Creamy Cheesy Chicken Enchiladas

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Creamy Cheesy Chicken Enchiladas begin with chicken breast cooked in chicken broth in the crockpot, then move to a 9×13 baking dish for the rolled enchilada portion of the recipe. The chicken is shredded after cooking, combined with salsa, cream cheese, and taco seasoning, and returned to the crockpot briefly so the cream cheese can melt into the mixture.

Watch How to Make It

The assembly uses fajita-size tortillas, filling each one individually with the creamy chicken mixture and a sprinkle of shredded cheese. Once rolled and placed seam-side down in the dish, the enchiladas are layered with enchilada sauce and more cheese before going into the oven.

The recipe uses thin layers of enchilada sauce rather than placing all of the sauce in one stage. One layer goes in the bottom of the baking dish before the tortillas are arranged, and another goes over the rolled tortillas before the final cheese topping is added.

Ingredients You'll Need

Chicken breast and chicken broth make up the first crockpot stage. The 1 1/2 pounds of chicken breast cooks on low with 1 cup of broth for 1 1/2 to 2 hours, after which the broth is poured out and the chicken is shredded.

The shredded chicken is combined with 1/2 jar of salsa, 4 ounces of cream cheese, and 1 packet of taco seasoning. These ingredients stay in the crockpot for an additional 20 to 30 minutes on high, giving the cream cheese time to melt before everything is mixed together.

A large can of enchilada sauce is used in the baking dish before and after the tortillas are filled and rolled. The first thin layer coats the bottom of the 9×13 dish, while the second thin layer is poured over the completed row of enchiladas.

The pack of 10 fajita-size tortillas holds the chicken filling. Each tortilla also gets a sprinkle of the 16 ounces of shredded cheese before it is rolled up, so cheese is included inside the tortillas as well as over the top of the dish.

Any shredded cheese may be used, as listed in the ingredients. The remaining cheese is spread over the enchiladas after the sauce is added, creating the cheese-covered top that melts in the oven. If there is chicken mixture left after filling the tortillas, it is sprinkled over the rolled enchiladas before the sauce and top cheese are added.

How To Make It

Place the 1 1/2 pounds of chicken breast in the crockpot with 1 cup of chicken broth. Cook on low for 1 1/2 to 2 hours. This is the first cooking stage, before the salsa, cream cheese, and taco seasoning are added.

Once the chicken has cooked, pour out the chicken broth. Shred the chicken, then keep it in the crockpot for the next part of the filling.

Add 1/2 jar of salsa, 4 ounces of cream cheese, and 1 packet of taco seasoning to the shredded chicken. Mix the ingredients together, then cook on high for an additional 20 to 30 minutes so the cream cheese can melt.

After the additional crockpot time, mix everything together. At this point, the chicken mixture combines the shredded chicken with the melted cream cheese, salsa, and taco seasoning and is ready to be used in the tortillas.

Preheat the oven to 350°F. Pour a thin layer of enchilada sauce into the bottom of a 9×13 baking dish, preparing the dish before the filled tortillas are placed inside.

Stuff one fajita-size tortilla at a time with the chicken mixture and a sprinkle of shredded cheese. Roll the tortilla up and place it seam-side down in the baking dish. Continue with the remaining tortillas, filling, rolling, and arranging them until the chicken and tortillas are done.

If any chicken mixture remains after the tortillas have been filled, sprinkle the leftover chicken over the top of the rolled tortillas. This uses the remaining filling before the top sauce and cheese layers are added.

Pour another thin layer of enchilada sauce over the rolled tortillas. Cover the enchiladas with the remaining shredded cheese, then place the baking dish in the oven until the cheese is melted.

For a crispy cheese topping, switch the oven to broil for 5 to 10 minutes. This optional final step follows the melting stage and focuses on the cheese across the top of the enchiladas.

Wrapping Up

Recipe created by Kooking w/Kim for Trust Me Try It.

Creamy Cheesy Chicken Enchiladas

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 10

Ingredients

• 1 1/2 lb chicken breast
• 1/2 jar salsa
• 1 packet taco seasoning
• 4 oz cream cheese
• 1 cup chicken broth
• 1 large can enchilada sauce
• 1 pack fajita-size tortillas 10
• 16 oz shredded Cheese of your choice

Instructions

• Place the chicken breast in the crockpot with 1 cup of chicken broth.
• Cook on low for 1 1/2 to 2 hours.
• Pour out the chicken broth and shred the chicken.
• Add 1/2 jar of salsa, the cream cheese, and the taco seasoning packet.
• Mix together and cook on high for an additional 20 to 30 minutes to melt the cream cheese.
• Mix everything together.
• Preheat the oven to 350°F.
• Pour a thin layer of enchilada sauce in the bottom of a 9×13 baking dish.
• Stuff one tortilla at a time with the chicken mixture and a sprinkle of cheese.
• Roll the tortilla up and place it seam-side down in the baking dish.
• Repeat until the chicken and tortillas are done.
• Sprinkle any leftover chicken on top.
• Pour another thin layer of enchilada sauce over the rolled tortillas.
• Cover with shredded cheese and place in the oven until the cheese is melted.
• For a crispy cheese topping, switch the oven to broil for 5 to 10 minutes.