Marilyn's Creamy Chicken Enchiladas Recipe - Easy Mexican Dinner

To get dinner on the table quickly, rolling each tortilla with a creamy fill and then baked until the sauce bubbles is the smart move you need tonight.

This recipe was developed to stay juicy with a simple, reliable filling: shredded chicken from a rotisserie, cream cheese, sour cream, and Monterey Jack. Sauté castle peppers until soft, then braised peppers briefly to deepen flavor; they bring a really rich stuff for the roll. This technique keeps the filling moist with a silky texture, the kind that travels well from the pan to the tortilla and onto the plate. источник of flavor comes from patience and steady heat, not shortcuts.

Preheat to 375°F (190°C). In a skillet, brown onion with castle peppers, then add shredded chicken from leftovers or a rotisserie. If you need to use frozen chicken, thaw thoroughly before mixing with the cream cheese and jack cheese. Stir in a splash of stock to keep the filling even and creamy, then fill the tortillas and roll them tight.

Arrange seam-side down in a baking dish, cover with sauce, and bake 20–25 minutes until bubbling and the cheese turns brown. This method helps you stick to a serious dinner plan on busy days, and for a picky eater you can keep jalapeños on the side. When ready, garnish with cilantro and a little extra jack cheese, then serve them with warm tortillas or rice for a complete meal.

Marilyn's Creamy Chicken Enchiladas Recipe – Easy Mexican Dinner; Can You Make These Ahead of Time

Make these ahead of time to save weekday dinner stress: if you need a fast plan, prep the creamy sauce and shredded chicken filling, then refrigerate up to 2 days or freeze for longer storage. When you’re ready, warm a thin tortilla, roll it with filling, and arrange the finished rolls snugly in a baking dish.

Choose cooked chicken, either shredded or finely chopped, with skin removed. Brown onions in a splash of oil to deepen the base, then add ground cumin, garlic, and chili powder. Turn the mixture into a smooth sauce by folding in cream cheese or sour cream. Made this way, the dish feels traditional and offers restaurant quality at home.

To assemble, dip each tortilla in the sauce, add a line of filling, roll it up, and place seam-side down in a casserole, keeping each roll rolled tightly. Repeat until the pan is filled, then cover with more sauce and grated cheese. Bake until the sauce bubbles and the cheese browns. After about 20 minutes, give the pan a flipped turn to even browning.

Ahead storage tip: assemble and refrigerate unbaked for up to 24 hours, or wrap well and freeze for up to two months. Thaw once in the fridge overnight, then bake as directed. If you need a quick turn, you can bake directly from frozen at a slightly longer time.

Serving ideas: finish with chopped cilantro, avocado slices, and lime. A margarita on the side makes this dinner feel festive. This uses a creamy base and simple pantry staples; for richness, swap whole milk or crema. You can serve without sour cream if you prefer a lighter finish.

From Marilyn's archives, this recipe has earned serious compliments and saved many weeknights. It works with cooked chicken left over from another meal, and leftovers keep well in the fridge. A few meditations on heat help you keep the sauce glossy without breaking, so simmer gently and avoid high heat.

For a sister who loves to cook, this dish remains wonderful and easy to adapt. Use browned chicken or switch to ground poultry for a lighter option; you can use whole breasts or thighs. This dinner delivers traditional flavor without fuss and pairs beautifully with a simple salad or beans.

Creamy Sauce: dairy options and flavor boosters

Start with a slow, velvety dairy base: whisk 1 cup heavy cream, 1/2 cup whole milk, and 2 oz cream cheese on low until smooth. This creates delicious, coating texture for shredded chicken breasts in your enchiladas and a nice, glossy sauce you can spoon over each roll.

Options include heavy cream for richness, half-and-half for balance, evaporated milk for stability, and sour cream or plain Greek yogurt for tang. If you prefer a lighter finish, start with 1 cup half-and-half and whisk in 2 to 3 tablespoons sour cream, then simmer until the sauce clings to the spoon. For a deeper body, developed through testing, add 2 ounces cream cheese and blend until smooth; drizzle over enchiladas and feel the texture soften.

Flavor boosters bring the sauce to life: add ground pepper, garlic powder, onion powder, cumin, smoked paprika, and a pinch of chipotle in adobo for a smoky kick. Fold in shredded cheese toward the end for a flavorful finish and a glossy, cheesy melt. If you like brightness, stir in a teaspoon of lime zest or a splash of orange juice; there, you’ll notice a nice balance that pairs with enchiladas.

Texture control and adjustments: if the sauce is too thick, whisk in a little milk or evaporated milk from cans until you reach a pourable consistency. If it’s too thin, simmer a few minutes longer or thicken with a light cornstarch slurry (1 teaspoon cornstarch whisked with 1 tablespoon water) until glossy. Fold in drained canned green chiles for extra bite and color, and keep stirring so the texture stays even across your mix.

Serving ideas: pour the creamy base over your shredded enchiladas, fill each tortilla evenly, and top with extra cheese for a perfect, brown edge. Pair the sauce with cornbread on the side for a delicious contrast, and take the leftovers to the next day; the aroma still makes a nice impression.

There, in meditations on balance and after checking archives from testers, I found a simple rhythm: keep the sauce glossy, avoid scorching, and let a light song of bubbles tell you when it’s ready. If the heat has flipped from gentle simmer to roaring boil, pull back and let it settle before you pour over the enchiladas.

Choosing Tortillas and Rolling Technique for Enchiladas

Choose corn tortillas warmed until flexible, then roll tightly and seam-side down for a great, juicy finish that will hold up to a creamy sauce. For weeknights, use small to medium tortillas so those bites stay pretty neat and easy to pick up; warming for 20 seconds per side on a hot skillet makes them pliable and ready to roll.

corn tortillas labeled for enchiladas tend to be sturdier; if you prefer flour tortillas, choose the thinnest you can handle and plan a faster bake. Keep a sheet of tortillas covered with a damp towel to prevent drying as you work. For extra flavor, roast peppers and onions beforehand; the roasted notes deepen the spice and help the sauce cling.

1. Warm each tortilla briefly on a hot skillet until pliable, about 15-20 seconds per side.
2. Place 2-3 tablespoons of juicy chicken filling near one edge, add a pinch of spice if desired.
3. Roll the tortilla tightly, tuck in the edges, and place seam-side down on a sheet pan or into the baking dish.
4. Repeat with the remaining tortillas; line them close but not touching so they bake evenly.
5. Whisk the sauce until smooth, pour over the rolls, and finish with queso on top.
6. Bake as directed until hot and bubbling; rest a few minutes before serving.

The sauce base combines cream, stock, and a little cheese; since moisture matters, whisk in a stick of butter or a spoon of greek yogurt to add tang. The science of heat and moisture keeps the enchiladas juicy rather than dry, so the chicken stays tender. This approach will become a crowd-pleaser that makes weeknights easier and will be a staple on many weeknights.

To freeze, arrange rolled enchiladas on a sheet and freeze until solid, then wrap individually in foil and transfer to the freezer. They can be baked directly from frozen; add 15-20 minutes and cover if tops brown too fast. Made ahead, they will be ready for weeknights when time is tight.

When ready to serve, bake until hot and bubbly, then spoon over a simple salsa, crema, and cilantro. Serve with a light salad or soup alongside if you wish; those little accompaniments lift the dish during a busy week. The idea is to keep the flavors clean and the process efficient, so the kitchen can move from prep to table with ease and a little rhythm, like a quiet weeknight song.

heres a quick tip: prep the sauce and chicken ahead, then you can finish in minutes on weeknights.

From batch to batch, these enchiladas carry stories from the test kitchen; theyve become a favorite in our home and will be a staple on many weeknights. Clouds of steam rise as you pour the sauce over the rolls, and the spice-laden aroma fills the kitchen with a comforting scent.

Make-Ahead Timeline: prep day vs bake day

Prep day: build the base flavors, then turn the work into ready fillings. Were you cooking for several eaters? Use shredded chicken, whisk a simple enchilada sauce, and chop onions and garlic. Some cooks like to add olives or green chiles, but plain options work too. Form the filling into portions, place each in forms or small bowls, and wrap them to keep shapes. After wrapping, label the containers for easy follow and store in the fridge or freezer for free leftovers you can pull out when needed.

Bake day: preheat, then bake to finish with a crispy top. Turn the oven to 375°F (190°C). If you froze the enchiladas, thaw in the fridge or bake from frozen, adding 10-15 minutes. This two-day sequence adds reliability for weeknights. Arrange the wrapped pieces in a baking dish, pour sauce over to moisten, and bake until finished and bubbly. Let them rest five minutes, then serve with toppings while memories of past meals fill the room. Since january events and winter clouds can reshuffle schedules, this make-ahead approach keeps dinner calm and tasty. Some recipes stay the same, while others adapt with extra veggies or heat levels; they still deliver reliable results. During bake, take a short moment of meditations and recall christ memories from holidays.

Freezer-Friendly Enchiladas: assemble, wrap, and store

Assemble the enchiladas, wrap each tightly, and freeze on a sheet pan so they hold shape; bake from frozen for weeknight dinners when hunger strikes.

Base the filling on shredded chicken, drained beans, and vegetables such as bell peppers and corn. Stir with a flavorful sauce from cans or a quick base, then roll into warm tortillas. Lightly spray the pan with oil to prevent sticking, and stacking the rolls snugly for even heat distribution.

Wrap each roll with foil, seal in a labeled freezer bag, and freeze for up to 2-3 months. For best results, place rolls in a single layer on a sheet, then transfer to the bag to prevent sticking; this keeps the texture intact and makes retrieval simple.

When ready to bake, heat from frozen at 375°F (190°C) for 60-75 minutes, covered for 40-45 minutes, then uncover for 15-20 minutes to finish bubbling. Top with flavorful cheese and a squeeze of lime; the result is creamy interior and crisp edges.

Finish with toppings like sour cream or Greek yogurt for a tangy contrast (greek yogurt adds extra protein). If you want protein variety, add a layer of shrimp on a separate batch after reheating; keep the base batch for classic chicken enchiladas. This approach suits current weeknight recipes and keeps hungry eaters satisfied.

Label with date and serving size; keep in the back of the freezer to avoid frost burn. This method travels well for christ gatherings too, letting you reheat portions and serve with a bright salsa and lime wedges.

Reheating to Restore Creaminess and Texture

Reheat the enchiladas in the oven at 350°F (175°C) for 15–20 minutes, covered with aluminum foil, then uncover for 5 minutes to re-crisp. Line the pan with paper to prevent sticking, save moisture, and return a beautiful, satisfying dinner that carries stories of warm family meals and grace. solomon would approve of slow, gentle reheating, keeping the sauce smooth and there is less risk of separation.

Options include microwave, stovetop, or oven reheating. Some home cooks thaw overnight to ease texture, but you can proceed straight from fridge if you monitor heat.

Microwave: place portions in a microwave-safe dish, add a splash of water to keep the sauce loose, cover, and heat 1–2 minutes, stirring after each interval until hot. This quick method preserves some creaminess if you avoid overdoing the time.

Stovetop: warm in a skillet over medium heat with 1–2 tablespoons water; cover and simmer 3–5 minutes, stirring to re-emulsify the sauce; this gives a braised texture and a warm, comforting feel to the dish.

Finish by stirring in a tablespoon of cream cheese or sour cream if you need to bring back silkiness after thaw; a splash of stock or milk helps, but avoid pooling. Here, the magic is in gentle heat and quick stirring to rebind the sauce. For repeat dinners, theyve found this approach keeps the stuff moist and the sauce glossy.

Serve with sides like rice, beans, or a light soup for a perfect balance; you can pack leftovers in airtight, packed containers for the next day, making it easy to save time and keep flavors intact. This method creates sweet, satisfying options that are ready to serve in minutes, and there’s magical aroma in the kitchen even after you’ve plated the dinner.