Cream Cheese Chicken Enchiladas are a creamy, cheesy, and flavorful Mexican-inspired dish that’s perfect for dinner. Tender shredded chicken, tangy cream cheese, and flavorful seasonings are wrapped in tortillas, smothered in sauce, and baked to golden perfection. This crowd-pleasing recipe is simple, satisfying, and sure to become a family favorite!
Why You’ll Love This Recipe
- Rich and Creamy: The cream cheese adds a luscious texture to the filling.
- Easy to Make: Uses simple ingredients and comes together quickly.
- Versatile: Perfect for weeknight dinners, potlucks, or casual gatherings.
- Customizable: Adjust the spice level or swap out ingredients to suit your taste.
- Make-Ahead Friendly: Prepare ahead of time and bake when ready to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded chicken (rotisserie or cooked chicken breast)
- Cream cheese, softened
- Sour cream
- Green chilies, diced (canned)
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Taco seasoning
- Flour or corn tortillas
- Enchilada sauce (red or green)
- Fresh cilantro or green onions (optional, for garnish)
Directions
- Preheat Oven
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the Filling
- In a large mixing bowl, combine shredded chicken, cream cheese, sour cream, green chilies, 1 cup of shredded cheese, and taco seasoning. Mix until well combined.
- Assemble the Enchiladas
- Spoon 2–3 tablespoons of the chicken mixture onto each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Add the Sauce and Cheese
- Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheese on top.
- Bake
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve
- Let the enchiladas cool for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.
Servings and Timing
- Servings: This recipe serves 6 people.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling.
- Vegetarian Option: Substitute the chicken with black beans, pinto beans, or sautéed vegetables.
- Sauce Options: Use green enchilada sauce or a creamy white sauce for a different flavor.
- Tortilla Choice: Swap flour tortillas for corn tortillas if preferred.
- Additional Toppings: Serve with diced tomatoes, sliced avocado, or a dollop of guacamole.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1–2 minutes.
- Freezing: Freeze assembled but unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is an excellent option for this recipe as it saves time and adds flavor.
Can I make this dish ahead of time?
Absolutely! Assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking.
What’s the best way to soften tortillas?
Microwave the tortillas for 20 seconds or wrap them in foil and warm in the oven to make them pliable for rolling.
Can I use a different cheese?
Yes, feel free to use any melting cheese, such as mozzarella, pepper jack, or queso fresco.
How can I make these gluten-free?
Use corn tortillas and ensure the enchilada sauce is gluten-free.
Can I add vegetables to the filling?
Yes, sautéed onions, bell peppers, or spinach make great additions to the chicken mixture.
What side dishes go well with enchiladas?
Serve with Mexican rice, refried beans, a fresh salad, or chips and salsa.
Can I use a store-bought enchilada sauce?
Yes, store-bought sauce works perfectly for this recipe. Choose your favorite brand or flavor.
How do I keep the enchiladas from getting soggy?
Drain the chicken and any vegetables well, and don’t overfill the tortillas.
Can I double this recipe?
Yes, simply double the ingredients and bake in two dishes to feed a larger crowd.
Conclusion
Cream Cheese Chicken Enchiladas are the ultimate comfort food, offering a creamy, cheesy filling wrapped in tortillas and smothered in flavorful sauce. This versatile and easy-to-make recipe is perfect for weeknight dinners or festive gatherings. Customize it with your favorite toppings and enjoy a dish that’s sure to delight everyone at the table!
Print
Cream Cheese Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
These enchiladas are packed with tender chicken, cream cheese, and a touch of spice, then smothered in a creamy sauce and baked to perfection.
Ingredients
For the Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 can (4 oz) diced green chilies
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper (to taste)
For the Enchiladas:
- 8–10 flour tortillas (medium-sized)
- 2 cups enchilada sauce (red or green, your choice)
- 1 cup shredded cheese (for topping)
Optional Garnishes:
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
- Sour cream
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the Filling:
- In a large bowl, mix together the shredded chicken, cream cheese, sour cream, shredded cheese, green chilies, garlic powder, onion powder, salt, and pepper until well combined.
- Assemble the Enchiladas:
- Spread 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
- Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
- Top with Sauce and Cheese:
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the remaining shredded cheese.
- Bake:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños if desired. Serve hot with a side of rice and beans.
Notes
- Substitutions: Corn tortillas can be used instead of flour tortillas for a more traditional flavor.
- Make-Ahead: Assemble the enchiladas up to a day in advance and store them in the refrigerator. Bake when ready to serve.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.