Creamy Chicken Enchiladas (Easy and Addictive!)

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Creamy Chicken Enchiladas are the creamiest cheesiest enchiladas ever! This recipe has a huge fan following and it’s not hard to see why. Shredded chicken is blended with cream cheese, spicy chilis, and sautéd onion, then wrapped in a tortilla, covered over completely with Monterey Jack cheese, and drenched in cream. Whoa! Look out for this one. Once you start it’s very hard to stop! These enchiladas use rotisserie chicken which makes them perfect for an easy family dinner. Take this dish to a potluck and watch them practically vanish right before your eyes!

Need to make these enchiladas ahead of time for a stress-free night of entertaining? No problem! They freeze very well. Simply take the dish out of the freezer and place it in the oven as it preheats to prevent the cold casserole dish from cracking. Heat at 350 degrees for 45 minutes, or until enchiladas are heated through. Note: Monterey Jack cheese reheats very well, meaning it stays creamy and does not become stringy or oily when reheated. I cannot guarantee the outcome of freezing this dish if using a different cheese.

Can I make a healthier version of this dish?

Creamy Chicken Enchiladas are not health food. They are packed with cheese and cream, but oh so worth those extra calories. If you’re heart is set on a slightly lighter version of this dish, you can use low-fat cream cheese and reduced fat Monterey Jack cheese. Be very careful that you do not choose a cheese that can become stringy when it melts like Mozzarella. Note: You will need the full-fat whipping cream in this recipe or your enchiladas could turn out soggy. The fat in the cream works as a thickener.

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Favorite Rotisserie Chicken Recipes

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How to make Creamy Chicken Enchiladas

I love making this recipe! The ingredients are easy to find, the recipe is super simple to make, and I find it a lot of fun to roll those chicken-stuffed tortillas. It takes so little to make me happy! The hardest part of this recipe is waiting in anticipation for that chicken, cheesy, chili, tortilla deliciousness to come out of the oven. 😋

Equipment Used

• Cutting Board – used to the chop onion
• Large Sauté Pan – used to cook the filling mixture
• 13×9.5-inch Casserole Dish – used to bake the chicken enchiladas

Ingredient List

• Chicken – rotisserie or cooked chicken (shredded)
• Vegetables – onion, canned diced green chilis
• Cheeses – cream cheese, Monterey Jack cheese (shredded)
• Cream – whipping cream
• Tortilla – 8-inch flour shells

Recipe Preparation

• Preheat oven to 350 degrees. Spray casserole dish lightly with cooking spray and set aside.

• Using a fork, remove skin from rotisserie chicken and shred the meat. You will need 3 1/2 cups of shredded chicken for this dish.

• Dice the onion, open can of diced green chilis and drain, and cut softened cream cheese into cubes.

• Melt the butter in a large frying or sauté pan over medium-high heat. Add the chopped onion and cook for 5 to 7 minutes, or until onions are translucent in color. Add in diced chilis and cook for another minute or two, stirring to combine.

• Turn heat down to medium and stir in cubed cream cheese and rotisserie chicken, cooking until cheese melts and ingredients are well combined. Remove chicken cheese mixture from heat.

• Spoon 3 to 4 tablespoons of chicken cheese mixture down the middle of a tortilla shell and roll up the shell.

• Nestle each roll, seem side down, in prepared casserole dish.

• Sprinkle shredded Monterey Jack cheese over the tortillas. Sprinkle half a tablespoon of cumin over shredded cheese, then drizzle whipping cream over entire dish.

• Bake chicken enchiladas for 45 minutes, or until cheese is melted and bubbly. Sprinkle with more chilis if desired.