Oh my goodness, let me tell you about my creamy chili chicken enchiladas! This dish is a true crowd-pleaser and has become one of my absolute favorites to whip up during the week or for a cozy weekend dinner. Picture this: tender, shredded chicken enveloped in a dreamy, creamy sauce that just oozes flavor with every bite. I love using salsa and cream cheese to create that luscious texture that makes it feel indulgent yet easy to prepare. Plus, you can customize the spice level to suit your taste buds—whether you like it mild or want to kick it up a notch! They’re perfect for gathering around the table, and trust me, you’ll want to dive in for seconds. Grab a fork, and let’s get cooking!
Ingredients List
- 2 cups cooked chicken, shredded: I usually use rotisserie chicken for convenience, but any cooked chicken will work. Just shred it into bite-sized pieces.
- 1 cup cream cheese: Make sure it’s softened so that it mixes easily. I like to leave it out for about 30 minutes before I start, or you can microwave it for a few seconds.
- 1 cup salsa: Use your favorite brand or homemade salsa. You can choose mild, medium, or hot depending on how spicy you want your enchiladas to be!
- 1 cup shredded cheese: I love a good blend of cheddar and Monterey Jack for that melty goodness, but feel free to mix it up!
- 8 flour tortillas: Look for the larger size to hold all that delicious filling. You can also use corn tortillas if you prefer.
- 1 can diced green chilies: These add a subtle kick and enhance the flavor. Drain them a bit if they seem too watery.
- 1 tsp garlic powder: This gives a lovely depth of flavor. If you have fresh garlic, you can use that too—just a clove or two, minced, will do!
- 1 tsp cumin: Cumin adds a warm, earthy flavor that’s just perfect in these enchiladas. Trust me, don’t skip it!
- Salt and pepper to taste: Always taste as you go! You might need a little more or less depending on your other ingredients.
How to Prepare Creamy Chilli Chicken Enchiladas
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). It’s essential to get that heat going so your enchiladas bake perfectly!
- While the oven is warming up, grab a mixing bowl and combine the shredded chicken, softened cream cheese, salsa, diced green chilies, garlic powder, cumin, salt, and pepper. Mix it all together until it’s nice and creamy—oh, the smell will be amazing!
- Now, take one flour tortilla and spoon a generous amount of the chicken mixture down the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat this for all the tortillas until your dish is filled with these delightful rolls.
- Once all your enchiladas are snug in the baking dish, sprinkle the shredded cheese over the top. You want to cover them well, so every bite is cheesy goodness.
- Pop the baking dish into your preheated oven and bake for about 20 to 25 minutes. You’ll know they’re ready when the cheese is bubbly and golden. Yum!
Why You’ll Love This Recipe
- Quick and Easy: With just a few simple steps, you can have these creamy chili chicken enchiladas on the table in about 40 minutes—perfect for busy weeknights!
- Flavorful Comfort Food: The combination of creamy sauce and tender chicken creates a comforting dish that’s sure to please everyone in the family.
- Customizable Spice Level: Whether you prefer a mild kick or a fiery flavor, you can easily adjust the spice by choosing your favorite salsa.
- Make-Ahead Friendly: These enchiladas are great for prepping in advance! You can assemble them ahead of time and just pop them in the oven when you’re ready.
- Perfect for Leftovers: They reheat beautifully, making them ideal for meal prep or enjoying as leftovers during the week.
- Kid-Approved: The cheesy, creamy filling is always a hit with kids, which means you can enjoy family dinners without any fuss!
Tips for Success
- Spice It Up: If you want to amp up the heat, consider adding some diced jalapeños to your chicken mixture or using a spicy salsa. On the flip side, if you prefer a milder flavor, stick with a sweet salsa or omit the green chilies entirely.
- Get Creative with Cheese: While I love a good cheddar and Monterey Jack blend, feel free to experiment! Pepper Jack adds a nice kick, or you could go with a sprinkle of crumbled feta for a tangy twist.
- Fresh Toppings: Serve your enchiladas with fresh avocado slices, chopped cilantro, or a dollop of sour cream. A squeeze of lime juice adds a fantastic zing too!
- Make it a Casserole: If you’re in the mood for a twist, layer the ingredients like a casserole instead of rolling them up. Just alternate layers of tortillas, filling, and cheese in a baking dish for a hearty, layered meal.
- Leftover Love: Don’t be afraid to mix in leftover veggies or beans into your filling for added nutrition and flavor. Corn, black beans, or even spinach can boost the dish!
Nutritional Information
Here’s the nutritional breakdown for each serving of these creamy chili chicken enchiladas. Keep in mind that these values are estimates and can vary based on the specific ingredients you use:
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 3g
- Protein: 20g
This dish packs a good protein punch and is satisfying enough to keep you full! Enjoy it guilt-free, knowing you’re treating yourself to something delicious and relatively wholesome!
FAQ Section
Can I use other types of meat?
Absolutely! While I love using chicken, you can substitute it with shredded beef, turkey, or even a mix of black beans for a vegetarian option. Just make sure to adjust your cooking time if you’re using raw meat.
Can I make these enchiladas ahead of time?
Yes, you can! Just assemble the enchiladas and cover them before baking. Store them in the fridge for up to 24 hours, then bake them when you’re ready. They’re a fantastic make-ahead meal!
What if I don’t have cream cheese?
No worries! You can substitute with sour cream or even Greek yogurt for a tangy twist. Just keep in mind that it might change the creamy texture slightly, but they’ll still be delicious!
Can I freeze the creamy chili chicken enchiladas?
Definitely! Assemble them, let them cool completely, then wrap them tightly in plastic wrap or aluminum foil before freezing. When you’re ready to enjoy, just bake them straight from the freezer, adding a few extra minutes to the baking time.
What toppings do you recommend for these enchiladas?
I love serving them with fresh avocado, a sprinkle of cilantro, and a dollop of sour cream. You could also add some diced tomatoes or a drizzle of hot sauce for an extra kick!
Storage & Reheating Instructions
So, you’ve got some leftovers of these creamy chili chicken enchiladas? Lucky you! They’re just as delicious the next day, but you’ll want to store them properly to keep that creamy goodness intact. Here’s how I do it:
- Storage: Place any leftover enchiladas in an airtight container. If you’ve got a lot of them, you can layer them with parchment paper in between to prevent sticking. They’ll keep in the fridge for up to 3 days.
- Freezing: Want to save some for later? Just let the enchiladas cool completely, then wrap them tightly in plastic wrap or aluminum foil before popping them in the freezer. They’ll be good for about 2 months. Just make sure to label them so you don’t forget what’s inside!
Now, onto reheating! I find that the best way to warm them up is in the oven:
- Oven Method: Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil to keep them moist, and heat for about 20–25 minutes, or until heated through. If they were frozen, you might need to add a few extra minutes.
- Microwave Method: In a hurry? You can microwave them too! Just place one enchilada on a microwave-safe plate, cover it with a damp paper towel, and heat for about 1–2 minutes, checking to make sure it’s warmed all the way through.
Whichever method you choose, just be careful not to overheat them, or the creamy texture might start to change. Enjoy your leftovers just as much as the first time around!
Print
Creamy Chilli Chicken Enchiladas: 5 Melting Moments to Savor
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Creamy chili chicken enchiladas made with tender chicken, creamy sauce, and cheese.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cream cheese
- 1 cup salsa
- 1 cup shredded cheese
- 8 flour tortillas
- 1 can diced green chilies
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix the chicken, cream cheese, salsa, green chilies, garlic powder, cumin, salt, and pepper.
- Spoon the mixture into each tortilla and roll them up.
- Place the rolled tortillas in a baking dish.
- Top with shredded cheese.
- Bake for 20-25 minutes until cheese is bubbly.
Notes
- Serve with sour cream and avocado.
- Adjust spice level by using mild or hot salsa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: creamy chilli chicken enchiladas
