Cheesy Chicken Enchiladas

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When it comes to comfort food that delivers in both flavor and satisfaction, Cheesy Chicken Enchiladas are a must-make. These golden, bubbling enchiladas are stuffed with a creamy chicken filling, topped with melty cheese, crisped bacon, and finished with a drizzle of sour cream. Every bite bursts with layers of creamy, cheesy, and savory goodness that’s irresistible.

What makes these enchiladas truly special is the balance of textures: creamy shredded chicken wrapped in tender tortillas, topped with crispy bacon, melted cheese, and a touch of heat from fresh jalapeño slices. It’s the kind of dish that works for weeknights and impresses on weekends.

Why You’ll Love This Cheesy Chicken Enchiladas Recipe

These enchiladas are rich, cheesy, and downright satisfying. You’ll love the bold mix of flavors from the rotisserie chicken, creamy sauce, and smoky bacon. They’re easy to prepare, freezer-friendly, and the ultimate crowd-pleaser whether you’re serving family dinner or game day guests.

What Kind of Chicken Should I Use for Enchiladas?

Rotisserie chicken is a go-to for this recipe because it’s tender, flavorful, and saves prep time. You can also use leftover baked or poached chicken, or even shredded turkey if that’s what you have. Just be sure the meat is well-seasoned before mixing with the cream cheese filling.

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Ingredients for the Cheesy Chicken Enchiladas

Rotisserie Chicken—Pre-cooked and shredded, it’s flavorful and makes prep faster.

Cream Cheese—Creates a rich, smooth base for the filling.

Sour Cream—Adds tang and creaminess.

Shredded Cheddar Cheese—Gives the signature cheesy top and creamy filling.

Shredded Monterey Jack Cheese—Mild and melty, great in both filling and topping.

Cooked Bacon—Brings saltiness and crunch to each bite.

Green Chiles—Mild heat and flavor that deepen the filling.

Garlic Powder & Onion Powder—Boost the savory depth.

Salt & Black Pepper—Essential for seasoning.

Flour Tortillas—Soft and flexible, ideal for rolling without breaking.

Heavy Cream—Adds richness to the baking sauce.

Chopped Tomatoes, Jalapeños, Chives—For fresh toppings and added flair.

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How To Make the Cheesy Chicken Enchiladas

Step 1: Make the Filling

In a large bowl, combine 2 cups of shredded rotisserie chicken, 8 oz cream cheese (softened), 1/2 cup sour cream, 1/2 cup shredded cheddar, 1/2 cup shredded Monterey Jack, 1/4 cup cooked crumbled bacon, 1 small can (4 oz) green chiles, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until smooth and well blended.

Step 2: Assemble the Enchiladas

Lay out 8 flour tortillas. Divide the chicken filling evenly among the tortillas and roll them up. Place them seam-side down in a greased 9×13-inch baking dish.

Step 3: Top with Sauce & Cheese

Pour 1/2 cup heavy cream evenly over the enchiladas. Top with 1/2 cup shredded cheddar and 1/2 cup Monterey Jack. Sprinkle 1/4 cup more cooked crumbled bacon on top.

Step 4: Bake Until Bubbly

Preheat the oven to 375°F (190°C). Bake the enchiladas uncovered for 25 minutes, or until the cheese is melted and bubbly.

Step 5: Garnish and Serve

Top with a drizzle of sour cream, freshly chopped tomatoes, sliced jalapeños, and chives. Serve hot and enjoy!

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How to Serve These Enchiladas

These Cheesy Chicken Enchiladas yield 8 rolls and serve 4 to 6 people, depending on appetites. Pair them with cilantro rice, refried beans, or a crunchy Mexican street corn salad for a well-rounded meal.

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Storing the Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a 350°F oven covered with foil for 15-20 minutes, or microwave individual portions for 1-2 minutes until hot.

To freeze, wrap each enchilada in foil and store in a freezer bag for up to 2 months. Thaw overnight and bake as instructed.

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Frequently Asked Questions

Can I make these enchiladas ahead of time?
Yes! Assemble them fully (without baking), cover tightly, and refrigerate up to 24 hours before baking.

Can I use corn tortillas instead of flour?
You can, but corn tortillas are more fragile. Warm them beforehand to prevent cracking.

What’s the best way to shred chicken quickly?
Use a stand mixer with a paddle attachment or two forks while the chicken is still warm.

Can I use a different cheese blend?
Absolutely! Pepper Jack, Colby, or a Mexican cheese blend work great too.

How spicy is this dish?
Mild to medium. For more heat, add jalapeños to the filling or use hot green chiles.

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Want More Chicken Dinner Ideas?

If you loved these Cheesy Chicken Enchiladas, try these reader favorites next:

• Creamy Chicken and Mushroom Bake
• Chicken and Corn Skillet with Garlic Parmesan Rice
• Crockpot Chicken Parmesan Soup
• Wholesome Chicken Broccoli Alfredo Bake
• Chicken Florentine

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And let me know in the comments how yours turned out. Did you switch up the cheeses or sneak in extra spice? I love hearing how you make it your own.

Explore more daily recipe favorites on my Pinterest: Life With Livia

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