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Have you ever craved that perfect dish that screams comfort and delight in every bite? Let’s dive deep into the world of Creamy Chicken Enchiladas.
It’s the kind of dish that wraps you up in a hug and I can’t wait to share it with you!
Table of Contents
Why You’ll Love this Recipe
Convenience and Flavor in One Dish: With easy-to-source ingredients, most of which you might already have in your pantry, this recipe is both convenient and full of flavor.
The mix of Rotel, sour cream, and rotisserie chicken creates a mouthwatering filling that’ll have everyone asking for seconds.
Perfect for Every Occasion: Be it a family dinner, a gathering with friends, or just a regular Tuesday night, this Creamy Chicken Enchilada recipe fits every bill.
Plus, the golden, bubbly finish after baking? Pure Insta-worthy material!
Creamy Chicken Enchiladas Ingredients
- Rotisserie Chicken
- Fiesta Blend Cheese
- Rotel (Diced Tomatoes & Green Chilies)
- Sour Cream
- Chicken Fajitas Seasoning Packet
- Flour Tortillas
- Butter
- Flour
- Chicken Broth
- Diced Green Chilies
- Monterey Jack Cheese
*Scroll to Printable Recipe Card below for detailed amounts!
How to Make Creamy Chicken Enchiladas
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
- Preheat the oven to 350° F.
- Spray a 9×13 inch baking dish with cooking spray.
- Remove the chicken from the bone (if using a rotisserie chicken) and shred by using two forks. Place the shredded chicken into a large bowl. *Make sure your chicken is room temperature or warm, if using leftover cold chicken, heat in the microwave until just warmed…cold chicken baked in a casserole dish doesn’t get as hot when baking and will result in a lukewarm center.
- Add the fiesta blend shredded cheese, Rotel sour cream and the chicken fajita seasonings to the bowl. Mix together until combined.
- Evenly divide the chicken filling between each of the flour tortillas. Roll the filled tortilla shells and place each one seam side down in the prepared baking dish as you go.
- In a saucepan, melt the butter, then whisk in the flour and allow roux to thicken for about 45 seconds, stirring constantly.
- Add chicken broth, bring to a low simmer, and whisk until smooth.
- Next, add the sour cream and diced green chilies. Stir continuously until the sour cream is dissolved and the sauce is warm.
- Pour the sour cream sauce over the tortillas and top with the Monterey Jack shredded cheese.
- Bake covered for 45 minutes or until golden and bubbly..If you like, remove the foil, then turn on the broiler after the enchiladas are finished baking broil for an additional 1-2 minutes to achieve a crispy topping.
Storage and Reheating Instructions:
How to Store Creamy Chicken :
Got leftovers? Great, they taste even better the next day!
Store them in an airtight container and pop them in the fridge for 3-4 days.
How to Reheat Creamy Chicken Enchiladas:
When you’re ready to dive in again, reheat in a preheated oven at 350°F for about 15 minutes. Just ensure they’re heated through.
Helpful Tips & Substitutions
Can This Be Frozen?
Absolutely! If you want to save some for a rainy day (or let’s be honest, a lazy day), wrap your baking dish tightly in plastic wrap, then again in foil. It’ll stay good for about 3 months.
When you’re ready to enjoy, thaw in the fridge overnight and bake as instructed. Just add a few extra minutes to the baking time.
Can This Be Made Ahead of Time?
Certainly! This is the dish that keeps on giving. You can prepare everything right up until the baking step, then cover and refrigerate. When you’re ready, bake as directed.
If it’s straight from the fridge, you might need to add an additional 5-10 minutes of bake time. Keep an eye on it!
Substitutions & Variations
No Rotisserie Chicken on Hand? No problem. You can use boiled, shredded chicken breasts or thighs. Heck, even leftover turkey would be amazing in this.
Cheese Lovers: Feel free to mix and match your favorite cheeses. Maybe a little cheddar or pepper jack for an extra kick?
For Our Veggie Friends: Consider a vegetarian filling like sautéed mushrooms, spinach, and black beans. Don’t forget to swap the chicken broth for vegetable broth in the sauce.
Helpful Cooking Notes
- Rotisserie Chicken Hack: If you don’t want to deal with bones and skin, some grocery stores sell rotisserie chicken meat already pulled from the bone. Time saver alert!
- Spice It Up or Down: Adjust the heat level with the green chilies. Opt for mild if you’re sensitive to spice or go wild with a hotter variety if you’re feeling brave.
- Golden Tip: That broiler step? It’s the secret to achieving the perfect golden, crispy top. But don’t walk away – it can go from gold to burnt pretty quickly!
Alright, foodie friend, that’s a wrap!
Enjoy this creamy delight and remember, happiness is homemade. Or in this case, home-baked. 😉
Enjoy your cooking adventure!
Try Some of our Other Favorite Mexican Inspired Recipes
Creamy Chicken Enchiladas – a perfect blend of flavor and comfort. This dish is a must-try for every foodie. Happiness is just an enchilada roll away!
INGREDIENTS
For the Enchiladas
- 2 cups Rotisserie Chicken, shredded and warm
- 1 cup Fiesta Blend Cheese, shredded
- 10 oz can Rotel, undrained (diced tomatoes & green chilies)
- 1 cup Sour Cream
- 1.12 oz Chicken Fajitas Seasoning, packet
- 10 Flour Tortillas
For the Sauce
- 5 tbsp Butter
- 3 tbsp Flour
- 2 cups Chicken Broth
- 1 1/2 cup sour cream
- 4 oz can Diced Green Chilies, mild or hot depending on your preferences
- 2 cups of Monterey Jack Cheese, shredded
INSTRUCTIONS
- Preheat the oven to 350° F.
- Spray a 9×13 inch baking dish with cooking spray.
- Remove the chicken from the bone (if using a rotisserie chicken) and shred by using two forks. Place the shredded chicken into a large bowl. *Make sure your chicken is room temperature or warm, if using leftover cold chicken, heat in the microwave until just warmed…cold chicken baked in a casserole dish doesn’t get as hot when baking and will result in a lukewarm center.
- Add the fiesta blend shredded cheese, Rotel sour cream and the chicken fajita seasonings to the bowl. Mix together until combined.
- Evenly divide the chicken filling between each of the flour tortillas. Roll the filled tortilla shells and place each one seam side down in the prepared baking dish as you go.
- In a saucepan, melt the butter, then whisk in the flour and allow roux to thicken for about 45 seconds, stirring constantly.
- Add chicken broth, bring to a low simmer, and whisk until smooth.
- Next, add the sour cream and diced green chilies. Stir continuously until the sour cream is dissolved and the sauce is warm.
- Pour the sour cream sauce over the tortillas and top with the Monterey Jack shredded cheese.
- Bake covered for 45 minutes or until golden and bubbly..If you like, remove the foil, then turn on the broiler after the enchiladas are finished baking broil for an additional 1-2 minutes to achieve a crispy topping.
NOTES
Reheating and Storage Information
Got leftovers? Great, they taste even better the next day! Store them in an airtight container and pop them in the fridge for 3-4 days. When you’re ready to dive in again, reheat in a preheated oven at 350°F for about 15 minutes. Just ensure they’re heated through and through.Can This Be Frozen?
Absolutely! If you want to save some for a rainy day (or let’s be honest, a lazy day), wrap your baking dish tightly in plastic wrap, then again in foil. It’ll stay good for about 3 months. When you’re ready to enjoy, thaw in the fridge overnight and bake as instructed. Just add a few extra minutes to the baking time.Can This Be Made Ahead of Time?
Certainly! This is the dish that keeps on giving. You can prepare everything right up until the baking step, then cover and refrigerate. When you’re ready, bake as directed. If it’s straight from the fridge, you might need to add an additional 5-10 minutes of bake time. Keep an eye on it!Substitutions & Variations
No Rotisserie Chicken on Hand? No problem. You can use boiled, shredded chicken breasts or thighs. Heck, even leftover turkey would be amazing in this. Cheese Lovers: Feel free to mix and match your favorite cheeses. Maybe a little cheddar or pepper jack for an extra kick? For Our Veggie Friends: Consider a vegetarian filling like sautéed mushrooms, spinach, and black beans. Don’t forget to swap the chicken broth for vegetable broth in the sauce.Helpful Cooking Notes
- Rotisserie Chicken Hack: If you don’t want to deal with bones and skin, some grocery stores sell rotisserie chicken meat already pulled from the bone. Time saver alert!
- Spice It Up or Down: Adjust the heat level with the green chilies. Opt for mild if you’re sensitive to spice or go wild with a hotter variety if you’re feeling brave.
- Golden Tip: That broiler step? It’s the secret to achieving the perfect golden, crispy top. But don’t walk away – it can go from gold to burnt pretty quickly!
NUTRITION
Calories: 582kcalCarbohydrates: 30gProtein: 32gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 151mgSodium: 1409mgPotassium: 255mgFiber: 3gSugar: 7gVitamin A: 1310IUVitamin C: 7mgCalcium: 456mgIron: 2mg
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