These creamy chicken enchiladas feature shredded chicken and salsa verde wrapped in soft tortillas, covered in a creamy green enchilada sauce, and baked until the cheese is melted and bubbly.
Why You’ll Love This Recipe
- The creamy sauce comes together on the stovetop with just a few simple ingredients.
- It's a great way to use leftover chicken or shredded rotisserie chicken for an easy dinner.
- Salsa verde adds plenty of flavor without making the enchiladas overly spicy.
- The soft tortillas, tender chicken, creamy sauce, and melty Monterey Jack cheese make every bite satisfying.
- It's an easy family-friendly meal that you can prep ahead for busy nights.
If you don't want to go through the hassle of rolling enchiladas, try our creamy green Chile chicken skillet enchiladas, lazy enchiladas, or crockpot chicken enchilada casserole.
Ingredient Notes
- Shredded chicken - Use any cooked shredded chicken you have on hand. Shredded rotisserie chicken is an easy option, but leftover chicken breasts or chicken made in a slow cooker or Instant Pot will also work well. If you'd rather use another type of meat, try our slow cooker sweet pork enchiladas.
- Salsa verde - Salsa verde is mixed directly with the chicken filling, adding flavor and moisture. Choose your favorite variety based on how spicy you like your enchiladas. Looking for other recipes that use salsa verde? Try our slow cooker salsa verde chicken or slow cooker salsa verde pork.
- Green enchilada sauce - We use canned Hatch green enchilada sauce to keep this recipe quick and easy. You can substitute another canned green enchilada sauce or use homemade enchilada sauce if you have some on hand.
- Greek yogurt or sour cream - Either works well in the creamy sauce. We usually use plain Greek yogurt, but sour cream will give you a slightly richer, tangier sauce.
- Tortillas - We love using the uncooked flour tortillas that you cook fresh because they stay soft and pliable when rolled. Regular soft flour tortillas will also work. Corn tortillas can be used, but they tend to be more prone to cracking, so warm them first to make them easier to roll.
- Monterey Jack cheese - Monterey Jack melts beautifully and keeps the enchiladas creamy and cheesy. Pepper Jack or cheddar can also be used if that's what you have.
See the recipe card below for a complete list of ingredients and measurements for these creamy enchiladas.
Recipe Tips & Variations
- Don't skip cooking uncooked tortillas. If you're using the refrigerated tortillas that need to be cooked, cook them according to the package directions before assembling. They need to be soft and pliable enough to roll without cracking.
- Don't boil the creamy sauce. Once you add the Greek yogurt or sour cream, keep the sauce off the heat. This helps keep the sauce smooth and creamy.
- Keep the filling simple. The chicken and salsa verde make a flavorful filling on their own, but you can add diced green chiles, black beans, or a little shredded cheese if you'd like.
- Adjust the spice. For spicier enchiladas, use a hot salsa verde or add diced green chiles or a pinch of cayenne pepper. For a milder version, choose a mild salsa verde.
- Try different cheese. Monterey Jack is our go-to, but Pepper Jack, cheddar, or a Mexican cheese blend would all work.
- Use leftover turkey. This recipe is also a great way to use leftover turkey in place of the chicken.
- Add toppings. Serve the baked enchiladas with fresh cilantro, diced avocado, extra salsa verde, or a dollop of sour cream.
What should I serve with these cheesy chicken enchiladas?
We like serving them with cilantro lime rice, refried beans, our favorite black beans recipe, fresh salsa, or a simple salad. You can also add fresh toppings like avocado, cilantro, or extra salsa verde.
How to Make Creamy Chicken Enchiladas
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 375 degrees Fahrenheit.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute.
Step 2: Slowly whisk in the chicken broth until smooth.
Step 3: Immediately add the onion powder, garlic powder, and salt. Whisk in the green enchilada sauce and bring the mixture to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.
Step 4: Remove the sauce from the heat and whisk in the Greek yogurt or sour cream until smooth and creamy.
Step 5: In a medium bowl, combine the shredded chicken and salsa verde. Stir until the chicken is evenly coated.
Step 6: If using uncooked tortillas, cook them according to the package directions until soft and pliable.
Spread a small amount of the creamy enchilada sauce in the bottom of a 9x13-inch baking dish. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
Step 7: Pour the remaining creamy enchilada sauce evenly over the top of the enchiladas.
Step 8: Sprinkle generously with Monterey Jack cheese.
Step 9: Place in the oven and bake for 20-25 minutes, until the cheese is melted and bubbly.
Creamy Chicken Enchiladas FAQs
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat individual portions in the microwave until heated through. You can also cover the baking dish with foil and reheat in a 350°F oven until warm.
Yes! Shredded rotisserie chicken is one of the easiest options and works especially well in this recipe. It's a great shortcut when you want an easy chicken enchilada recipe without cooking chicken from scratch.
Yes. Corn tortillas will work, but they can crack more easily when rolled. Warm them first in a skillet or microwave until soft and pliable, then fill and roll.
Yes. Assemble the enchiladas, cover them, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the cooking time if they're going straight from the refrigerator to the oven.
They have a mild-to-moderate amount of heat depending on the salsa verde and green enchilada sauce you use. For a milder version, choose mild varieties. For more heat, use hot salsa verde or add green chiles.
These enchiladas are not gluten or dairy free.
Other Mexican-Inspired Dishes
If you make this creamy chicken enchilada recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Creamy Chicken Enchiladas
Ingredients
- 4 cups shredded chicken
- 1 ½-2 cups salsa verde
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup chicken broth
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- 1, 13.5 ounce can Hatch green enchilada sauce
- ½ cup plain unsweetened Greek yogurt or sour cream
- 8 taco size tortillas (we like the uncooked kind you cook fresh)
- 1-2 cups Monterey Jack cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Slowly whisk in the chicken broth until smooth.
- Add the onion powder, garlic powder, and salt. Whisk in the green enchilada sauce and bring the mixture to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.
- Remove the sauce from the heat and whisk in the Greek yogurt or sour cream until smooth and creamy.
- In a medium bowl, combine the shredded chicken and salsa verde. Stir until the chicken is evenly coated.
- If using uncooked tortillas, cook them according to the package directions until soft and pliable.
- Spread a small amount of the creamy enchilada sauce in the bottom of a 9x13-inch baking dish. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining creamy enchilada sauce evenly over the top of the enchiladas. Sprinkle generously with Monterey Jack cheese.
- Place in the oven and bake for 20-25 minutes, until the cheese is melted and bubbly.
Notes
- Save time/prep ahead:
- You can assemble the entire pan of enchiladas up to 24 hours ahead of time. Cover and refrigerate until you're ready to bake.
- If you're using homemade shredded chicken, prepare it ahead of time and store it in the refrigerator until you're ready to make the enchiladas.
- For an especially quick dinner, keep cooked shredded chicken in the fridge or freezer so the chicken filling comes together in just a few minutes.
- The recipe can be found on My Fitness Pal by searching "BWB Creamy Chicken Enchiladas." The nutrition includes 1 cup of cheese. The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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