Chicken Cheese Enchiladas Recipe (Extra Cheesy & Irresistibly Good!)

If you’re a cheese lover, this recipe is about to become your obsession. These chicken cheese enchiladas aren’t messing around—we’re talking three types of cheese, plus a creamy cheese sauce that’ll make you want to lick the plate. Yeah, it’s that good.

I’ve been making these for years, and they’re my go-to when I need serious comfort food. The combination of tender shredded chicken, gooey melted cheese, and that rich, creamy sauce creates something magical. It’s the kind of dish that makes people ask for seconds before they’ve even finished their firsts.

The best part? This isn’t complicated. Rotisserie chicken, some cheese (okay, a lot of cheese), and about 35 minutes of your time. That’s all it takes to create enchiladas so cheesy and delicious, you’ll wonder why you ever ordered takeout.

Why You’ll Love This Recipe

Three Cheese Glory – We’re using cream cheese in the filling for richness, cheddar for sharp flavor, and Monterey Jack for that perfect melt. Each cheese brings something special to the party, and together? Absolute perfection.

Easy Doesn’t Mean Boring – Sure, this recipe is simple, but the flavor is anything but basic. The cream cheese makes the filling incredibly creamy, and the cheese sauce ties everything together beautifully. Simple ingredients, impressive results.

Rotisserie Chicken Shortcut – Grab a rotisserie chicken from the grocery store and you’re already halfway done. No need to cook chicken from scratch unless you really want to. This recipe is all about making life easier while eating better.

Kid-Approved Guaranteed – Kids love cheese. These enchiladas have SO much cheese. You do the math. 🙂 Seriously though, this is the recipe that converts picky eaters into enchilada fans.

Crowd-Pleasing Perfection – Whether you’re feeding your family on a Tuesday or hosting friends for dinner, these enchiladas always hit. They look impressive, taste incredible, and everyone always goes back for more.

Freezer-Friendly Winner – Make a double batch and freeze one for later. Future you will be incredibly grateful when you can pull out a pan of homemade enchiladas and just pop it in the oven.

Ingredients

Here’s what you need to make the cheesiest chicken enchiladas of your life.

For the Chicken Cheese Enchiladas:

• 3-4 cups cooked shredded chicken (rotisserie is your best friend)
• 8 oz cream cheese, softened (the secret ingredient!)
• 2 cups shredded cheddar cheese, divided
• 2 cups shredded Monterey Jack cheese, divided
• 1 can (4 oz) diced green chiles
• ¼ cup fresh cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 10-12 flour tortillas (8-inch)
• Salt and pepper to taste

For the Cheesy Cream Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 cup shredded cheddar cheese
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste

Optional Toppings:

• Extra shredded cheese (because why not?)
• Fresh cilantro
• Diced tomatoes
• Sliced jalapeños
• Sour cream

Key Ingredient Notes:

Cream Cheese Magic – This is what makes these enchiladas extra special. Softened cream cheese mixes into the chicken filling and creates this incredibly creamy, rich texture that regular enchiladas just don’t have. Don’t skip it!

Cheese Combination – Cheddar gives you that sharp, tangy flavor while Monterey Jack melts beautifully and keeps things smooth. Using both creates the perfect cheese balance. You could also use a Mexican blend if that’s easier.

Rotisserie Chicken Saves Time – One rotisserie chicken gives you about 3-4 cups of shredded chicken. It’s already cooked, already seasoned, and tastes great. This is not the time to be a hero—take the shortcut.

Flour Tortillas Work Best – They’re softer, easier to roll, and don’t crack like corn tortillas can. Plus, they have a mild flavor that lets all that cheese shine.

Heavy Cream Richness – The heavy cream makes the sauce super rich and velvety. If you want to lighten it up slightly, half-and-half works too, but honestly? Go for the full-fat goodness.

How to Make Chicken Cheese Enchiladas

Let’s make some seriously cheesy enchiladas. Get ready for cheese overload in the best way possible.

Step 1: Prep Your Oven and Baking Dish

Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set it aside. We’ll need it soon.

Step 2: Make the Cheesy Cream Sauce

Let’s start with the sauce because it needs to be ready when you assemble everything. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes until it’s golden and smells nutty. This is your roux—it’s what thickens the sauce.

Slowly whisk in the chicken broth, making sure there are no lumps. Keep whisking! Add the heavy cream, cumin, and garlic powder. Let this simmer for 3-4 minutes, stirring occasionally, until it starts to thicken.

Remove from heat and stir in 1 cup of shredded cheddar cheese. Stir until it’s melted and smooth. Season with salt and pepper to taste. The sauce should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a splash more broth.

Pro tip: This sauce is dangerously good. You might be tempted to eat it with a spoon. I won’t judge.

Step 3: Prepare the Chicken Filling

In a large mixing bowl, combine your shredded chicken, softened cream cheese, 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, diced green chiles, cilantro, cumin, garlic powder, and onion powder. Mix everything together until the cream cheese is well distributed and the filling is creamy and well combined.

Season with salt and pepper to taste. The filling should be flavorful on its own—go ahead and taste it!

Pro tip: If your cream cheese isn’t soft enough, microwave it for 15-20 seconds to make mixing easier.

Step 4: Assemble the Enchiladas

Pour about ¾ cup of the cheesy cream sauce on the bottom of your prepared baking dish and spread it around. This prevents sticking and adds flavor.

Take a tortilla and spoon about ⅓ cup of the chicken cheese filling down the center. Roll it up snugly and place it seam-side down in the baking dish. Repeat with the remaining tortillas until all your filling is used up.

Pack them in there nice and tight—they should be touching. This helps them hold their shape and keeps them moist.

Step 5: Add More Cheese (Obviously)

Pour the remaining cheesy cream sauce evenly over all the enchiladas, making sure every tortilla gets covered. This is important—the sauce keeps everything moist and delicious while baking.

Now for the best part: sprinkle the remaining 1 cup of cheddar and 1 cup of Monterey Jack cheese over the top. Be generous. We’re not holding back here.

Step 6: Bake to Golden Perfection

Pop the baking dish in the oven and bake for 25-30 minutes until the cheese is melted, bubbly, and starting to get golden brown spots on top. The edges should be slightly crispy and the whole thing should look absolutely irresistible.

Step 7: Garnish and Serve

Let the enchiladas rest for about 5 minutes before serving. This gives the cheese a chance to set slightly so they don’t fall apart when you serve them. Garnish with fresh cilantro, and add any other toppings you like—sour cream, diced tomatoes, jalapeños, or even more cheese if you’re feeling extra.

Then dig in and enjoy the cheesiest, most comforting enchiladas you’ve ever had.

What to Serve With Chicken Cheese Enchiladas

These enchiladas are rich and cheesy, so you want sides that balance them out.

Mexican Rice – Classic for a reason. The rice helps cut through all that richness and soaks up any extra cheese sauce. Perfect combo.

Refried Beans – Creamy beans pair beautifully with cheesy enchiladas. They’re both comfort foods that just work together.

Fresh Pico de Gallo – Something bright and fresh is key here. The acidity from tomatoes and lime cuts through the cheese and adds a nice contrast.

Simple Green Salad – Crisp lettuce with lime vinaigrette provides a refreshing break from all that cheese. Your stomach will thank you.

Mexican Street Corn – Grilled corn with mayo, cotija cheese, and chili powder. More cheese? Yes, more cheese. This is not the meal where we show restraint.

Chips and Guacamole – Creamy guac, crunchy chips, and a reason to keep eating even though you’re full. No complaints here.

Storage Tips

These enchiladas are actually great as leftovers. The cheese sauce soaks into the tortillas and makes them even better.

Refrigerator Storage:

Let the enchiladas cool completely, then cover the baking dish tightly with foil or transfer portions to airtight containers. They’ll keep in the fridge for 3-4 days.

Reheating:

Microwave individual servings for 1-2 minutes until heated through and the cheese is melty again. For the whole dish, cover with foil and reheat in a 350°F oven for about 20-25 minutes.

Pro tip: Add a little extra cheese on top before reheating. Because cheese.

Freezer Storage:

These freeze beautifully! You can freeze them either before or after baking.

To freeze before baking: Assemble the enchiladas completely (sauce, cheese, everything), then wrap the dish tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake as directed (add 5-10 extra minutes if needed).

To freeze after baking: Let them cool completely, wrap well, and freeze. Reheat from frozen in a 350°F oven covered with foil for about 45-50 minutes.

Final Thoughts

These chicken cheese enchiladas are proof that sometimes, the best recipes are the ones that don’t try to be fancy. Just good ingredients, lots of cheese, and that perfect combination of creamy and comforting that makes you want to eat the entire pan.

I’ve made these probably a hundred times, and they never disappoint. Whether it’s a busy Tuesday night or a weekend when I want something special without working too hard, these enchiladas always deliver. Plus, watching people take that first bite and their eyes light up when they taste all that cheese? Never gets old.

So grab a rotisserie chicken, stock up on cheese, and make these. Your taste buds will thank you. 🙂