Chicken Creamy Cheese Tortillas

Chicken Creamy Cheese Tortillas are warm, cheesy, and packed with rich flavor, featuring shredded chicken wrapped in soft tortillas and baked in a smooth, creamy cheese sauce. It’s an easy and delicious meal that’s perfect for busy nights when I want something comforting with minimal effort. Every bite is creamy, savory, and completely satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple to make, yet tastes like something I’d order at a restaurant. The creamy filling, melty cheese, and soft tortillas come together in the oven to create a cozy and indulgent dish that’s perfect for weeknights or casual gatherings. It’s also great for using leftover or rotisserie chicken, and I can customize it with my favorite toppings or fillings. Chicken Creamy Cheese Tortillas

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken (rotisserie chicken works great)

• Cream cheese (softened)

• Sour cream

• Shredded cheddar cheese

• Shredded mozzarella or Monterey Jack cheese

• Garlic powder

• Onion powder

• Salt and pepper

• Flour tortillas

• Butter or oil (for greasing the baking dish)

• Optional toppings: salsa, green onions, jalapeños, cilantro

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. In a large bowl, I mix cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until smooth.

3. I stir in the shredded chicken and half of the cheddar and mozzarella cheeses.

4. I spoon the mixture evenly onto each tortilla, roll them up, and place them seam-side down in the baking dish.

5. I sprinkle the remaining cheese over the top of the tortillas.

6. I bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly and the tortillas are slightly golden.

7. I let it cool for a few minutes before topping with fresh herbs or salsa, and then I serve it hot.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 25 minutes to bake, so I have it ready in 40 minutes or less.

Variations

• I mix in green chilies or salsa verde for extra flavor and a little heat.

• I use corn tortillas and layer them like enchiladas for a gluten-free option.

• I add sautéed onions, peppers, or spinach to the chicken mixture for more veggies.

• I top it with crushed tortilla chips or jalapeños for texture and spice.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm them in the oven at 350°F until heated through or microwave individual portions in 30-second bursts. I add a bit of extra sour cream or cheese if they seem dry after reheating.

FAQs

Can I make this ahead of time?

Yes, I assemble the tortillas and store them in the fridge (covered) up to a day in advance. I bake them when ready to serve.

Can I freeze this casserole?

Yes. I wrap the unbaked dish tightly and freeze it. When ready to cook, I thaw overnight in the fridge and bake as directed.

What’s the best cheese to use?

I like using a mix of cheddar and Monterey Jack for flavor and meltiness, but any melty cheese like mozzarella, pepper jack, or Colby works well.

Can I use canned chicken?

Yes, in a pinch I use canned chicken. I just make sure it’s well-drained before mixing it with the cream and cheese.

What goes well with this dish?

I usually serve it with Spanish rice, refried beans, a green salad, or tortilla chips and salsa for a full meal.

Conclusion

Chicken Creamy Cheese Tortillas are a creamy, cheesy, and delicious way to turn simple ingredients into a comforting meal. I love how easy they are to prep and how customizable they are to fit my mood or what’s in the fridge. Whether I’m making them for a weeknight dinner or a casual get-together, this dish is always a winner.

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