Description
These creamy chicken enchiladas combine tender shredded chicken, a luscious cheesy sauce with green chilies, and soft flour tortillas baked to perfection. The silky, rich sauce made with cream cheese, half-and-half, and a blend of spices envelops every bite, creating a comforting Tex-Mex favorite that’s easy to prepare and perfect for family dinners.
Ingredients
Scale
Filling
- 3 cups cooked/rotisserie chicken (shredded)
- 1 1/2 cups shredded Mexican cheese blend, mozzarella, or Monterey Jack
- 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
Other
- 8 (8-inch) flour tortillas
- 1 1/2 cups shredded Mexican cheese blend, mozzarella, or Monterey Jack (remaining)
- Chopped cilantro (for serving, to taste)
- Chopped scallions (for serving, to taste)
Instructions
- Preheat the Oven: Preheat your oven to 375°F and position the oven rack in the top third section to ensure even baking and browning.
- Prepare the Filling: In a medium bowl, mix the shredded chicken with half of the shredded cheese and season with salt and pepper to taste. Take each flour tortilla one at a time, fill it evenly with the chicken mixture, roll it up tightly, and place it seam-side down in a lightly greased 9×13 baking dish.
- Soften the Cream Cheese: Cut the cream cheese into cubes and microwave it until very soft to make it easier to incorporate into the sauce.
- Sauté Onions: In a large skillet, melt the butter over medium-high heat. Add the chopped onion and sauté for 5 to 7 minutes until the onions are softened and lightly browned, enhancing their flavor.
- Cook Garlic: Stir in the minced garlic and cook for about 30 seconds, allowing the garlic to release its aroma without burning.
- Make the Sauce: Add the softened cream cheese, half-and-half, and chicken broth to the skillet, whisking continuously until the cream cheese is fully incorporated. This process may take a few minutes to achieve a smooth sauce consistency.
- Add Chilies and Seasoning: Stir in the diced green chilies and chili powder. Let the mixture cook for a few more minutes over medium-low heat, ensuring the sauce thickens slightly and coats the back of a spoon but does not boil vigorously.
- Assemble Enchiladas: Pour the prepared sauce evenly over the filled tortillas in the baking dish, leaving the edges of the tortillas uncovered so they can crisp up during baking. Sprinkle the remaining shredded cheese evenly on top.
- Bake the Enchiladas: Bake the dish uncovered for about 20 minutes or until the enchiladas are hot, bubbly, and cheese is melted. If you desire a browned cheese topping, broil for 1-2 minutes, watching carefully to prevent burning.
- Serve: Garnish with chopped cilantro and scallions for freshness and serve immediately. Adjust seasoning with additional salt and pepper if needed to taste.
Notes
- Using rotisserie chicken saves time and adds flavor, but any cooked shredded chicken works well.
- Softening the cream cheese in the microwave helps with easier sauce preparation.
- Leaving tortilla edges uncovered during baking allows them to crisp up nicely.
- If you prefer a spicier version, substitute mild green chilies with medium or hot diced chilies or add a pinch of cayenne pepper.
- The sauce consistency should be pourable but thick enough to coat the spoon; if too thick, add a splash more chicken broth or half-and-half.
- Watch closely during broiling to avoid burning the cheese.
