Skip the long prep time and keep all the flavor with these Creamy Chicken Enchiladas that use rotisserie chicken and salsa for a quick, mouthwatering meal.
Are you stuck in a rotation of the same weeknight dinners? Tired of serving up the same old tacos on repeat? Then it’s time to shake things up with these creamy chicken enchiladas. They come together with just seven simple ingredients—including rotisserie chicken and salsa—so they’re weeknight-friendly and flavor-packed. They’re cheesy, creamy, tangy, and totally irresistible. Honestly, I’d be shocked if you even end up with leftovers.
These enchiladas fall under Tex-Mex cuisine—a delicious blend of Mexican and American cooking styles that always hits the spot. With golden, bubbly cheese and a tangy sour cream base, every forkful is pure deliciousness. And with no chopping required, you’ll be amazed at how easy it is to get this crowd-pleasing meal on the table.
I like to think of this dish as my secret dinner-party weapon. It feels special, yet it couldn’t be easier to pull off. Sprinkle on some fresh cilantro, spoon over extra salsa, and watch everyone at the table go quiet after that first bite (the universal sign of a winning meal). Add some rice and beans—or heck, just a big margarita—and you’ve got a dinner that’s guaranteed to please everyone at the table.
Rotisserie chicken: the weeknight hero
Rotisserie chicken is truly the MVP of weeknight dinners. It’s flavorful, juicy, and already cooked—what more could a busy home cook ask for? Whether you’re feeding a crowd or just trying to get dinner on the table before the kids start raiding the snack drawer, this golden bird saves the day every time. Its tender meat shreds effortlessly into recipes like these creamy chicken enchiladas, soaking up all that saucy goodness without drying out.
But don’t stop there. Rotisserie chicken is incredibly versatile—think comforting chicken noodle soup, quick quesadillas, or cozy casseroles. It’s the secret shortcut that makes you look like you’ve been cooking all day when really, you just made the smartest grocery store grab of the week.
How do I store leftovers?
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, cover the enchiladas with foil and warm them in the oven until heated through, or pop a portion in the microwave for a quick lunch. The flavors often get even better the next day, so you can look forward to round 2! You can also freeze enchiladas for up to 3 months; just thaw overnight in the fridge before reheating.
Serving suggestions
I like to finish my enchiladas with a sprinkle of chopped cilantro and scallions for a bit of color and freshness. And when I’m going all out with a Tex-Mex feast, I pair them with Cowboy Caviar, Mexican Coleslaw with Cilantro Lime Dressing, and Avocado Dip. To wrap things up on a sweet note, nothing beats Tres Leches Cake—a light, fluffy sponge soaked in three kinds of milk that’s every bit as dreamy as it sounds.
Creamy Chicken Enchiladas
Ingredients
- 1 block cream cheese (8 ounces)
- ½ cup sour cream
- ½ cup chunky salsa
- 4 cups shredded chicken about 1 pound, rotisserie chicken recommended
- 8 tortillas (corn or flour)
- 1 can green enchilada sauce (10 ounces)
- 1 package shredded Monterey Jack cheese (8 ounces)
Instructions
- Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Microwave the cream cheese in 15-second intervals until it's very soft and easy to stir.
- In a large bowl, blend the softened cream cheese, sour cream, and salsa until smooth. Fold in the shredded chicken.
- Warm the tortillas as the package label directs so they're pliable and ready to roll.
- Spread about half of the enchilada sauce evenly in the bottom of your prepared baking dish.
- Spoon about ½ cup of the chicken mixture onto each tortilla, add a tablespoon of cheese, roll them up tightly, and place seam side down in the baking dish.
- Drizzle the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Cover with foil and bake for 30 minutes. For a golden top, remove the foil during the last 5 minutes.
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