If you're searching for an easy and flavorful recipe to add to your dinner rotation, look no further than these cream cheese chicken enchiladas. An all-time family favorite dinner recipe no matter the time of year! Bonus: a recipe for chicken enchiladas that is on the table in about 35 minutes!
Being in the kitchen is where my heart is, but just like you I get in dinner ruts, repeating the same recipes week after week. We all have those "safe dinners"- recipes that are DELICIOUS, the entire family enjoys and are FAST. These red chicken enchiladas are just that.
Why You'll Love These Red Chicken Enchiladas
- Layers of flavor throughout
- 35 minutes total: 15 minutes prep, 5 minutes to sauté onions, 15 minutes to bake
- Satisfying and comforting without being too heavy
- Easy enough for the week, fancy enough for a crowd
- A wonderful make-ahead recipe
- Can be easily gluten free with certified gluten free tortillas
What Are Chicken Enchiladas Made Of?
- Tortillas: Grab large tortillas, not burrito, for this recipe. If you choose to use non-flour tortillas the sizing may be limited so you may need to arrange them slightly differently in the pan- it's okay if they aren't in one line!
- Enchilada Sauce: This recipe uses red enchilada sauce. You can make your own enchilada sauce or use store-bought for a shortcut. I typically grab Siete when I'm short on time or don't feel like making it. When making my own, I love to use this recipe.
- Chicken: You need 2 ¼ cups total of chopped chicken, about 2-3 chicken breasts depending on the size. Use up the leftovers in the refrigerator, cook a few pieces or grab a rotisserie chicken.
- Onion: Grab a sweet onion for a mild flavor.
- Cream Cheese: You want to make sure you use full-fat block cream cheese, not the spreadable one.
- Green Chilis: Adding chopped green chilis adds a non-spicy bite to the enchiladas. You can easily leave these out or grab spicier chilis for a kick!
- Cheese: This recipe uses 2 cups of shredded cheese. Grab the pre-shredded or shred yourself- either works! I love to use 1 cup monterey jack, ½ cup sharp cheddar and ½ cup pepperjack. If my kids are eating it, I use 1 cup monterey jack and 1 cup cheddar.
- Olive Oil: Just 1 Tablespoon to sauté the onion with the spices.
- Spices: Nothing fancy here, just pantry staple spices like salt, pepper, cumin, garlic powder, and dried oregano.
Overview: How To Make Chicken Enchiladas
There are 4 basic steps to making chicken enchiladas with the full detailed instructions in the recipe card below.
- Sauté Onion: Rather than tossing in fresh onion, sautéing the onion with the spices allows flavors to develop.
- Combine Filling: Toss the filling ingredients, including the slightly warm onions and give them a good stir to combine. We want all the ingredients to be mixed well.
- Assemble: Get your assembly line ready! Add the filling to the tortillas, roll each up tightly and place seam side down in the baking dish.
- Bake: Bake at 350°F for 15 minutes until bubbly and the cheese is completely melted. If desired, place under the broiler for 2-3 minutes.
FAQ: Is It Better To Cook Enchiladas Covered or Uncovered?
- Baking Immediately: If you're baking the enchiladas immediately then baking uncovered is highly recommended. Most, if not all, of the ingredients are at room temperature which allows the ingredients to warm through evenly while the top can develop a slight crust.
- Baking Later: If you're making the enchiladas ahead of time, whether it's going in the refrigerator or freezer, you want to bake covered and uncovered for a set time period. With the ingredients being cold, covering allows the ingredients to warm through without the top to get overdone. Then, removing the cover to finish warming through and develop a slight crust on the top.
What To Serve With Chicken Enchiladas
While this is a full meal in itself, enchiladas can be paired with a variety of items, but here are some favorites:
- An obnoxiously large pile of homemade guacamole on top
- Paired with chips and the best salsa recipe
- Served alongside quinoa salad, refried beans or Mexican rice
Easy Chicken Enchiladas (Just 35 Minutes!)
Description
If you're searching for an easy and flavorful recipe to add to your dinner rotation, look no further than these red chicken enchiladas. This chicken enchilada recipe has layers of flavors with the filling rolled tightly in a tortilla, smothered in enchilada sauce and topped with shredded cheese. An all-time family favorite dinner recipe no matter the time of year! Bonus: a chicken enchilada recipe that's on the table in about 35 minutes!
Ingredients
- 1 Tablespoon olive oil
- ⅔ cup diced sweet onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 ounces full-fat block cream cheese, room temperature
- 1 4-ounce can diced green chilis
- 2 cups shredded cheese, monterey jack, cheddar, Mexican-style, divided in half
- 2 ¼ cups chicken breast, shredded or diced into ½-inch pieces
- 10-12 large tortillas
- optional garnish: jalapeños, sour cream, cilantro, avocado and chopped tomatoes
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray. Set aside.
- In a sauté pan over medium heat add the olive oil, onion, salt, pepper, cumin, garlic powder, and oregano. It will look like too much seasoning, but don't worry! Cook for 5-6 minutes, stirring occasionally, until the onion is soft and translucent. Remove from the heat and set aside to slightly cool for a minute.
- Add the cream cheese, green chilis, 1 cup shredded cheese, chicken, and sautéd onion to a medium bowl. Using a wooden spoon or rubber spatula, working the mixture together until well combined. I find it works best to use the back of the spoon to press the cream cheese into the sides of the bowl, repeating until it's well mashed.
- Assemble: To easily assemble the enchiladas, make an assembly line with the tortillas, enchilada sauce, chicken mixture, cheese and the prepared 9x13-inch baking dish. See notes below if using different type of tortillas. Pour ½ cup enchilada sauce to the bottom of the baking dish. Lay out a tortilla and spoon ¼ cup chicken mixture in a line towards one side of the tortilla. Fold tortilla over the filling and tightly roll up placing tortilla into the baking dish seam side down. Repeat until all remaining tortillas are filled. Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining 1 cup shredded cheese.
- Bake at 350°F for 15 minutes, until the enchiladas are warm through, the sauce is bubbling and the cheese is melted. If desired, place under the broiler for 2-3 minutes.
- Serve immediately. If desired, garnish with optional toppings. Leftovers stay fresh in the refrigerator for up to 4 days.
Notes
- Make Ahead Instructions: Leftovers stay fresh in the refrigerator for up to 4 days covered tightly. You can make the enchiladas (unbaked) up to 2 days in advance, prepare through step 4. Cover tightly and store in the refrigerator. Bake covered with aluminum foil at 350°F for 15 minutes, remove the cover and bake for 10 minutes until warmed through.
- Freezing Instructions: These enchiladas freeze wonderfully, baked or unbaked! Prepare through step 4, cover tightly and place in the freezer for up to 3 months. Thaw overnight in the refrigerator. Bake covered with aluminum foil at 350°F for 15 minutes, remove the cover and bake for 10 minutes until warmed through. You can also bake frozen covered with aluminum foil at 350°F for 30 minutes, , remove the cover and bake for 10 minutes until warmed through.
- Enchilada Sauce: You can make your own enchilada sauce or use store-bought for a shortcut. When making my own, I love to use this recipe from Gimme Some Oven.
- Tortillas: This recipe works well with any type and size of tortillas. Depending on the size, you may need to arrange them slightly differently in the pan- it's okay if they aren't in one line! If you're using non-flour tortillas (like corn, chickpea, etc.), warm slightly in the microwave right before step 4 to prevent them from breaking when you roll them.
- Chicken: Any type of chicken can be used- use what you have sitting in the refrigerator, rotisserie chicken or cook a few pieces.
- Cheese: You want a total of 2 cups of shredded cheese. Grab the pre-shredded or shred yourself- either works! I love to use 1 cup monterey jack, ½ cup sharp cheddar and ½ cup pepper jack. If my kids are eating it, I use 1 cup monterey jack and 1 cup cheddar.
Nutrition
Calories: 380kcal | Carbohydrates: 29g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 1191mg | Potassium: 394mg | Fiber: 2g | Sugar: 4g | Vitamin A: 293IU | Vitamin C: 2mg | Calcium: 346mg | Iron: 3mg
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Kate says
WOW! I made these the other night and the recipe didn't disappoint. The only change I made was I used hot enchilada sauce since that is what my husband and I prefer and overall great recipe. We will be making it again!
Christina says
I'm so glad you loved the recipe, Kate! When my toddlers aren't eating the enchiladas we also use hot enchilada sauce and it's delicious!