Creamy Chicken Enchiladas

These creamy chicken enchiladas are such a delicious and easy dinner! Tender chicken, creamy sauce, and just a little spice make these the perfect meal!

I discovered these creamy white chicken enchiladas years ago and they have been a staple in our house ever since. They are rich and creamy, with just the right amount of spice. They are super hearty and filling, a great comfort food, that is easy enough to be a weeknight meal! This is one of my favorite meals to make ahead of time to have for busy weeks so that I can just pop it in the oven and dinner is served!

These easy chicken enchiladas are different from traditional enchiladas because the red enchilada sauce is replaced with cream and the filling is creamy and cheesy. I’m not a fan of super spicy food so these white enchiladas are right up my alley. But they are easily spiced up if you like a little more heat!

What I love about this easy chicken enchilada recipe is that there is no sauce to make, and no fancy ingredients. You can pick up what you need at most grocery stores, which makes these a great last minute dinner idea! These are also the best enchiladas to make for a crowd, they are great for parties because even picky eaters love them and they don’t take very much time to make!

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What to serve with creamy chicken enchiladas-

These enchiladas are easy to pair with a simple side dish for an easy dinner. I like to serve them with a simple side salad, or steamed or roasted vegetables like broccoli or corn. They are also great paired with a simple Mexican rice, black beans, or refried beans.

The best chicken for these enchiladas-

When I’m cooking chicken for another meal I like to make extra for making these enchiladas, if you have chicken already cooked the prep time for this recipe is nice and short! They are delicious with chicken breast or chicken thighs. You can season your chicken however you’d like. I like to use a little garlic, cumin, and smoked paprika if I’m prepping it for these enchiladas. You can also cook it with taco seasoning mix. For a quick and easy meal you can make these with a rotisserie chicken. Any flavorful chicken can be used in this creamy chicken enchilada recipe! You can chop your chicken into pieces or use shredded chicken, whatever you prefer.

How to make these enchiladas spicy-

If you like your enchiladas a little on the spicy side there are several ways to spice these up or add just a hint of heat! You can top them with salsa or hot sauce after they are cooked. You can swap out the Monterey jack cheese with pepper jack cheese. You can add spices like chili powder or cumin to the cream cheese and chicken mixture.

Can I make these ahead of time?

Yes! These creamy enchiladas are a great option for making ahead to have on hand for a busy weeknight. The best way to store them is to make the filling, fill the tortillas, and top them with shredded cheese. Don’t add the heavy cream until you are ready to bake them. You can wrap your baking pan in plastic wrap or aluminum foil and place it in the fridge. When you are ready to bake just pour the cream over the enchiladas and then bake!

Ingredients for Creamy Chicken Enchiladas

3 Cups cooked and chopped chicken breast

1 Medium Onion- diced

1- 4.5 oz Can Diced Green Chilies-drained

1- 8 oz. Brick Cream Cheese- softened to room temperature

8- 8 inch Flour Tortillas

16 oz. Monterery Jack Cheese- shredded

2 Cups Heavy Cream

2 Tbsp Butter

Salt

Here’s how to make these Creamy Chicken Enchiladas

Preheat the oven to 350 and grease a 9×13 inch baking pan

Melt butter in a large skillet over medium heat, add in diced onion and a pinch of salt. Cook onions on medium for about 15 minutes or until translucent and slightly browned around the edges.

Add in drained green chilies and stir for a few minutes until heated through.

Place softened cream cheese in a large bowl, add in onions and chilies and stir. Mix chickeninto the cream cheese mixture and stir until well mixed.

Stir until everything is evenly coated.

Spoon 1/8 of the mixture down the center of a tortilla and wrap it tightly.

Place seam side down in your prepared baking dish.

Repeat with remaining tortillas placing them side by side in the baking dish.

Sprinkle shredded cheese evenly across the top of the enchiladas.

Pour the heavy cream evenly across the top of the cheese.

Place in the oven and bake for 45 minutes or until golden brown and cheese is warm and bubbly.