Who needs creamy chicken enchiladas in their life?! 🙋🏼‍♀️ Enchiladas are one of the first dishes I learned how to make. My mom and Grandma make these on the regular too.

I love that these are so easy to switch up with different flavors. I’ve got a recipe below for creamy chicken enchiladas that can be made any night of the week. These are great for leftovers too!

Why Make Creamy Chicken Enchiladas?

Enchiladas are not the most beautiful thing in the world and can be a bit tricky to photograph but it’s all a learning curve! I made these earlier this week and had leftovers for days.

This is a quick dish to make when you have company coming over too! We shared ours with some friends this week.

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Creamy Chicken Enchiladas

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Ingredients

• Creamy Chicken Enchiladas
• 1 tablespoon olive oil
• 1 chopped yellow onion
• 1 Pound of chicken breast strips
• ¼ cup of water
• 1 package of cream cheese
• 1 package of tortillas
• 1 can red enchiladas sauce
• ½ cup shredded cheddar cheese
• 1 small can diced green chilies

Instructions

1. Sauté onion in olive oil for 2 minutes.
2. Add chicken and water. Cook 5 minutes on each side.
3. Drain any excess water. Add cream cheese and stir till combined.
4. Pour 2 tablespoons of enchiladas sauce in 13 x 9 baking dish and spread evenly.
5. Add filling to tortilla and roll up.
6. Add each rolled up tortilla to baking dish till full.
7. Top with remaining enchiladas sauce. Sprinkle cheese and green chilies on top.
8. Bake at 350 for 25 minutes.

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How to Make Creamy Chicken Enchiladas

These creamy chicken enchiladas are surprisingly easy to put together. Start by sautéing the chopped onion in olive oil for a couple of minutes, then add the chicken breast strips and water. Cook the chicken for about 5 minutes on each side, or until cooked through.

Drain any excess water from the pan, then add the cream cheese. Stir everything together until the cream cheese is melted and combined with the chicken and onions. This creamy chicken filling is so good on its own!

Next, spread about 2 tablespoons of red enchilada sauce across the bottom of a 13x9-inch baking dish. Spoon some of the chicken and cream cheese mixture into each tortilla, roll it up, and place it seam side down in the baking dish. Continue until the dish is full.

Pour the remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with shredded cheddar cheese and diced green chilies. Bake at 350°F for about 25 minutes, until the cheese is melted and everything is hot and bubbly.

Serve them warm with our favorite Mexican corn salad! And if you're lucky enough to have leftovers, they make an easy lunch or dinner the next day!

Give these a try or pin the image below to save the recipe!