These are, without question, the best best best best BEST chicken enchiladas ever. Ever! They are drizzled in a creamy, cheesy sauce and baked until golden and bubbly.
Creamy Chicken Enchiladas are one of my favorite meals ever! :)
Here’s what you’ll need:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream
Directions…
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.
Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.
Look at that bubbly cheesy goodness! :) One enchilada is plenty for one adult but these things are soooooooooo good I usually end up stuffing myself with two. I just cant help myself. :p
I got this recipe from one of my students in the recipe class I taught at the scrapbook store. She made it one night and brought it in for all of us. I was instantly hooked. Here’s the scrapbook page we made in her honor:
Try this one tonight! You won’t regret it :D
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.
Make for: Dinner / Main Dish
Tags: 30 Minutes or Less, cheese, chicken, mexican, Quick and Easy
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168 Comments
Completely off the chain.These are the best best best I’ve ever had.Did I mention they are the best?
This recipe was amazing! Couldn’t have been an easier, more delicious dinner and still great the next day :)
Made these for dinner tonight and I added black beans to mine. They are the best I have ever had! Thanks for such a delicious recipe!
Okay I’m almost afraid to read any further. The pulled pork is so good its ridiculous (in a very good way), and it looks like your recipes are really awesome food, simplified. It will be a struggle not to gain weight with all this yumminess. I’m thinking right now these enchiladas will be the next serious test of my willpower. Every recipe I read has me saying to my hubs “OMG honey, look at this, we HAVE TO try this one next!” My husband is in for some incredible home cooking. I thank you on both his behalf, and my own.
These enchiladas are the absolute BEST! Creamy,cheesy and just delicious! I have made these for pot lucks and our friends..EVERYONE loves them. Thanks Amanda! You are flippin AWESOME lady!
I made these tonight and goodness gracious they are good! I am new to your site. This is my 2nd recipe of yours that has been a hit with my whole family! Thanks so much!
I prepared this for my mother and brother this afternoon. I just noticed now that the recipe called for 8″ tortillas but I bought the largest size which still worked out well. One big tortilla was very filling although my brother ate two of them. Also, I thought I bought a pint of cream but it turned out that it was 1/2 pint but it still worked out ok. After the baking time, I let the tortillas stay in the oven a few minutes longer just until a few turned golden brown. This recipe is quick and easy provided that you have a Cuisinart like I do, in order to grate the cheese. I usually do everything from scratch but decided to try something easy for a change. We all thought it was very tasty. Oh, I never let on that this recipe was a breeze to put together!
I tried these last night for dinner…..they were, as you said, the best chicken enchiladas ever!!! Thank you so much for the recipe!
I tried this recipe! It is great! My boyfriend does not like enchiladas and i do not cook but he and i loved them!
I made these last night at the request of my other half. After he took his first bite, he got very quiet. After his second bite he looked at me and said “I think these are the best enchiladas that you’ve ever made, no, wait, best that I’ve ever had!”
Granted, these are far from traditional, but they were easy to cook up and I agree, they tasted wonderful. I did make a couple changes, but nothing major. I used reduced fat cream cheese, as well as half jack cheese and half cheddar/jack cheese and I added some of the two cups to the inside of these enchiladas. I seasoned the chicken with chicken grill seasoning as well to give it some extra depth and it worked quite well! I made some cilantro lime rice to go with, but the main attraction was the enchiladas for sure!
Thanks, Amanda for this wonderful receipe. We know what we’re having for dinner tonight! Leftovers!
After pouring over your website and recipes I decided to make these last night for dinner. My family LOVED them! I will be adding this to my recipe collection! One thing I might try different is to shred the chicken rather than cube it. I think it would be fabulous!!! {Can’t wait to eat my lunch today!! LEFTOVERS!!}
Recently discovered your website and immediately bookmarked it! I have a 9 year old Granddaughter who spends every other weekend with me. She loves enchiladas so the first recipe I tried was the Creamy Chicken Enchiladas. We both loved them! We will definitely be checking out your other recipes on our “special weekends” together! Thanks for sharing!
Carole
I just made these today, so good and easy to make! Thanks for another great recipe!!
This is very similar to a recipe that I got in a college cooking class at the University of Wyoming – however, I put a jar of pimentos in, instead of the green chilie and will often put black beans and or corn to add to the chicken mixture. Also, I whip the whipping cream, spread it over the enchiladas first, then the monterey jack on top of that… ONE OF MY FAVORITE Dinners.. definitely not lo-cal..
Do you pour the WHOLE pint of cream over top?
I just made these tonight for my family and everyone (including me) loved them! It was my first time making dinner so thanks for helping me make it a success! :)
Made this for dinner last night and everyone loved it. So yummy and so easy! Thanks for sharing!
Cooked these tonight – so good, so simple – I used neufchatel cream cheese and it worked fine! Even my picky eaters in the house loved it! Thanks for the pictures, too!
Made this last night and it was great! Something different to your traditional mexican enchiladas. Next time though, I will only make the chicken with 1/2 of the cream cheese as I thought it was a bit much and I only used half of the whipping cream.
WDE!!
These look sooooo yummy!!! I cannot wait to try them out :D
–Dayna Kerr
We are having these for dinner tonight!! I cant wait.
I did notice though, that your recipe varies from the one you have highlighted by your student.
Hers calls for an onion and yours didnt.
Hers calls for 3.5 cups of chicken and yours just 2 cups.
Hers calls for two 8oz BAGS of cheese and yours calls for 2 CUPS.
Why is there such a difference and which one should I be following?
Thanks.
Mindy
These are by far the best enchiladas ever. I have made them for friends who just had a baby and tonight I am making them for my parents. Yummmmy!
Made these for dinner last night. They were super easy and quick to make. And best of all, they were really really tasty! Thanks for another great recipe!
These enchiladas are AMAZING! yum yum yum.
To make them even easier, I cook the chicken in the crock pot with salsa (I’m sure you could use Rotel instead, I’m just not a big fan of tomatoes) for a few hours. When the chicken is done, add the cream cheese until it melts (just a few minutes). While it’s melting, shred the chicken right in the crockpot, and then stuff this mixture in the tortilla shells and follow the rest of the recipe as written. EASY and delicious!!!
Thanks!
I made this for my family and everyone LOVED it! Thanks for sharing!
I just had to post and tell you I LOVE these enchiladas!! we ate them for 3 nights, that’s how good they were. even my 5 year old loved them. One thing I love to do, is serve the gooey, cheesy, creamy enchiladas topped with some fresh, crunchy toppings. chopped up romaine and tomatoes, or maybe some pico de gallo.
I serve these with ‘mexican rice II’ from allrecipes.com, adding in some smoked paprika, and some black beans once the rice is cooked.
creamy enchiladas, mexican rice, black beans….perfect dinner!!!
These are AMAZING! I think this is the best chicken enchilada recipe I’ve ever eaten. Thanks for posting!
Made these tonight…they were a hit. I think next time I will put 2 cans of Rotel to give it extra zest and a little more “health” and just about 3/4 of the cream, just so I don’t feel so guilty eating it! I like the comment above about it taking a year off your life everytime you eat it. I like the idea of adding onions too, but since my kids are picky, might just do onion powder. Thanks for the recipe!
I have made these wonderful Chicken Enchiladas numerous times – once for Thanksgiving! My family loves, loves, loves them!! We thought you should know they are the best we’ve ever eaten!
So good..I made these last night, with Mexican Rice and a Mexican Salad, and the whole tray went. This will be my new chicken enchilada recipe!!
This recipe was so awesome. So easy and so tasty. My cooked this a couple days ago and the hubby loved it. Thanks so much!
Made these tonight and they were a hit! Thanks SO much for the great recipes!
The chicken enchiladas are by far, the best ever. I can not even guess how many times I have made them !! Thanks………….
sooo good! I always put double tomatoes and use less than half of the heavy whipping cream it calls for.
the tomatoes I use are Muir Glen Organic Diced Tomatoes, Fire Roasted… just have to strain them first. I use two cans if not more. I’ve also added black beans and corn which makes it a little more mexican-like and really adds to the taste.
great recipe this is for sure a family favorite
Needed something to go with my bean soup and cornbread. These were absolutely wonderful!! Thank you so much for this awesome recipe.
These are great! Rather make these than to go out for Mexican. Had one left over, just as delicious. I don’t think I’ll use as much heavy cream, but that would be the only change. Thanks Glad I stumbled onto this recipe! :)
This is the best chicken enchiladas I have ever had! I love them and will cook them over and over again! I made a warm bean dip with cheese on top, amazing. Thank you!
These chicken enchiladas were absolutely delicious. They were different from any others I have made and will definitely be made again….and again. I’m so glad that I discovered your website.
So, so good! Adding to our regular rotation. Loved by both the kids & daddy and mommy.
A few changes:
- I used 12 x 6″ tortillas since that’s the size I had. They fit in a 9×13 but were touching. Not a problem, except the cheese and cream make them stick together when baking so when you serve them you might cut the edges off when separating with a spatula.
- Instead of Rotel I used diced tomatoes with Italian seasoning and garlic. Our family likes things more mild.
- I grated a small zucchini (about 8″ long x 1″ wide) into the cream cheese/chicken/tomato mix.
- Used approx. half of the suggested amount of whipping cream as it was a new ingredient to me & I didn’t want the flavor to be too rich/heavy. Still turned out great.
LOVE THEM!
I just made these tonight. DEE-LISH-US!!! Seriously they were great. Thanks for an awesome recipe. :>)
1) These are so so so good. Have you ever submitted them to any kind of contest?
2) Made these tonight for the 25th time (I keep track of what I make on a spread sheet for dinner rotation) I also make them for every new mom and this past year all 6 new moms who got them asked for the recipe. 4 couples told me they ate the ones I brought in two days then had the ones I had brought over frozen the next two days. Anyway I made them tonight for dinner, we had a another couple and their kids over. As soon as we were done with them (and they got tons of praise as usual) I got up to get dessert and my friend’s water broke!!! She’s 37 weeks pregnant. As they were running out of our house my friend gets into her car rolls the window down and yells “don’t forget to make me those enchiladas for when I get home!” they are seriously that good! Dh’s friend told him when their baby was just 3 months old that he wanted to get his wife pregnant again so he’d get those enchiladas again!
I rarely make recipes if I have a tried and true of the same kind. I was really nervous about the whipping cream over the top. But oh my goodness! These were so good! They tasted like a giant cheesestick, but better! I’m so glad I stepped out of my comfort soon.
Just made this, and it turned out great! Awesome blog, by the way.
Sooo- just to let yall know THESE ARE MY FAVORITE- however the first time i made them i used whipped cream- a tub haha- i was just learning how to cook and never heard of whipping cream- it wasnt totally dumb right :)
I’ve made these several times and they are oh so good….but, my fiance and I are trying to lose weight and eat healthy…do you have suggestions on how to make this recipe still good, but a little less fattening?
Thanks!
I’ve made them, I love them! They really are delicious. It took me forever, only because I didn’t have any cooked chicken on hand. I plan to make them again, only buy some rotisserie so it speeds up the process. :D These are definitely a favourite though.
I made these tonight and they are really good. There is one thing that I will add the next time. I will get the white cheese at Walmart and melt it and pour over the enchiladas before I bake them. They are really good but not creamy enough for me.
I made these tonight and they are very good. The only thing I would add would be white cheese melted and poured over the top before baking. The filling in these are delicious!!!!
Oh, the reason I would add white cheese is they were not creamy enough for me!!!! I think with the white cheese they would be more like the Mexican enchiladas.
Made this recipe tonight. It is deffinately a KEEPER. satisfied my taste for Mexican food. Also made some Salsa Verde and guacamole.