Go Back

Creamy Red Chicken Enchiladas

These hearty creamy chicken enchiladas use simple grocery ingredients to get dinner on the table quickly. The filling relies on cream cheese for richness, while a heavy layer of cheddar ensures an incredible cheese pull when served.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Filling:
  • 4 cups shredded rotisserie chicken
  • 1 8 ounce block cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup chunky mild salsa
  • 1 tsp garlic powder
  • Salt and black pepper to taste
For Assembly:
  • 8 8 inch flour tortillas
  • 1 10 ounce can red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Optional toppings: roughly chopped fresh cilantro

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Spray a glass nine by thirteen inch baking dish with nonstick cooking spray.
  2. Place the cream cheese in a microwave safe bowl and heat in short 15 second bursts until completely soft and pliable.
  3. In a large mixing bowl, combine the softened cream cheese, sour cream, and chunky salsa until uniform. Fold in the shredded chicken and garlic powder. Taste the mixture and add salt and pepper as needed.
  4. Pour roughly one quarter cup of the red enchilada sauce into the bottom of the prepared baking dish and spread it around.
  5. Warm the flour tortillas slightly in the microwave so they become flexible. Place a generous half cup of the chicken filling in the center of each tortilla.
  6. Roll the tortillas tightly and arrange them seam side down in the baking dish.
  7. Pour the remaining red enchilada sauce evenly over the rolled tortillas. Sprinkle the mixed cheddar and Monterey Jack cheeses thickly over the top.
  8. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  9. Remove the foil and bake for an additional 10 minutes until the cheese is bubbling and just starting to turn golden brown.
  10. Remove from the oven and let the dish rest undisturbed for exactly 5 minutes. This allows the sauce to thicken so the filling stays inside when serving. Garnish with chopped cilantro before lifting out portions.

Notes

Always grate your cheese from a block rather than buying it in a bag. Bagged cheese has an anti caking powder that prevents that beautiful, stretchy melt.
If your chicken is cold straight from the fridge, microwave the shredded meat for thirty seconds before mixing. It blends with the cream cheese much easier when warm.
Letting the casserole rest for five minutes is not optional. If you cut into boiling hot enchiladas, the sauce will run everywhere and leave you with empty tortillas.