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This creamy chicken enchiladas recipe is extra cheesy and saucy! It has tender shredded chicken and melty cheese in soft tortillas, all smothered in a rich white sauce.
Try my Chicken Enchilada Soup or Sheet Pan Chicken Fajitas next.
Why you’ll love it
There are lots of versions of white chicken enchiladas out there, but I had to put the S&L stamp on these! This comforting Tex-Mex dish has a homemade enchilada sauce with cream cheese and diced green chilies for that tangy, creamy, flavorful goodness.
I made sure to keep this chicken enchilada recipe easy by using rotisserie chicken. That means comfort food is on the table with less effort! After trying these hot and cheesy chicken enchiladas, you’ll never want to order them from a restaurant again.
What you’ll need
- Chicken – pick up a rotisserie chicken
- Cheese – I use shredded Mexican blend
- Cream cheese – I prefer using it over sour cream since it also gives that signature tangy quality, but it’s rich and cheesy too
- Butter – for sautéing
- Onions and garlic – to infuse lots of savory flavor
- Half-and-half – it adds richness
- Chicken broth – for another layer of flavor and moisture. No dry enchiladas here!
- Mild green chilies – a couple of cans of these give a gentle kick
- Chili powder – it’s a go-to seasoning for Mexican-inspired recipes. Note that most varieties are mild, but be sure to check if heat is a consideration.
- Tortillas – we’re using flour tortillas
- For serving – cilantro and scallions add that final pop of irresistible freshness!
Helpful tips
- If you prefer using all white chicken meat, be sure to get a large rotisserie chicken vs. a smaller one so there’s enough.
- Ensure your cream cheese is very soft so that it melts into the sauce nicely.
- Make ahead tip: for baking the next day, assemble it but don’t pour in the sauce mixture until ready to bake. Cover and store in the fridge overnight. For the freezer (up to 3 months), I recommend keeping the sauce separate as well and thawing it before continuing with the recipe.
How to make chicken enchiladas
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Combine the chicken with half the cheese in a prep bowl along with salt & pepper. One at a time, fill up the tortilla shells with an equal amount of the mixture. Place in a greased baking dish.
Cube the cream cheese, and microwave until softened. In a skillet, melt the butter. Sauté the onions until golden. Add the garlic, and cook until fragrant. Whisk in the cream cheese, half-and-half, and broth until smooth.
Add in the green chilies and chili powder. Let the sauce simmer until it slightly thickens up. Pour the sauce over the tortillas, leaving the edges free to crisp up nicely.
Top with the remainder of the cheese. Bake until hot and bubbly (broil if desired), and top with cilantro and scallions. Season with extra salt & pepper if needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I love my silicone oven mitts that come in all sorts of fun colors!
- Mince the garlic with a squeeze of this fabulous garlic press.
- Here’s the 9×13 Staub baking dish and Le Creuset cast iron skillet.
Substitutions and variations
- For an even richer sauce, sub the half-and-half with heavy cream, but keep in mind the sauce will thicken up a bit faster, so you may not need to cook it for as long.
- Spice them up by adding some cayenne pepper or using a hot chili powder, hot green chilies, and/or Pepper Jack cheese.
- I’ve only tested this with flour tortillas, but if you want to use corn tortillas, you will want to briefly fry them for a few seconds on each side (stop before they get too crispy) so they don’t get as soggy.
What to serve with chicken enchiladas
- I love starting the meal off with my Easy Homemade Guacamole and chips while these bad boys are in the oven.
- A fresh salad is great to balance the rich flavors. Try your favorite leafy greens with my bright Chipotle Ranch Dressing, or get creative with my Avocado Corn Salad.
- Some of my homemade fresh Pico de Gallo or Cowboy Caviar are great on the side.
Leftovers and storage
- This is a best fresh kinda recipe, in my opinion! You can store them for 2-3 days in the fridge in an airtight container, but they’re going to get a bit soggy/watery.
- Reheat leftovers covered with foil in the oven at 350F until warmed through.
- I don’t recommend freezing chicken enchiladas because they’re likely to fall apart and there’s a good amount of dairy in here.
More Mexican-inspired recipes
If you made these chicken enchiladas, leave a star rating and review below! I love hearing from readers. You can always tag me on Instagram with your photos as well.
Creamy Chicken Enchiladas
Ingredients
- 3 cups cooked/rotisserie chicken shredded
- 3 cups shredded Mexican cheese blend, mozzarella, or Monterey Jack divided
- Salt & pepper to taste
- 4 ounces cream cheese softened
- 2 tablespoons butter
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 cup half-and-half
- 1 cup chicken broth
- 2 (4 ounce) cans mild diced green chilies
- 1 teaspoon chili powder
- 8 (8-inch) flour tortillas
- For serving: chopped cilantro and scallions to taste
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- In a medium bowl, combine the chicken with half of the shredded cheese and some salt & pepper. Working one at a time, fill each tortilla with an equal amount of the mixture, roll it up tightly, and place it seam-side down in a lightly greased 9×13 baking dish (I use Pam spray).
- Cut the cream cheese into cubes and microwave it until very soft.
- In a large skillet, melt the butter over medium-high heat. Add the onion and sauté for 5-7 minutes or until it's softened and lightly browned.
- Stir in the garlic and cook for about 30 seconds.
- Add the cream cheese, half-and-half, and chicken broth, and whisk until the cream cheese has been incorporated (this will take a few minutes).
- Stir in the diced green chilies and chili powder. Let it cook for a few more minutes (turn the heat down if needed so it doesn't boil like crazy). The sauce should lightly coat the back of the spoon but not be too thick. It'll thicken up a bit more in the oven.
- Pour the sauce over the tortillas (I like to leave the edges of the tortillas free of sauce so they crisp up a bit), then top with the remaining cheese.
- Bake, uncovered, for 20 minutes or until hot and bubbly. If needed, broil for a couple minutes to brown the cheese (watch it carefully!).
- Serve with chopped cilantro and scallions and enjoy immediately! Season with extra salt & pepper if needed.
Notes
- As written, this recipe is not spicy (especially if you use mozzarella). Most chili powder blends are mild, but be sure to check yours if spice is an issue. You can easily spice these up by using a hot chili powder, hot green chilies, adding in some cayenne pepper, using Pepper Jack cheese, etc.
- I prefer these enchiladas fresh, hot out of the oven. They tend to get soggy when reheated or if left too long. If you want to halve the recipe, use an 8×8 baking dish.
- See the step-by-step photos in the blog post if you need a visual for any of the steps!
- These enchiladas are rich and creamy. I recommend 1-2/person and to serve them with something light like a salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made it tonight. Very easy to prepare and was delicious! This recipe is a keeper.
Thanks so much, Susan! 😀
Made them today with corn tortillas and a couple of twists (like cumin and paprika instead chili powder). They are delicious. Thank you so much!
You’re very welcome! So happy they worked out!
There is a fiesta in my tummy right now! Only made 4 because just two of us and threw more cheese into the extra sauce for a queso dip. This along with your guacamole recipe made the most perfect Cinco de Mayo dinner ever! Thank you for more great recipes!
Aww that’s wonderful to hear, Gina! Thanks for trusting S&L for your Cinco de Mayo eats! 🙂
These are so delicious! I volunteered to taste test them before recipe was published and it was a hit. The sauce is super flavorful and making the enchiladas is a breeze.
I’m thrilled you liked them, friend!! Thanks for testing them for me! XO