When your taste buds are calling for rich, cheesy, and soul-satisfying comfort food, these creamy chicken enchiladas deliver every time. Featuring tender shredded chicken, a luxuriously smooth green chile cream sauce, and layers of bubbling Mexican cheese, this dish is the kind of meal that disappears quickly at the table.
Simple to prepare and flexible to customize, this recipe is perfect for weeknight dinners, potlucks, or even make-ahead freezer meals. Whether you’re new to Tex-Mex or already obsessed, these creamy chicken enchiladas will have you coming back for seconds—and probably thirds.
Let’s break down every step to help you create the creamiest, most delicious enchiladas right from your kitchen.
Ingredients for Creamy Chicken Enchiladas
Here’s what you’ll need to make a full tray of cheesy, flavorful enchiladas:
For the Filling
- Cream cheese, softened – 8 oz package
- Cooked, shredded chicken – 3 cups (use rotisserie chicken for ease)
- Mexican blend shredded cheese – 2 cups, divided
- Lime juice – 1 tablespoon
- Chili powder – ½ teaspoon (optional for extra kick)
- Salt and pepper – To taste
For the Sauce
- Unsalted butter – 3 tablespoons
- All-purpose flour – 3 tablespoons
- Chicken broth – 2 cups
- Diced green chiles – 1 (4 oz) can
- Remaining cream cheese – From the original 8 oz package
For Assembly
- Corn tortillas (6-inch) – 8
- Fresh cilantro – Optional garnish
- Optional toppings – Diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
Each component brings its own burst of flavor and texture. The creamy filling, the velvety sauce, and the melty cheese all come together in one beautifully baked dish.
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a thin coat of oil to prevent sticking.
Make the Chicken Filling
In a large mixing bowl, combine the following:
- Half of the cream cheese (4 oz)
- Shredded chicken
- 1 cup of the shredded Mexican cheese
- Lime juice
- Chili powder (if using)
- Salt and pepper to taste
Mix thoroughly until everything is evenly coated and creamy. The warmth of the chicken helps the cream cheese blend more smoothly, so room-temperature or slightly warm chicken works best.
Fill and Roll the Enchiladas
Lay out your corn tortillas on a clean surface. If they crack when you try to roll them, warm them slightly in the microwave between two damp paper towels for 20–30 seconds.
Place 2 to 3 tablespoons of the filling on each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish. Repeat until all the filling is used.
Prepare the Green Chile Sauce
In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Stir continuously for 2–3 minutes until it begins to smell slightly nutty but doesn’t brown.
Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer, stirring constantly, until it thickens slightly.
Add the remaining cream cheese and the diced green chiles. Stir until the cream cheese has fully melted into the sauce and the mixture is smooth and creamy. Season with salt and pepper to taste.
Assemble and Bake
Pour the green chile sauce generously over the filled enchiladas in the dish. Use a spoon to spread it evenly across the top.
Sprinkle the remaining 1 cup of shredded cheese over the top of the sauce.
Place the dish in the oven and bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly. For a golden and slightly crispy top, broil the enchiladas for an additional 2–3 minutes—just keep a close eye to prevent burning.
Cool and Serve
Once out of the oven, allow the enchiladas to rest for 5–10 minutes. This helps everything set and makes serving cleaner and easier.
Garnish with fresh chopped cilantro, and if desired, add any of your favorite toppings like:
- Diced tomatoes for freshness
- Sliced olives for briny contrast
- Pickled or fresh jalapeños for heat
- Chopped green onions for crunch and sharpness
Why These Enchiladas Work So Well
- Creamy and flavorful: The cream cheese base makes the filling incredibly smooth and rich without being heavy.
- Balanced spice: Green chiles and chili powder provide mild heat that even spice-sensitive eaters can enjoy.
- Perfect texture: Gooey cheese, tender chicken, and soft tortillas create a comforting contrast.
- Make-ahead friendly: These can be assembled a day ahead and baked when needed.
- Customizable: Switch up the protein or cheese blend for endless flavor variations.
Tips for Perfect Enchiladas
- Use rotisserie chicken: It saves time and adds flavor without extra cooking.
- Warm tortillas: Softening the tortillas helps prevent cracking while rolling.
- Thin sauce if needed: If your sauce is too thick after simmering, add a splash of broth to loosen it before pouring over the enchiladas.
- Cheese matters: A good Mexican blend usually includes cheddar, Monterey Jack, and asadero—perfect for melting.
- Broil for texture: A quick broil adds irresistible golden-brown spots on the cheese.
Delicious Variations
- Swap the protein: Use shredded turkey, ground beef, or sautéed mushrooms for a new twist.
- Add veggies: Try sautéed spinach, corn, black beans, or bell peppers in the filling.
- Go spicy: Add jalapeños, chipotle powder, or pepper jack cheese for more kick.
- Use flour tortillas: While traditional enchiladas use corn, flour tortillas give a softer, chewier bite.
Serving Suggestions
Pair your creamy chicken enchiladas with:
- Mexican rice or cilantro lime rice
- Refried beans or black beans
- Fresh guacamole or avocado slices
- A simple green salad with lime vinaigrette
- Tortilla chips and salsa
Frequently Asked Questions
Can I use flour tortillas instead of corn?
Yes. Flour tortillas are softer and easier to roll but may absorb more sauce. If using large flour tortillas, you may need fewer per dish.
Can I make this dish ahead of time?
Absolutely. Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the bake time.
Do these freeze well?
Yes. Wrap the unbaked dish tightly with foil and freeze for up to 3 months. To cook from frozen, bake covered at 350°F for about 45–50 minutes, removing the foil in the last 10 minutes.
Can I make it gluten-free?
Use gluten-free flour for the roux and ensure your tortillas and broth are certified gluten-free.
How do I reheat leftovers?
Reheat single servings in the microwave or bake the entire dish at 300°F for 15–20 minutes until warmed through.
What can I use instead of cream cheese?
Sour cream or Greek yogurt can work, but they’ll create a tangier and slightly looser texture. Stick with full-fat versions for the best results.
Conclusion
These creamy chicken enchiladas are the perfect union of comfort and flavor. Whether you’re feeding a crowd, prepping ahead for busy evenings, or simply craving something warm and cheesy, this Tex-Mex classic never disappoints. The cream cheese-infused filling, rich chile sauce, and bubbly cheese topping make each bite unforgettable.