Creamy Chicken Enchiladas take center stage in my rotation of easy weeknight meals! This easy family favorite will tantalize your taste buds and leave you craving more. This dish is a savory blend of tender chicken, zesty salsa, and a creamy cheese sauce, all wrapped up in soft tortillas and baked to perfection. Whether you’re a seasoned enchilada enthusiast or a newcomer to this classic dish, this easy Chicken Enchilada recipe is here to take your busy weeknights to the next level!
These easy chicken enchiladas aren’t your traditional enchiladas. Made with a mildly spicy cream cheese and chicken filling, these are covered in a sauce featuring my Tomatillo Salsa. The flavor and texture are different from classic enchilada recipes, but they are so good I almost prefer these!
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Are these true Enchiladas?
Mexican Enchiladas are made with corn tortillas wrapped around a savory meat filling, which is usually the star of the dish. These “enchiladas” are definitely an Americanized version of the Mexican staple, using flour tortillas instead. In my recipe, the filling is still the star, but instead of smothering the flavors with a white sauce, I top the enchiladas with my delicious homemade Tomatillo Salsa and queso fresco.
Why You’ll Love Making These Creamy Chicken Enchiladas With Green Sauce
- Quick Preparation: This great recipe is simple to prepare, making it an ideal choice for busy weeknights when you want a tasty meal without spending hours in the kitchen.
- Family-Friendly: Enchiladas are typically loved by people of all ages, making them a crowd-pleasing dinner option for the whole family, even your picky eaters.
- Customizable: You can easily adapt the recipe to suit your preferences. Adjust the spice level, cheese type, or even use leftover chicken for a convenient and personalized meal.
- Leftovers: I think these enchiladas taste even better the next day, so making a batch can provide you with satisfying leftovers for lunch or dinner later in the week.
- Freezer-Friendly: If you’re preparing them in advance, enchiladas freeze well, allowing you to have a homemade, ready-to-heat meal on hand for especially hectic nights.
- No canned soup: Similar recipes use a can of cream of chicken soup, but this recipe uses a homemade filling instead!
Ingredients for Cream Cheese Chicken Enchiladas
Here’s what you need to make this easy recipe for enchiladas with green sauce:
- 24 ounces salsa verde or Tomatillo Salsa
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 small onion
- 3 cups cooked shredded chicken (I used a rotisserie chicken)
- 7 ounces chopped green chiles
- 8 oz. cream cheese, room temperature and cut into small blocks
- 8 flour tortillas
- 1 cup shredded cheddar cheese
- 3 cups shredded Mexican cheese blend, divided
- ½ cup queso fresco, crumbled (you can substitute queso blanco)
How to make White Chicken Enchiladas
- First, preheat the oven to 350 degrees. Prepare a 9 X 13-inch baking dish with cooking spray and spread 1 1/2 cups of the salsa verde or Tomatillo Salsa over the bottom of the dish.
- Melt butter in a saucepan over medium heat and add the onion and garlic. Cook until soft and translucent, then add green chiles and cream cheese. Stir until blended, about 5-7 minutes.
- Remove the cream cheese mixture from the heat. Add in chicken and stir until it is completely mixed.
- On the center of each tortilla, place about 1 tablespoon of cheddar cheese, 2 tablespoons of Mexican cheese, and 2-3 tablespoons of chicken mixture (I like to use a small cookie scoop).
- Roll the tortillas and place seam side down into the prepared pan. Cover with the remaining Mexican cheese, then cover with salsa verde and top with the queso fresco.
- Bake uncovered for 25 minutes, or until cheese melts completely and the enchiladas are heated through.
Variations for this Enchilada Recipe
- You can use fresh cilantro and/or green onions as a garnish for a fresh tangy flavor.
- Stir in some ground cumin, chili powder, or other spices into the chicken sauce for added flavor.
- Use sour cream or plain Greek yogurt instead of cream cheese.
- Try different cheeses: Pepper Jack cheese or Monterey Jack cheese are other good options for these enchiladas.
- You can add some black beans or pinto beans for extra protein or use them in place of the chicken for a vegetarian option.
- Add some fajita vegetables like bell peppers, onions, or mushrooms for added nutrients and fresh flavor.
How do I store leftover creamy Chicken Enchiladas?
Store leftover enchiladas in an airtight container in the fridge for up to 4 days. I actually think these taste better the next day, so reheat them in the microwave for a quick lunch or dinner tomorrow!
Can I use corn tortillas instead of flour tortillas?
These enchiladas are typically made with flour tortillas, but if you prefer corn tortillas you can definitely use them. I recommend using the white corn tortillas.
Can you make these Homemade Enchiladas ahead of time?
Yes, this is the perfect make-ahead meal! Follow the recipe as directed until you fill, roll, and place the tortillas in the pan. Cover them with plastic wrap or aluminum foil and place them in the fridge for up to 3 days.
When you’re ready to bake them, add the cheese and salsa verde then bake as directed. They’ll probably need about 10 minutes more to cook since they’ve been refrigerated.
Can I freeze this creamy Chicken Enchiladas recipe?
Yes, you can! The cream cheese mixture may separate a bit and be a little runny when you thaw it, but I think it is still worth doing. Follow the recipe as directed until you place the tortillas in the pan. Cover the pan with plastic wrap and aluminum foil, then freeze for up to 3 months.
When you’re ready to thaw, place them in the refrigerator overnight. Then top them with cheese and salsa verde before baking as directed in the recipe.
What should I serve with Creamy Chicken Enchiladas?
Make it a Mexican meal! Serve these enchiladas with Mexican Rice, Chipotle Cilantro Lime Rice or my Skillet Mexican Street Corn, and some Skillet Jalapeno Cornbread. For the adults in the room, pair it with a Skinny Sparkling Margarita or my Tequila Sunrise Margarita!
More Easy Weeknight Meals
If you need more quick and easy recipes to make for a busy weeknight meal, I’ve got you covered! Try one of these next time:
- These deliciously cheesy Baked Stuffed Shells are filled to the brim with three types of cheese, then topped with a meat sauce for a satisfying meal!
- Fire up the slow cooker in the morning and enjoy these Crockpot BBQ Root Beer Sandwiches for dinner!
- These Fast and Easy Shrimp Tacos are the perfect handheld treat – making them a great weeknight dinner option or game day finger food!
- This recipe for Skillet Spinach Lasagna is an easy and fast way to make that lasagna you’ve been wanting on a busy weeknight, and it’s made even better for you with the addition of fresh spinach.
Mexican Food You Need To Try
- Learn how to make Chicken Tostadas with all the fixings! Crunchy tortilla shells are piled high with perfectly seasoned chicken, black beans, cheese, and more. It’s a quick and easy dinner recipe that’s packed with Mexican flavor the whole family will love!
- A great back-to-school weeknight dinner, these Slow Cooker Carne Asada Taco Boats will have your family begging for more. There’s a mouthful of flavor in each bite, and they’re fun to make as well as fun to eat! Make them with homemade Mexican Rice and Cilantro Lime Crema for a tasty bite!
- Taco Casserole is made up of layers of Frito corn chips, taco-seasoned beef, cheese, spinach, and tomatoes for a delicious dinner. It’s something the whole family will love on busy weeknights.
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Creamy Chicken Enchiladas
- 24 ounces salsa verde / tomatillo salsa or 3 cups of my homemade salsa verde
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 small onion
- 3 cups cooked shredded chicken I use a rotisserie chicken
- 7 ounces green chiles can use more or less
- 8 ounces cream cheese room temperature
- 8 flour tortillas
- 1 cup shredded cheddar cheese
- 3 cups shredded Mexican cheese divided – you'll need some for the filling and topping the enchiladas
- ½ cup queso fresco
- Preheat oven to 350°F. and prepare a 9 x 13-inch baking dish by spraying it with cooking spray. Put 1 ½ cups of the salsa verde into the bottom of the pan making sure it is evenly dispersed.
- Melt butter in pan over medium heat and add the onion and garlic. Saute for about 3 minutes until soft. Add green chiles and cream cheese, and stir until soft, well blended and creamy, about 5-7 minutes.
- Remove from heat and mix in chicken until well coated.
- Place mixture close to the edge of the tortillas, filling each with 3 tablespoons (or small cookie scoops) of chicken filling, 1 tablespoon of cheddar cheese and two tablespoons Mexican cheese. Roll the tortilla over to cover the filling, fold the sides in and continue rolling.
- Put the tortillas into the prepared baking dish, seam side down. Cover with remaining Mexican shredded cheese and salsa verde. the top with queso fresco.
- Bake for 25 minutes.