Description
These Creamy Chicken Enchiladas combine tender shredded chicken with a rich, cheesy sauce made from cream cheese, half-and-half, and mild green chilies. Rolled in soft flour tortillas, baked to perfection, and topped with melted cheese, this comforting Mexican-inspired dish is perfect for a family meal or casual dinner party.
Ingredients
Scale
Filling
- 3 cups cooked/rotisserie chicken (shredded)
- 1.5 cups shredded Mexican cheese blend, mozzarella, or Monterey Jack (divided)
- Salt & pepper (to taste)
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
Others
- 8 (8-inch) flour tortillas
- For serving: chopped cilantro and scallions (to taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the rack in the upper third to ensure optimal baking and browning.
- Prepare Filling: In a medium bowl, mix shredded chicken with half of the shredded cheese and season with salt and pepper. Divide this mixture equally among the tortillas, rolling each one tightly and placing them seam-side down in a lightly greased 9×13 inch baking dish.
- Soften Cream Cheese: Cube the cream cheese and microwave it until very soft to facilitate easy incorporation into the sauce.
- Sauté Aromatics: In a large skillet over medium-high heat, melt the butter. Add the chopped onion and sauté for 5-7 minutes until softened and lightly browned, which builds savory depth in the sauce.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds to release its fragrant aroma without burning.
- Make Sauce: Add the softened cream cheese, half-and-half, and chicken broth to the skillet. Whisk continuously until the cream cheese fully incorporates, creating a smooth, creamy base.
- Incorporate Chilies and Spices: Stir in diced green chilies and chili powder. Simmer gently for a few minutes, reducing heat as necessary to avoid vigorous boiling, until the sauce lightly coats the back of a spoon but remains pourable.
- Assemble Enchiladas: Pour the creamy sauce evenly over the tortillas, leaving edges exposed so they crisp up during baking. Sprinkle the remaining shredded cheese on top for a melty, golden crust.
- Bake: Place the baking dish in the oven and bake uncovered for 20 minutes or until the sauce is bubbly and the cheese has melted. If desired, broil for 1-2 minutes to achieve a nicely browned cheese topping—watch carefully to prevent burning.
- Serve: Garnish with chopped cilantro and scallions as desired. Serve immediately, seasoning with additional salt and pepper if needed for perfect flavor balance.
Notes
- Using rotisserie chicken saves time and adds flavor; however, you can cook and shred your own chicken breasts.
- For extra heat, substitute mild diced green chilies with medium or hot varieties, or add a pinch of cayenne pepper to the sauce.
- Flour tortillas work best here; corn tortillas may tear when rolling in this recipe.
- If you prefer a thicker sauce before baking, simmer it a bit longer on the stove, but keep in mind it will thicken further in the oven.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
