These Cheesy Chicken Enchiladas are a family favorite, packed with flavor and a little healthier twist! Using whole grain tortillas, rotisserie chicken, and Greek yogurt, this recipe offers a balance of indulgence and nutrition. The creamy, cheesy sauce made with Mexican cheese, Rotel, and a hint of spice is the perfect complement to the hearty chicken and bean filling. Best of all, it’s super easy to whip up, making it an ideal weeknight dinner. Serve these enchiladas with your favorite toppings and enjoy a satisfying meal everyone will love!
Cheesy Chicken Enchiladas
For the Enchiladas:
- 8 whole grain tortillas
- ½ can refried beans
- 1 cup salsa
- 2 tablespoons taco seasoning
- 2 cups diced or shredded rotisserie chicken
For the Creamy Sauce:
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 ½ cups chicken broth
- 1 (10 oz) can Rotel, well drained
- 1 cup plain Greek yogurt
- ½ cup sour cream
- 1 ½ cups Mexican blend cheese, divided
Optional (recommended for extra flavor):
- ½ teaspoon garlic powder
- ½ teaspoon cumin
Directions:
- Preheat oven to 400°F.
- Lightly grease a 9×13 baking dish.
- In a large bowl, mix together the chicken, refried beans, salsa, and taco seasoning until well combined.
- Spoon a generous amount of filling into the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with all tortillas.
- In a saucepan over medium heat, whisk together the olive oil and flour. Cook for about 1 minute to form a roux.
- Slowly whisk in the chicken broth and well-drained Rotel. Bring to a gentle simmer and cook until slightly thickened.
- Stir in garlic powder and cumin, if using.
- In a small bowl, whisk about ¼ cup of the warm sauce into the Greek yogurt and sour cream.
- Reduce heat to low, then stir the tempered mixture back into the saucepan.
- Do not let it boil—keep heat low for a smooth, creamy sauce.
- Stir in 1 cup of the shredded cheese until melted and smooth.
- Pour the sauce evenly over the enchiladas.
- Sprinkle the remaining ½ cup cheese on top.
- Bake for 20 minutes, or until hot and bubbly.
Optional Toppings:
-
Fresh cilantro
-
Sliced green onions
-
Diced avocado
-
Lime wedges
Click HERE for a Downloadable Recipe Card!
Teresa's Tips
-
Draining the Rotel keeps the sauce creamy—not watery
-
The yogurt + sour cream combo makes this extra smooth and foolproof
-
Keep heat low after adding dairy to prevent curdling
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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