Easy Creamy Chicken Enchiladas

Name: Easy Creamy Chicken Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 medium onion (finely diced); 1 tablespoon taco seasoning (homemade or store bought); 4 cups rotisserie chicken (shredded); 4 ounces diced green chilies (mild); 12 ounces red enchilada sauce (mild); 6 corn tortillas (cut into 1 x 2 inch strips (6 inch)); 2 cups Mexican blend cheese (shredded and divided); 1 large avocado (sliced for serving); ¼ cup cilantro (torn for serving); ½ lime (for serving); ¼ cup sour cream (for serving)

Try these Creamy Chicken Enchiladas for a quick, easy, and comforting weeknight meal! Tender chicken is combined with a rich enchilada sauce, melty cheese, and taco seasoning before being tossed with corn tortillas and baked to golden-brown perfection.

Jump to Recipe

Spoon scooping out chicken enchiladas from a pan.

Why This Recipe Works

These creamy chicken enchiladas are unbelievably simple to prepare, just like my crispy chicken tacos. Seriously, the whole recipe requires only 30 minutes from start to finish!

With just a few steps involved, they’re perfect for weekdays when you don’t want to spend much time in the kitchen. I utilize rotisserie chicken to speed up the preparation process, and all the cooking and baking is done in one skillet, meaning cleanup is a breeze!

Close up of chicken enchiladas with toppings.

Everyone loves the mild flavors and creamy texture, from kids to adults. This recipe is a great option for family meals or large crowds with lots of taste preferences to appeal to!

Ingredients

Olive Oil: Helps in sautéing onions and spices, imparting a subtle richness.
Onion: Adds a foundational savory note that enhances the depth of the enchiladas. You can use white or yellow onion interchangeably here.
Taco Seasoning: This blend of spices provides that quintessential Mexican flavor, adding warmth and complexity to the enchiladas.
Rotisserie Chicken: The pre-cooked nature of rotisserie chicken makes it such a time-saver, adding a tender, juicy, and flavor-packed component.
Green Chilies: These mild chilies impart a slight tang and heat. Look for them in the Mexican food aisle or next to the other canned vegetables.
Red Enchilada Sauce: Provides a rich, chili-based flavor that ties all the ingredients together. Again, look for enchilada sauce in the Mexican or international food aisles.
Corn Tortillas: Their nutty, slightly earthy taste and durable texture make corn tortillas ideal for soaking up the enchilada sauce without becoming soggy.
Mexican Blend Cheese: Adds a creamy, melty texture and a salty, tangy flavor that complements the spicy elements of the dish.
Toppings: I use avocado, cilantro, fresh lime, and sour cream as my toppings. They provide a cool, creamy, and fresh contrast to the heat.

Sautéing, simmering, and mixing chicken enchiladas.

Instructions

Preheat the Oven: Set your oven to 375 degrees Fahrenheit, positioning a rack so it’s in the center.
Cook the Onion: Heat the oil over medium in a 12-inch oven-proof skillet. Add the diced onion and taco seasoning. Cook for 5 minutes until the onion is translucent.
Add Chicken and Chilies: Stir in the shredded rotisserie chicken and diced green chilies, followed by the red enchilada sauce.
Prepare the Tortillas: Cut the corn tortillas in half and then fourths to make strips. Integrate them into the skillet, ensuring they are evenly dispersed, then turn off the heat.
Add Cheese and Bake: Mix in half the shredded Mexican cheese, then sprinkle the rest on top. Bake uncovered until the cheese is bubbly and golden, about 12-15 minutes.
Garnish and Serve: Garnish your creamy chicken enchiladas with slices of avocado, torn cilantro, a squeeze of lime, and a dollop of sour cream before serving warm.

Baked creamy chicken enchiladas with toppings.

Substitutions & Variations

Oil: Substitute olive oil with avocado oil for a similar neutral taste.
Onion: Red onion can be used for a sharper flavor.
Taco Seasoning: Make your own taco seasoning with a mix of cumin, chili powder, garlic powder, and paprika.
Chicken: Cooked turkey or pork can be used as an alternative. You can also cook and shred chicken breasts or boneless chicken thighs.
Chilies: Swap green chilies with jalapenos or green bell peppers depending on your heat preference.
Red Enchilada Sauce: Green enchilada sauce or homemade tomato salsa also works.
Tortillas: Flour tortillas are an option if you prefer, but they tend to become mushier.
Cheese: Try Oaxaca, Manchego, Chihuahua, or Asadero cheese.
Avocado: Try guacamole for a similar creamy texture with more flavor.
Cilantro: Opt for parsley or green onions if you don’t like cilantro.
Lime: Lemon juice makes an adequate substitute, but lime juice is best.
Sour Cream: For a lighter version, use Greek yogurt or omit the sour cream entirely.
Optional Additions: Switch up the flavors with corn kernels or your favorite beans.

Serving chicken enchiladas with toppings.

Storing & Reheating

These creamy chicken enchiladas make for delicious flavor with proper storage and reheating methods. Here’s what to do:

Fridge: Store the enchiladas in an airtight container for up to 3 days.
Freezer: Freeze individual portions wrapped in foil and freezer bags for up to 3 months.
Reheating: Reheat the enchiladas in the oven at 350 degrees Fahrenheit until warm. You can also microwave them for quicker reheating.

Expert Tips

Choose the Right Cheese: Opt for a high-moisture, easily meltable cheese to ensure creamy, gooey enchiladas. If you don’t have Mexican-style cheese, try mozzarella.
Balance the Spices: Adjust the taco seasoning and chilies to suit your heat preference, adding more or less based on your taste.
Layer Correctly: Mix the tortilla strips thoroughly so that they don’t clump together. This step will help prevent soggy patches.
Use Fresh Toppings: Wait to add toppings like avocado and cilantro until after the enchiladas are done baking to preserve their fresh flavors and textures.
Shred the Chicken Finely: Shred your chicken finely to allow it to better absorb the enchilada sauce and spices.
Monitor Baking Closely: Keep an eye on the enchiladas in the last few minutes of baking to prevent burning the top.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be used as a substitute for corn tortillas. They are softer and may result in a mushier texture but are equally delicious.

How can I increase the spiciness of the enchiladas?

To add more heat, mix diced jalapeno peppers or serrano peppers into the filling or use a spicier enchilada sauce.

How do I prevent the tortillas from becoming soggy?

To prevent soggy tortillas, lightly fry them in oil before adding them to the dish. This helps create a barrier that keeps them from absorbing too much sauce.

If you enjoyed this creamy chicken enchilada recipe, be sure to check out some more of my Mexican-inspired favorites like these:

If you try these Creamy Chicken Enchiladas, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!