These creamy chicken enchiladas made with flour tortillas are easy to make and perfect for the whole family! Creamy Mexican-spiced chicken wrapped in a soft flour tortilla and topped with red enchilada sauce and cheese is a great weeknight meal.
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I need to put it out there, that these are not your traditional enchiladas! While traditional enchiladas utilize corn tortillas, homemade sauce, and no cream cheese, this easy chicken enchilada recipe is sure to be a family favorite!
This quick and simple recipe makes the best chicken enchiladas ever!
The Players for Creamy Chicken Enchiladas with Flour Tortillas
Ingredients:
- Shredded Chicken – You’ll need 2 cups of shredded chicken. If you have leftover chicken from your rotisserie chicken from the night before, use that! What I like to do is place 2 frozen chicken breasts in my Instant Pot with 1/2 cup of water and cook it on High pressure for 12 minutes, letting the pressure naturally release. You can use a hand mixer to shred the chicken right in the Instant Pot!
- Cream Cheese – To make our creamy sauce, you’ll need one block of softened cream cheese.
- Sour Cream – Adding sour cream to the cheese mixture can add a creamy texture and tangy flavor to these easy chicken enchiladas.
- Seasonings – For the seasonings, you’ll need cumin, chili powder, oregano, paprika, onion powder, and garlic powder.
- Corn – I love adding frozen roasted corn to this creamy chicken enchiladas recipe. It gives the white sauce a slightly sweet and smoky flavor.
- Shredded Cheese – You can use any cheese that you have in your fridge! Monterey jack cheese, pepper jack, Mexican cheese blend, cheddar cheese, mozzarella. I like to use a combination of both cheddar cheese and Monterey jack cheese!
- Enchilada Sauce – Use store-bought or homemade enchilada sauce for these best enchiladas. If you need a red enchilada sauce recipe, I’ll post one down below. Alternatively, you can use a green enchilada sauce if you’d like.
- Tortillas – For these cream cheese chicken enchiladas, I’ll be using soft flour tortillas. Any brand will work!
- Optional – Green onions and fresh cilantro are optional ingredients but can elevate these creamy white chicken enchiladas. If you want to add some heat, add in a can of diced green chiles to the mixture.
Tools:
- Baking Dish – A large casserole dish is needed to bake your enchiladas. You can also use foil pans for freezing these enchiladas! Plus they make for easy clean-up.
How to make Creamy Chicken Enchiladas with Flour Tortillas
Preheat your oven to 350 degrees Fahrenheit and spray a baking dish or casserole dish with nonstick spray. To the bottom of your prepared casserole dish, add about 1/2 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Set aside.
In a large bowl, add shredded chicken, softened cream cheese, sour cream, seasonings, frozen corn, 1 1/2 cups of shredded cheese, and 1 cup of enchilada sauce. Mix the ingredients well.
To your flour tortillas, add about 1/4 cup of the chicken mixture to the end of a tortilla and roll it up. I like to have thick enchiladas, but if you want less filling in each tortilla, you will need more tortillas to create more enchiladas.
Place seam-side down into the baking dish and continue rolling up your enchiladas until all of the chicken filling is used. This recipe usually makes 14 enchiladas. Pour the remaining enchilada sauce over the enchiladas and top with the remaining shredded cheese.
Bake in the oven for 25 minutes uncovered until the cheese is brown and bubbly. Top with green onions and chopped cilantro if desired. Enjoy!
What to serve with Creamy Chicken Enchiladas
There are many options to serve this best chicken enchilada recipe with, including:
- Mexican rice
- Cilantro lime rice
- Black beans
- Refried beans
- Guacamole
- Salsa verde
- Tortilla chips
- Green chilies
- Diced red onion
- Pico de Gallo
- Extra cheese
- Avocado slices
- Additional sour cream or Greek yogurt
Make Ahead Instructions
Making enchiladas ahead of time can be a great way to save time and effort when you’re ready to enjoy them. First, prepare the enchiladas up until the baking step. Wrap in aluminum foil and refrigerate the assembled enchiladas for up to 48 hours before baking.
How to Freeze Chicken Enchiladas
If you prefer to freeze these creamy chicken enchiladas, wrap the prepared enchiladas in plastic wrap and aluminum foil or place them in airtight containers to help preserve their flavor and texture during storage in the freezer. They will last in the freezer for up to 3 months.
When you’re ready to bake, thaw them in the refrigerator overnight and bake per the directions.
Note: I do not recommend baking the chicken enchiladas and then freezing them. Doing this might result in rubbery and/or soggy tortillas.
Pin it for Later!
If you end up making these Creamy Chicken Enchiladas with Flour Tortillas, leave me a comment. I would love to chat with you!
Looking for other easy recipe ideas? Check these meals out next!
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- ALDI Copycat Chick-fil-A Chicken Sandwich
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Easy Creamy Chicken Enchiladas with Flour Tortillas
Ingredients
- 2 cups shredded chicken
- 8 ounces softened cream cheese (1 block)
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup frozen corn
- 3 cups shredded cheese, divided
- 28 ounces red enchilada sauce, divided
- 12-14 flour tortillas
Optional Ingredients
- green onions, cilantro
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a baking dish or casserole dish with nonstick spray. To the bottom of your prepared casserole dish, add about 1/2 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Set aside.
- In a large bowl, add shredded chicken, softened cream cheese, sour cream, seasonings, frozen corn, 1 1/2 cups of shredded cheese, and 1 cup of enchilada sauce. Mix the ingredients well.
- To your flour tortillas, add about 1/4 cup of the chicken mixture to the end of a tortilla and roll it up. I like to have thick enchiladas, but if you want less filling in each tortilla, you will need more tortillas to create more enchiladas.
- Place seam-side down into the baking dish and continue rolling up your enchiladas until all of the chicken filling is used. This recipe usually makes 14 enchiladas. Pour the remaining enchilada sauce over the enchiladas and top with the remaining shredded cheese.
- Bake in the oven for 25 minutes uncovered until the cheese is brown and bubbly. Top with green onions and chopped cilantro if desired. Enjoy!
Notes
Hebrews 13:5 - "Keep your lives free from the love of money and be content with what you have, because God has said, “Never will I leave you; never will I forsake you."
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