Featured Recipe

Creamy Chicken Enchiladas Twist

Name: Creamy Chicken Enchiladas Twist
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings
Ingredients: 8 8-inch flour tortillas; 3 cups cooked shredded chicken (rotisserie works well); 6 ounces cream cheese, softened; 3/4 cup plain Greek yogurt (substitutes sour cream for tang and creaminess); 1 cup smoky chipotle salsa (replaces mild tomato salsa for deeper flavor); 2 1/2 cups enchilada sauce (divided); 1 1/2 cups shredded Monterey Jack cheese; 1/2 cup shredded sharp cheddar cheese; 1 teaspoon ground cumin (replaces cumin seeds); Nonstick cooking spray; Aluminum foil

By Kate

Created on 21 January 2026

Baked rolled tortillas filled with shredded chicken, softened cream cheese, and a mix of creamy Greek yogurt and a smoky chipotle salsa instead of traditional sour cream and mild salsa. Topped with a blend of Monterey Jack and sharp cheddar cheeses and baked under foil to lock in moisture, finishing uncovered to crisp edges. Slightly shorter bake time and reheated tortillas keep structure tight. A subtle hint of cumin replaces cumin seeds. A balanced, creamy filling boasting loaded flavor and tactile contrast from cheese crust.

Prep: 25 min

Cook: 35 min

Total: 60 min

Serves: 8 servings

enchiladas chicken baked Mexican-American comfort food

Introduction

Cream cheese blended with tangy Greek yogurt swaps traditional sour cream, giving creamy body but less heaviness. Chipotle salsa instead of mild salsa layers smoky heat and complexity without overpowering. Warm tortillas are key for no breaks when rolling; microwave or skillet heat till soft but still firm. The cumin ground replaces whole seeds for even spice distribution without gritty texture or uneven bites. Enchilada sauce split bottom and top keeps dish moist from underneath and cheese shield crisps top without drying. Baking covered traps steam; uncovered finish crisps edges for balance. Colors deepen as cheese browns; smells hit heat, spice, and creamy dairy. Thick filling, no leak rolls. Rolls lined tight, sauce soaked evenly, but no soggy sog here. Flavor built stepwise, textures firm but tender.

Ingredients

8 8-inch flour tortillas

3 cups cooked shredded chicken (rotisserie works well)

6 ounces cream cheese, softened

3/4 cup plain Greek yogurt (substitutes sour cream for tang and creaminess)

1 cup smoky chipotle salsa (replaces mild tomato salsa for deeper flavor)

2 1/2 cups enchilada sauce (divided)

1 1/2 cups shredded Monterey Jack cheese

1/2 cup shredded sharp cheddar cheese

1 teaspoon ground cumin (replaces cumin seeds)

Nonstick cooking spray

Aluminum foil

In The Same Category · Hearty Mains

Explore all →

About the ingredients

Swapping sour cream for Greek yogurt cuts excess fat while adding tang, good to choose full fat yogurt for creaminess. Cream cheese must be softened gently; rough cubes microwave with damp towel prevent dry lumps. Chipotle salsa is smoky and medium spicy but could use fire-roasted ancho salsa for earthier notes. Using Monterey Jack and sharp cheddar melds melt and bite; cheddar skews sharper flavor, Jack keeps melting smooth. Ground cumin covers spice evenly—whole cumin seeds sometimes unevenly release bold tones and grit if not finely toasted. Flour tortillas work best; corn tortillas tend to crack. Nonstick spray not just for release, also helps crisp. If homemade sauce used, test thickness; watery sauce can sog blow rolls, thick sauce risks dryness. Plan cheese ratio for no dry spots or over-melt puddles.

Method

Preheat oven to 355°F. Spray a 9×13-inch pan lightly with nonstick spray; this helps besides the foil to prevent sticking and promotes slight caramelization on edges.

Cut softened cream cheese into chunks, place in small microwave-safe bowl. Cover with damp paper towel to prevent drying out; microwave in 20-second intervals, stirring after each until creamy but not hot. This helps easier mixing without lumps.

In large bowl, fold softened cream cheese, Greek yogurt, chipotle salsa, and cumin until uniform. Add shredded chicken last, mixing gently to keep chicken flakes intact. The yogurt adds acidity to balance richness but avoid overstirring, or chicken will get too mushy.

Warm tortillas quickly on skillet or microwave until pliable but not soggy. Proper heating prevents tearing when rolling and avoids dry cracked edges. If tortillas crack easily, wrap warm towel around stack to keep soft while stuffing.

Pour half the enchilada sauce evenly on the bottom of prepared dish. This prevents sticking and infuses baked bottom tortillas. Makes cleanup easier.

Spoon about 1/3 cup chicken filling down center of each tortilla. Top with approximately 1 tablespoon blend of Monterey Jack and cheddar cheese. Roll each tortilla snugly so fillings stay inside. Arrange seam-side down in dish close but not touching; tight roll means less sauce leakage.

Ladle remaining enchilada sauce evenly over the top. Sprinkle remaining cheese mix liberally. The cheese shield locks in moisture and forms crispy golden crust on bake.

Cover tightly with foil to lock moisture in. Bake 30–35 minutes until bubbling around edges and cheese melted underneath foil. Remove foil last 5 minutes to allow tortilla edges to toast and slightly brown. Listen for gentle bubbling; avoid drying edges or hardening cheese crust.

Let rest 5 minutes out of oven so sauce thickens slightly. Top with fresh sliced jalapeños, chopped cilantro or diced avocado (optional) for contrast.

Serve hot, knife and fork recommended to keep filling intact.

Technique Tips

Softened cream cheese blends better visibly creamy smooth—avoid overheating or can split. Fold Greek yogurt and salsa with low energy to maintain texture and keep chicken flakes intact; shredded chicken shredded by hand works better than chopped, gives rustic mouthfeel. Heating tortillas is step often skipped; cold tortillas snap mid-roll causing leaks in bake. Half enchilada sauce bottom coat avoids sticking and helps crust on tortilla base crisp from steam trap. Rolling tightly keeps filling snug preventing leaking. Arrange seam down for stability; loosening means spilling sauce during baking or serving. Cover dish tightly prevents drying, but foil off last 5 min lets tips toast; listen for bubbly sounds that tell dish is hot enough internally to melt cheese thoroughly. Resting after baking helps thicken filling—cutting straight out is sloppy mess risk. Use fork, never spoon or risk crushing rolls. Leftovers reheat well covered to preserve creaminess, but redo foil cover baking step briefly to freshen cheese melt and edge texture.

Chef's Notes

💡 Use rotisserie chicken. Saves time. Cuts prep down. Shred by hand for a rustic feel. Mix in flavors as you shred. Don't rush.
💡 Spray the pan generously. Avoid sticking. Promotes slight caramelization on edges. Foil only helps if pan is prepped right. Test for sticking.
💡 Warm tortillas properly. Skillet or microwave, avoid long heating times. Too dry? Wrap in towel to hold heat. Keep them soft.
💡 Ladle enchilada sauce first. Goes on bottom. Prevents sticking, keeps the tortillas from drying out. A good base makes a difference.
💡 Let them rest after baking. Helps thicken filling, flavors blend better. Cut too soon? Risk a messy plate. Let them sit for five.