Cream Cheese Chicken Enchiladas Recipe | Cheesy & Delicious
I have to tell you, I fell in love with this cream cheese chicken enchiladas recipe the first time I made it. The combination of creamy, tangy sauce and tender shredded chicken is absolutely irresistible. I love how the melted cheese on top creates that golden, bubbly perfection.
It’s easy enough for a weeknight dinner but impressive enough for company. And honestly, it tastes even better the next day! You can also enjoy similar flavors with a Ground Beef Stuffed Pepper Skillet Recipe for another hearty, cheesy meal.
Ingredients You’ll Need
Here’s what you’ll need to make this creamy, cheesy delight:
- Cream cheese (4 oz, softened): Softening it ensures a silky sauce without lumps.
- Diced green chiles (4 oz, mild or spicy): Adds a subtle heat and tang; you can adjust spice level.
- Salsa verde or green enchilada sauce (1 cup): Balances the richness of cream cheese with brightness.
- Sour cream (½ cup): Adds extra creaminess; Mexican crema works too for a slightly thinner texture.
- Shredded chicken (3 cups): Use rotisserie chicken for a shortcut or leftover chicken from another meal.
- Shredded Mexican cheese blend (2 cups): Freshly shredded cheese melts better than pre-shredded.
- Flour tortillas (8-10 large): Flour holds the filling well; store-bought or homemade works fine.
Note: several serving
Variations
This recipe is versatile and can be adjusted for dietary preferences:
- Dairy-free: Use vegan cream cheese and a dairy-free cheese blend.
- Spicier: Swap mild chiles for spicy ones or add jalapeños.
- Extra veggies: Add sautéed spinach, mushrooms, corn, or bell peppers for added texture and nutrition. You could also try a Cheesy Ground Beef and Rice Casserole Recipe for another cheesy, comforting option.
- Red sauce option: Use red enchilada sauce instead of salsa verde for a different flavor profile.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Skillet: To sauté onions, garlic, and make the sauce.
- Baking dish (9×13 inch): For assembling and baking the enchiladas.
- Mixing bowl: To combine chicken with sauce evenly.
- Spoon or spatula: For stirring and spreading the sauce.
- Aluminum foil: To cover the enchiladas while baking and prevent over-browning.
How to Make Cream Cheese Chicken Enchiladas
Make the Cream Cheese Sauce
Start by sautéing diced onions and garlic in a skillet until fragrant. Stir in the softened cream cheese, diced green chiles, salsa verde, and sour cream. Once smooth, reserve half for topping later.
Prepare the Chicken Filling
In a mixing bowl, combine shredded chicken with the remaining cream cheese sauce. Mix until the chicken is evenly coated for a rich and flavorful filling.
Assemble the Enchiladas
Spread a bit of sauce at the bottom of your baking dish to prevent sticking. Fill each tortilla with the chicken mixture and a sprinkle of shredded cheese, roll up, and place seam-side down in the dish.
Bake to Perfection
Pour the remaining sauce over the top and sprinkle with more cheese. Cover with foil and bake at 350℉ for 25 minutes, removing the foil halfway through for a golden, bubbly finish.
Additional Tips for Making This Recipe Better
From my experience making this recipe, here are a few tips:
- I always soften the cream cheese ahead of time; it mixes much smoother.
- Using rotisserie chicken saves so much time and still tastes amazing.
- Don’t skip the step of reserving sauce for topping—it makes the dish extra creamy.
- Freshly shredded cheese melts better and gives a nicer texture on top.
How to Serve Cream Cheese Chicken Enchiladas
Serve your enchiladas hot, garnished with fresh cilantro, diced tomatoes, and a dollop of sour cream. Pair with cilantro-lime rice or refried beans for a complete meal. For a colorful presentation, line up enchiladas in a baking dish and sprinkle a little extra cheese before serving.
Nutritional Information
Here’s a rough idea of the nutritional content per serving:
- Calories: 450
- Protein: 28g
- Carbohydrates: 30g
- Fat: 24g
Make Ahead and Storage
Storing
These enchiladas keep well in the fridge for 3-4 days. Cover tightly with foil or a lid to retain moisture.
Freezing
Freeze in a freezer-safe container or disposable baking dish for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in the oven at 350℉ for 20-25 minutes until warmed through. Cover with foil to prevent the top from burning.
Why You’ll Love This Recipe
Here’s why this dish will become a staple in your kitchen:
- Super creamy: The cream cheese sauce makes every bite rich and satisfying.
- Quick and easy: Ready in under an hour with minimal prep.
- Versatile: Works with leftover chicken, different sauces, or extra veggies.
- Crowd-pleaser: Perfect for family dinners or casual gatherings.
- Freezer-friendly: Makes a great make-ahead meal that reheats beautifully.
Cream Cheese Chicken Enchiladas Recipe
Ingredients
Method
- Start by sautéing diced onions and garlic in a skillet until fragrant. Stir in the softened cream cheese, diced green chiles, salsa verde, and sour cream. Once smooth, reserve half for topping later.
- In a mixing bowl, combine shredded chicken with the remaining cream cheese sauce. Mix until the chicken is evenly coated for a rich and flavorful filling.
- Spread a bit of sauce at the bottom of your baking dish to prevent sticking. Fill each tortilla with the chicken mixture and a sprinkle of shredded cheese, roll up, and place seam-side down in the dish.
- Pour the remaining sauce over the top and sprinkle with more cheese. Cover with foil and bake at 350℉ for 25 minutes, removing the foil halfway through for a golden, bubbly finish.
Notes
- I always soften the cream cheese ahead of time; it mixes much smoother.
- Using rotisserie chicken saves so much time and still tastes amazing.
- Don’t skip the step of reserving sauce for topping—it makes the dish extra creamy.
- Freshly shredded cheese melts better and gives a nicer texture on top.