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Creamy Chicken Enchiladas

These Creamy Chicken Enchiladas are certain to become a regular rotation on your dinner menu. You can make them with flour or corn tortillas. Bake until bubbly and top with your favorite fiesta toppings for a South-of-the-border inspired meal any night of the week.
Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas are a regular rotation on our dinner menu. Every week, my family wants at least one Mexican or Southwestern inspired dish for dinner. So, I decided to take a vote, and it was unanimous that our Mexican inspired dish for this week would be enchiladas. A rotisserie chicken takes the stress out of the filling and when mixed with cream cheese, seasonings and a homemade red sauce they’re ready to rock and roll. Plenty of gooey cheese for the top then your favorite taco toppings finishes them off.

Creamy Chicken Enchiladas

Helpful Tips for Making Chicken Enchiladas

  • I typically make my own enchilada sauce, because I prefer mixing up my own spice combination and making it to our specific taste. Once I walk you through it, you’ll see how easy making your own sauce can be.
  • You can also make the filling and the sauce in advance, and chill until you’re readyh to assemble. Doing so will expedite dinner prep.
  • This enchilada dish is a fantastic choice for a quick weeknight meal, and I like to serve it with a simple fresh salad pico de gallo and guacamole on the side. It’s a family pleasing meal.
  • You may also enjoy this recipe for Creamy Shrimp Enchiladas from Will Cook for Smiles.
Creamy Chicken Enchiladas
Creamy Chicken Enchiladas

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Recipe For Creamy Chicken Enchiladas
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5 from 1 vote

Creamy Chicken Enchiladas

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: creamy-chicken-enchiladas
Servings: 6 servings
Calories: 422kcal
Author: Melissa Sperka


  • To make the enchilada sauce you'll need:
  • 1/2 cup sweet onion finely diced
  • 1-2 tsp olive oil
  • salt & black pepper
  • 1 15 oz can tomato sauce
  • 3 tsp taco seasoning
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/8 tsp cinnamon
  • 1/8 tsp cayenne optional
  • 1/8 tsp ground chipotle pepper
  • For the filling:
  • 4 oz onion and chive cream cheese
  • 1 tsp taco seasoning
  • 1 4 oz can fire roasted green chilies
  • 2 cups shredded rotisserie chicken
  • 6 (10-inch) flour tortillas OR 8 corn tortillas
  • 2 cups shredded Mexican cheese blend divided
  • Accompaniments: shredded lettuce diced tomato, sliced jalapeno, sliced olives, green onion, light sour cream, chopped cilantro


  • Preheat the oven to 375°F and spray a 9x13 inch baking dish with cooking spray. Set aside.
  • To make the enchilada sauce: In a small stove top pan, saute the chopped onion in 1-2 teaspoons of olive oil until it becomes soft and is beginning to brown.
  • Lower the heat and add the tomato sauce, 3 teaspoons of taco seasoning, 1 teaspoon of cumin, 1 teaspoon garlic powder and 1/8 teaspoon each of cinnamon, ground chipotle pepper and cayenne pepper.
  • Simmer on low heat for 10 minutes, then remove from the heat.
  • To make the filling: In a small bowl, add the softened cream cheese, 1/4 cup of the warm enchilada sauce, 1 teaspoon of taco seasoning and the entire can of green chilies. Mix well.
  • Add the shredded chicken and stir until the chicken is evenly coated.
  • To assemble: Spread 1/4 cup of the enchilada sauce into the bottom of the baking dish to keep the tortillas from sticking.
  • Divide the chicken evenly among the 6 tortillas.
  • Spread the chicken down the middle of each tortilla, then top with shredded cheese, reserving half of the cheese for the top. Roll the enchiladas then place them, side by side, seam side down, in the baking dish.
  • Pour the remainder of the enchilada sauce on top of the enchiladas, and place into the oven. Bake for 22 minutes, then remove, sprinkle with the remaining cheese, and return to the oven. Continue to bake for another 3-5 minutes.
  • Remove from the oven, and sprinkle with chopped cilantro.
  • Serve hot.


This recipe can easily be doubled or tripled. The sauce also freezes well.


Serving: 1serving | Calories: 422kcal | Carbohydrates: 36g | Protein: 28g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 610mg | Potassium: 330mg | Fiber: 5g | Sugar: 2g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 339mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. I sure wish your recipes would include the small picture when printing. It shows the picture but does not print the picture. Would it be possible to include it?

    1. It depends on how you choose to print it. If you print from the template no, it doesn’t add it. If you use the print icon at the top or bottom of the post with the share buttons it’s your choice to print the images or not.

  2. I’m not a fan of store bought enchilada sauce and generally make it myself. This is delicious with cooked ground beef to change it up a little. So happy your family enjoyed this, thanks for letting me know.

  3. I made this last week for dinner and loved it so much I’m making it again tonight but trying ground beef instead of chicken. The cream cheese and ground beef is amazing. I agree with the comment of making the enchilada sauce from scratch so you can tweak it to your preference. I bought a can the second time around and was not a fan. Much better if you make it yourself! Great recipe!!!

  4. I made this for supper last night, and it was awesome! It was so easy to put together, and I loved the creaminess of the filling 🙂 I will definitely be making this again! I did a couple of things different, however: 1) I used canned enchilada sauce to save time and money, and 2) I put a layer of Mexican rice in the bottom of my baking dish, along with some of the enchilada sauce, to bake the enchiladas on. The rice just adds more texture to the dish, and acts as a side dish as well.

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