Creamy Cheesy Chicken Enchiladas

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My ideal weeknight dinner! This is my twist on a standard enchilada recipe, adding ingredients like pickled jalapeños, roasted corn and a creamy taco sauce to make it a more elevated dish! It comes together in under an hour from start to finish, with most of that time being spent baking in the oven. This is the perfect dish to serve your family during the week or even for a group as you can make it a few hours ahead and bake it when your guests arrive.

Tips & Substitutions

  • I love to use shredded rotisserie chicken for this recipe as I find that it is easiest, but any form of shredded/finely diced chicken will work.
  • As mentioned in the ingredient notes, it is best if you are able to freshly grate the cheese as it will allow for it to melt easier. I used half white cheddar, half classic cheddar cheese, but feel free to sub for your preference!
  • I like to add pickled jalapeños to for some heat, but you can sub for a 4oz can of diced green chilis if you would prefer.
  • The creaminess comes from using plain Greek yogurt, which is a great high-protein substitute for sour cream. If you would prefer to use sour cream, that would work just as well here.
  • I find that adding some enchilada sauce to the bottom of the pan helps keep the enchiladas from sticking at the bottom!
  • Keep an eye on the enchiladas around the 30 minute mark! You will want the cheese to be golden brown without being burnt.
  • Adding toppings adds a nice garnish and also lots of extra flavor! I like to add fresh cilantro, diced red onion & sour cream, but feel free to add in some salsa or guacamole if you would like.
  • This is a meal that can easily be made a day in advance - just add the enchilada sauce and cheese on top before baking!

Creamy Cheesy Chicken Enchiladas

This is my twist on a standard enchilada recipe, adding ingredients like pickled jalapeños, roasted corn and a creamy taco sauce to make it a more elevated dish!
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– 2-2.5 cups shredded chicken (I like to use rotisserie chicken)

– 1.5 cups corn (canned, fresh or frozen! I like to use frozen fire roasted corn)

– 2 cups shredded cheddar cheese (I am using a mix of both standard cheddar and white cheddar – best if you are able to freshly grate)

– 1/2 red onion, finely diced

– 1/4-1/2 cup diced pickled jalapeños (If you prefer less heat, swap this for a 4oz can of green chilis)

– 1/3 cup plain Greek yogurt

– 1 lime, juiced

– 1 tsp cumin

– 1 tsp chili powder

– 1 tsp garlic powder

– Salt & pepper

– 8 flour tortillas

– 12oz green enchilada sauce

– Toppings: Diced red onion, cilantro, sour cream, salsa, etc!


  1. Pre-heat oven to 375 and grease the bottom of a 9×13 pan with cooking spray
  2. In a large bowl, add shredded chicken, corn, 1 cup shredded cheddar cheese, red onion and pickled jalapeños and mix well to combine
  3. In a separate bowl, add Greek yogurt, lime juice, cumin, chili powder, garlic powder, salt, pepper & 3-4 tbsp of enchilada sauce and whisk until well combined
  4. Pour the yogurt into the chicken and mix until well combined
  5. Add 3 tbsp of enchilada sauce to the bottom of the pan. Add 3-4 tbsp of the chicken filling to each of the tortillas, roll tightly and place seal side down into the pan. Repeat with the rest of the tortillas
  6. Pour the enchilada sauce over top of the tortillas, top with the additional cup of cheese and bake for 35 minutes or until the cheese is golden brown
  7. Top with diced red onions, fresh cilantro, sour cream and ENJOY! 
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Hey There! I'm Brooke Welcome to my Kitchen

Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

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