Cheesy Chicken Enchiladas

These Cheesy Chicken Enchiladas are saucy, cheesy, and downright delicious. If there’s one thing we can all agree on, it’s that gooey melted cheese makes everything better, and when it blankets tender, seasoned chicken rolled up in warm tortillas and smothered in zesty enchilada sauce, well, you’ve just hit the culinary jackpot.

These easy chicken enchiladas are a fun twist on traditional enchiladas. Made with a mildly spicy cream cheese and chicken filling, these are covered in Tomatillo Salsa for an extra kick! Yes, the flavor and texture may differ from classic enchiladas just a bit, but I think you’ll agree they are well worth making again and again! My family absolutely loves them and I’m sure yours will, too.

Why You’ll Love Making These Cheesy Chicken Enchiladas

• Quick Preparation: This great recipe is simple to prepare, making it an ideal choice for busy weeknights when you want a tasty meal without spending hours in the kitchen.
• Family-Friendly: Enchiladas are typically loved by people of all ages, making them a crowd-pleasing dinner option for the whole family, even your picky eaters.
• Customizable: You can easily adapt the recipe to suit your preferences. Adjust the spice level, cheese type, or even use leftover chicken for a convenient and personalized meal.
• Leftovers: I think these enchiladas taste even better the next day, so making a batch can provide you with satisfying leftovers for lunch or dinner later in the week.
• Freezer-Friendly: If you’re preparing them in advance, enchiladas freeze well, allowing you to have a homemade, ready-to-heat meal on hand for especially hectic nights.
• No canned soup: Similar recipes use a can of cream of chicken soup, but this recipe uses an easy homemade filling instead!

Ingredients for Cream Cheese Chicken Enchiladas

Here’s what you need to make this easy recipe:

• 24 ounces salsa verde or Tomatillo Salsa
• 2 cups cooked shredded chicken (I used a rotisserie chicken)
• 2 tablespoons butter
• 1/2 cup diced onion
• 7 ounces chopped green chiles
• 4 oz. cream cheese, room temperature and cut into small blocks
• 8 flour tortillas
• 1 cup shredded cheddar cheese
• 2 cups shredded Mexican cheese blend
• 1/2 cup queso fresco, crumbled (you can substitute queso blanco)

How to make White Chicken Enchiladas

1. First, preheat the oven to 350 degrees. Prepare a 9 X 13-inch baking dish with cooking spray and spread one cup of the salsa verde or Tomatillo Salsa over the bottom of the dish.
2. Melt butter in a large saucepan over medium-high heat and add the onion. Cook until soft and translucent, then add green chiles and cream cheese. Stir until blended, about 5-7 minutes.
3. Remove the cream cheese mixture from the heat. Add in chicken and stir until it is completely mixed.
4. On the center of each tortilla, place about 1 tablespoon of cheddar cheese, 2 tablespoons of Mexican cheese, and 2-3 tablespoons of chicken mixture (I like to use a small cookie scoop).
5. Roll the tortillas and place seam side down into the prepared pan. Cover with the remaining Mexican cheese, then cover with salsa verde and top with the queso fresco.
6. Bake uncovered for 25 minutes, or until cheese melts completely and the enchiladas are heated through.

Recipe Variations

• You can use fresh cilantro and/or green onions as a garnish for a fresh tangy flavor.
• Stir in some ground cumin, chili powder, or other spices to the chicken sauce for added flavor.
• Use sour cream or plain Greek yogurt instead of cream cheese.
• Try different cheese: Pepper Jack cheese or Monterey Jack cheese are other good options for these enchiladas.
• You can add some black beans or pinto beans for extra protein or use them in place of the chicken for a vegetarian option.
• Add some fajita vegetables like bell peppers, onions, or mushrooms for added nutrients and fresh flavor.

FAQS

How long will leftover Cheesy Chicken Enchiladas stay fresh?

Store leftover enchiladas in an airtight container in the fridge for up to 4 days. I actually think these taste better the next day, so reheat them in the microwave for a quick lunch or dinner tomorrow!

Can I use corn tortillas instead of flour tortillas?

These enchiladas are typically made with flour tortillas, but if you prefer corn tortillas you can definitely use them. I recommend using the white corn tortillas.

Can you make Homemade Enchiladas ahead of time to bake later?

Yes, this is the perfect make-ahead meal! Follow the recipe as directed until you fill, roll, and place the tortillas in the pan. Cover them with plastic wrap or aluminum foil and place them in the fridge for up to 3 days. 

When you’re ready to bake them, add the cheese and salsa verde then bake as directed.

Can I freeze this creamy Chicken Enchiladas recipe?

Yes, you can! The cream cheese mixture may separate a bit and be a little runny when you thaw it, but I think it is still worth doing. Follow the recipe as directed until you place the tortillas in the pan. Cover the pan with plastic wrap and aluminum foil, then freeze for up to 3 months. 

When you’re ready to thaw, place them in the refrigerator overnight. Then top them with cheese and salsa verde before baking as directed in the recipe.

What should I serve with Chicken Enchiladas with Cheese?

Make it a Mexican meal! Serve these enchiladas with Mexican Rice or my Mexican Corn Salad, and for the adults in the room, pair it with a Skinny Sparkling Margarita or my Tequila Sunrise Margarita!

More Easy Weeknight Meals

If you need more quick and easy recipes to make for a busy weeknight meal, I’ve got you covered! Try one of these next time:

• These cheesy Barbecue Chicken Slider Melts are the perfect game day lunch or an easy weekday meal for your family! They easily feed a hungry crowd, making them perfect for your next picnic or potluck!
• Fire up the slow cooker in the morning and enjoy these Slow Cooker BBQ Pulled Pork Sandwiches for dinner! 
• These Mexican Street Corn and Chorizo Tacos are the perfect handheld treat – making them a great weeknight dinner option or game day finger food! 
• Your favorite comfort food (aka LASAGNA) is delicious in the slow cooker – and now has a Mexican twist to it. Make this Slow Cooker Mexican Lasagna at lunchtime, and it’ll be ready for dinner!

Mexican Food You Need To Try

• Our Mexican Sloppy Joe Sweet Potatoes are made with ground beef, homemade taco seasoning, and your favorite ingredients for a delicious twist on an old favorite. Sweet potatoes provide a perfect shell for these filling, flavorful tacos. 
• These Spicy Tequila Shrimp Tacos are so full of flavor! Make them with homemade Mexican Rice and Cilantro Lime Crema for a tasty bite! 
• This Mexican Chicken Casserole is great served over rice or nachos, or makes a perfect filling for tacos! Filled with chicken, black beans, salsa, and flavorful spices, this versatile dish is a must-make!

This post was originally published May 4, 2017. It has been updated in format and with pictres on October 12, 2023.