Creamy Chicken Enchiladas
Creamy Chicken Enchiladas with roasted peppers, green enchilada sauce, cream cheese, and loads of gooey cheese make a delicious, family-friendly meal.
These easy Green Enchiladas can be made with canned enchilada sauce, shredded cheese, leftover chicken, and cream cheese to add that coveted creaminess.
Why You Must Make
- Who doesn’t love cheesy chicken enchiladas?
- It’s the perfect way to use up leftover chicken!
- This recipe is not spicy so it’s perfect for all ages and palates.
- PRO-Tip: Using butter to cook the onions and garlic provides a delicious flavor that you can’t get from oil alone.
- Short cuts in this recipe include canned enchilada sauce and jarred roasted red peppers. Plus you can use rotisserie chicken or leftover roasted or grilled chicken.
- PRO-Tip: Monterey Jack cheese is mild and melts wonderfully. If you’d rather use cheddar cheese, it works well, too.
- If you like spicy enchiladas, feel free to add some minced jalapenos or red pepper flakes to the filling.
- Pour some sauce into the bottom of your baking dish. This helps prevent the enchiladas from sticking to the bottom of the pan.
- I used flour tortillas, but corn or whole wheat tortillas work well, too.
- If you love cheesy enchiladas, shred an additional 4 ounces of cheese and add some to each enchilada right before you roll them up.
How to Make:
Who doesn’t love shortcuts on a busy night? It makes this Creamy Chicken Enchiladas recipe a breeze! The butter adds that irreplaceable taste and the olive oil increases the smoking point which lets you cook at a slightly higher heat than with just butter alone.
- Saute thinly sliced onions and garlic.
- Add chopped chicken, cream cheese, and diced roasted red bell pepper, and mix until the cream cheese melts and forms a sauce. The filling is ready to go.
- Roll the mixture into flour tortillas adding more cheese if desired.
- Place them in a 9 x 13 pan with some enchilada sauce on the bottom, top with more green enchilada sauce and cheese.
- Pop them in the oven, and bake 20 minutes later, there will be an amazing aroma wafting through the kitchen.
Frequently Asked Questions
There are many variations, of course, but they typically contain a green enchilada sauce made from tomatillos, sour cream or cream cheese, Monterey Jack or another cheese, chicken, and tortillas.
No, they are not the same so not interchangeable. Salsa verde is an uncooked, green salsa made from tomatillos and is used as a condiment.
Green enchilada sauce is also made with tomatillos but may contain roasted green chiles, onions, garlic, jalapeños, and spices. Unlike salsa verde, it is cooked and needs additional liquid like stock or water to make it a good sauce consistency.
You May Also Like:
- Slow Cooker Chicken Enchilada Soup
- Homemade Chicken Enchiladas
- Enchiladas Suizas
- Shredded Chicken Tacos
- More of my Best Chicken Recipes
- 2 small onions, thinly sliced
- 1-2 garlic cloves, minced
- 2 cups chopped, cooked chicken
- 1/2 cup jarred roasted red peppers, chopped, plus more to garnish
- 6 ounces cream cheese, cut into cubes
- 2 tablespoons butter plus dried herbs/garlic powder as desired
- 1 package of flour tortillas (mine had 10 tortillas)
- 28-ounce can of green enchilada sauce
- 4 ounces more shredded Monterey jack cheese, optional, to use in filling
- 8 ounces shredded Monterey jack cheese
- Salt, optional (I did not use)
- Preheat the oven to 375º. Grease 9 x 13 pan with non-stick cooking spray and set aside.
- In a large frying pan, cook onions in butter over medium heat, stirring frequently, till onions are slightly browned and tender. Add garlic and cook to soften.
- Remove from heat and add chicken, red bell peppers, and cream cheese. Carefully stir till cream cheese is incorporated. Check for seasoning and add salt if needed.
- Pour a thin layer of enchilada sauce onto the bottom of the prepared baking pan.
- Spoon about 1/3 cup of filling down the center of each tortilla. Add a tablespoon of grated cheese to each enchilada if desired (optional) and roll.
- Set enchiladas, seam-side down in the pan. Continue until the pan is full.
- Cover with remaining sauce and top with grated cheese. Sprinkle with some minced red peppers to garnish if desired.
- Bake uncovered for 20 minutes.
May use leftover or rotisserie chicken.
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Amount Per Serving: Calories: 647Total Fat: 47gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 158mgSodium: 1707mgCarbohydrates: 22gFiber: 4gSugar: 9gProtein: 35g
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