Go Back
+ servings

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas - a great Mexican dinner that comes together in no time at all.

Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 servings


  • 1 tablespoon butter
  • 1 (10 ounce) can Rotel tomatoes and green chilies drained
  • 1 (8 oz) pkg cream cheese cut up and softened
  • 2 cups chopped cooked chicken breast (see Note)
  • 8 (8 - inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup whipping cream
  • optional 1/2 cup salsa verde for a spicier version


  1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Melt butter in large skillet over medium heat. Add Rotel tomatoes and saute 1 min.
  2. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon about 3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in the baking dish. Sprinkle with Monterrey Jack cheese. Drizzle with whipping cream and salsa verde if you like a spicier version.
  3. Cover with foil and bake at 350 degrees for 20-25 min. Take off foil and cook for another 10-15 mins, or until top is golden brown.
  4. Serve with black beans, Cilantro Lime Rice, and pico de gallo.

Recipe Notes

Cook chicken however you desire. For me, the easiest way is to throw 2-3 chicken breasts in a crock pot on low for 3-4 hours. Sometimes I even put them in frozen.

slightly adapted from Kevin and Amanda