If you are looking for a delicious, comforting dish that brings together tender chicken, creamy cheese, and rich sauce wrapped in soft tortillas, creamy chicken enchiladas are exactly what you need. This recipe blends the warmth of shredded chicken and melty cheese with a luscious white sauce, creating a hearty meal perfect for any night of the week. The enchiladas bake to golden perfection with bubbling cheese on top, offering you a satisfying texture contrast—soft tortillas with a slightly crisp edge. Every bite invites you into a comforting, flavorful experience that feels like a warm hug.
Why You’ll Love This Creamy Chicken Enchiladas Recipe
There are many reasons you’ll adore this recipe. First, it’s incredibly creamy and cheesy, making each enchilada rich and indulgent without being overwhelming. The white sauce, made with cream cheese, half-and-half, and chicken broth, has a smooth texture that perfectly complements the shredded chicken and cheese filling. You also get a hint of mild spice and zest from the green chilies and chili powder, which adds just enough flavor without overpowering the dish. Plus, the preparation is straightforward, making this recipe a great option whether you’re cooking for a crowd or just yourself. It’s a crowd-pleaser that you can enjoy fresh out of the oven, ensuring every bite is warm and gooey.
Ingredients for Creamy Chicken Enchiladas
Here’s what you’ll need to make this dish come together with ease:
- 3 cups cooked shredded chicken: Using rotisserie chicken saves you time and adds great flavor.
- 3 cups shredded Mexican cheese blend, mozzarella, or Monterey Jack (divided): Half the cheese goes inside the enchiladas, and the rest is sprinkled on top.
- Salt and pepper to taste: Season your filling perfectly.
- 4 ounces cream cheese, softened: This makes the sauce rich and velvety.
- 2 tablespoons butter: For sautéing onions and adding depth.
- 1/2 medium onion, chopped: Adds sweetness and aroma.
- 3 cloves garlic, minced: Provides a subtle, savory punch.
- 1 cup half-and-half: Creamy base for the sauce.
- 1 cup chicken broth: Adds moisture and flavor to the sauce.
- 2 (4-ounce) cans mild diced green chilies: Give the dish mild heat and texture.
- 1 teaspoon chili powder: Adds smoky warmth.
- 8 (8-inch) flour tortillas: Soft wraps to hold the filling.
- For serving: chopped cilantro and scallions to garnish and add freshness.
How to Make Creamy Chicken Enchiladas
Start by preheating your oven to 375 degrees Fahrenheit and positioning the rack near the top. This helps the cheese on top brown nicely without burning.
In a medium bowl, mix the shredded chicken with half of the shredded cheese and season with salt and pepper. This will be your filling. Take each tortilla and spoon an equal amount of the chicken mixture down the center. Roll it up tightly and place it seam-side down in a lightly greased 9×13-inch baking dish. This keeps your enchiladas intact while baking.
Next, cut the cream cheese into small cubes and soften it in the microwave until it’s very soft and easy to whisk. In a large skillet, melt the butter over medium-high heat. Add the chopped onion and sauté it for about 5 to 7 minutes until it becomes soft and lightly browned. This step develops a sweet, caramelized flavor that makes the sauce even better.
Add the minced garlic to the skillet and cook it for about 30 seconds until fragrant. Then stir in the softened cream cheese, half-and-half, and chicken broth. Whisk continuously until the cream cheese melts and the mixture becomes smooth. This may take a few minutes, but patience here gives you a silky sauce.
Now, add the diced green chilies and chili powder to the sauce. Stir well and let it cook for a few more minutes, lowering the heat if necessary to avoid boiling too hard. You want the sauce to be thick enough to coat the back of a spoon but not overly thick—it will thicken more once baked.
Pour this sauce evenly over the enchiladas, but avoid covering the edges fully so those tortilla edges can crisp up in the oven. Finally, sprinkle the remaining cheese on top.
Bake the enchiladas uncovered for about 20 minutes or until the sauce is bubbling and the cheese is melted. If you want a golden brown finish, briefly broil for a couple of minutes, but watch closely to prevent burning.
Once done, garnish your enchiladas with freshly chopped cilantro and scallions. Serve immediately for the best texture and flavor, and add extra salt or pepper if needed.
How to Serve Creamy Chicken Enchiladas
You want to serve these enchiladas while they’re still hot and bubbling fresh from the oven. The creamy sauce and melted cheese taste best right away, offering you that ideal balance of rich and gooey texture with soft, tender chicken inside.
Pair the enchiladas with a simple, fresh side like a crisp green salad or lightly steamed vegetables. The freshness of salad greens helps balance the richness of the creamy sauce. You could also offer some lime wedges on the side for a zesty contrast. If you like, add a dollop of sour cream or a mild salsa to bring some extra flavor layers to the table.
For portioning, one or two enchiladas per person usually makes for a satisfying meal, especially if served alongside a light side. This way, you don’t feel overly full but still enjoy a comforting, filling dinner.
Expert Tips for Creamy Chicken Enchiladas
When making these enchiladas, the quality of your chicken and cheese really affects the final flavor. Use well-seasoned rotisserie chicken or freshly cooked shredded chicken for the best taste. If you want to skip rotisserie, poaching chicken breasts in broth and shredding them is a simple alternative.
Make sure the cream cheese is softened before adding it to your sauce. Cold cream cheese won’t blend well and may cause lumps in the sauce. If you don’t have half-and-half, you can use a mixture of milk and cream instead, but keep the proportions similar to keep the sauce rich.
Be careful not to overfill the tortillas. Too much filling can cause the enchiladas to burst open while baking. Roll each one tightly and tuck in the sides as best as you can.
If you want a bit of a crispier texture, lightly spray or brush the baking dish with oil before placing the enchiladas. Also, leaving the edges uncovered by sauce helps those parts get a slight crunch.
For extra flavor, try stirring in a pinch of cumin or smoked paprika to the sauce. You can also swap mild chilies for hot ones if you enjoy a spicy kick, but keep in mind this recipe is designed to be mild.
How to Store Creamy Chicken Enchiladas
If you have leftovers, store them in an airtight container in the refrigerator. They keep well for up to three days. When reheating, warm them gently in the oven to help the sauce thicken again and prevent sogginess. Microwaving is quick but can make the tortillas soft and mushy, so oven reheating is recommended if you want to keep the texture.
You can also freeze these enchiladas. Place them in a freezer-safe dish, cover tightly with foil or plastic wrap, and freeze for up to two months. Thaw overnight in the fridge before reheating in the oven for the best results.
Variation of Creamy Chicken Enchiladas
If you want to change things up, this recipe is very flexible. For a spicier version, swap mild diced green chilies for hot ones or add cayenne pepper to the sauce. Pepper Jack cheese is another excellent choice if you want some heat.
Try using corn tortillas instead of flour for a gluten-free option. Just be sure to soften them before rolling to avoid cracks.
Vegetables like sautéed bell peppers or spinach can be added to the filling for extra nutrition and flavor. You could also experiment with different cheeses like sharp cheddar or queso fresco for unique twists.
For a lighter take, reduce the cream cheese and half-and-half and add a dollop of plain Greek yogurt on top after baking for tangy creaminess.
Frequently Asked Questions About Creamy Chicken Enchiladas
What makes these enchiladas creamy?
The combination of cream cheese, half-and-half, and chicken broth creates a smooth white sauce that coats the chicken and tortillas, giving the dish its creamy texture.
Can I make this recipe spicy?
Yes! You can add hot diced chilies instead of mild, use a spicier chili powder, or add cayenne pepper to increase the heat.
Is it okay to use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken is convenient and adds great flavor while saving cooking time.
How long can I store leftover enchiladas?
Stored properly in the fridge, leftovers last up to three days. Freezing is also an option for up to two months.
Can I prepare these enchiladas ahead of time?
Yes. Assemble the enchiladas, cover, and refrigerate for a few hours or overnight before baking. Adjust baking time slightly if baking from cold.
Do I need to use cream cheese?
Cream cheese is key to making the sauce creamy and rich, but you can experiment with substitutes like mascarpone or a blend of cream and cheese if desired.
Creamy Chicken Enchiladas
Ingredients
- 3 cups cooked shredded chicken (rotisserie chicken works well)
- 3 cups shredded Mexican cheese blend (divided)
- to taste salt and pepper
- 4 ounces cream cheese (softened)
- 2 tablespoons butter for sautéing
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 cup half-and-half
- 1 cup chicken broth
- 2 cans mild diced green chilies (4 ounces each)
- 1 teaspoon chili powder
- 8 each flour tortillas (8-inch)
- for serving chopped cilantro
- for serving scallions
Instructions
- Preheat your oven to 375°F and position the rack near the top.
- In a medium bowl, mix shredded chicken with half of the shredded cheese and season with salt and pepper.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
- In a large skillet, melt butter over medium-high heat. Add chopped onion and sauté for 5 to 7 minutes until soft.
- Add minced garlic and cook for 30 seconds until fragrant. Stir in cream cheese, half-and-half, and chicken broth, whisking until smooth.
- Add diced green chilies and chili powder to the sauce, cooking until thickened slightly.
- Pour sauce over enchiladas, leaving edges uncovered, and sprinkle remaining cheese on top.
- Bake uncovered for about 20 minutes until bubbling and cheese is melted.
- Garnish with chopped cilantro and scallions before serving.
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