Cream cheese is the dream cheese for these Chicken Enchiladas.
One of the things I love most about enchiladas is that they are a combination of so many of my favorite things to eat: Mexican food, all kinds of yummy ingredients rolled into tortillas, anything with melted cheese, and all things casserole (I know, we don’t usually consider enchiladas as casseroles but anything baked under a blanket of cheese counts as one for me!). These Cream Cheese Chicken Enchiladas check all of those boxes and come out of the oven rich, brown, bubbly, and super good.
When we think of modern enchiladas, it usually involves some kind of meat (beef, chicken, or pork) wrapped in a tortilla and covered in a spicy sauce. Believe it or not, this is not that far off from the original enchiladas served in the Mayan and Aztec eras. According to foodie experts, the Mayans dipped corn tortillas in chili sauce and then wrapped them around fish, while Aztec cuisine regularly featured chilies and beans. Since then, the enchilada has evolved to include all kinds of fillings, cheese, and a signature tomato-based sauce flavored with chilies and spices.
What makes this enchilada recipe so special is the use of cream cheese as a basis for the filling. Its name says it all. Cream, which makes the dish so creamy; and cheese, which makes it so cheesy. When it melts and combines with the tangy sour cream, sharp cheddar cheese, spices, and green chilies to coat the chicken, the flavors and textures are simply irresistible. And then when you add the sauce on top? Well, that’s what makes them enchiladas!
Another great thing about this recipe is how easy it is to put together. You can use leftover chicken if you have it, or rotisserie chicken from the store, or you can always make your own Shredded Chicken or, maybe even Mexican Pulled Chicken. And while you probably have some in your pantry (I usually do), why not make your own Enchilada Sauce to make this dish extra special?
Customizing Enchiladas to Suit Your Taste
This recipe for Cream Cheese Chicken Enchiladas is perfect because of the combination of ingredients, but enchiladas are versatile and can always be customized to please any palate. For example, you can substitute shredded pork for the shredded chicken, or a Mexican blend for shredded cheddar cheese. While we love green chilies in this dish, add some sliced jalapenos if you want to amp up the heat. And feel free to add other spices to the chili powder and cumin mix, like paprika, garlic powder, and even a little dried oregano.
There are also ways to make this rich dish lighter, if you like, by using low-fat versions of cream cheese and sour cream: both melt well and still bring the tang! The same is true for the shredded cheddar cheese, as lower-fat versions and even plant-based versions will work. As far as the tortillas go, choose the one you and your family like best–flour or corn. Sometimes I even do a pan of these enchiladas with both.
Ingredients
- 2 cups cooked chicken, shredded
- 8 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1 tablespoon onion, finely chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups cheddar cheese, shredded
- 4 ounces canned green chilies
- 8-10 flour or corn tortillas
- 20 ounces enchilada sauce
How to Make Cream Cheese Chicken Enchiladas
Step 1: Preheat the oven to 350°F.
Step 2: In a large skillet, mix the shredded chicken, cream cheese, sour cream, green chilies, onion, chili powder, cumin, and 3/4 cup of the cheddar cheese.
Step 3: Cook over medium heat until the cheese has melted and the mixture is well combined.
Step 4: Lightly grease a baking dish with cooking spray.
Step 5: Place a spoonful of the chicken mixture onto each tortilla, roll it up, and place it seam-side down in the prepared baking dish.
Step 6: Continue until all tortillas are filled and arranged in the dish.
Step 7: Pour the enchilada sauce evenly over the rolled tortillas.
Step 8: Sprinkle the remaining cheddar cheese on top.
Step 9: Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
FAQs & Tips
How do I prep and store these enchiladas?
You can prepare these enchiladas through Step 8 then store them in the refrigerator for up to 24 hours. Cooked and cooled Cream Cheese Chicken Enchiladas will last in an airtight container in the refrigerator for 3-4 days, and in the freezer for up to 3 months.
How do I roll my enchiladas?
To make your tortillas more pliable for rolling, wrap them in damp paper towels and stick them in the microwave for about 10 seconds; this will ensure that they roll beautifully!
Is it possible to make a vegan version of this recipe?
It is, because the dairy ingredients—cream cheese, sour cream, and shredded cheddar cheese—all come in plant-based varieties and melt really well. To replace the chicken, a quick sauté of chopped green peppers and onions is delicious, but you can fill these enchiladas with whatever veggies you like best!
Serving Suggestions
Cream Cheese Chicken Enchiladas are great served with Rice and Refried Beans (of course they are!), but if you want some different textures in your enchilada meal, try serving these with Crispy Parmesan Crusted Potatoes and a side of Air Fryer Zucchini Chips (and I recommend making some extra Enchilada Sauce for dipping both of these into!). Crisp green veggies also go really well with Cream Cheese Chicken Enchiladas, like these Grilled Green Beans or Roasted Brussels Sprouts, but if you want a cold side, try this Kale Caesar Salad.
And wait until you see how these creamy, cheesy enchiladas pair with all things corn! I’ve served Cream Cheese Chicken Enchiladas with Creamy Corn Casserole or Grilled Corn Salad or Spicy Corn and Bacon Macaroni and Cheese (not all in the same meal but now that I think about it, why not?). If you want a side that pairs corn with black beans, I highly recommend serving these enchiladas with Black Bean Cakes with Corn Salsa and Avocado Sauce. And let’s not forget dessert! Finish this meal off with this delectable Chocolate Flan Cake!
Cream Cheese Chicken Enchiladas
Ingredients
- 2 cups cooked chicken shredded
- 8 ounces cream cheese cubed
- 1/2 cup sour cream
- 1 tablespoon onion finely chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups cheddar cheese shredded
- 4 ounces canned green chilies
- 8-10 flour or corn tortillas
- 20 ounces enchilada sauce
Instructions
- Preheat the oven to 350°F.
- In a large skillet, mix the shredded chicken, cream cheese, sour cream, green chilies, onion, chili powder, cumin, and 3/4 cup of the cheddar cheese.
- Cook over medium heat until the cheese has melted and the mixture is well combined.
- Lightly grease a baking dish with cooking spray.
- Place a spoonful of the chicken mixture onto each tortilla, roll it up, and place it seam side down in the prepared baking dish.
- Continue until all tortillas are filled and arranged in the dish.
- Pour the enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
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