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These addicting, simple Chicken Enchiladas are filled with chicken, three kinds of cheese, and my secret ingredient, Queso!
Chicken Enchiladas | A Family Fav!
I’m not sure there is a more beloved Mexican recipe my family loves more than these chicken enchiladas. Flour tortillas filled to the brim with roasted chicken, lots of cheese and spices, and then smothered with a sour cream and salsa verde sauce. It is comfort food to the max and never is turned down by anyone.
Main Ingredients Needed
These Chicken Enchiladas come together in a snap! Here’s everything you’ll need:
- Tortillas – I used the fajita-sized kind. I used flour tortillas but if you have a gluten intolerance corn, tortillas are totally yummy too.
- Chicken – I used 3 chicken breasts that I roasted myself. After shredding, I had a scant of 4 cups. If you wanted to buy a rotisserie chicken and shred that to save time, go right ahead!
- Cream Cheese + Queso – my queso cheese sauce was pretty pourable coming right out of the fridge, however, if yours is more solid, microwave it briefly with the cream cheese (if that happens to be cold too) to soften them both up.
- Fajita Seasoning + Salt – a little kick from the fajita seasoning goes a long way! Plus salt to bring out all of those great flavors.
- Salsa Verde + Sour Cream – salsa verde and sour cream. Feel free to use red enchilada sauce if the green kind isn’t your thing. Either way, it’s going to be tasty.
- Cheese – top the whole thing with Mexican cheese to seal in all the flavor. Plus, it’s pretty.
Love Enchiladas? Check out these other recipes: Crockpot Chicken Enchilada Casserole, Enchilada Stuffed Mushrooms, Zucchini Enchiladas, Beef Enchilada Dip, Chorizo Enchiladas and Chicken Enchilada Bowl!
How to Make Chicken Enchiladas
For full details on how to make Chicken Enchiladas, see the recipe card down below 🙂
Make the Filling
For this specific recipe, stir together roasted shredded chicken, shredded cheese, cream cheese, spices, and queso.
Fill the Tortillas
Divide the filling in between the flour tortillas and roll them up tightly.
Make the Enchilada Sauce
Simply whisk sour cream and salsa verde together until smooth. It’s a great combo.
Top with Cheese + Bake
Fill your pan with enchiladas and cover with sauce. Top with cheese and bake. Cool a few minutes before serving.
Storing Instructions
Store chicken enchiladas in the fridge, covered, for up to three days. After that the tortillas might get a little soggy, so beware!
Freezing Chicken Enchiladas
If you want to freeze these enchiladas, be sure to omit the salsa verde and sour cream and freeze plain. Wrap them well and freeze. When you’re ready to bake, remove from the freezer, cover with sauce and extra cheese and bake. I don’t like to freeze dairy products, specifically cream cheese and sour cream because you never know when they will separate. So stay on the safe side and freeze the bare enchiladas on their own.
More Enchilada Recipes to Try!
Looking for more Mexican Recipes to Try? Look no further!
- Beef Enchiladas
- Sour Cream Chicken Enchiladas
- Chorizo Enchiladas
- Chicken Enchilada Casserole
- Red and Green Enchiladas
- Pork Enchiladas
This Chicken Enchilada Recipe is simple to make and is loved by everyone. A great everyday meal for any weeknight. So make sure to save it!
Printable recipe card below!
Amazing Chicken Enchiladas
Ingredients
- 1.25 pounds boneless skinless chicken breasts 3 breasts
- 1 teaspoon fajita seasoning or cumin
- salt & pepper to taste
- 3 tablespoons olive oil
- 4 oz. cream cheese softened
- 1/2 cup prepared queso cheese sauce I got mine from Trader Joe’s
- 1 teaspoon cumin
- salt to taste
- 12 oz. shredded Mexican 3-cheese blend divided
- 7 fajita sized flour tortillas 8 inch size
- 12 oz. mild salsa verde
- 1/2 cup sour cream
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper and place chicken breasts over top. Sprinkle both sides with fajita seasoning, salt, pepper and olive oil. Rub spices and oil into meat and bake 35-40 minutes or until completely cooked through. Set aside to cool.
- Shred chicken*, discarding any extra fat pieces or tough bits. Place into a large bowl. Combine with cream cheese, queso**, cumin, and salt. Set aside.
- In a medium bowl, whisk salsa verde with sour cream until mostly smooth. Spread about 1/4 cup of sauce across the bottom of a 9×13 glass baking dish.
- Fill 7 tortillas evenly with filling, add in about 2 tablespoons of cheese, roll, and place into baking pan. You should use all the chicken filling and 6 oz of cheese.
- Pour sauce over top of enchiladas and top with remaining 6 oz. cheese.
- Bake at 350 for 20 minutes or until cheese is hot and bubbly. Serve hot.
- *After my chicken was cooked and shredded, I have a scant 4 cups. If you wanted to buy a rotisserie chicken and shred that to save time, go right ahead!**My queso was pretty pourable coming right out of the fridge, however, if yours is more solid, microwave it briefly with the cream cheese (if its cold too) to soften them both up.
These are so good!! Not difficult at all to make and such a hit. They had great flavor! We’ll definitely be making this one again.
Made this tonight and it was absolutely delicious. I will definitely be making it again as well as telling my family and friends about it. I did add a can of green chilies to it and spread the bottom of the dish with green chili enchilada sauce and over the enchiladas before I put the cheese on top.
Would queso blanco work in this recipe?
Rave reviews from the whole family!
These enchiladas are great! My husband said they were the best ones he has ever eaten. I got a pint of queso from a local sandwich store. These enchiladas were so easy to make.
This is THE BEST chicken enchilada recipe ever! My family devours this every time! I had it saved on Pinterest but then somehow it got lost. I have spent weeks looking for it and finally after a long search I found it! ❤️
would queso blanco work in this receipe?
Best! I add green chilies to the chicken mixture and I love the queso so much I add some to the top-only changes..truly delicious!!!!
Can you tell me what you sprinkled on top at the end, cilantro, parsley??
[…] Source by laurenslatest […]
I can’t wait to try these! Saving this recipe.
Im feeding a home of 7 so I would need to like triple this amount…any suggestions?
Just spread them out between a few pans to ensure even baking. Other then that, it should work just fine!
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[…] Amazing Chicken Enchiladas […]
[…] Amazing Chicken Enchiladas […]
[…] Amazing Chicken Enchiladas […]
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I can’t wait to make these chicken enchiladas!
So if you use corn tortillas, because of the Gluten thing!!! do you just warm them a little in the microwave? I ask because they usually crack on me! Gotta try this though
I wrap my corn tortillas in a damp paper towel, then microwave to make them more pliable. Easier than frying!
These were fantastic! My whole family thanks you. 🙂
Awesome! So glad you enjoyed!
These chicken enchiladas look delicious!
Looks delicious! Can’t wait to try!
Do you think this would freeze well?? Making it now!!
I’ve never tried freezing this! If I were to freeze this, I would do it without the sauce, just because I’m a little leery of how that sour cream sauce would bake after being frozen.
I would like to make this but I do not know about the queso cheese sauce.
Did you make the sauce or did you buy it at the store.
I would need to know the recipe for queso cheese sauce if I am to make it.
Thank you.
I bought it from Trader Joes!
Lauren- I made these enchiladas for my family, and we devoured them, thanks for the recipe! It was excellent.
I think she was asking about the queso cheese sauce. I don’t see the directions on how to make that, either.
Looks delicious and easy. Where do we fine quest sauce recipe (
the white sauce? It’s in the recipe card 🙂 It’s salsa verde and sour cream.