When dinner needs to be on the table fast but still feel like something special, this easy enchiladas recipe delivers every time. Shredded chicken and cream cheese come together in a rich, satisfying filling, and the homemade green chili sour cream sauce poured over the top gives the whole dish a creamy, restaurant-style finish that’s hard to believe came together in 40 minutes.
This is the kind of weeknight dinner that gets requested again before the week is even over. The sauce takes about five minutes to make, the filling comes together in one bowl, and the whole thing bakes in under half an hour. It feeds five to six people comfortably, and the leftovers, if you have any, are arguably better the next day.
Why You’ll Love This Easy Enchiladas Recipe
The cream cheese in the filling is what sets these apart from a standard shredded chicken enchilada. It binds everything together into a cohesive, creamy mixture that stays put inside the tortilla during baking and doesn’t dry out under the heat. Because the filling has moisture and fat built in, the tortillas stay soft rather than turning chewy or tough at the edges.
The green chili sour cream sauce is the other standout element. It’s built like a simple roux-based gravy, which gives it enough body to coat the enchiladas properly without running to the bottom of the pan. The taco seasoning does the heavy seasoning work so you don’t need to measure out a long list of individual spices. The mild heat from the green chilies adds just enough interest without making the dish too spicy for the whole family, and a generous topping of melted cheese ties everything together beautifully.
Ingredients for Easy Creamy Chicken Enchiladas
I always use rotisserie chicken when I want this dinner on the table as fast as possible. Three chicken breasts worth of meat shreds in under a minute in a stand mixer with the paddle attachment, but a rotisserie bird skips the cooking step entirely and adds a layer of seasoned flavor you don’t get from plain poached chicken. Here’s the full list:
The Filling: 3 boneless skinless chicken breasts, cooked and shredded (about 3 to 4 cups) 8 oz cream cheese, softened and cubed 1 cup shredded Mexican cheese blend, plus more for topping 1 teaspoon garlic powder 10 soft flour tortillas, taco size
The Green Chili Cream Sauce: 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups chicken broth 1 tablespoon taco seasoning 1 cup sour cream 1 can (4 oz) diced green chilies
The Finish: 1 cup shredded Mexican cheese blend Optional toppings: shredded lettuce, pico de gallo, extra sour cream
Make sure the cream cheese is fully softened before mixing. Cold cream cheese won’t incorporate smoothly and leaves chunks in the filling. Set it out 30 to 45 minutes before you start, or microwave it in 10-second intervals until it gives easily when pressed. For the sour cream in the sauce, full-fat gives the smoothest, most stable result. Low-fat versions can sometimes break slightly when stirred into the hot roux base, so if you’re using reduced-fat, let the pan cool for a full minute off the heat before adding it.
How to Make Easy Creamy Chicken Enchiladas
The order of operations here matters. Make the filling first, roll the enchiladas, then make the sauce. This way everything is ready to assemble at the same time and nothing sits cooling on the stove while you catch up with another component. In my experience, having the baking dish prepped before you start rolling saves a surprising amount of time.
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of shredded Mexican blend, and garlic powder. Stir until the cream cheese is fully distributed and the mixture holds together. It should look thick and cohesive, not loose or stringy.
- Spoon about 1/3 cup of the filling into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Pack the enchiladas snugly against each other so they hold their shape during baking.
- In a skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is smooth and smells slightly toasted. Gradually whisk in the chicken broth, pouring in a slow, steady stream while whisking to prevent lumps. Stir in the taco seasoning. Simmer for 3 to 4 minutes, stirring frequently, until the sauce has thickened noticeably and coats the back of a spoon.
- Remove the skillet from heat and stir in the sour cream and diced green chilies until the sauce is smooth and creamy. Don’t add the sour cream while the pan is still on the burner as the high heat can cause it to separate.
- Pour the sauce evenly over the enchiladas, making sure the sauce reaches the edges and covers the ends of the tortillas. Scatter the remaining 1 cup of shredded cheese over the top.
- Bake uncovered for 20 to 25 minutes until the sauce is bubbling around the edges and the cheese is fully melted and beginning to turn golden.
- Let the dish rest for 5 minutes before serving. Top with shredded lettuce, pico de gallo, and a dollop of sour cream if you like.
Pro tip: If the sauce thickens too much before you pour it, whisk in a tablespoon or two of chicken broth to loosen it. The sauce should be pourable but not thin, roughly the consistency of gravy.
What to Serve with Easy Creamy Chicken Enchiladas
The sauce is rich and the filling is hearty, so the best sides add brightness, freshness, or a neutral starch to round the meal out.
Cilantro Lime Rice: The citrusy, herby flavor of cilantro lime rice is a natural partner for the green chili sauce and keeps the Mexican-inspired theme running through the whole meal without competing for attention.
Charro Beans: Slow-simmered charro beans with bacon and peppers add a smoky, savory element that pairs well with the cream sauce and makes the dinner feel complete and substantial.
Street Corn Salad: A quick elote-style corn salad with cotija, lime, and chili powder brings freshness and a slight char flavor that contrasts beautifully with the creamy enchiladas.
Guacamole and Tortilla Chips: Serving guacamole on the side gives the table something to snack on while dinner finishes baking and adds a cooling richness that complements the green chili heat.
Simple Green Salad with Lime Vinaigrette: For a lighter side, a salad dressed with lime juice and a little olive oil cuts through the richness of the cream sauce and keeps the meal from feeling too heavy.
Pro Tips & Variations
Shred chicken faster: Use a stand mixer with the paddle attachment. Add warm, cooked chicken breasts and run on low for 45 to 60 seconds. You’ll have perfectly shredded chicken with almost no effort.
Warm the tortillas first: Cold flour tortillas crack when rolled. Wrap them in a damp paper towel and microwave for 30 seconds before filling. They’ll roll smoothly and hold their shape better in the dish.
Red sauce variation: Swap the green chilies and chicken broth for a 28-oz can of red enchilada sauce and stir in 1/2 cup of sour cream for the same creamy finish with a completely different flavor profile.
Spice it up: Use a can of hot diced green chilies instead of mild, or add a pinch of cayenne to the sauce along with the taco seasoning. A drizzle of hot sauce over the finished dish also works well for those who want more heat.
Lower-fat option: Swap the full-fat cream cheese for reduced-fat and use Greek yogurt in place of the sour cream in the sauce. The texture is slightly lighter but the dish still delivers on flavor.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The cream cheese in the filling keeps the tortillas soft even after refrigerating, which is one of the best things about this recipe. To reheat, place a portion in a microwave-safe dish, add a spoonful of broth or water to keep the sauce loose, cover with a damp paper towel, and heat in 60-second intervals until warmed through. For reheating a larger portion, cover with foil and warm in a 325°F oven for 20 minutes.
These enchiladas don’t freeze especially well after baking because the sour cream sauce can separate during thawing. If you want to freeze them, assemble the filled enchiladas in the dish but hold the sauce, freeze for up to 2 months, and make the sauce fresh on the day you bake them.
Common Questions
Can I use corn tortillas instead of flour? Yes. Corn tortillas are more traditional for enchiladas and have a firmer texture. Warm them in a dry skillet or briefly in oil before rolling so they don’t crack. They hold up slightly differently under the sauce but taste great.
My sauce broke and looks curdled. What happened? This usually means the sour cream was added while the pan was still too hot or the sauce was brought back to a simmer after the sour cream was added. Always remove the pan from heat completely and let it cool for at least a minute before stirring in the sour cream, and never reheat the sauce on the stovetop after that point.
Can I use pre-made rotisserie chicken? Absolutely, and it’s one of the best shortcuts for this recipe. One standard rotisserie chicken yields about 3 to 4 cups of shredded meat, which is exactly what you need for a full batch.
Can I assemble these ahead of time? Yes. Assemble the filled enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours. Make the sauce fresh before baking. Pour over the enchiladas and bake as directed, adding 5 minutes to the bake time since you’re starting from cold.
How do I keep the enchiladas from getting soggy on the bottom? A light spray of cooking spray on the baking dish helps, but the bigger factor is making sure the filling isn’t too wet before rolling. If your shredded chicken is very moist, blot it lightly with a paper towel before combining with the cream cheese.
This easy enchiladas recipe earns its spot in the regular weeknight lineup. It’s fast, reliable, and produces results that feel far more involved than the prep time suggests. Give it a try and don’t skip the green chili sauce. That’s where the magic lives.
Easy Creamy Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of shredded Mexican cheese blend, and garlic powder. Stir until the cream cheese is fully distributed and the mixture is thick and cohesive.
- Spoon about 1/3 cup of the chicken filling into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish, packing the enchiladas snugly together.
- In a skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth in a slow, steady stream. Stir in the taco seasoning and simmer for 3 to 4 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
- Remove the skillet from heat. Stir in the sour cream and diced green chilies until the sauce is smooth and creamy.
- Pour the sauce evenly over the enchiladas, ensuring it reaches the edges and covers the ends of the tortillas. Scatter the remaining 1 cup of shredded cheese over the top.
- Bake uncovered for 20 to 25 minutes until the sauce is bubbling around the edges and the cheese is melted and beginning to turn golden.
- Let the dish rest for 5 minutes before serving. Top with shredded lettuce, pico de gallo, and sour cream if desired.
