Cream Cheese Chicken Enchiladas
These Cream Cheese Chicken Enchiladas are covered in a red enchilada sauce and loaded with creamy, cheesy and savory flavors. It’s a delicious, simple comfort food recipe with tortillas stuffed in cream cheese and chicken with an irresistible Mexican cheese topping!
For more chicken recipes for dinner bursting with Tex-Mex flavors try my white chicken enchiladas, Mexican chicken casserole and chicken enchilada casserole.
Creamy Cheese Chicken Enchiladas
These hearty and satisfying chicken enchiladas are sure to become a family favorite, whether for an easy weeknight dinner or a crowd-pleaser at any gatherings.
The cream cheese adds a rich, creamy texture that feels luxurious and blends perfectly with the soft tortillas, shredded chicken, and spicy flavors.
The wonderful blend of textures and Mexican-inspired flavors creates a classic comfort food beloved by all!
Serve with my taco salad, Mexican street corn pasta salad, Mexican rice, refried beans, or chips and guacamole.
Ingredients
Enchilada Filling:
- Vegetable Oil – or use your favorite oil like Olive oil
- Shredded Chicken – cook up your own or use a store bought rotisserie chicken
- Medium Onion – diced
- Garlic Cloves – minced
- Cream Cheese – softened
- Green Chiles – diced
- Chili Powder
- Cumin
- Salt and Black Pepper
Enchiladas
- Flour Tortillas
- Red Enchilada Sauce
- Mexican Cheese Blend
Top and serve with your optional favorites like sour cream, tomatoes, sliced green onions, chopped cilantro, jalapeño, avocado and black olives.
Substitutions and Variations: For added flavor you can use boneless shredded chicken thighs. Use a green enchilada sauce instead of the red sauce for a tangier flavor. Corn tortillas work well instead of flour tortillas, but warm them first to prevent cracking when rolling.
How To Make Cream Cheese Chicken Enchiladas
Step One – Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Step Two – Heat oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
Step Three – Stir in cream cheese, green chiles, chili powder, cumin, salt, and pepper. Cook until the cream cheese is melted and the mixture is smooth.
Step Four – Add the shredded chicken to the cream cheese mixture and stir until combined and heated through.
Step Five – Spread 1/2 cup enchilada sauce in the bottom of the prepared baking dish.
Step Six – Fill each tortilla with about 1/4 cup of the chicken mixture. Roll them up tightly and place seam-side down in the baking dish.
Step Seven – Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the shredded Mexican cheese blend.
Step Eight – Bake uncovered for 20–25 minutes, or until bubbly and the cheese has melted.
Step Nine – Let stand for 5 minutes before serving. Garnish with sour cream, tomatoes, sliced green onions, chopped cilantro, or black olives as desired. Enjoy!
How Do I Make The Chicken Enchiladas Spicier
Add diced jalapeños or a few dashes of hot sauce to the filling for extra heat.
Can I Make These Chicken Enchiladas Ahead Of Time?
Yes, assemble them up to a day in advance, cover, and refrigerate. Bake just before serving.
Storage & Reheating Instructions
Chicken Enchiladas should be stored in an airtight container in the refrigerator for 2 to 3 days.
To Reheat: Warm in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes until heated through.
To Freeze: Assemble the enchiladas but do not bake. Wrap the dish tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Bake directly from frozen, adding 10-15 minutes to the baking time.
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Cream Cheese Chicken Enchiladas
- Total Time: 30 minutes
- Yield: 6 servings
Description
These Cream Cheese Chicken Enchiladas are covered in a red enchilada sauce and loaded with creamy, cheesy and savory flavors. It’s a delicious, simple comfort food recipe with tortillas stuffed in cream cheese and chicken with an irresistible Mexican cheese topping!
Ingredients
For the Filling:
2 tablespoons vegetable oil
3 cups shredded chicken
1 medium onion, diced
2 cloves garlic, minced
8 ounces cream cheese, softened
1 can (4 ounces) diced green chiles
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
For Assembly:
12 flour tortillas (6-inch) I used Mission brand, fajita style tortillas.
2 cans (10 ounces each) red enchilada sauce
2 cups shredded Mexican cheese blend
Optional Garnishes For Serving:
Sour cream, tomatoes, sliced green onions, chopped cilantro, jalapeño, avocado and black olives
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Heat oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Stir in cream cheese, green chiles, chili powder, cumin, salt, and pepper. Cook until the cream cheese is melted and the mixture is smooth.
- Add the shredded chicken to the cream cheese mixture and stir until combined and heated through.
- Spread 1/2 cup enchilada sauce in the bottom of the prepared baking dish.
- Fill each tortilla with about 1/4 cup of the chicken mixture. Roll them up tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the shredded Mexican cheese blend.
- Bake uncovered for 20–25 minutes, or until bubbly and the cheese has melted.
- Let stand for 5 minutes before serving. Garnish with sour cream, tomatoes, sliced green onions, chopped cilantro, or black olives as desired. Enjoy!
Notes
How to store, heat and freeze:
Cream Cheese Chicken Enchiladas should be stored in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes until heated through.
To Freeze: Assemble the enchiladas but do not bake. Wrap the dish tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Bake directly from frozen, adding 10-15 minutes to the baking time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: Mexican-American
