Name: Easy Creamy Chicken Enchiladas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely diced; 1 tablespoon taco seasoning (homemade or store bought); 4 cups rotisserie chicken, shredded; 4 ounces diced green chilies (mild); 12 ounces red enchilada sauce (mild); 6 corn tortillas (6 inch), cut into 1 x 2 inch strips; 2 cups Mexican blend cheese, shredded and divided; 1 large avocado, sliced; ¼ cup cilantro, torn; ½ lime; ¼ cup sour cream

Introduction

These Easy Creamy Chicken Enchiladas are a comforting and flavorful dish perfect for a weeknight dinner. Using shredded rotisserie chicken and a rich enchilada sauce, this recipe comes together quickly with minimal fuss. Topped with melted cheese and fresh garnishes, it’s sure to become a household favorite.

A white skillet filled with a layered dish starting at the bottom with crispy, slightly browned tortilla chips covered in a rich red sauce and melted orange cheese. On top, there are four neatly sliced green avocado fans, each placed evenly around the skillet with dollops of white sour cream sprinkled with a light dusting of red spice. Fresh green cilantro leaves are scattered over everything, adding freshness and color contrast. The skillet sits on a white marbled surface with a white cloth nearby and small white bowls containing sour cream, a squeezed lime, and more cilantro around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil

1 medium onion, finely diced

1 tablespoon taco seasoning (homemade or store bought)

4 cups rotisserie chicken, shredded

4 ounces diced green chilies (mild)

12 ounces red enchilada sauce (mild)

6 corn tortillas, cut into 1 x 2 inch strips (6 inch tortillas)

2 cups Mexican blend cheese, shredded and divided

1 large avocado, sliced for serving

¼ cup cilantro, torn for serving

½ lime, for serving

¼ cup sour cream, for serving

Instructions

Step 1: Preheat the oven to 375°F with a rack fitted in the center.

Step 2: Heat a 12-inch heavy-bottomed oven-proof skillet over medium heat. Add olive oil, diced onions, and taco seasoning. Cook until the onions are translucent, about 5 minutes.

Step 3: Stir in the shredded rotisserie chicken, diced green chilies, and red enchilada sauce until well combined.

Step 4: Cut the tortillas into strips by halving them and then cutting each half into four strips. Add the tortilla strips to the skillet, gently separating them so they don’t stick together. Turn off the heat.

Step 5: Mix in 1 cup of shredded cheese with the skillet ingredients. Sprinkle the remaining 1 cup of cheese evenly over the top.

Step 6: Bake uncovered on the center rack until the cheese melts and the sauce bubbles, about 12–15 minutes.

Step 7: Serve warm topped with sliced avocado, torn cilantro, a squeeze of lime, and a dollop of sour cream.

Tips & Variations

Use leftover rotisserie chicken to save prep time and add rich flavor.

Swap the green chilies for diced jalapeños if you prefer a spicier kick.

For a creamier texture, stir in a few tablespoons of cream cheese before baking.

Gluten-free tortillas can be used to make this dish suitable for gluten sensitivities.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the skillet mixture and assemble it ahead of time, then refrigerate it before baking. Add a few extra minutes to the baking time if going directly from the fridge.

What can I use instead of rotisserie chicken?

Cooked shredded chicken breast or thigh meat works well as a substitute. You can also use leftover cooked turkey or even cooked beans for a vegetarian twist.