Cream Cheese Chicken Enchiladas Recipe

Ben Carraoli

Cream Cheese Chicken Enchiladas Recipe

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Ingredients Method Notes

Ingredients

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.

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.