Easy Creamy Chicken Enchiladas: A Delicious Weeknight Dinner

Craving a comforting and flavorful meal that doesn’t require hours in the kitchen? Look no further than these Easy Creamy Chicken Enchiladas! This recipe is perfect for busy weeknights, potlucks, or any occasion where you want to impress without the stress. They’re packed with tender chicken, a creamy, cheesy sauce, and all wrapped up in warm tortillas. Get ready for a fiesta of flavors in every bite!

## Why You’ll Love This Recipe

* **Easy to Make:** This recipe is designed for simplicity. With readily available ingredients and straightforward instructions, even beginner cooks can master it.
* **Creamy and Delicious:** The creamy sauce is the star of the show, adding a rich and decadent flavor that complements the savory chicken and cheese.
* **Customizable:** Easily adapt this recipe to your liking by adding your favorite vegetables, using different types of cheese, or adjusting the spice level.
* **Make-Ahead Friendly:** Prepare the enchiladas ahead of time and bake them just before serving, making it perfect for entertaining.
* **Kid-Friendly:** The mild flavors and creamy texture make these enchiladas a hit with kids and adults alike.
* **Uses Pre-Cooked Chicken:** Perfect for using leftover rotisserie chicken or pre-cooked shredded chicken to cut down on prep time.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to create these amazing enchiladas. Don’t worry, most of these are pantry staples!

* **Cooked Chicken:** About 3 cups of shredded cooked chicken. Rotisserie chicken, leftover grilled chicken, or boiled and shredded chicken all work perfectly.
* **Cream Cheese:** 8 ounces of softened cream cheese. This is the base of our creamy sauce.
* **Sour Cream:** 1 cup of sour cream. Adds tang and creaminess to the sauce.
* **Canned Cream of Chicken Soup:** 1 (10.75 ounce) can. Provides a rich and savory flavor to the sauce. You can substitute with cream of mushroom if preferred.
* **Diced Green Chiles:** 4 ounces (a small can). Adds a mild heat and delicious Southwestern flavor. Adjust the amount to your spice preference.
* **Shredded Cheese:** 2 cups of shredded cheddar cheese, Monterey Jack cheese, or a Mexican blend. Use your favorite cheese or a combination of cheeses.
* **Tortillas:** 10-12 flour tortillas (6-inch size). Corn tortillas can be used, but flour tortillas are generally easier to roll and hold their shape better. If using corn tortillas, warm them slightly to make them more pliable.
* **Onion:** 1/2 cup chopped yellow or white onion. Adds depth of flavor to the filling.
* **Garlic:** 2 cloves minced. Another flavor booster for the filling.
* **Chili Powder:** 1 teaspoon. Adds a touch of warmth and spice.
* **Cumin:** 1/2 teaspoon. Enhances the savory flavors.
* **Salt and Pepper:** To taste. Season generously to bring out all the flavors.
* **Optional Garnishes:** Chopped cilantro, diced tomatoes, sliced avocado, green onions, sour cream.

## Equipment You’ll Need

* **Large Bowl:** For mixing the chicken filling.
* **9×13 Inch Baking Dish:** For assembling and baking the enchiladas.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Mixing Spoon or Spatula:** For combining the ingredients.
* **Cheese Grater (if needed):** If you’re not using pre-shredded cheese.

## Step-by-Step Instructions

Follow these easy steps to create your own batch of creamy chicken enchiladas:

### Step 1: Prepare the Chicken Filling

1. In a large bowl, combine the shredded cooked chicken, chopped onion, minced garlic, chili powder, cumin, salt, and pepper. Mix well to ensure the chicken is evenly coated with the spices.

### Step 2: Make the Creamy Sauce

1. In a separate bowl, combine the softened cream cheese, sour cream, and canned cream of chicken soup. Mix well until smooth and creamy. You can use an electric mixer for a smoother sauce, but a whisk will work just fine.
2. Stir in the diced green chiles and 1 cup of the shredded cheese. Mix until well combined.

### Step 3: Assemble the Enchiladas

1. Preheat your oven to 350°F (175°C).
2. Lightly grease the bottom of a 9×13 inch baking dish with cooking spray.
3. Spread a thin layer of the creamy sauce (about 1/2 cup) evenly over the bottom of the baking dish. This will prevent the enchiladas from sticking and add extra flavor.
4. Warm the tortillas slightly to make them more pliable. You can do this by microwaving them for a few seconds or by wrapping them in a damp paper towel and heating them in the microwave.
5. Place about 1/3 cup of the chicken filling in the center of each tortilla.
6. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

### Step 4: Bake the Enchiladas

1. Pour the remaining creamy sauce evenly over the enchiladas in the baking dish.
2. Sprinkle the remaining 1 cup of shredded cheese over the top of the enchiladas.
3. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

### Step 5: Garnish and Serve

1. Remove the enchiladas from the oven and let them cool for a few minutes before serving.
2. Garnish with your favorite toppings, such as chopped cilantro, diced tomatoes, sliced avocado, green onions, or sour cream.
3. Serve warm and enjoy!

## Tips and Tricks for Perfect Enchiladas

* **Don’t Overfill the Tortillas:** Overfilling the tortillas will make them difficult to roll and they may tear. Stick to about 1/3 cup of filling per tortilla.
* **Warm the Tortillas:** Warming the tortillas makes them more pliable and prevents them from cracking when you roll them. You can warm them in the microwave, oven, or on a dry skillet.
* **Don’t Overbake:** Overbaking the enchiladas can make the tortillas dry and crispy. Bake them just until the cheese is melted and bubbly and the enchiladas are heated through.
* **Use High-Quality Cheese:** Using high-quality cheese will result in a better flavor and texture. Freshly grated cheese melts more smoothly than pre-shredded cheese.
* **Adjust the Spice Level:** If you prefer a spicier enchilada, add a pinch of cayenne pepper or a few dashes of hot sauce to the chicken filling or the creamy sauce.
* **Prevent Soggy Enchiladas:** To prevent soggy enchiladas, avoid using too much sauce on the bottom of the baking dish and don’t overfill the tortillas. You can also bake the enchiladas on a wire rack to allow air to circulate around them.

## Variations and Substitutions

* **Vegetarian Enchiladas:** Substitute the chicken with black beans, corn, bell peppers, or other vegetables.
* **Beef Enchiladas:** Use cooked ground beef or shredded beef instead of chicken.
* **Spicy Enchiladas:** Add a can of diced tomatoes and green chilies (Rotel) to the sauce, or use a spicier chili powder.
* **Different Cheeses:** Experiment with different types of cheese, such as pepper jack, Colby jack, or Oaxaca cheese.
* **Cream of Mushroom Soup:** Substitute cream of chicken soup with cream of mushroom soup for a different flavor profile.
* **Homemade Enchilada Sauce:** While this recipe uses a creamy sauce, you can certainly substitute it with your favorite red or green enchilada sauce. Reduce the amount of cream cheese and sour cream if using enchilada sauce.

## Make-Ahead Instructions

These enchiladas are perfect for making ahead of time. Simply assemble them as directed, but don’t bake them. Cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake them, preheat the oven to 350°F (175°C) and bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. You may need to add a few extra minutes of baking time if the enchiladas are cold from the refrigerator.

## Serving Suggestions

These creamy chicken enchiladas are delicious on their own, but they’re even better when served with some complementary side dishes. Here are a few suggestions:

* **Mexican Rice:** A classic side dish that pairs perfectly with enchiladas.
* **Refried Beans:** Another classic Mexican side dish that adds a hearty element to the meal.
* **Guacamole and Chips:** A delicious and refreshing appetizer or side dish.
* **Salsa and Sour Cream:** Serve with your favorite salsa and a dollop of sour cream for added flavor.
* **Corn on the Cob:** A simple and summery side dish that complements the flavors of the enchiladas.
* **Mexican Street Corn Salad:** A flavorful and vibrant salad that adds a touch of freshness to the meal.
* **Side Salad:** A simple green salad with a vinaigrette dressing provides a light and refreshing contrast to the rich enchiladas.

## Storage Instructions

Leftover enchiladas can be stored in the refrigerator for up to 3-4 days. To reheat, simply microwave them for a few minutes, or bake them in a preheated oven at 350°F (175°C) until heated through.

## Nutritional Information (Approximate)

* Calories: Approximately 400-500 per enchilada (depending on ingredients and portion size)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams

## Creamy Chicken Enchiladas Recipe Card

**Yields:** 10-12 enchiladas
**Prep Time:** 20 minutes
**Cook Time:** 25 minutes

**Ingredients:**

* 3 cups cooked shredded chicken
* 8 ounces cream cheese, softened
* 1 cup sour cream
* 1 (10.75 ounce) can cream of chicken soup
* 4 ounces diced green chiles
* 2 cups shredded cheddar cheese, Monterey Jack cheese, or Mexican blend
* 10-12 flour tortillas (6-inch size)
* 1/2 cup chopped onion
* 2 cloves minced garlic
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Salt and pepper to taste
* Optional garnishes: Chopped cilantro, diced tomatoes, sliced avocado, green onions, sour cream

**Instructions:**

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine shredded chicken, onion, garlic, chili powder, cumin, salt, and pepper.
3. In a separate bowl, combine cream cheese, sour cream, cream of chicken soup, green chiles, and 1 cup of shredded cheese.
4. Grease a 9×13 inch baking dish and spread a thin layer of creamy sauce on the bottom.
5. Warm tortillas slightly.
6. Place about 1/3 cup of chicken filling in each tortilla, roll up, and place seam-side down in the baking dish.
7. Pour remaining creamy sauce over the enchiladas and sprinkle with remaining cheese.
8. Bake for 20-25 minutes, or until cheese is melted and bubbly.
9. Garnish and serve warm.

Enjoy your delicious and easy Creamy Chicken Enchiladas! They’re sure to be a crowd-pleaser.

## More Delicious Mexican-Inspired Recipes

If you enjoyed this recipe, be sure to check out some of my other favorite Mexican-inspired dishes:

* **Easy Homemade Guacamole:** A classic appetizer that’s always a hit.
* **Spicy Shrimp Tacos with Mango Salsa:** A flavorful and refreshing twist on traditional tacos.
* **Slow Cooker Carnitas:** Tender and flavorful pulled pork that’s perfect for tacos, burritos, or nachos.
* **Black Bean and Corn Salsa:** A vibrant and colorful salsa that’s perfect for dipping or topping grilled chicken or fish.

I hope you enjoyed this recipe for Easy Creamy Chicken Enchiladas! Please let me know in the comments below if you try it and what you think. Happy cooking!