Red Chicken Enchiladas with Cream Cheese and Green Chilis
These creamy red chicken enchiladas feature tender rotisserie chicken mixed with cream cheese, green chilis, and melted cheddar cheese, all wrapped in soft flour tortillas and baked in red enchilada sauce. The cream cheese creates an extra rich and smooth filling that sets this version apart from traditional enchiladas. Perfect for weeknight dinners or feeding a crowd, these enchiladas are topped with fresh garnishes like sour cream, salsa, tomatoes, and avocado for a complete Mexican-inspired meal.
Ingredients
- 18 oz red enchilada sauce, or greengreen enchilada sauce1:1
for milder flavor
- 3 cups rotisserie chicken, or leftover cooked chicken, cubed
- 8 oz cream cheese, room temperature
- 4 oz canned green chilis
- 3 cups cheddar cheese, shredded, plus more for top if desired
- 8 large flour tortillas
- ½ cup sour cream
- ½ cup salsa
- ½ cup chopped tomatoes
- 1 whole avocado, sliced
Instructions
- 1
Preheat oven and spray baking dish with cooking spray, then spread enchilada sauce in bottom
- 2
Combine chicken, cream cheese, green chilis, and cheddar cheese in bowl and mix well
- 3
Fill each tortilla with chicken mixture, roll up, and place seam side down in dish
- 4
Pour remaining enchilada sauce over tortillas and sprinkle with remaining cheese
- 5
Bake uncovered until heated through and cheese is golden brown
- 6
Top with sour cream, salsa, tomatoes, and avocado before serving
Tips
Use room temperature cream cheese for easier mixing with the chicken and other filling ingredients.
Place tortillas seam side down to prevent them from unrolling during baking.
Let enchiladas rest for 5 minutes after baking to make serving easier.
Good to Know
Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in microwave or covered in 350°F oven.
Assemble enchiladas up to 1 day ahead, cover and refrigerate. Add 10 minutes to baking time if baking from cold.
Serve immediately while hot and cheese is melted. Garnish with fresh toppings just before serving.
Common Mistakes
Don't use cold cream cheese as it won't mix smoothly with other ingredients
Don't overfill tortillas or they will be difficult to roll and may tear
Substitutions
Gluten-Free Swaps
General Alternatives
for milder flavor
FAQ
Can I freeze these enchiladas?
Yes, assemble without baking, wrap tightly and freeze up to 3 months. Thaw overnight and bake as directed, adding extra time if needed.
What if I don't have rotisserie chicken?
Use any cooked chicken - baked, grilled, or poached chicken works well. You can also use cooked ground chicken or turkey.
How long do leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or cover and reheat in oven at 350°F.