One Bowl Creamy Chicken Enchiladas- Two Ways
Why I Love This Recipe
Some nights, I just need a dinner that’s going to magically appear with minimal effort. This is one of those recipes. Everything mixes up in a single bowl, there’s no fancy prep work, and it’s endlessly flexible. You can stick to the basics or toss in whatever leftovers or veggies are hanging out in the fridge. Bonus—it’s family-approved, reheats like a dream, and works for busy weeknights or casual weekends.
The Recipe Version
Serves: 4–5
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Ingredients
2 cups cooked shredded chicken (rotisserie works great)
¼ cup cream cheese (regular or dairy-free, like Kite Hill)
1 jar green verde Somos enchilada sauce
1 ½ cups shredded Mexican blend cheese
8–10 tortillas of choice (flour, corn, or gluten-free)
Optional Mix-Ins
½ cup black beans
½ cup corn
Roasted veggies like peppers, zucchini, or onions
Instructions
Preheat oven to 350°F.
In a large bowl, mix together chicken, cream cheese, and about ⅓ cup enchilada sauce. Stir in optional mix-ins.
Spoon filling into tortillas, roll up, and place seam-side down in a 9x13 baking dish.
Pour remaining enchilada sauce over tortillas.
Sprinkle with cheese.
Bake 20–25 minutes, until cheese is melted and bubbly.
Tip: Refrigerate up to 3 days or freeze before baking for an easy dinner later.
The Non-Recipe Version
Shred some chicken (rotisserie if you want to win at weeknight cooking), stir it with a scoop of cream cheese, a splash of green enchilada sauce, and whatever extras you’ve got—beans, corn, roasted veggies.
Roll it up in tortillas, tuck them in a baking dish, drown in more sauce and cheese, and bake at 350°F until melty and irresistible.
Serve. Smile. Pack leftovers for tomorrow’s lunch.
Serve with easy guac, chopped lettuce and steamed rice = meal complete.
