These Cream Cheese Chicken Enchiladas are seriously the best, most creamy chicken enchiladas ever. The cheesy white enchilada sauce is to die for! If you’re wondering how to make enchiladas, come try this easy chicken enchilada recipe!

Cream Cheese Chicken Enchiladas — The BEST Easy Chicken Enchilada Recipe

The best chicken enchilada recipe on Pinterest!!

What Is An Enchilada?

An enchilada is a rolled tortilla with a filling (usually meat) then topped with a sauce and baked. These Cream Cheese Chicken Enchiladas are filled with creamy cream cheese chicken, tomatoes, green chiles, and then topped with a creamy, cheesy white enchilada sauce.

Cream Cheese Chicken Enchiladas — The BEST Easy Chicken Enchilada Recipe

How To Make Enchiladas

Combine the chicken, cream cheese, tomatoes and green chiles, then spoon 2-3 tablespoons down the center of a tortilla. Roll the tortillas up and place seam side down in a lightly greased 9×13 baking dish.

Cream Cheese Chicken Enchiladas — The BEST Easy Chicken Enchilada Recipe

For the White Enchilada Sauce

Top the tortillas with Monterey Jack cheese, then drizzle with heavy cream. Cover with foil and bake at 350 degrees F for 30 minutes. Take off foil and cook for another 15 minutes, or until the top is golden brown.

Cream Cheese Chicken Enchiladas — The BEST Easy Chicken Enchilada Recipe

The BEST Cream Cheese Chicken Enchiladas!!

Look at that golden, bubbly, cheesy white enchilada sauce!! These Cream Cheese Chicken Enchiladas are honestly the BEST chicken enchiladas ever!! I hope you love them as much as we do!

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 enchiladas 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican


The BEST easy chicken enchilada recipe for Cream Cheese Chicken Enchiladas.



  • 1 (10 oz) can Rotel tomatoes and green chilies, drained
  • 1 (8 oz) package cream cheese, softened
  • 2 cups cooked chicken, chopped or shredded
  • 8 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 cups whipping cream


  1. Preheat oven to 350. Spray 9×13 baking dish with Pam.
  2. Add Rotel and cream cheese to a large skillet over medium heat and stir until very well combined and cheese is melted. Stir in chicken.
  3. 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 generously drizzle with whipping cream.
  4. 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.

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285 Responses
  1. Mary

    I have made these several times – they are so delicious!! I like to add a couple cups of chopped spinach to add in some veggies – does not impact the taste at all ;)

  2. Judith Zimmerman

    BEST enchiladas EVER!!!
    I used the flour/corn tortillas and think they have more body to them. Made them for some friends twice and they raved! Thank You so much!

  3. sherry

    if you make and bake this the night before . pull if out of frig the next day , what temp and how long to cook it ? or the night before put it all together except for topping it with cream ( do that right before ) are the tortillas soggy from sitting all night ? thxz

  4. Val

    These were hands down THE BEST chicken enchiladas I have ever made!! They were even easier than the recipe I used to use!! This recipe will go in “my favorites” recipe box!! Thank you for sharing Kevin & Amanda!!

  5. Cindy

    This is the best I’ve ever made myself or tried at someone else’s house. Way better than Mexican restaurant versions, too. Not to mention it is fast, easy, and inexpensive to make. Kudos!!

  6. Cindt

    This is the best I’ve ever made myself or tried at someone else’s house. Way better than Mexican restaurant versions, too. Not to mention it is fast, easy, and inexpensive to make. Kudos!!

  7. Katie

    We cook this a couple times a month. We have 2 college kids who come home for sunday dinners and they love this recipe. Only thing we add is a little salt and pepper to taiste.

  8. Becky

    Tried several times to print this morning and get error 404. This looks and sounds really good and would like to make.

    1. Amanda

      Hi Becky!! Thank you so much for letting me know! I think I fixed it, please let me know if you have any more trouble!!

  9. Shelby

    Is this recipe made with low carb flour tortillas? I’m just curious on how you got the nutrition information. Please let me know. The recipe sounds delicious and I plan on making it this next week. Thanks.

  10. Sandra Meyer

    I’m Making and putting together tomorrow afternoon, will these hold together in the fridge overnight? As I will be pressed for time on Saturday, I’m hoping to put them all together and pull them out of the fridge and pop them in the oven? Has anyone else done this before? I certainly don’t want to freeze and have to wait for them to unthaw or a while before going into the oven. 

  11. Logan

    I was really skeptical trying this recipe given the peculiar procession of the heavy whipping cream; however, I was in the mood for enchiladas of a similar variety and didn’t want to spend an hour preparing them. With that being said, these were absolutely delicious, and I was surprised how everything came together beautifully in the oven. I will definitely be ditching my go-to recipe in lieu of yours. The only change I made was adding diced onions since they’re my favorite enchilada ingredient, but I can’t imagine it would be any less delicious without them. Thanks!

  12. Melanie

    I’m commenting to tell you that I have made these so many times over the years, they’re so delicious! Making them for dinner tonight, and thought I’d finally comment. I saute a chopped yellow onion in the butter till carmelized, before adding the ro-tel and cream cheese. Also, I love to top the enchiladas with a lot of fresh cilantro when they come out of the oven, and serve them with lime wedges and homemade salsa (PW’s restaurant style salsa recipe).
    GREAT recipe, so fast to put together, and such a keeper!

  13. Leah N

    I made these for dinner tonight. They were rich and delicious. Very simple, easy, and quick enchiladas. If you are looking for something more complex, don’t make these. They were perfect for a weeknight meal. I shredded my chicken breasts, and next time i’ll put them in the crockpot during the day so its super easy to shred and then cook in the evening. You could definitely make and freeze these in advance as well. I bet they’d be great with shrimp!

  14. DENISE E.

    I am making this tonight! I kinda did my own twist and hope it comes out as good as yours ! I just added some red enchilada sauce to the bottom of the glass dish and added like 4 Oz of fire roasted diced green chilies to the chicken mixture. Added more red enchilada sauce on top a long with the cheese and whipping cream. It is in the oven right now so I haven’t tried it yet but I’m so hungry and can’t wait. Thank you so much for such a yummy and simple meal!

    1. Beth

      I freeze these all the time. I make a double batch and freeze half of it to have a future meal.

      I freeze them before baking them in the oven. Then when I’m ready to make them, I pull them out of the freezer to thaw and then bake them according to the directions in the recipe.

  15. Robin

    This Chicken Enchilada Recipe is one of the best ever! My family could eat it once a week! I also sauté onions, peppers and mushrooms and add! Very yummy and so filling for my big boys! Thank you for this gem!

  16. Lynn Garrison

    Have made these before and just love them. But this time I am crunched for time before my guests arrive and was wondering if I could freeze it. I’m thinking just make the enchiladas freeze it and then put the whipping cream on when I bake it. I guess I’m just concerned about the cream cheese. If you could please let me know I would appreciate it. Thanks

  17. Ginger

    Anyone know if This recipe works with corn tortillas?

    I had to go gluten free because of celiac and I miss these enchiladas so much! Not sure if it would turn out as well with corn tortillas though.

    1. lesley

      Did you try it with corn tortillas Ginger? I have 1 friend who is GF and intend to do one tray with flour and the other tray with corn.. fingers crossed

  18. Pat Whitfield

    I have been making these for years (since I discovered them on your site)…
    They are THE BEST ever…
    Family favorite …

  19. Mrs. White

    Great recipe! I topped it off with some salsa (pico de gallo would be good too) Also, it calls for 4.5oz of Rotel. I would use more (10 ounces) if you’d like a little more flavor, it was kind of “one note “otherwise. My 5 yr old loved it!

  20. Sue

    I want to make this very soon! Could you kindly tell me if you use the entire pint of whipping cream over the top. I would imagine you do but I’m not sure. Thank you so much. I’ve never made enchiladas before and can’t wait to try this recipe.

  21. Autumn

    Yum! This tastes great! I cooked my chicken in the butter than added in the chiles while scraping up all the yummy chicken bits that stuck to the pan. I loved it!

  22. Sara

    Hi! Just popped these in the oven but was wondering do you use the entire 2 cups of cheese and 1 whole pint of whipping cream or just to taste? Thanks!

  23. Michele Treu

    I love this recipe the only thing is can I make it with sour cream instead of the whipping cream? How many people does this serve and if I wanted to make cheese enchiladas do you have a recipe for that. I need asap as I am having a dinner party on Friday. Thank you.

  24. Cheri Corrier

    These are seriously the best enchilada recipe I have ever eaten! I will never make any other. They are so creamy and rich, they are just devine! Perfect as written.

  25. Emma

    Oh my gosh! I totally didn’t believe one would fill me up, but I’m sitting here trying to find space to put this second one I served myself. So good and so so filing!

  26. Carrie

    Do you use all of the whipping cream? And it’s only for when you drizzle on right? Not in any other parts of the dish? Looks great, cant wait to try!

  27. Devon

    This looks so yummy! I just don’t know how to cook the chicken or what brand of canned chicken to use. Can someone help?

    1. Shelly B.

      I always just cook frozen or fresh chicken breasts in the crockpot during the day on the day I plan to make these. Then when I’m ready to make the enchiladas I shred the cooked chicken and follow the recipe as written. Works great! And if you want an easy way to shred the chicken, use your kitchen aid or even a hand mixer while the chicken is still very hot from the crockpot.

  28. Debbie Jess

    I notice in your recipe you use tomatoes yet in the poster for your student they used onions not tomatoes which is better or do I use both

  29. karlien

    Good day
    I am from South Africa is there any recipe that you could give me for this creamy chicken -enchiladas that would be nice for my part of the world

  30. Ashley

    Have you ever frozen these? Any tips? I typically keep a few pans of enchiladas handy but I don’t want them to be soggy and ruined by freezing. Please help!

  31. Denise

    In the oven now – can’t wait after reading all the reviews. I think you should say in the recipe that the whipping cream should be poured “as is” it was a bit confusing to me at least.

  32. Tracy

    I hope someone can help, the recipe calls for 8 tortilla’s but in the pics they only have 5 tortillas. How many do we use? I am making tonight, help!!

  33. Adreanne

    Well I am going to try them again. After all the great reviews I had high expectations that where not met….. They were just okay. I hope my next try is better and that I just messed something up.

  34. Maggie Domby

    I never leave comments, but this recipe is SO GOOD, I had to! I am a huge Mexican fan and these honestly taste better than the enchiladas at our favorite mex spot. Make them tonight! You and your family will be glad you did!

  35. Debby

    We will be having these enchiladas for the second time, tonight! They are awesome! They are very filling. I will be eating the leftovers, for lunch, all week! Thanks for sharing this wonderful recipe.

  36. Donna

    Made this recipe tonight. It is deffinately a KEEPER. satisfied my taste for Mexican food. Also made some Salsa Verde and guacamole.

  37. Carolyn

    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.

  38. Carolyn

    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!!!!

  39. Carolyn

    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.

  40. Kimberly Temple

    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.

  41. Dawn

    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?


    1. Kat

      Low fat version – use 1/3 fat cream cheese or greek yoghurt, sub. corn tortillas instead of flour and drizzle skim milk instead of heavy cream. Cheese will still be fattening but, hey, it’s also protein ? up the flavor by adding in extra drained can of rotel, taco seasonings, green chilis to chicken mixture. Top with shredded lettuce, diced tomato and avocado slices with lime juice.

  42. Alexandria Sy-

    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 :)

    1. Adreanne

      That comment literally made me LOL! Thanks for the good laugh :) I have been there so I am laughing with you!

  43. Sarah E.

    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.

  44. melissa

    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!

  45. Kristen

    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.


  46. Kathy

    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.

  47. Lora

    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!

  48. Susan

    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! :)

  49. Kelly

    Needed something to go with my bean soup and cornbread. These were absolutely wonderful!! Thank you so much for this awesome recipe.

  50. Jon

    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

  51. Pam Gilroy

    The chicken enchiladas are by far, the best ever. I can not even guess how many times I have made them !! Thanks………….

  52. Naomi B.

    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!!

  53. Karen

    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!

  54. Suzanne

    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!

  55. Melanie C

    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, adding in some smoked paprika, and some black beans once the rice is cooked.

    creamy enchiladas, mexican rice, black beans….perfect dinner!!!

  56. Samantha

    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!!!


  57. Suzanne

    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!

  58. Leslie

    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!

  59. Mindy

    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?

    1. Allie

      I’ve used this recipe for about 9 years now, and what’s great about it is its versatility! You can add produce, rice, and beans, or swap chicken for other shredded or ground meat. (We had a freezer full of ground venison a few years ago – venison with taco seasoning in these enchiladas was amazing.) I’ve added way more meat and other filling than hers calls for, and also at times have utilized less. The recipe still typically tastes the same. Cheesy, bubbly, and for some reason, always better the next day! Take it from me, either recipe you follow will be fantastic. Happy eating!
      P.S. Typically, one 8 oz bag = 1 cup of cheese. 2 8 oz bags = 2 c shredded cheese. I always like shredding mine by hand!

  60. Veronica

    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.

  61. Daphne Scott

    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!

  62. Amilia Nimblett

    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! :)

  63. Amy

    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..

  64. Carole Anne

    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!

  65. Amy

    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!!}

  66. Danielle

    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!

  67. Nicki

    I tried these last night for dinner…..they were, as you said, the best chicken enchiladas ever!!! Thank you so much for the recipe!

  68. Vivian

    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!

  69. Beth Moore

    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!

  70. Teresa

    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!

  71. binkigirl

    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.

  72. Tabby

    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!

  73. LaDonna Owens

    This is the best recipe I have ever tried. I had a little more than 2 cups chicken, so I thinks I will save some of the Rotel juice to thin it a little. Fixed Mexican Cabbage Salsa and refried beans with it. I was a hero tonite!!

  74. Kara

    These are AWESOME. Highly recommend. I cooked them for a little less time, partially because I was impatient! But also, everything is already cooked anyway! DELICIOUS. I make these and the antipasto squares on here are made at least 2x a month!

  75. Jill Franklin

    Hi Guys! I made these last night and not only did my family eat them ALL! But my husband said that they were so good they should be served in a restraunt! *Yay!* Thank you very much!

  76. Green Gracie Home

    I just made these and they are crazy delicious! My hubby declared them a winner :) Plan on linking back to these on the blog tomorrow.

  77. Nicolle

    I tried these tonight and they are SO delicious! Almost like a hot pocket kind of meal. And it’s sweeter instead of spicy like normal enchiladas, but it also has a little kick when you get the the Rotel and chilies. Seriously, I was afraid to add the whip cream, but DEFINITELY worth it. It just shoots the falvor through the roof. And the cream cheese just tops it all off. Very worth the time to make. So good. Thank you for sharing.

  78. Cheryl

    Made these creamy chicken enchiladas for my husband and teenage son. We enjoyed them during our college football game. I got lots of compliments on my cooking, of course it did help that our team was winning!

  79. Teresa

    Wow! I LOVE this dish! I made these last weekend and they were a hit! Everyone loved them. Thank you Thank you Thank you! :)

  80. Lori

    Made this a few nights ago for the family, it was a total hit! As weird as it felt pouring whipping cream over it… turned out fantastic! Thanks so much! How nice to actually please EVERYONE at dinner time with no complaints!

  81. allison

    I tried these a few months ago after seeing them on your blog. They were definitely rich and creamy and sooo delicious! I forgot about them though and need to make them again! My husband loved them too!

  82. Mary

    These are great! My sister and I had a Twilight night before watching Eclispe and we made these for our dinner. I have made them for dinner at my house too and everyone loves them! Thanks!

  83. Stacey

    I made this tonight for dinner and it was a success!! My 5 year old told me “it was the best thing he’d ever put in his mouth~even better than that chocolate cake you made” (the chocolate cake recipe I got from this site!!) So far all the recipes I’ve tried from your site have been amazing~thank you for making cooking fun again :)

  84. Ansurah Wongraven

    Greetings from Singapore!
    Look sooooooo yummy and appetizing! Gotta try this recipe soon =) thanks for sharing it Amanda! Love you beautiful site.

  85. Karen

    What type of can chicken do you use? I cooked this tonight. It was great. I would like to try it with the canned chicken.

  86. Erica Kiani League

    Loved this recipe….I am a teacher, wife and mother of 4 so I did the speedy version of chicken and used 2 cans of white chicken breasts… son was starving so before I could even get the mixture from the skillet into the tortillas he made one himself and ate it immediately with a cold tortilla…he loved it…i tried it too….so 2 meals in one….Thanks Amanda! xoxo Erica

  87. dewi adiyanti

    it looks sooooo DELICIOUS… This was a VERY easy recipe with a great taste…and my hubby realy like it…thank for the recipe!!!

  88. Marissa

    Oh my goodness. This is AMAZING!!! This is so good I put the recipe on my blog to share with all my friends. OUTSTANDING! Thank you for such a good meal. Keep them coming!

  89. Jennifer

    Good God! I made these for dinner tonight and the whole family loved them. They were a bit on the heavy side but that’s a good thing as it takes only to fill a person up. This is turn leaves lot of leftovers for the following day, I combined the recipe with Spanish rice, black beans, and nachos.

    I can’t wait to use another one of your recipes.

  90. Susie Cantrell

    I am a native Texas, so you can say I’m really picky about enchiladas. I made these last night, and they were AWESOME! They were so easy to make, and turned out perfectly. This will be one of my favorite recipes, and I just wanted to thank you. Merci… Susie Cantrell, RN
    PS I really love your website…very creative…

  91. Brenda Peters

    I tried this recipe this past weekend. I’m getting rid of all my other Chicken Enchilada recipies. This one is the bomb! I’m going to make it in mass for church next weekend. Delicious! And it looks almost as good as it tastes when you take it out of the oven.

  92. Ashley from The Polkadot Alley(:

    Amanda! Seriously! I am SO in love with these. I wanted to make something good tonight and immediately thought to check your blog…good thing I did. We LOVED these and they were super simple! It made 6 and we have half of it leftover, can’t wait for lunch tomorrow! I am posting your link to facebook right now…SO yummy! Thanks again!

  93. Melissa

    Making this tonight and I can already tell it is going to be great. I’m using canned chicken because it is easier. I have a 3 yr old and a 1 yr old and the quicker the better. I love this blog and will be trying other recipes from here!! Awesome job you two!

  94. Courtney

    I made these last night and it was DELICIOUS!!! The only thing I did differently was use cheddar cheese spread instead of cream cheese because me and my hubby don’t care for cream cheese & wow it was hmm hmm good! I will definitely be making this again along with other recipes from this site…THANK YOU!!!

  95. Ella

    This was a VERY easy recipe. My husband, who has been begging for enchiladas for months, absolutely LOVED these. Honestly. He almost ate his fingers off. Now I have to keep all of the ingredients on hand just in case he requests these, which is often. Great site!

  96. Carrie

    OMG! These were the best enchiladas I have ever eaten! They were so easy and my husband loved them. Thank you so much for sharing this wonderful recipe.

  97. Sherry Edwards

    Loved the Chicken Enchiladas…I always want to add or change something in a recipe. This just sounded so good, I just had to try it. Well we loved it… The best flavor, but I am a cream cheese fan and a mexican food fan…
    We will have this again. Thanks for sharing.

  98. Gema McAlister

    I have a creamy green chile enchilada recipe on my blog as well. I should try your recipe which is slightly different than that one I have up.

  99. Amanda Dunham

    I made this tonight and it was PERFECT. The only change I made was I added some bacon to the chicken mixture. Thank you for sharing such yummy goodness. I can’t wait to try some of your other recipes!!!

  100. Aimee

    Couldn’t find my usual enchilada recipe so I made these and they were awesome (not to mention alot easier)! I added a little sour cream & coriander in the filling then topped with homeade guacamole before eating…Yummo!!!

  101. Katy

    Just tried this recipe last night and they were awesome. I served the enchiladas with spainish rice and charro beans. My husband loved it and took leftovers for lunch today. Thanks Amanda for the great recipe, I will definitely be making these again.

  102. Nancy

    What size can of Rotel tomatoes with green chilies do you use for your chicken enchilada recipe! I can hardly wait to try it!! Thanks!

  103. Mindy

    I make these all the time now! We love them!!!! It’s one of my husband’s favorites. I love how fast and easy they are. Sometimes we throw in black beans or use canned chicken. Always turn out great. Thanks so much for sharing the recipe.

  104. Pat

    The pint of whipping cream seemed like too much but I used it as the recipe said. Wow!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    Loved this recipe and so did ALL my family.
    It is a keeper. Thanks for sharing.

    1. Jen Bartels

      So glad I came across your comment. I was going to post one myself asking if we were really to use the entire pint of whipping cream. Glad I’m not the only one who though “whoa, that’s a lot of cream”. Happy to know it works and to just trust it.

      Thank you!

  105. Jennifer

    Saw this recipe and want to try it. Just curious have you ever used sour cream as part of the sauce? and do you think if i were to try sour cream, should I cut out the heavy whipping cream or do half cream and half sour cream? Please let
    me know what you think or give me your
    suggestions. Thanks

  106. Gwen

    Great recipe. I actually then added using ideas from an Aunt in Santa Fe. I added extra green chilies, some black olives and roasted slivered almonds (yes, that’s right…almonds). I then put some green salsa over the tortillas before putting on the cheese. Thanks so much for this!!

  107. Lynn Johnson

    I made these tonight and I am completely sure I’ve never had a more delicious batch of enchiladas! Outstanding! Thank you!
    Lynn in Wa

  108. Michelle

    I make a very similar version…but with canned chili peppers (diced) and 1 chipotle pepper (in adobe sauce). This has HEAT! But…before you roll the enchiladas…submerse each flour tortilla for about 30 seconds in Chicken broth…makes the tortillas oh so soft!!!! Great Recipes!!

  109. Courtney Raines

    This was delicious!!! My husband loved it and the leftovers are great too. Thanks so much. Found another recipe I want to try later this week!!!

  110. Charlene

    Yummiest enchiladas ever.The mix of green chiles and cream cheese was FANTASTIC. I think I may have started a war at my boyfriends house between who gets the last ones lol. They taste wonderful with spanish rice made using chicken broth and green enchilada sauce instead of tomato and h2o.
    Thanks for posting the recipe!

  111. Chelsea

    My husband and I tried this recipe last night and they were great!! I also posted it in my new blog post! :)

  112. Andrea

    These were delicious! A definite re-make at our home. I can’t say that about very many recipes lately! The only thing I will change is I will cut up the Rotel tomatoes first next time. We aren’t big on cooked tomatoes and the chunks grossed me out so I picked around them. Thanks Amanda!! Going to try your bacon cheeseburger chicken sometime this week. Take care!

  113. Kimberly

    I was looking for a receipe for the sauce for chicken enchiladas and I wanted to use heavy whipping cream and came across your wonderful creamy,bubbly,cheesey enchiladas, my family loved it and I have left overs which I can’t wait to eat today for lunch. Thank you for sharing! :-D

  114. Dawn

    AMAZINGLY YUMMY!!!! My husband and kids all loved this….and believe me, my munchkins are very picky! LOVE the site. I’ve made more of your recipes than any in my numerous cookbooks cluttering my home! Thanks.

  115. Jessika

    This is one of the best things I have ever made. Thank you so much for sharing it! I tried it a while back and just haven’t stopped thinking about it so I made it for Sunday night dinner for my mom and husband and they loved it. I love how easy your recipes are to read and the pictures. Your site is fantastic and the fonts are the best! Thanks for everything you have put into this site!

  116. Carm

    This recipe was extremely easy to make. My family enjoyed it. Next time I think I will add some corn or black beans and rice to it. Yummers!!! Thanks for posting with step by step pics. It makes it so much easier when shopping for ingredients in the store as well.

  117. Jen

    These were yummy. I did a little variation with mine, I included a can of Cream of Chicken soup when I stirred in my cream cheese!

  118. KarenS

    From the moment I saw the picture I knew I had to make these. They were wonderful! My family loved them. I added a can of green chiles to the meat mixture. Thanks!


    These were soo good! My husband said it was one of the best meals he had EVER had. I love your blog and am trying more recipes this week–I am sharing this one with my bloggie friends too if that is okay–I’ll put the link…I think you’ll be a frequent recipe source.

  120. djalicat

    okay i finally made them (been busy!) and i replaced the Rotel tomatoes and chilis (live in the u.k., don’t have’um here) with a jar of salsa. and i sprinkled some shredded cheese w/ the mix inside the tortilla before i rolled it up! (i love cheese!)
    i’m so proud of myself!
    thank you!

  121. Anabell

    Amanda – you are amazing! You and Kevin are so cute, your website rocks, you’ve got the best handwriting fonts, and yummy recipies, too!!! I love these enchiladas, but I had one teeny question…. do you use the whole pint of whipping cream??

    Thanks for all the inspiration!

  122. Darcy

    This recipe (or at least a similar one) has been a favorite in my family for years. We always joke that it will take a year off your life each time you eat it, but everyone always agrees that it’s worth it. It’s a fantastic one!!

  123. Jayma

    I can’t wait to try this recipe. I have a similar one that omits the tomatoes and uses a can of chopped green chilies in with the chicken and cream cheese and a can of green chilie enchilada sauce on the top with the cheese. Yum!

  124. Jen

    These were soooo good! Even DH loved them!! We will definitely be adding this to our regular recipe rotation. Thank you so much for sharing!!

  125. Kristin

    I am sitting here getting TONS of compliments from my family from this right now. Thank you so much, this recipe is one of my faves as of right now!

  126. Lisa P

    I love your enchiladas! They are the best I’ve ever had, and I am an enchilada freak! I’ve had them made many different ways. My daughter and husband love this recipe as well. I even made them for my daughter’s 13th birthday party last weekend and everyone was asking me for the recipe. It was easy to give them because I just forwarded them your blog with the recipe! I hope you don’t mind. Once again, great job on this recipe and thank you!!!

  127. Valerie

    Hi! My name is Valerie- I found your website quite awhile ago when I was organizing my scraproom. I did a google search along the lines of scraprooms, and yours popped up! First of all, great room, and second, I have enjoyed coming back! My husband and I tried this recipe last week, and it’s wonderful! As someone else said, it’s even better reheated. I shared it with my work- several people copied it and took it home, and my boss has since made it, and they loved it, too! Thanks for sharing. It’s always great to have a new recipe! (I’m hoping to have the time to make the pulled pork someday!)

  128. Krissy

    I made these a couple of weeks ago and they were AWESOME!! My Hubby and I both loved them…I used canned chicken since I was pressed for time, and I added onion. The canned chicken worked out great. I’m gonna try and make it a little “healthier” next time. Thanks again for such great recipes!!!

  129. Martha

    I made this for my family “sunday dinner” along with spanish rice and refried beans..they LOVED It!!!
    my daughter took the recipe and the extra leftovers!!! they were a BIG hit!! thanks

  130. Carla

    I made these last night (so easy to make) and they were great! DH loved them. And bonus – they are even better warmed up. These will definitely make my “most favorite recipes” book.

    Carla (Burning Feather on TwoPeas)

  131. Maizie @ 2 Peas

    LOVE your site!!! Seriously, your blog is the best I have seen!!! You should sell this stuff :)

    We will also be trying out your enchiladas next week… cannot wait!

    Maizie @ 2Peas

  132. Megan

    Love the new design!!! You are so creative and talented!!! I will definitely have to try your version of the chicken enchiladas. I have a recipe my hubby and I really enjoy, but we’re both fans of cheesy, creamy goodness….and this just looks fantastic!

  133. Becky

    This new blog design is smoking hot… looks great. You are soooo talented in many fields. I would love some of this background paper for my card making and scrap booking. Awesome job. Thanks for sharing ! Becky : )

  134. Jamie

    Found the whipping cream. Guess I have never used that stuff before. I am making this tonight. Can’t wait.

    The new blog looks great. Girl, you are just too good! How in the world did you learn how to do all this?

    Redo mine!! Please!!!! Pretty Please!!! :)

    1. Misty

      I found this recipe a few years ago and it’s delicious. Over the years I’ve changed it up to add some things but the original recipe is still so so good. I cook my chicken in the crock while at work and come home and shred it. Add cream cheese, 2 cans of rotelle, one packet of taco seasoning, can of corn and can of black beans. Then do the rest just like the original recipe. So so so so Yummy! And yes ya’ll! You pour all of the heavy cream over them things. I’m making them tomorrow morning to take to work to feed my fellow teachers.

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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