Description
These creamy chicken enchiladas are a comforting and flavorful Mexican-inspired dish featuring shredded rotisserie chicken rolled in flour tortillas, smothered in a rich, creamy green chili sauce made with cream cheese, half-and-half, and mild diced green chilies. Topped with melted Mexican cheese blend and baked until bubbly and golden, they make a perfect weeknight dinner or family-friendly meal.
Ingredients
Scale
Filling
- 3 cups cooked/rotisserie chicken, shredded
- 1.5 cups shredded Mexican cheese blend, mozzarella, or Monterey Jack (half of 3 cups)
- Salt and pepper, to taste
- 8 (8-inch) flour tortillas
Sauce
- 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
Topping and Garnish
- 1.5 cups shredded Mexican cheese blend, mozzarella, or Monterey Jack (remaining half of 3 cups)
- Chopped cilantro, to taste (for serving)
- Chopped scallions, to taste (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F and position the rack in the top third of the oven to prepare for baking the enchiladas.
- Prepare Filling: In a medium bowl, mix the shredded chicken with half of the shredded cheese and season with salt and pepper to taste. This mixture will serve as the flavorful filling inside the tortillas.
- Fill Tortillas: Working with one tortilla at a time, spoon an equal amount of the chicken mixture onto each, roll them tightly, and place seam-side down in a lightly greased 9×13 baking dish to keep them intact during baking.
- Soften Cream Cheese: Cut the cream cheese into cubes and microwave until very soft to make it easier to incorporate into the sauce.
- Sauté Onion: In a large skillet over medium-high heat, melt the butter and add the chopped onion. Sauté for 5-7 minutes until the onions are softened and lightly browned, which develops the base flavor for the sauce.
- Cook Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Make Sauce: Add the softened cream cheese, half-and-half, and chicken broth to the skillet. Whisk continuously until the cream cheese fully incorporates, forming a smooth, creamy sauce. This may take a few minutes.
- Add Chilies and Spices: Stir in the mild diced green chilies and chili powder. Simmer the sauce for a few more minutes, adjusting the heat as needed so it simmers gently without boiling vigorously. The sauce should lightly coat the back of a spoon and moderately thicken.
- Assemble Enchiladas: Pour the creamy chili sauce evenly over the rolled tortillas in the baking dish. Leave the edges of the tortillas uncovered by sauce to allow them to crisp slightly. Sprinkle the remaining shredded cheese evenly on top.
- Bake: Bake the enchiladas uncovered for 20 minutes, or until they are hot and bubbly. If desired, broil for 1-2 minutes at the end to brown the cheese slightly—watch carefully to prevent burning.
- Serve: Garnish with chopped cilantro and scallions. Serve immediately, adding extra salt and pepper if needed and enjoy your creamy chicken enchiladas!
Notes
- Using rotisserie chicken saves time and adds great flavor, but you can also cook and shred your own chicken breast.
- If you prefer a spicier dish, substitute mild diced green chilies with medium or hot ones or add extra chili powder.
- To make this recipe gluten-free, use gluten-free tortillas instead of flour tortillas.
- For a lighter version, replace half-and-half with whole milk and reduce the butter amount slightly.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best texture.
