If you love chicken (like I do) you have to try this recipe if you already haven’t. These creamy chicken enchiladas are filled with shredded chicken and cheese, rolled into soft tortillas, and covered in a rich white sauce. I like making these when I want something warm and filling that the whole family will eat without complaints.

Why You Will Love This Creamy Chicken Enchiladas Recipe

These creamy chicken enchiladas are great because they’re extra cheesy and full of flavor without needing a lot of effort. Using rotisserie chicken keeps things quick, and the sauce comes together easily in one pan. The green chilies add a little flavor without making it too spicy, and the sauce stays creamy and smooth. Another reason I like this recipe is that everything bakes together in one dish, so it’s simple and easy to serve.

What You Will Need for this Creamy Chicken Enchiladas

You will need rotisserie chicken, which makes the recipe faster since it’s already cooked and easy to shred. Shredded cheese is used both inside the enchiladas and on top, giving that melty texture.

Cream cheese is what makes the sauce rich and creamy, while half-and-half adds extra smoothness. Chicken broth helps thin the sauce and adds flavor so it doesn’t feel too heavy.

Butter is used to cook the base of the sauce, along with onion and garlic, which add a lot of flavor.

Mild green chilies give a little kick without being too spicy, and chili powder adds a bit of warmth.

Flour tortillas are used to wrap everything up, and for serving you can add cilantro and scallions for a fresh finish.

Ingredients

• 3 cups cooked/rotisserie chicken, shredded
• 3 cups shredded Mexican cheese blend, mozzarella, or Monterey Jack (divided)
• Salt & pepper to taste
• 8 (8-inch) flour tortillas
• 4 ounces cream cheese, softened
• 2 tablespoons butter
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup half-and-half
• 1 cup chicken broth
• 2 (4 ounce) cans mild diced green chilies
• 1 teaspoon chili powder

For serving

• chopped cilantro
• scallions

How to Make Creamy Chicken Enchiladas

Start by heating your oven to 375°F and lightly greasing a 9×13 baking dish.

In a bowl mix the shredded chicken with half of the cheese, then season with salt and pepper. Spoon the mixture evenly into each tortilla, roll them up tightly, and place them seam-side down in the baking dish.

Cut the cream cheese into small pieces and microwave it until very soft so it blends easily into the sauce.

In a large skillet melt the butter over medium heat. Add the chopped onion and cook for about 5–7 minutes until it softens and starts to turn lightly golden. Add the garlic and cook for about 30 seconds.

Add the softened cream cheese, half-and-half, and chicken broth. Whisk everything together until smooth and fully combined.

Stir in the green chilies and chili powder, then let the sauce cook for a few minutes until it slightly thickens.

Pour the sauce over the rolled tortillas, leaving a little bit of the edges uncovered so they can crisp slightly. Sprinkle the remaining cheese evenly over the top.

Bake uncovered for about 20 minutes, until the enchiladas are hot and bubbly. If you want the top more golden, broil for a couple of minutes at the end.

Top with chopped cilantro and scallions before serving.

Tips

• Don’t pour sauce over every edge if you want a little crisp on the tortillas.
• Make sure the cream cheese is very soft so the sauce turns out smooth.
• Serve right away for the best texture since the tortillas can get softer over time.

More Chicken Recipes

• Chicken Caesar Salad 
• Bang Bang Chicken Skewers
• Rotisserie Chicken Noodle Soup
• Bang Bang Chicken Sliders