This quick and creamy chicken enchiladas recipe is really easy to make and made with pre-cooked chicken found in the refrigerated section of most grocery stores. I like to lean on this Mexican themed recipe on nights when I don’t have a lot of time or energy to lend to dinner but am still looking for great flavors to serve to the family.
Quick And Creamy Chicken Enchiladas Recipe
When thinking about how you are going to serve this dish, I average about 2 chicken enchiladas per person. This recipe serves 6 people. So, plan accordingly.
All in, this recipe takes about 10 minutes to prep and 20 minutes to heat up. So, trust me when I say that you are going to lean on this dish time and time again.
You know I love a good slow cooker, but I can’t always get my life together in the morning and think that far in advance. Sometimes, I really only have less than 30 minutes to get food on the table for my little ones.
The pre-cooked chicken I spoke about earlier is Perdue Harvestland Organic Grilled Chicken Breast Strips. You could, of course, grill up some chicken on your own before assembling the enchiladas. That’s up to you! I’ve done it both ways.
I like to keep these on hand for recipes just like this – ones that I know I need to get through in a pinch but ones that I still expect a lot of flavor and zest from.
You are going to love this recipe! Are you ready to roll!? Mexican night is our favorite!
Ingredients For Chicken Enchiladas
- 1 can, 10.5 oz, enchilada sauce
- 1 brick, 8 oz, cream cheese, cubed
- 1 jar, 16 oz, salsa
- 2 packages, 6 oz each, Perdue Harvestland Organic Grilled Chicken Breast Strips (I am a Perdue ambassador)
- 12 6″ flour tortillas
- 1 cup shredded cheddar cheese
- chopped fresh cilantro
How To Make Chicken Enchiladas
In a saucepan, add your cream cheese and salsa. This is what will help make this dinner extra creamy. I know it’s unusual to have cream cheese in Mexican dishes – but stay with me!
Heat everything over medium heat, stirring frequently until your cheese is melted and the mixture is hot. When it is ready, remove the pan from the heat.
At this point, you will want to break apart your chicken strips and then mix into your pan.
Take out your flour tortillas and spoon in 1/3 cup of mixture into the center of each. You don’t need to heat this up in advance in the microwave to soften.
Now, roll everything up and place them into a prepared baking pan, seam side down. Everything should fit nicely in a row. You can squeeze in two alongside the edges as pictured above to make the full 12.
Pour your remaining enchilada sauce on top of the pan and sprinkle the top with cheese. Bake for 20 minutes or until heated through.
What Can I Add To This Recipe?
You can add a can of black or pinto beans to this mix (drain and rinse before mixing in with chicken) as well as a small can of diced green chilies to add spice to your mix.
You can even spice up this dish by adding medium or hot salsa either directly into the sauce or by topping it before serving to your family.
Personally, my family cannot handle anything hot. So, typically I just put this condiment on the table and let my husband do what he wants on his own!
What About Side Dishes?
If you’d like to add a side dish to your chicken enchilada, you can always serve a nice side salad. The crispness of the lettuce would work wonderfully with the softness of the tortillas!
Does This Chicken Enchiladas Dish Reheat Well?
Yes and yes! This dish reheats wonderfully and makes for great leftovers! I don’t think you will have any – but if you do, you will love the flavors that the next day offers.
So, what do you think? Are you going to give this Mexican favorite a try? Would love to know your thoughts! Looking for more family dinner ideas?