Cream Cheese Chicken Enchiladas

Save this recipe on:

Golden, cheesy, and packed with creamy flavor, these Cream Cheese Chicken Enchiladas are a comfort food classic with a zesty twist. Picture tender shredded chicken wrapped in soft tortillas, smothered in a luscious cream cheese filling, then blanketed with enchilada sauce and melted cheese. It’s the kind of dish that disappears quickly at potlucks, family dinners, or busy weeknights when you need something hearty and satisfying.

What sets this version apart is the creamy filling—blending chicken with smooth cream cheese, a hint of garlic, and just the right amount of seasoning. Once baked, the flavors meld beautifully, creating a rich, tangy, and satisfying bite in every enchilada. Topped with sour cream, fresh tomatoes, and cilantro, this dish strikes the perfect balance between comfort and bold flavor.

Why You’ll Love This Cream Cheese Chicken Enchiladas Recipe

• Creamy, cheesy, and loaded with flavor
• Perfect for make-ahead meals and freezer-friendly
• Family-friendly and easily customizable with your favorite toppings
• Great way to use leftover or rotisserie chicken

---

Preparation Phase & Tools to Use

To make these enchiladas a breeze, you’ll want to have a few kitchen essentials on hand:

• Mixing Bowls: For combining the cream cheese filling with the shredded chicken and spices.
• Hand Mixer or Spoon: Helps achieve a smooth, evenly mixed filling.
• 9×13-inch Baking Dish: Ideal size for assembling and baking your enchiladas evenly.
• Aluminum Foil: Useful for covering during part of the baking process to avoid over-browning.
• Measuring Cups & Spoons: Ensures the right balance of ingredients for that perfect creamy texture.

These tools are simple but crucial for getting consistent results and ensuring a smooth prep process.

---

Preparation Tips

Let the cream cheese soften at room temperature before mixing—it’ll blend better with the chicken. Using pre-cooked or rotisserie chicken saves time and adds depth of flavor. Lightly warm the tortillas before rolling to prevent cracking, and don’t overfill them to ensure a tight, clean roll. Bake covered first to trap moisture, then uncover toward the end for that golden, cheesy top. Add fresh toppings like diced tomatoes, chopped cilantro, and a dollop of sour cream just before serving to enhance freshness and flavor.

---

Ingredients for this Cream Cheese Chicken Enchiladas Recipe

• 2 cups cooked and shredded chicken (rotisserie works great)
• 8 oz cream cheese, softened
• 1 cup sour cream (plus extra for topping)
• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 can (10 oz) red enchilada sauce (or homemade)
• 8–10 flour tortillas (soft taco size)
• 1/2 cup diced tomatoes (for topping)
• 1/4 cup chopped fresh cilantro (for topping)

---

Step 1: Make the Cream Cheese Filling

In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, cumin, salt, and pepper. Mix until smooth and well combined. Stir in the shredded chicken, green onions, and half of the shredded cheddar and Monterey Jack cheese. This mixture should be creamy and thick enough to hold its shape inside the tortillas.

---

Step 2: Preheat and Prep the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil. Spread 2-3 tablespoons of enchilada sauce across the bottom of the dish to prevent sticking and help flavor the bottoms of the enchiladas.

---

Step 3: Fill and Roll the Enchiladas

Warm your flour tortillas slightly in the microwave for about 20 seconds to make them pliable. Place 2 to 3 tablespoons of the chicken mixture into the center of each tortilla. Roll them tightly and place seam-side down into the prepared baking dish. Continue until all the filling is used.

---

Step 4: Add Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheddar and Monterey Jack cheese generously on top. This will create a bubbly, golden layer once baked.

---

Step 5: Bake to Perfection

Cover the dish with foil and bake for 20 minutes. Then remove the foil and continue baking for another 10–15 minutes until the cheese is melted, bubbly, and slightly golden around the edges.

---

Step 6: Garnish and Serve

Remove from the oven and let cool slightly. Garnish with a generous dollop of sour cream, fresh diced tomatoes, and chopped cilantro. Serve warm, and enjoy these ultra-creamy, cheesy enchiladas with your favorite sides like Spanish rice or a fresh salad.

---

Notes

For best results, always use room temperature cream cheese—it blends smoother and more evenly into the filling. If you’re short on time, rotisserie chicken is the ultimate shortcut. This recipe is incredibly versatile: you can spice it up with jalapeños, switch to green enchilada sauce, or swap in corn tortillas for a gluten-free option. Customize the toppings based on your taste—fresh avocado slices, extra cheese, or even pickled onions can take these enchiladas to the next level.

---

Watch Out for These Mistakes While Cooking

• Overfilling the tortillas: Too much filling can cause them to break or burst during baking.
• Using cold tortillas: They’re more likely to crack when rolled. Always warm them slightly before filling.
• Skipping the foil during baking: This can lead to dry enchiladas. Cover them for the first half of baking to keep them moist.
• Adding toppings too early: Sour cream and fresh garnishes should be added after baking to maintain their texture and freshness.

---

Storage Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover and warm in the oven at 350°F until heated through. These enchiladas also freeze well: simply assemble, cover tightly with foil, and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and bake as directed.

---

Estimated Nutrition

• Calories: ~420 per serving
• Protein: 22g
• Fat: 27g
• Saturated Fat: 14g
• Carbohydrates: 25g
• Fiber: 2g
• Sugar: 3g
• Sodium: 720mg
• Cholesterol: 85mg

---

Frequently Asked Questions

Can I use corn tortillas instead of flour?

Yes, but warm them well and handle gently, as they’re more fragile. Corn tortillas also give a more traditional flavor.

Can I make these enchiladas ahead of time?

Absolutely. You can assemble them a day in advance, cover tightly, and refrigerate until ready to bake.

What’s the best chicken to use?

Shredded rotisserie chicken is ideal for convenience and flavor, but any cooked, seasoned chicken breast or thigh meat works.

Can I freeze these enchiladas?

Yes! Assemble them in a freezer-safe dish, cover well, and freeze for up to 3 months.

What other cheeses can I use?

Try Pepper Jack for a spicy twist or a Mexican blend for a more traditional taste.

Is there a low-fat version of this recipe?

Yes—use low-fat cream cheese, light sour cream, and reduced-fat cheese to cut down on calories.

How do I keep enchiladas from getting soggy?

Avoid over-saucing the enchiladas before baking and bake uncovered for the last 10 minutes to help crisp the edges.

Can I add vegetables?

Definitely. Sautéed onions, bell peppers, or even spinach can be mixed into the filling for added flavor and nutrition.

---

Conclusion

Cream Cheese Chicken Enchiladas bring together the richness of creamy cheese, the heartiness of tender chicken, and the boldness of enchilada sauce in one irresistible bake. Whether you’re feeding a crowd or meal prepping for the week, this dish offers comfort, flexibility, and flavor in every bite. With minimal prep and maximum satisfaction, it’s a recipe you’ll want to make again and again.

---

Print

Save this recipe on: