Creamy Chicken Enchilada Recipe for Dinner

A Cozy Kitchen Memory

My grandson calls these my “hug in a pan” enchiladas. I think he’s right. They are so warm and comforting. I still laugh at that name.

I first made this for a snowy night. We were all stuck inside. The smell filled the whole house. It made everyone feel safe and happy.

Let’s Get Everything Ready

First, turn your oven to 350°F. Grease your baking dish. This stops everything from sticking. It’s a simple step that matters a lot.

Now for the creamy filling. Soften the cream cheese first. Just zap it for a few seconds. Mix it with the sour cream and salsa. Doesn’t that smell amazing already?

The Fun Part: Rolling Them Up

Warm your tortillas a little. It makes them soft and easy to roll. No cracking! Spoon the chicken mix onto each one. Add a good sprinkle of cheese.

Now, roll them up tight. Place them side-by-side in your dish. They look like little boats ready for a saucy sea. Pour the rest of the sauce on top. Finish with all that lovely cheese.

Why This Meal Brings Joy

Sharing a meal you made is a special kind of love. It says, “I care about you.” That is why this matters. It connects us.

Also, cooking together creates the best memories. My grandkids love sprinkling the cheese. What part of cooking does your family enjoy doing together?

Into the Oven It Goes

Cover the dish with foil. Bake for about 30 minutes. The waiting is the hardest part! Your kitchen will smell wonderful.

Take the foil off for the last five minutes. This lets the cheese get a little golden. Fun fact: The word “enchilada” means “seasoned with chili.” It’s a perfect name.

Time to Eat and Share

Let it cool for a minute before serving. Then add your favorite toppings. We love a dollop of cool sour cream. It balances the warmth.

This is a great dish for sharing with friends. It always makes people smile. What is your go-to meal to make for a crowd? Tell me about it.

Ingredients:

Ingredient	Amount	Notes
Shredded cooked chicken	4 cups (about 1 pound)
Cream cheese	1 (8-ounce) block	Softened
Sour cream	1/2 cup
Chunky salsa	1/2 cup
Tortillas (corn or flour)	8 (8-inch)	Warmed to be pliable
Shredded Monterey Jack cheese	1 (8-ounce) package (2 cups)	Divided
Green enchilada sauce	1 (10-ounce) can (1 1/4 cups used)	Divided

Creamy Chicken Enchiladas: A Cozy Kitchen Hug

Oh, this recipe brings back such happy memories. My grandson Leo requests it every time he visits. The kitchen fills with the most wonderful smells. It feels like a warm hug from the inside. Doesn’t that sound nice? Let’s make some together. It’s easier than you might think.

Ingredients

• 1 (8 oz) block cream cheese
• 1 cup sour cream
• 1 (16 oz) jar salsa
• 3 cups cooked, shredded chicken
• 10-12 (8-inch) flour or corn tortillas
• 1 (28 oz) can green or red enchilada sauce
• 3 cups shredded Mexican cheese blend, divided
• Non-stick cooking spray

Instructions

Step 1: First, let’s get our oven ready. Turn it on to 350°F. This is the perfect cozy temperature. Grab your big baking dish, the one that’s about 9 by 13 inches. Give it a quick spray so nothing sticks. I still laugh at that time I forgot that step. What a mess to clean up!

Step 2: Now for the creamy filling. Soften your block of cream cheese in the microwave. Just do 15 seconds at a time. In a big bowl, mix it with the sour cream and salsa. Stir until it’s nice and smooth. Then, fold in your shredded chicken. (A hard-learned tip: Using a rotisserie chicken from the store makes this so fast!).

Step 3: Time to warm your tortillas. Follow the directions on the package. This makes them soft and easy to roll. Pour half of your enchilada sauce into the bottom of the dish. Spread it around evenly. See how the color brightens up the pan? It makes me smile every time.

Step 4: This is the fun part, assembling! Spoon about half a cup of the chicken mix onto a tortilla. Add a big tablespoon of that yummy shredded cheese on top. Roll it up tightly and place it in the dish, seam-side down. Line them all up like little soldiers in a row. Do you like corn or flour tortillas best? Share below!

Step 5: Almost done! Pour the rest of the sauce over your rolled enchiladas. Sprinkle the last of the cheese on top. Cover the dish tightly with foil. Bake for about 30 minutes. Take the foil off for the last 5 minutes. This gives the cheese a lovely golden touch.

Cook Time: 30–35 minutes
Total Time: 50 minutes
Yield: 4–6 servings
Category: Dinner, Main Course

Let’s Shake Things Up!

The best part of cooking is making a recipe your own. Don’t be afraid to play with your food! Here are a few fun twists on our classic enchiladas. I think my friend Clara invented the first one. She’s always so clever in the kitchen.

Black Bean Fiesta: Swap the chicken for two cans of black beans. It’s a hearty and delicious vegetarian option.

Spicy Kick: Add a chopped jalapeño to the filling. Use a spicy salsa for an extra zing. Perfect for those who love a little heat.

Summer Garden: Mix in a cup of fresh corn and some chopped zucchini. It tastes like sunshine on a plate. Which one would you try first? Comment below!

The Perfect Plate

Now, let’s talk about serving. A great meal is all about the company it keeps. I love to set a colorful table. It makes everything taste even better. Here are a few of my favorite ways to complete this dish.

For sides, a simple cilantro-lime rice is wonderful. A crisp green salad with avocado is also perfect. Don’t forget the toppings! Set out little bowls of sour cream, extra salsa, and sliced olives. For a drink, a chilled glass of Mexican beer pairs nicely. Or a fizzy limeade for a non-alcoholic treat. Which would you choose tonight?

Keeping Your Enchiladas Tasty for Later

Let’s talk about storing these lovely enchiladas. They keep well in the fridge for three days. Just cover the dish tightly with foil. You can also freeze them for a cozy future meal. I wrap each one individually in plastic wrap. Then I place them all in a big freezer bag. This way, you can reheat just one or two at a time.

I remember making a huge batch for my grandson’s visit. He ate so many, but we still had leftovers. I froze the rest for a busy weeknight. It felt like a gift from my past self. Batch cooking like this saves you time and stress. It means a good meal is always close by.

To reheat, bake frozen enchiladas at 350°F for about 45 minutes. Make sure they are hot all the way through. Add a little extra cheese on top for a fresh touch. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Enchilada Hiccups

Sometimes, our cooking has little problems. That is perfectly okay. Here are some easy fixes. If your tortillas crack when you roll them, they are too cold. Warm them up first, as the recipe says. A warm tortilla is a happy, flexible tortilla.

I once used cold tortillas straight from the fridge. They tore and made a big mess. Now I always warm them. If your filling seems too thick, add a spoonful of salsa. This makes it easier to spread. Getting the texture right makes rolling so much simpler. It builds your confidence in the kitchen.

If the top isn’t cheesy and golden, remove the foil at the end. Let it bake for five more minutes. This gives you that beautiful, bubbly top. A pretty dish makes it taste even better. Which of these problems have you run into before?

Your Enchilada Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Just use corn tortillas. Check your enchilada sauce label too.

Q: Can I assemble it ahead of time?

A: Absolutely. Cover and refrigerate it for a day before baking.

Q: What if I don’t have sour cream?

A: Plain Greek yogurt works wonderfully as a swap.

Q: Can I double the recipe for a crowd?

A: You sure can. Just use two baking dishes side-by-side.

Q: Any fun topping ideas?

A: I love a dollop of cool guacamole. A squeeze of fresh lime is nice too. Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love making this dish. It is a favorite in my home. Cooking for people is a way to show you care. It fills the house with wonderful smells and warmth.

*Fun fact: The word “enchilada” just means “seasoned with chili.”* I would be so happy to see your creation. Have you tried this recipe? Tag us on Pinterest! Sharing food stories connects us all.

Happy cooking!

—Fiona Brooks.