If you’re looking for a comforting, crowd-pleasing dinner that’s easy to prep and packed with flavor, these Creamy Chicken Enchiladas are exactly what your weeknight menu needs.
This recipe has become an instant favorite in my home—I could barely snap a photo before the whole family dove in! It’s rich, cheesy, and full of cozy, comforting flavor. Even better? You can prepare it ahead of time and pop it in the oven when you’re ready. The magic really happens as everything melds together—making these enchiladas even more delicious the next day (hello, leftovers!).
It’s always a win when a simple, wholesome meal gets rave reviews from everyone at the table. And yes, Son, we canhave enchiladas for dinner again.
Why You’ll Love These Creamy Chicken Enchiladas
- Make-ahead friendly – Prep the dish earlier in the day and bake when ready.
- Family-approved – Perfect for picky eaters and big appetites alike.
- Flavor-packed – The creamy salsa verde sauce is full of zesty, cozy goodness.
- Great for leftovers – Tastes even better the next day.
Creamy Chicken Enchiladas
- 2 cups cooked rotisserie chicken, shredded
- 2 tbsp olive oil
- Salt & pepper, to taste
- 2 medium onions, thinly sliced
- 3 cloves of garlic, chopped
- 2 tsp cumin
- 1/3 cup flour
- 2 cups chicken stock
- 1 cup salsa verde
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup plain Greek yogurt (plus more for topping)
- 1/2 cup fresh cilantro, chopped
- 12 6-inch flour tortillas
- Lime wedges, for serving
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Make the Creamy Verde Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sliced onions and sauté for 8–10 minutes until golden brown. Add garlic, cumin, and flour. Stir constantly for about a minute until fragrant.
Gradually whisk in the chicken stock. Bring to a boil, then reduce heat and let it simmer until thickened (about 5 minutes). Stir in the salsa verde, Greek yogurt, and chopped cilantro. Season with salt and pepper to taste.
3. Prepare the Enchiladas
In a large bowl, mix 1 cup of the sauce with the shredded chicken. Lightly coat each tortilla with sauce, then fill with the chicken mixture and a sprinkle of cheese. Roll them up and place seam-side down in a greased 9×13-inch baking dish.
4. Top and Bake
Pour the remaining sauce over the enchiladas and top with the rest of the cheese. Bake uncovered for 20–25 minutes, or until bubbly and golden.
5. Serve
Top with a dollop of Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of lime juice. Serve warm and watch them disappear!
Make It Your Own
- Swap in corn tortillas for a gluten-free version.
- Use shredded turkey, ground chicken, or black beans for variation.
- Add diced green chiles or jalapeños for extra kick.
- Sprinkle with cotija cheese for a traditional twist.
This Creamy Chicken Enchiladas recipe is the kind of dish that brings everyone to the table—and keeps them coming back for seconds. Whether you’re cooking for a weeknight dinner, meal prepping for the week, or feeding a crowd, this one’s a keeper.
📌 Save this recipe and tag me if you make it—I love seeing your family favorites in action!
