom of the baking dish and bake uncovered to avoid steaming the tortillas.
- For Soft Enchiladas: Add a THIN layer of sauce to the bottom of the baking dish and bake covered for the first 20 minutes, then uncover to finish.
Recipe Modifications
- No cooked chicken? Simmer chicken breasts or thighs in water for 10-15 minutes, until they reach 165°F, then shred.
- Gluten-free option: Use corn tortillas, gluten-free tortillas and double-check your enchilada sauce for hidden gluten.
- Short on time? Skip rolling and layer everything into a quick chicken enchilada casserole.
- Want a flavor switch? Try out my Salsa Verde Chicken Enchiladas which swap out red sauce for salsa verde for a brighter, tangy twist.
Make-Ahead + Freezer Tips
- Prep Ahead (up to 24 hours): Assemble, cover, and refrigerate. Let sit at room temp while the oven preheats then bake as directed, adding 5-10 minutes to the total bake time.
- Freeze for Later: Assemble, cover tightly, and freeze up to 1 month. Bake from frozen at 350°F for 1 hour covered, then 20-25 minutes uncovered.
More Tex-Mex Favorites
- Tex-Mex Chicken Skillet
- Crockpot Salsa Chicken
- Taco Pasta
- Taco Salad
- Shredded Chicken Tacos
- Easy Ground Turkey Taco Skillet
Chicken Enchiladas
Video
Ingredients
- 8 ounces cream cheese, softened
- 1 (4-ounce) can diced green chiles , undrained
- ½ teaspoon kosher salt
- 1 teaspoon cumin
- 2 cups diced or shredded cooked chicken
- 8 (8-inch) flour tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 350℉. Grease a 9x13 baking dish with cooking spray. If desiring SOFTER enchiladas, spread a small amount of sauce on the bottom of the baking dish, for crispy results skip this step.
- In a large mixing bowl, mix 8 ounces cream cheese, 1 (4-ounce) can diced green chiles , ½ teaspoon kosher salt, and 1 teaspoon cumin, until well combined. Add in 2 cups diced or shredded cooked chicken and mix well to evenly coat the chicken in the cream cheese mixture.
- Place about ⅓ cup of chicken mixture down the center of each tortilla. Roll up and place them seam-side down in the prepared pan.
- Pour the enchilada sauce sauce evenly over the rolled enchiladas and then sprinkle both cheeses evenly over the enchiladas.
- Bake, uncovered, for 20-25 minutes until cheese is bubbly and melted. Note: For softer enchilada, bake covered with foil for 15 minutes, then remove the foil and continue to bake for 10 minutes.
- Serve enchiladas with minced cilantro, sour cream, avocados, etc.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were perfect and easy! The whole family loved it! Thank you!!!
So glad your family enjoyed Tara!
Yummy! 2 thumbs way up from my whole family, even the pickest 6 year old eater, who hates everything. I used your recipe to cook frozen chicken breasts in the instant pot. Also used your recipe to make the enchilada sauce (yum!) I gave my picky eater 1/2 of one and she surprisingly ate quickly and asked “can I have more of that yummy stuff?” She also commented “I hope there’s some for lunch tomorrow” and “I love enchiladas!” Thank you for a new family favorite recipe.
Ah, that is so sweet! I love hearing how much your picky eater (and your whole family) enjoyed these enchiladas! Thank you for taking the time to share.
This has become our favorite Chicken Enchilada recipe. Your homemade Enchilada Sauce is so tasty and makes this recipe pop with flavor. I use 2 cups of the sauce instead of one...PERFECT! Your recipes have pulled me back into the kitchen with delicious, easy meals. Your Instant Pot recipes are GREAT, too! Bless you and your precious family during this challenging time in our world. You make it fun to cook again!!
You just made my day Melinda! I am so happy to hear how much your family enjoys my recipes 🙂 Blessings to your family as well!
taste absolutely fantastic, making tomorrow for friends, Easy, quick and so delicious. thanks so much.
I am so glad you enjoy this so much and I hope your friends love it as well.
I love when I find a meal that my whole family enjoys and this one was a winner! So easy to put together using leftover chicken.
I am so glad your family enjoyed Jen!
Love these enchiladas, easy and yummy!
Yay for easy and yummy! Thank you for taking the time to leave a review.
So much flavor, we couldn't get enough!
I LOVE hearing you enjoyed so much Courtney!