These enchiladas strike the perfect balance between rich, creamy filling and zesty, savory sauce. The cream cheese makes the chicken filling irresistibly smooth and indulgent, while the gooey cheese topping adds a layer of comfort food magic. They’re easy to make, freezer-friendly, and a great way to use leftover chicken or rotisserie chicken. Whether for a busy weeknight or casual get-together, this dish is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shredded cooked chicken (such as rotisserie or boiled chicken)
Cream cheese
Sour cream
Green chiles (canned)
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Enchilada sauce (red or green)
Flour tortillas
Onion (optional)
Garlic powder
Cumin
Salt and pepper
Directions
Preheat oven to 350°F (175°C).
In a mixing bowl, combine cream cheese, sour cream, green chiles, shredded chicken, onion (if using), garlic powder, cumin, salt, and pepper. Mix until well blended.
Spread a few tablespoons of enchilada sauce on the bottom of a 9×13-inch baking dish.
Spoon the chicken mixture into each tortilla, roll them up, and place seam-side down in the dish.
Pour the remaining enchilada sauce evenly over the top of the tortillas.
Sprinkle shredded cheese over the top to cover completely.
Cover with foil and bake for 20 minutes.
Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and lightly golden.
Let cool slightly before serving. Garnish with chopped cilantro or green onions if desired.
Servings and timing
This recipe serves 6 people. Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Variations
Green Enchiladas: Use green enchilada sauce for a milder, tangier flavor.
Spicy Kick: Add jalapeños or chipotle peppers in adobo for some heat.
Vegetarian Version: Substitute chicken with sautéed mushrooms, beans, or a mix of roasted vegetables.
Low-Carb Option: Use low-carb or keto-friendly tortillas.
Add Rice or Beans: Mix in black beans or cooked rice with the chicken filling for added heartiness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place enchiladas in the oven at 350°F (175°C) for about 15–20 minutes or microwave individual portions for 1–2 minutes until heated through. To freeze, wrap unbaked or baked enchiladas tightly in foil or a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and bake as usual.
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, though they are smaller and more delicate. Warm them first to prevent cracking when rolling.
What kind of chicken is best for this recipe?
Rotisserie chicken or leftover cooked chicken works great. Shredded chicken breast or thigh meat both taste excellent.
Can I make this ahead of time?
Yes, you can assemble the enchiladas and refrigerate them up to a day in advance. Bake when ready to serve.
Is it possible to freeze these enchiladas?
Yes, cream cheese chicken enchiladas freeze well. Wrap tightly and freeze before or after baking for up to 3 months.
Can I make this dish spicier?
Absolutely. Add diced jalapeños, hot sauce, or use a spicy enchilada sauce to increase the heat.
Do I need to cook the filling before baking?
No, as long as the chicken is already cooked, the filling doesn’t need to be heated separately before assembling.
What cheese melts best for enchiladas?
Monterey Jack, cheddar, or a Mexican blend cheese melt beautifully and add great flavor.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a good substitute for sour cream and offers a similar tangy flavor with added protein.
What can I serve with chicken enchiladas?
They pair well with Mexican rice, refried beans, guacamole, salsa, or a fresh salad.
Can I make this dairy-free?
Yes, use dairy-free cream cheese, sour cream, and cheese alternatives. Check labels to ensure they melt well.
Conclusion
Cream Cheese Chicken Enchiladas are the ultimate comfort food—rich, creamy, flavorful, and incredibly satisfying. With just a few simple ingredients and easy steps, you’ll have a delicious dish that’s perfect for feeding a crowd or enjoying as leftovers. Whether you stick to the classic recipe or experiment with your own twist, this is one meal that’s sure to become a household favorite.
Cream Cheese Chicken Enchiladas are a creamy, cheesy Mexican-inspired dish made with tender shredded chicken, smooth cream cheese filling, and flavorful enchilada sauce. Baked to golden perfection, they make an easy and comforting family meal.
Ingredients
3 cups shredded cooked chicken (e.g., rotisserie or boiled)
8 oz cream cheese, softened
1/2 cup sour cream
1 can (4 oz) diced green chiles
1 cup shredded onion (optional)
1 tsp garlic powder
1/2 tsp cumin
Salt and pepper, to taste
2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1 can (15 oz) enchilada sauce (red or green)
8 flour tortillas
Chopped cilantro or green onions for garnish (optional)
Instructions
Preheat oven to 350°F (175°C).
In a large mixing bowl, combine cream cheese, sour cream, green chiles, shredded chicken, onion (if using), garlic powder, cumin, salt, and pepper. Mix until well combined.
Spread a few tablespoons of enchilada sauce on the bottom of a 9×13-inch baking dish.
Spoon chicken mixture into each tortilla, roll up, and place seam-side down in the baking dish.
Pour remaining enchilada sauce evenly over the top of the tortillas.
Sprinkle shredded cheese generously over the top.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes, or until cheese is bubbly and lightly golden.
Let cool slightly before serving. Garnish with chopped cilantro or green onions if desired.
Notes
Use rotisserie chicken to save time on prep.Substitute sour cream with Greek yogurt for a lighter option.Green enchilada sauce provides a milder, tangy flavor; red is more robust.Add diced jalapeños for heat or black beans for extra texture.These enchiladas are freezer-friendly and make a great make-ahead meal.
