Cream Cheese Chicken Enchiladas are a creamy, cheesy, and flavorful twist on the classic enchilada recipe. The combination of tender chicken, cream cheese, and a zesty enchilada sauce creates a meal that’s easy to prepare and guaranteed to be a hit with your family.
Whether you’re hosting a dinner party or looking for a comforting weeknight meal, this dish delivers bold flavors and cheesy goodness in every bite.
Kitchen Equipment Needed
- Mixing bowls
- Large skillet
- 9×13-inch baking dish
- Whisk
- Measuring cups and spoons
- Aluminum foil
Ingredients Overview
- Chicken: Cooked and shredded chicken serves as the base protein, soaking up all the creamy flavors of the filling.
- Cream Cheese: Adds a rich, creamy texture to the enchilada filling.
- Enchilada Sauce: Provides a zesty and slightly spicy flavor to the dish.
- Cheese: A blend of shredded cheese melts beautifully for that gooey, cheesy topping.
- Tortillas: Soft flour or corn tortillas wrap up all the delicious filling.
Ingredients
- 3 cups cooked and shredded chicken (rotisserie chicken works well)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded Mexican cheese blend (divided)
- 1/2 cup diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8-10 small flour or corn tortillas
- 1 can (10 ounces) enchilada sauce
- Fresh cilantro or green onions for garnish (optional)
Step-by-Step Instructions
- Prepare the Filling
In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, 1/2 cup of shredded cheese, green chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined and creamy. - Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Lay a tortilla flat, place a generous scoop of the chicken mixture down the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling. - Add the Sauce
Pour the enchilada sauce evenly over the rolled tortillas, making sure they’re well covered. Sprinkle the remaining shredded cheese on top. - Bake the Enchiladas
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. - Garnish and Serve
Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with chopped cilantro or green onions, if desired. Serve hot with your favorite toppings.
Recipe Tips
- Make It Spicy: Add diced jalapeños or a pinch of cayenne pepper to the filling for extra heat.
- Tortilla Tips: Warm your tortillas slightly in the microwave or on a skillet to make them more pliable and less likely to tear when rolling.
- Substitutions: You can substitute Greek yogurt for sour cream to lighten up the dish without sacrificing creaminess.
What to Serve With This Recipe
- Side Dishes: Pair these enchiladas with Mexican rice, refried beans, or a fresh avocado salad for a complete meal.
- Toppings: Serve with guacamole, salsa, or a dollop of sour cream for added flavor.
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes! Assemble the enchiladas, cover them tightly, and store them in the refrigerator for up to 24 hours before baking. Add the sauce and cheese just before baking.
Can I freeze these enchiladas?
Absolutely. Assemble the enchiladas, wrap the dish tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Can I use corn tortillas instead of flour?
Yes, corn tortillas are a great alternative and offer a more traditional flavor. Be sure to warm them first to prevent cracking.
Serving Suggestions
- Serve with a refreshing side of pico de gallo and tortilla chips for added crunch.
- A light lime-infused coleslaw can provide a tangy balance to the creamy enchiladas.
- For a festive touch, pair with margaritas or agua fresca!
Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas are a creamy, cheesy, and flavorful twist on the classic enchilada recipe. The combination of tender chicken, cream cheese, and a zesty enchilada sauce creates a meal that’s easy to prepare and guaranteed to be a hit with your family.
Ingredients
- 3 cups cooked and shredded chicken rotisserie chicken works well
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded Mexican cheese blend divided
- 1/2 cup diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8-10 small flour or corn tortillas
- 1 can 10 ounces enchilada sauce
- Fresh cilantro or green onions for garnish optional
Instructions
- Prepare the Filling
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, 1/2 cup of shredded cheese, green chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined and creamy.
- Assemble the Enchiladas
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Lay a tortilla flat, place a generous scoop of the chicken mixture down the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Add the Sauce
- Pour the enchilada sauce evenly over the rolled tortillas, making sure they’re well covered. Sprinkle the remaining shredded cheese on top.
- Bake the Enchiladas
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve
- Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with chopped cilantro or green onions, if desired. Serve hot with your favorite toppings.
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