Cheesy Chicken Enchiladas Recipe: A Family Favorite!

You know those meals that instantly take you back to a certain moment in time? These cheesy chicken enchiladas do that for me every single time I make them.

I first tried these back in high school, sitting at the kitchen table of my friends Abby and Josi. Their grandmother had made dinner for us, and I can still remember how the smell of warm tortillas, melty cheese, and zesty enchilada sauce filled the whole house. One bite, and I was hooked.

I begged her for the recipe that day, and I’ve been making some version of it ever since! Over the years, I’ve tweaked it to fit our family’s tastes and busy schedule. It’s simple, filling, and a hit with everyone at the table– which, if you’re feeding a big crew like I am, you know is a small miracle!

If you’re looking for an easy dinner idea that is budget-friendly & kid-approved, these cheesy chicken enchiladas are it. 

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Easy Cheesy Chicken Enchiladas Recipe

This is hands-down the best chicken enchilada recipe I’ve ever tried. It’s creamy, comforting, and a guaranteed crowd pleaser.

Mind you, this is not an authentic Mexican enchilada recipe. It has a lot of cheese (and cream cheese), but you can reduce those amounts and increase the red sauce if you want it less creamy and more authentic.

**Makes about 10 enchiladas in small fajita-size tortillas or 5-7 medium soft taco tortillas.

Ingredients:

• 1–2 TBSP olive oil
• Sliced/Diced Veggies (optional- I use onions and bell peppers sometimes)
• 2 cups cooked and shredded chicken
• 1 can enchilada sauce (10 oz.)
• 1 block cream cheese (8 oz at room temperature)
• 1–2 cups shredded cheddar cheese or Monterey Jack cheese
• Salt & pepper to taste
• 10 soft tortillas (I use fajita-size flour tortillas)
  
  

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Instructions:

STEP ONE:

Preheat your oven to 350°F.

STEP TWO:

Heat olive oil in a large skillet or sauce pot. Saute the vegetables and set them to the side. Add the cooked chicken to the pot and season with a little salt and pepper. Cook over medium heat until it starts to brown slightly.

STEP THREE:

Put the sautéed veggies back in with the chicken, then add the enchilada sauce and cream cheese to the skillet. Stir until the cream cheese is melted and fully combined.

STEP FOUR:

Stir in 1 cup of shredded cheese until melted. Remove the cheesy enchilada mixture from the heat. I love this rotary cheese grater to shred my own cheese.

STEP FIVE:

Spoon the cheesy chicken mixture into tortillas, then roll them up, and place them seam-side down in a greased baking dish.

STEP SIX:

Pour any remaining filling over the top and sprinkle with more cheddar cheese.

STEP SEVEN:

Bake for about 20 minutes, or until everything is bubbling and golden on top.

Tips & Variations:

• Use canned chicken, pre-cooked rotisserie chicken, or leftover chicken to save time.
• Swap yellow or white corn tortillas if you prefer a more traditional texture. Flour tortillas have always worked best for me in this recipe, however.
• Add some green chiles or a dash of hot sauce for an extra kick.
• Add bell peppers and yellow onion when cooking the chicken.
• Serve with a dollop of sour cream or greek yogurt, guacamole, lime wedges, avocado slices, or rice and refried beans. We also love a corn and black bean salsa with this dish.

​​Storing Leftover Cheesy Chicken Enchiladas:

Store leftover enchiladas in an airtight container in the fridge for up to 3 days.

This dish is on heavy rotation at our house. It’s the only dish that ALL my kids agree on. It’s perfect for busy weeknights, potlucks, or anytime you want a comforting meal without spending hours in the kitchen. My kids devour it, and I love knowing it came from such a sweet memory!

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