Cream Cheese Chicken Enchiladas

Why You’ll Love This Recipe

These Cream Cheese Chicken Enchiladas take the traditional enchilada up a notch by adding the rich creaminess of cream cheese. The filling is smooth and flavorful, thanks to the combination of chicken, spices, and cream cheese, while the enchilada sauce adds a tangy, savory touch. The melted cheese on top makes each bite gooey and satisfying. They’re easy to prepare, customizable, and a great dish for meal prep or entertaining.

Ingredients

For the filling:

• 2 cups cooked and shredded chicken (rotisserie chicken works great)

• 8 oz cream cheese, softened

• 1 cup sour cream

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 can (4 oz) diced green chilies (optional, for added flavor)

• Salt and pepper to taste

For the enchiladas:

• 8-10 flour tortillas (or corn tortillas for a gluten-free version)

• 1 can (10 oz) red or green enchilada sauce

• 2 cups shredded cheddar cheese (or Mexican blend cheese)

• 1 tablespoon olive oil (for softening tortillas, optional)

• Fresh cilantro, chopped (for garnish)

• Additional sour cream, salsa, or guacamole (for serving, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. Prepare the filling: In a medium mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, garlic powder, onion powder, cumin, chili powder, and salt and pepper. Mix until everything is well combined and creamy.

3. Warm the tortillas: If using flour tortillas, you can warm them in the microwave or in a skillet for a few seconds to make them more pliable. This will prevent them from cracking when rolling. (You can also lightly brush them with olive oil and heat them in the skillet for a bit of extra flavor and softness.)

4. Assemble the enchiladas: Spread a small amount of enchilada sauce on the bottom of the prepared baking dish to prevent sticking. Take each tortilla and fill it with about 2-3 tablespoons of the chicken cream cheese filling. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

5. Top with sauce and cheese: Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the shredded cheese evenly on top of the enchiladas.

6. Bake the enchiladas: Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

7. Serve: Once baked, let the enchiladas cool for a few minutes. Garnish with fresh cilantro and serve with additional sour cream, salsa, or guacamole on the side.

Servings and Timing

• Servings: 4-6 people

• Prep Time: 15 minutes

• Cook Time: 30-35 minutes

• Total Time: 45-50 minutes

Variations

• Spicy Chicken Enchiladas: Add diced jalapeños or chili flakes to the filling or sprinkle some hot sauce on top for added heat.

• Vegetarian Enchiladas: Replace the chicken with black beans, corn, and sautéed bell peppers for a delicious vegetarian option.

• Make It Dairy-Free: Use dairy-free cream cheese, sour cream, and cheese alternatives for a dairy-free version.

• Use Corn Tortillas: For a gluten-free option, swap the flour tortillas with corn tortillas. Just be sure to warm them up so they don’t crack when rolling.

• Cheese Variations: Use Monterey Jack, Pepper Jack, or a combination of your favorite cheeses for different flavors.

Storage/Reheating

Leftover Cream Cheese Chicken Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes.

These enchiladas can also be frozen for up to 2 months. Assemble the enchiladas (without baking), wrap them tightly in foil, and freeze. When ready to bake, thaw in the refrigerator overnight and bake as usual.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas in advance and refrigerate them for up to 24 hours before baking. When ready to cook, bake as directed, adding a few extra minutes if they are cold from the fridge.

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great option for this recipe. It’s already cooked and shredded, which saves time and adds extra flavor.

Can I use a different cheese for the topping?

Yes, you can use other cheeses like Monterey Jack, Pepper Jack, or even queso fresco for a different flavor.

Can I make these enchiladas spicy?

Yes, to make them spicier, you can add diced jalapeños to the filling, use spicy enchilada sauce, or sprinkle chili powder or cayenne pepper into the sauce or filling.

How do I avoid the tortillas breaking when rolling?

If you’re using corn tortillas, heat them in a dry skillet or microwave with a damp paper towel for 10-15 seconds before rolling. If using flour tortillas, simply warm them up in a skillet or microwave to make them more pliable.

Can I freeze these enchiladas?

Yes, you can freeze them before baking. Just wrap the assembled enchiladas tightly in foil and freeze. When ready to bake, thaw them overnight in the refrigerator and bake as usual.

Can I use a different protein?

Absolutely! You can use ground beef, turkey, in place of the chicken for a different flavor.

Conclusion

Cream Cheese Chicken Enchiladas are a creamy, comforting, and flavorful twist on a traditional favorite. The combination of tender chicken, rich cream cheese, and tangy enchilada sauce makes each bite indulgent yet satisfying. Perfect for weeknight dinners, gatherings, or meal prepping, this dish is versatile, easy to make, and guaranteed to become a family favorite. Whether you enjoy them with a dollop of sour cream or a side of guacamole, these enchiladas are sure to impress!

Cream Cheese Chicken Enchiladas

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

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Description

Cream Cheese Chicken Enchiladas are a creamy, indulgent twist on the classic enchilada. Packed with tender shredded chicken and a rich cream cheese filling, these enchiladas are smothered in tangy enchilada sauce and topped with melted cheese. Perfect for a family dinner or meal prep, this easy-to-make recipe is sure to be a crowd-pleaser.

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Ingredients

For the filling:

• 2 cups cooked and shredded chicken (rotisserie chicken works great)

• 8 oz cream cheese, softened

• 1 cup sour cream

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 can (4 oz) diced green chilies (optional)

• Salt and pepper, to taste

For the enchiladas:

• 8-10 flour tortillas (or corn tortillas for a gluten-free version)

• 1 can (10 oz) red or green enchilada sauce

• 2 cups shredded cheddar cheese (or Mexican blend cheese)

• 1 tablespoon olive oil (for softening tortillas, optional)

• Fresh cilantro, chopped (for garnish)

• Additional sour cream, salsa, or guacamole (optional)

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Instructions

• Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

• Prepare the filling: In a medium mixing bowl, combine shredded chicken, softened cream cheese, sour cream, garlic powder, onion powder, cumin, chili powder, and salt and pepper. Mix until smooth and creamy.

• Warm the tortillas: Heat the tortillas in the microwave or skillet to make them pliable. For extra flavor, lightly brush with olive oil before warming.

• Assemble the enchiladas: Spread a small amount of enchilada sauce on the bottom of the baking dish. Fill each tortilla with about 2-3 tablespoons of the chicken cream cheese filling, roll them up, and place seam-side down in the baking dish. Repeat with remaining tortillas.

• Top with sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with shredded cheese.

• Bake: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

• Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream, salsa, or guacamole if desired.

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Notes

Spicy Chicken Enchiladas: Add diced jalapeños or chili flakes to the filling for extra heat.Vegetarian Option: Replace chicken with black beans, corn, and sautéed bell peppers.Dairy-Free Option: Use dairy-free cream cheese, sour cream, and cheese alternatives.Corn Tortillas: Use for a gluten-free option. Make sure to warm them to prevent cracking.Cheese Variations: Swap cheddar for Monterey Jack, Pepper Jack, or queso fresco.