These Creamy Chicken Enchiladas are a family favorite! The chicken is made in the crock pot and couldn’t be easier. These are seriously the BEST!
Be the first to get new recipes – Subscribe to Back For Seconds by Email
Get my new cookbook, Brownies, Blondies, and Bars here!
I have a soft spot for Mexican food, I could eat it everyday! Luckily my husband is the same way. This recipe for Creamy Chicken Enchiladas is our favorite! The filling is creamy and cheesy and made in the crock pot! This makes a great freezer meal, too!
So, pretty much I could eat these everyday. When I was pregnant I made a double batch and froze it for an easy meal after my baby was born. It’s a great dish to make for company too! The chicken cooks in the crock pot, so it’s totally fuss free. Once you roll the enchiladas you top these with sauce and cheese and bake until bubbly! Serve with a salad and cornbread (this is the BEST!) and you have a meal that everyone will love!!
Meg @ The Housewife in Training Files says
I have had such a mexican obsession lately and these creamy chicken enchiladas fit the bill perfectly!
Kim Beaulieu says
This is just screaming “get in mah bellah”. I love how cheesy these are. I’m of the mind “more is better”, so this works for me.
Faith says
Yum!! These look amazing. I am going to make 1 for dinner and freeze 2! I am pregnant and need to start preparing frozen meals for when baby is here, like you mentioned. What would the cooking time be right out of the freezer or would you recommend thawing first? Thank you!!
Shelley says
Can u substitute the cream cheese for something else
Stephanie Brubaker says
The cream cheese can be left out, but it’s what makes these so awesome!
Breanna says
What size flour tortillas would you recommend?
Stephanie Brubaker says
I use 8″ tortillas. Hope you enjoy the enchiladas!