I love chicken enchiladas, but I have a confession: I do not like soggy enchiladas. Which is why I had to hunt for The Best Chicken Enchilada Recipe… perfected over years!

When I make chicken enchiladas, I want them creamy on the inside and golden brown on the outside. I want the cheese bubbly, edges a little crispy, and to pull them out of the oven and immediately know they’re going to be good.

After years of making enchiladas, this recipe has become my absolute favorite. It’s rich, cheesy, creamy, and packed with flavor, but the real secret is what happens on top.

Instead of smothering the enchiladas in sauce, I pour one cup of heavy whipping cream evenly over the top before baking. As the enchiladas bake, the cream works its way into the tortillas while helping create the most incredible golden brown topping. Combined with plenty of freshly shredded cheese, the result is creamy chicken enchiladas with crispy edges and perfectly browned cheese- making this The Best Chicken Enchilada Recipe (For People Who Hate Soggy Enchiladas!)

Need another weeknight meal? Check out my Homemade Hamburger Helper!

Ingredients

• 1 tablespoon butter
• 1 medium yellow onion, chopped
• 1 small can chopped green chiles
• 1 (8-ounce) block Philadelphia cream cheese
• 3 large chicken breasts, cooked and shredded (my recipe on how to do that is at the bottom)
• 2 teaspoons cumin
• ½ teaspoon salt
• 3 tablespoons juice from jarred jalapeños
• 2 cups freshly shredded cheddar cheese (FRESHLY SHREDDED!)
• 2 cups freshly shredded Monterey Jack cheese (FRESHLY SHREDDED!)
• 9–10 large flour tortillas
• 1 cup heavy whipping cream
• Paprika, for topping
• Fresh cilantro, chopped, for garnish

A Note About the Tortillas

Be sure to use large flour tortillas. Not the small taco-size tortillas and not the extra-large burrito-size tortillas. The large tortillas fit perfectly in a 9×13-inch baking dish and give you the perfect amount of filling in every bite.

How to Make Chicken Enchiladas

1. Preheat oven to 350°F.
2. Combine the shredded cheddar and Monterey Jack cheese in a large bowl.
3. Melt the butter in a large skillet over medium heat. Add the onion and cook until soft and translucent.
4. Add the green chiles and cook for 1–2 minutes.
5. Reduce heat to medium-low. Add the Philadelphia cream cheese and stir until melted and smooth.
6. Add the shredded chicken, cumin, salt, and jalapeño juice. Stir to combine and taste for seasoning.
7. Transfer the mixture to a large bowl and allow it to cool slightly.
8. Stir in 3 cups of the cheese mixture, reserving 1 cup for the top.
9. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
10. Slowly pour the heavy whipping cream evenly over the enchiladas, making sure each enchilada gets a little cream.
11. Sprinkle with the remaining cheese and lightly dust the top with paprika.
12. Cover with foil and bake for 30 minutes.
13. Remove the foil and bake for 20 more minutes.
14. Increase the oven temperature to 375°F and bake for another 10 minutes, or until the cheese is golden brown, bubbly, and beginning to crisp around the edges.
15. Remove from the oven and sprinkle with fresh cilantro.

Serve with sour cream, salsa, and sliced avocado.

How to Cook and Shred Chicken for Enchiladas

If you don’t already have cooked chicken on hand, this is my favorite method.

1. Place 3 large chicken breasts in a large pot.
2. Pour in one 32-ounce box of chicken broth.
3. Add enough water into the pot to cover the chicken by about 1 inch.
4. Season with 1 teaspoon salt and 1 teaspoon pepper.
5. Bring to a gentle boil.
6. Reduce heat to a simmer, cover, and cook for 15–20 minutes, or until the chicken reaches 165°F.
7. Let the chicken rest for 5 minutes.
8. Shred with two forks or a mixer (my favorite way to do it.)

The result is tender, juicy chicken that works perfectly in this recipe.

Final Thoughts

If you’ve been searching for a chicken enchilada recipe that isn’t soggy, this is it. The combination of creamy filling, freshly shredded cheese, and that simple pour of heavy whipping cream creates enchiladas that are rich, flavorful, and beautifully golden on top.

They’re the kind of enchiladas people ask for again and again, and once you try them, I think you’ll see why.