Creamy Chicken Enchiladas

These creamy chicken enchiladas are easy to make with a flavorful cream cheese and shredded chicken filling then smothered in red enchilada sauce and topped with cheese.

Chicken Enchiladas with Red Sauce

When it comes to classic Mexican dishes, you can’t beat these creamy chicken enchiladas with red sauce. In my house, enchiladas are a Mexican recipe and I used to gravitate towards making only white chicken enchiladas or green chile enchiladas.

Then I made my own red enchilada sauce and it was so flavorful, that we added this recipe for cheese enchiladas, beef enchiladas and pulled pork enchiladas into our rotation!

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Enchilada sauce: I used my homemade red chile sauce, but a canned works, too.
• Butter: You’ll need butter or oil to saute the onions and diced green chiles.
• Onion and chiles: This recipe calls for 1/2 cup chopped onion and a 4 ounce can diced green chiles.
• Cream cheese: I use cream cheese, but sour cream will work too.
• Salsa: I love my restaurant style salsa, but store bought will work too.
• Shredded cheese: I use Mexican cheese, but you can use cheddar or monterey jack too.
• Chicken breast: I love to use rotisserie chicken or crockpot Mexican chicken.
• Tortillas: Flour tortillas are my preference, as I’ve found they fold easier. I used the size of tortillas around 8″ or 10″.
• Toppings: Extras like cilantro, diced tomatoes, salsa, sour cream, avocado and sliced olives.

How to Make Creamy Chicken Enchiladas

• Preheat oven. Preheat oven to 350°F and spray a casserole dish with non-stick spray. Set aside. Pour about 1/4 cup of the sauce onto the bottom of the pan.
• Cook ingredients in fry pan. Melt butter in a fry pan and saute onions and green chiles. Over medium-heat, stir in cream cheese, 1/2 cup cheese and salsa. Once cheese is melted, mix in shredded chicken.
• Assemble enchiladas. Place about 3 Tablespoons of chicken filling in the center of each tortilla. Then roll them up and place in your dish seams down.
• Bake. Pour red sauce over enchiladas, then cover with remaining cheese and place foil over pan. Bake for 20 minutes covered, then 10 more minutes uncovered. Remove from oven when nice and bubbly.

Recipe Tips and Variations

• Add in extras like beans or this Mexican rice recipe.
• If you love some heat, use diced jalapenos instead of green chiles.
• For the best cheese-smothered red sauce enchiladas grate your own cheese! It melts better.
• Corn tortillas can be used for a gluten-free version. Warm them up slightly in the microwave to make them more pliable for filling and folding.
• For a creamy red enchilada sauce, beat together 1 can of sauce with 1/2 cup heavy whipping cream. This makes the red chicken enchiladas so creamy!

Storing and Freezing

• To store: This creamy chicken enchilada recipe will keep in the refrigerator for about 3-5 days. Just store any leftovers in an airtight container or bag. To reheat, simply cook in microwave or oven until warm.
• Freezer meal: This dish makes a great freezer meal! Just assemble the enchiladas in your baking dish, cover tightly with foil or a lid (do not bake). Place the dish in the freezer and freeze for up to 2 months. Remove from freezer and pop in the oven when you’re ready to enjoy!

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