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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.
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
- 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
- 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.