I just turned Cream Cheese Chicken Enchiladas into the kind of dinner my kids beg for and I’m not even sorry, keep scrolling.

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I am obsessed with Cream Cheese Chicken Enchiladas because the filling hits every spot I want on a weeknight. The tang of cream cheese with tender cooked shredded chicken sinks into tortillas and gets ridiculous under melted cheese.

I love that it’s kid-friendly without being boring. Queso Chicken Enchiladas vibes but with actual personality.

And leftovers are the only reason I stand up from the couch. Not trying to be poetic.

I want that creamy, slightly spicy pull on my fork and for dinner to feel like the best idea I had all day. Make it now, please.

No regrets.

Ingredients

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Cooked shredded chicken — hearty protein, makes it comforting and filling.
Basically cream cheese gives it creamy, slightly tangy richness.
Sour cream adds tang and smoothness, keeps it nice and moist.
Cheddar brings sharp, melty bite and that classic cheesy pull.
Monterey Jack melts silky, mild, balances the sharper cheddar.
Green chiles add mild heat and a little bright kick.
Onion gives crunch and a sweet, savory backbone.
Garlic punches up aroma and depth, can’t skip it.
Taco seasoning adds smoky spices, quick way to flavor things.
Plus oil helps soften fillings and wakes up the spices.
Flour tortillas wrap everything up, soft and pillowy vessel.
Red enchilada sauce brings saucy tomato-chile comfort and color.
Salt and pepper fine-tune everything so it’s not flat.
Basically cilantro adds fresh green brightness if you like it.
Lime wedges add zesty brightness, squeeze before you bite.

Ingredient Quantities

3 cups cooked shredded chicken (rotisserie or boiled)

8 oz cream cheese, softened

1/2 cup sour cream

1 1/2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 (4 oz) can diced green chiles, drained

1/2 cup finely chopped onion

2 cloves garlic, minced

1 tbsp taco seasoning (or 2 tsp chili powder + 1 tsp cumin)

1 tbsp olive oil or vegetable oil

8 to 10 flour tortillas, 8 to 10 inch

2 cups red enchilada sauce (store bought or homemade)

Salt and black pepper to taste

1/4 cup chopped fresh cilantro, optional

1 lime, cut into wedges, optional

How to Make this

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1. Preheat oven to 350 F and lightly grease a 9×13 baking dish, or spray it with oil, set aside.

2. Heat 1 tbsp oil in a skillet over medium heat, add 1/2 cup finely chopped onion and 2 cloves minced garlic, sauté until soft and slightly golden, maybe 3 to 4 minutes.

3. Stir in 1 tbsp taco seasoning (or 2 tsp chili powder + 1 tsp cumin) to the onion mixture, cook 30 seconds to bloom the spices, then remove from heat.

4. In a large bowl beat together 8 oz softened cream cheese and 1/2 cup sour cream until smooth, fold in 3 cups cooked shredded chicken, the cooked onion mixture, 1 (4 oz) can diced green chiles (drained), 1 1/2 cups shredded cheddar cheese and 1 cup shredded Monterey Jack cheese, season with salt and black pepper to taste. Reserve about 1/2 cup of the shredded cheese for topping if you want extra melt.

5. Warm 8 to 10 flour tortillas so they roll without cracking, either wrap in a damp paper towel and microwave 30 seconds or heat briefly in a dry skillet.

6. Spoon about 1/3 to 1/2 cup of the chicken mixture down the center of each tortilla, roll tightly and place seam side down in the prepared baking dish. Pack them snug so they support each other.

7. Pour 2 cups red enchilada sauce evenly over the rolled enchiladas, use a spoon to spread it into any gaps, then sprinkle the reserved cheese over the top.

8. Bake uncovered at 350 F for 18 to 25 minutes, until sauce is bubbly and cheese is melted and slightly golden.

9. Let the enchiladas rest 5 minutes before serving, then sprinkle with 1/4 cup chopped fresh cilantro if using and serve with lime wedges on the side for squeezing, enjoy.

Equipment Needed

1. 9×13 inch baking dish (or a similar ovenproof casserole dish)
2. Large skillet for sautéing onions and garlic
3. Large mixing bowl
4. Hand mixer or whisk and sturdy spoon for beating and folding
5. Measuring cups and spoons
6. Cheese grater (or pre-shredded cheeses already)
7. Can opener for the green chiles
8. Cutting board and chef knife for chopping onion, garlic and cilantro
9. Tongs or spatula for rolling and transferring tortillas

FAQ

Q: Can I use corn tortillas instead of flour?

A: Yes, you can, but corn tortillas tear easier. Warm them in a damp towel in the microwave for 20-30 seconds or fry briefly in oil to make them pliable. If you skip that step they might break when you roll them.

Q: How do I make this ahead of time?

A: Assemble enchiladas, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. Bake from cold, adding 5 to 10 minutes to the bake time. You can also freeze fully assembled in a freezer safe dish for up to 3 months. Thaw overnight in the fridge before baking.

Q: My filling is too runny, what do I do?

A: If it seems watery, stir in a little extra shredded cheese or a tablespoon of flour or cornstarch to thicken. A short simmer on the stove will also let excess liquid evaporate. Don’t overfill the tortillas so they don’t get soggy.

Q: Can I swap out the cream cheese or use less?

A: You can cut the cream cheese to 6 oz and add a bit more sour cream or Greek yogurt. That will give a lighter texture but still keep it creamy. Keep in mind the texture changes if you remove too much cream cheese.

Q: How do I make this spicier or milder?

A: For milder, use mild green chiles and reduce or skip taco seasoning. For spicier, use hot green chiles, add a dash of chipotle powder or chopped jalapeño to the filling, or use a spicy enchilada sauce. Taste the filling before rolling so you know the heat level.

Q: Any tips for extra flavor or a flaky top?

A: Mix a little shredded Monterrey Jack into the sauce and spoon some sauce inside each tortilla before adding the filling to lock in flavor. For a golden top, broil for 1 to 2 minutes at the end but watch it closely so it doesn’t burn. Finish with chopped cilantro and a squeeze of lime for brightness.

Cream Cheese Chicken Enchiladas Recipe Substitutions and Variations

3 cups cooked shredded chicken: swap with shredded rotisserie turkey, canned chunk chicken (drain well), or jackfruit for a vegetarian twist. Texture will change a bit but flavor still works.
8 oz cream cheese: use 1 cup plain Greek yogurt (thicker strained works best), or Neufchatel for lower fat, or 8 oz ricotta if you want a chunkier, milder filling.
1 1/2 cups shredded cheddar + 1 cup Monterey Jack: replace with 2 1/2 cups Mexican blend, or use pepper jack for a spicy kick, or Colby for a slightly sweeter, melty result.
8 to 10 flour tortillas: use 8 to 10 corn tortillas (warm them so they don’t crack), low carb or whole wheat tortillas, or large pita pockets for a quick change-up.

Pro Tips

1) let the cream cheese and sour cream sit out 30 minutes so they’re truly soft. if the cream cheese is cold you’ll end up with little lumps in the filling and it won’t spread easily.

2) dont overdry the chicken. if it seems a bit dry stir in a tablespoon or two of the enchilada sauce or a splash of chicken broth before filling the tortillas. moist filling helps them seal and prevents dry bites.

3) warm the tortillas until theyre pliable so they roll without cracking. wrap them in a damp paper towel and microwave 20–30 seconds or heat briefly in a skillet. cracked tortillas leak sauce and make a mess in the pan.

4) pack the enchiladas snug in the dish and pour sauce evenly but don’t drown them. too much sauce makes them soggy, but too little leaves dry tops. finish with the reserved cheese and if you want a little color, switch the oven to broil for 1 to 2 minutes at the end watching closely so it doesnt burn.

Cream Cheese Chicken Enchiladas Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just turned Cream Cheese Chicken Enchiladas into the kind of dinner my kids beg for and I'm not even sorry, keep scrolling.

Servings

servings

Calories

498

kcal

Equipment: 1. 9×13 inch baking dish (or a similar ovenproof casserole dish)
2. Large skillet for sautéing onions and garlic
3. Large mixing bowl
4. Hand mixer or whisk and sturdy spoon for beating and folding
5. Measuring cups and spoons
6. Cheese grater (or pre-shredded cheeses already)
7. Can opener for the green chiles
8. Cutting board and chef knife for chopping onion, garlic and cilantro
9. Tongs or spatula for rolling and transferring tortillas

Ingredients

3 cups cooked shredded chicken (rotisserie or boiled)
8 oz cream cheese, softened
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 (4 oz) can diced green chiles, drained
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tbsp taco seasoning (or 2 tsp chili powder + 1 tsp cumin)
1 tbsp olive oil or vegetable oil
8 to 10 flour tortillas, 8 to 10 inch
2 cups red enchilada sauce (store bought or homemade)
Salt and black pepper to taste
1/4 cup chopped fresh cilantro, optional
1 lime, cut into wedges, optional

Directions

Preheat oven to 350 F and lightly grease a 9×13 baking dish, or spray it with oil, set aside.
Heat 1 tbsp oil in a skillet over medium heat, add 1/2 cup finely chopped onion and 2 cloves minced garlic, sauté until soft and slightly golden, maybe 3 to 4 minutes.
Stir in 1 tbsp taco seasoning (or 2 tsp chili powder + 1 tsp cumin) to the onion mixture, cook 30 seconds to bloom the spices, then remove from heat.
In a large bowl beat together 8 oz softened cream cheese and 1/2 cup sour cream until smooth, fold in 3 cups cooked shredded chicken, the cooked onion mixture, 1 (4 oz) can diced green chiles (drained), 1 1/2 cups shredded cheddar cheese and 1 cup shredded Monterey Jack cheese, season with salt and black pepper to taste. Reserve about 1/2 cup of the shredded cheese for topping if you want extra melt.
Warm 8 to 10 flour tortillas so they roll without cracking, either wrap in a damp paper towel and microwave 30 seconds or heat briefly in a dry skillet.
Spoon about 1/3 to 1/2 cup of the chicken mixture down the center of each tortilla, roll tightly and place seam side down in the prepared baking dish. Pack them snug so they support each other.
Pour 2 cups red enchilada sauce evenly over the rolled enchiladas, use a spoon to spread it into any gaps, then sprinkle the reserved cheese over the top.
Bake uncovered at 350 F for 18 to 25 minutes, until sauce is bubbly and cheese is melted and slightly golden.
Let the enchiladas rest 5 minutes before serving, then sprinkle with 1/4 cup chopped fresh cilantro if using and serve with lime wedges on the side for squeezing, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.