Creamy Chicken Enchiladas Recipe

Name: Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, thinly sliced; 2 cups cooked chicken, chopped; ½ cup roasted red pepper, chopped; 6 ounces cream cheese, cubed; 2 tablespoons butter; 12 flour tortillas, soft taco size; 2 (28 ounce) cans green enchilada sauce; 8 ounces monterey jack cheese, grated; salt, to taste; salt and pepper, to taste

Servings: persons

1
In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes.
2
Stir frequently to keep onions from burning.
3
Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt.
4
Pour a little green sauce in bottom of 9X13 baking pan.
5
Spoon about 1/3 C of filling down center of each tortilla and roll.
6
Set enchiladas, seam side down in baking pan.
7
Continue until pan is full.
8
Cover with remaining sauce and top with grated cheese.
9
At this point you may cover and refrigerate.
10
Preheat oven to 375 degrees.
11
If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more.
12
If not refrigerated, bake uncovered for 20 minutes.
13
Makes approximately 12 enchiladas.

1743

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large onions, thinly sliced, 2 cups cooked chicken, chopped, ½ cup roasted red pepper, chopped, 6 ounces cream cheese, cubed, and more.

Yes, Creamy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions