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Creamy chicken enchiladas in a casserole dish

Creamy Chicken Enchiladas

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Creamy Chicken Enchiladas are so easy to make and perfect for any occasion! You won’t be able to resist the butter or cheese in these.

Creamy Chicken Enchiladas on a square white plate with a sprig of parsley

Creamy Chicken Enchiladas Recipe

It probably is no surprise to my blog readers that I typically have about 8 pounds of butter in my freezer at any given time. And come the holidays, that number can double or even triple. What you may not know, though, is that I’m a loyal Land O Lakes® customer.

I’ve tried generic brands, but my cookies turn out puffier when I use the real deal. You should see my grocery cart when there’s a sale!

So imagine my excitement when a new product arrived on the shelves from Land O Lakes® Sauté Express® Sauté Starter, a combination of butter, olive oil and seasonings that help get dinner on the table lickety-split. I chose the Garlic and Herb variety to use in my Creamy Chicken Enchiladas…which eliminated a couple steps in my recipe.

Creamy chicken enchiladas in a casserole dish

Easy Enchilada Recipe

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. I sauteed thinly sliced onions in the Sauté Express® Sauté Starter, then added chopped chicken, cream cheese and diced roasted red bell pepper and the filling was ready to go.

I rolled the mixture into flour tortillas, placed them in a 9 x 13 pan, topped with green enchilada sauce and cheese. 20 minutes later, there was an amazing aroma wafting through the house. The temps had been falling all day…and were predicted to plummet to a whopping 2º by daybreak. This Creamy Chicken Enchiladas recipe is a cheesy, delicious entree and was perfect for this bitterly cold night. It was seriously one of the best dinners I’ve made in months.

Creamy chicken enchilada on a white plate with a casserole dish in the background

Land O’ Lakes

Some more information about this wonderful, time-saving product:

1. Land O’Lakes has an easy, delicious solution for the weeknight dinner dilemma your readers face each night – its newest innovation, Sauté Express® Sauté Starter.
a. Simply toss a Sauté Express® square in a non-stick sauté pan until it begins to bubble and sizzle; add fresh chicken, pork, shrimp or fish; and sauté in less than 30 minutes for a fast and delicious meal.
b. The product combines butter, olive oil, and a variety of herbs and spices into one convenient square.
c. The product performs best when sautéing at medium or low heat.

2. We invite you to develop your own ideas for adding Sauté Express® Sauté Starter to your regular weeknight meal rotation.

3. Share your ideas for how you can add sizzle to your meal in 140 characters or less on Twitter with the hashtag, #SautéExpress.

You may need these supplies to make the creamy chicken enchiladas recipe:

Creamy Chicken Enchiladas on a square white plate with a sprig of parsley

Creamy Chicken Enchiladas

Creamy chicken enchiladas with roasted peppers, green enchilada sauce, cream cheese and Monterey Jack cheese. Perfect family meal!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 6 servings


  • 2 small onions, thinly sliced
  • 2 cups chopped, cooked chicken (can use rotisserie chicken)
  • 1/2 cup jarred roasted red peppers, chopped, plus more to garnish
  • 6 ounces cream cheese, cut into cubes
  • 2 squares Sauté Express® Sauté Starter, Garlic and Herb (or 2 tablespoons butter plus dried herbs/garlic powder as desired)
  • 1 package flour tortillas
  • 28 ounce can green enchilada sauce
  • 8 ounces shredded Monterey jack cheese
  • salt, optional (I did not use)


  1. Preheat oven to 375º. Grease 9 x 13 pan with non-stick cooking spray and set aside.
  2. In a large frying pan, cook onions in Sauté Express® Sauté Starter over medium heat,stirring frequently, till onions are slightly browned and tender. 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.
  3. 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 and roll. Set enchiladas, seam-side down in the pan. Continue until 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 433Total Fat: 29gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 105mgSodium: 1279mgCarbohydrates: 18gFiber: 3gSugar: 7gProtein: 24g


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50 comments on “Creamy Chicken Enchiladas”

  1. Yum! Who doesn’t love an enchilada? But then again who doesn’t love everything that comes of the kitchen of That Skinny Chick Can Bake? Thank you for another stellar recipe.

    Delighted, too, to read that I can now get my butter, olive oil and herbs in one package =)

    Glad you and yours will stay warm and well fed with your Creamy Chicken Enchiladas.

  2. I know it’s weird but I’m drooling over the thought of those 8 pounds of butter ! lol I haven’t seen Land O Lakes butter in this side of the world yet 😛 …. Your enchilada sure looks delish . That Sauté Express sounds like a great way to use when you’re pressed for time and want some tasty dinner asap 😀

  3. Loving these enchiladas, Liz…they sound and look incredible!!

  4. I just have one question… how do you stay so skinny with all this baking and all this butter around? You make the most amazing recipes and this one looks gorgeous!

  5. Wow these sound delicious. I haven’t made enchiladas in a while, I think I need to make them again soon.

  6. Oh my! I’m loving the cream cheese in this recipe. Mmmmm…

  7. I totally love butter, and actually have some in my freezer too:-) I am all about shortcuts, sometimes in our busy life, we just have to make a shortcut! Your enchilada’s look really delicious, I so wish I could do more in my kitchen right now….i would totally make some:-) Hugs, Terra

  8. I’ve been looking for a new Enchillada recipe, how perfect is this! I like that it’s with chicken! MUST TRY! Thanks for sharing.

  9. How cool! These enchiladas also, look, totes amazing 😛

  10. I could eat that whole pan by myself. And I wouldn’t feel bad either.

  11. Liz, these look amazing. I need them in my life ASAP!

  12. Liz, your photos are making me hungry – I’d enjoy a leftover one of those for breakfast! Reminds me, it’s been way too long since I made chicken enchiladas. Must remedy that!

  13. Enchiladas are perfect on a cold night! These look crazy good!! I can not wait to try this recipe.

  14. I love that you made enchiladas with the saute starter. Stealing this idea. You are so creative!

  15. This is such a fun variation on enchiladas – and oh my goodness does it look delicious. I really should know better than to peruse on an empty stomach. Delish!

  16. I would like to try the garlic and herb maybe over some fresh green beans.

  17. Lovely recipe! I use cream cheese in a pinch when I have no other creams around. The touch of tang is nice! Beautiful photos!

  18. LOVE chicken enchiladas, so thinking I need to whip up a batch of these soon! Stay warm up there, Lizzy!!

  19. Definitely checking my grocery store for this next time I go.

  20. What a great way to use the Saute Starters! I love the idea of making enchiladas…they are so tasty and comforting on a cold evening!

  21. These look great, Liz! We are going to make these in the Test Kitchen tomorrow. I don’t have the starter on hand this time, though. How much butter should I use to saute the herbs? Thanks!

  22. Mmmm….I love enchiladas!

  23. It looks and sounds delicious. Your presentation is always fantastic, Liz 🙂

  24. I love enchiladas, these look incredible!

  25. Oh I really wish we had those products here! I always have loads of butter in my fridge to but I would love some of those saute starters!

    Oh well I will just have to make your recipe the old fashioned way 😉
    … just quickly, what is green enchilada sauce?

  26. Your enchiladas look very delicious my friend 😀

    Choc Chip Uru

  27. Can’t wait to try this recipe. I love enchiladas

  28. Liz, what would you recommend for substitutions to the Land O Lakes? A combination of butter and dried herbs? Which herbs would you recommend for this? I ask because we can’t get Land O Lakes in Canada…although I am a very loyal Land O Lakes customer when we visit the US. 🙂 Thanks, Liz!

  29. Those look so good, amazing!!

  30. look really yumm!!

  31. I too have ridiculous amounts of butter, sugar and flour at all times. I´ve never made enchiladas now that I think of it. I should remedy that soon! They look very flavorful and creamy, and I love using rotisserie chicken!

  32. That looks like a great enchilada recipe! Will have to test it out with corn tortillas one night soon.

  33. We’ve been making our own butter lately, but still use some supermarket butter in baking. We’re lucky in that our local grocery has its own brand of butter that’s pretty good. Although when in doubt, it’s usually Land of Lakes for us, too. Anyway, interesting post – thanks.

  34. I actually had a craving for chicken enchiladas the other day. And it is not something part of my dish repertoire. A sign I have to make it. I guess I need to get myself some butter. I have hardly experimented as much as you in butter 🙂

  35. Back in the day, TGIFridays used to have a chicken enchilada that I thought was so delicious. These remind me a bit of them. I haven’t thought about that dish in years! 🙂 This sauce does sound like a time saver!

  36. mmm..those look amazing Liz! Love the recipe!

  37. That dish looks amazing. I just might have to try it!

  38. Mmm, you enchiladas look so delicious! My teenager is craving Mexican food, have to make him some. 🙂

  39. I am glad you posted this recipe. I was searching for this recipe but didn’t decide to one. Yours looks perfect.

  40. I love that these enchiladas are creamy… YUM! This looks like a great new product too. 🙂

  41. I seen this at the grocers this weekend and didn’t pay much attention to it. Now that I’ve read your review I will try it. This recipe will be a family favorite I’m sure.

  42. The Hubs absolutely loves enchiladas so I know he would love these! Will have to give them a try soon!!

  43. Considering I’ve been out of butter for the last few days and haven’t gotten to the store yet, maybe I should try your tactic. 🙂 p.s. These are some good looking enchiladas and I love a recipe that makes them quick!

  44. Your photography are so beautiful! I love the decoration and colors!

  45. Great recipe, but where is the chili? Seriously, I always make my enchiladas with real New Mexico chili. If I can’t get the fresh stuff I order it online from these guys:

  46. The garlic and herb sounds goood.

  47. Your photos made my mouth water!

  48. Lizzy,
    I love enchiladas. Yours look terrific.

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