This easy creamy chicken enchiladas recipe is one I keep tucked in my recipe box for a quick, hearty, and cozy meal.

baked creamy chicken enchiladas recipe on a white plate with a fork, served with rice and salad

Why This One’s on Repeat in my Kitchen

These easy baked chicken enchiladas are rich and creamy with mild green chili flavor that’s not too spicy.
It is super simple to make for busy nights, but is perfect served to guests or just for a slow relaxed evening.
This recipe uses familiar ingredients that are easy to keep on hand, plus is a great way to use up leftover chicken.
With my son busy in his first year of engineering, these enchiladas have become one of my favorite make-ahead, freezer-friendly meals to make for him.

cream cheese, flour tortillas, cheese, sour cream, cumin, onion, green chilis, cream of chicken soup, cilantro, and cooked chicken to make creamy chicken enchiladas recipe

Ingredients And Why They Matter

Filling: Cooked chicken and cream cheese create the creamy, cozy center, while onions, green chiles, and cumin add a bit of heat and flavor. Cilantro brightens it all (optional, but highly recommended!).
Wrap: Soft flour tortillas roll easily around the filling keeping every bite tucked in nicely.
Toppings And Sauce: A creamy mix of soup and sour cream keeps the enchiladas rich and bubbly, with Monterey Jack cheese melting to golden perfection. Add a sprinkle of cilantro for color and freshness.

Switch Things Up!

Add chopped bell peppers, mushrooms, or even cooked rice to stretch the filling even further.
Use Mozzarella for super melty cheese, or Pepper Jack for a bit more spice.
Bump up the protein and and swap the sour cream for Greek yogurt.

chicken mixture in a saucepan, flour tortillas, and soup mixture in a bowl on the side, to make creamy chicken enchiladas recipe

creamy chicken enchiladas recipe in a clear baking dish before any toppings were added

How To Make Creamy Chicken Enchiladas

Sauté onion, add cream cheese, green chilis, and seasoning. Stir in chicken.
Mix creamy soup topping.
In each tortilla, add chicken filling, roll up, cover with soup topping and cheese.
Bake until bubbly, uncover to brown the cheese. Broil if needed.

Kitchen Nook Secrets

Cut cream cheese into cubes before adding so that it melts quickly and smoothly.
Don’t overfill the tortillas or they might burst while cooking.
Cover tightly with foil, then remove foil to allow the cheese to brown. Broil briefly for extra golden cheese.
Let the casserole rest before serving so it sets up a bit and will be easier to plate.

baked creamy chicken enchiladas recipe in a clear baking dish

What I Serve With My Enchiladas

My favorite side is Mexican-style rice, along with quacamole, sour cream, and salsa for toppings. A simple green salad or a cilantro lime shredded cabbage salad is delicious too. I also love fried beans and crispy tortilla chips!

creamy chicken enchiladas recipe on a white plate with a fork, served with rice and salad on the side

Baked, Stored, and Loved

Assemble chicken enchiladas up to a day ahead of time, then bake when ready.
Store leftovers in the fridge for about 4 days. Reheat portions in the microwave, or in the oven covered with foil so they do not dry out.
You can freeze these enchiladas baked or unbaked for later. To bake from frozen, thaw in the refrigerator and bake as directed below.

fork filled, baked creamy chicken enchiladas recipe on a white plate with rice and a salad in the background

More Delicious Recipes To Try!

I hope you love this chicken enchiladas recipe as much as my family and I do! Leave a comment and rating below.

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Creamy Chicken Enchiladas Recipe

Donnalea

Servings

Prep 30

Cook 45

Rest 5

Total 1 20

Print Pin

This comforting chicken enchilada recipe is easy, can be made ahead of time, and freezer-ready.

Equipment

9 x 13 inch baking pan
skillet
small bowl

Ingredients

8 flour tortillas 11" size
8 ounces cream cheese cut into 1 inch cubes
4 cups cooked chicken diced
½ cup diced onion
1 Tablespoon butter
1 can cream of chicken soup
1 can green chilis divided
½ cup sour cream
2 cups Monterey Jack cheese divided
2 teaspoons cumin divided
½ cup coarsely chopped cilantro optional

Instructions

Preheat oven to 350˚F and spray a 9×13 inch baking dish, or line with parchment.
In a skillet saute onion with butter until soft. Add cream cheese, 2 Tablespoons green chilis, 1 teaspoon cumin, and ¼ cup optional cilantro. Heat until melted and smooth. Stir in chicken.
In a small bowl combine cream of chicken soup, sour cream, remaining green chilis, and 1 teaspoon cumin.
Using a ½ measuring cup, scoop chicken mixture onto a flour tortilla. Add about 2 Tablespoons shredded cheese, then roll up and place in baking dish. Repeat for remaining tortillas.
Spread soup mixture evenly over the top of the tortillas, and sprinkle with remaining cheese. Cover with non stick foil or foil that has been sprayed with cooking spray.
Bake for 30-40 minutes, then uncover and bake 15-20 minutes longer until bubbly. Broil for 2 minutes if needed. Garnish with optional cilantro.
Allow to rest for 5 minutes before serving.

Nutrition

Calories: 557kcalCarbohydrates: 32gProtein: 31gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 122mgSodium: 1066mgPotassium: 340mgFiber: 3gSugar: 5gVitamin A: 836IUVitamin C: 5mgCalcium: 342mgIron: 4mg

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