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Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas

Easy Cream Cheese Chicken Enchiladas are a comforting, creamy, and cheesy dinner perfect for busy weeknights. This recipe combines tender shredded chicken with softened cream cheese, enchilada sauce, and a blend of cheddar and Monterey Jack cheeses, baked to bubbly perfection. With quick prep, rich texture, and family-friendly flavors, these enchiladas deliver a delicious and satisfying meal that can be easily customized to suit your taste.

  • Total Time: 40 minutes
  • Yield: 8 enchiladas (serves 4-6) 1x

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken (rotisserie or leftover baked chicken)
  • 8 oz softened cream cheese
  • 1/2 cup sautéed onions
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/4 tsp salt

Enchiladas

  • 8 flour or corn tortillas
  • 2 cups enchilada sauce (red or green as preferred)
  • 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack)

Instructions

  1. Preheat Your Oven and Prepare the Sauce: Preheat oven to 375°F (190°C). Warm the enchilada sauce in a saucepan over low heat, stirring occasionally to keep it warm, helping it absorb into the tortillas during baking.
  2. Mix the Cream Cheese Filling: In a mixing bowl, combine softened cream cheese, shredded chicken, sautéed onions, minced garlic, ground cumin, chili powder, and salt. Mix until smooth and well blended.
  3. Fill and Roll the Tortillas: Spread a spoonful of warm enchilada sauce on the bottom of a baking dish. Dip each tortilla briefly into the warm sauce to soften, then spoon the cream cheese chicken mixture onto the center. Roll tightly and place seam-side down in the dish.
  4. Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Generously sprinkle shredded cheese blend on top, covering all the enchiladas.
  5. Bake Until Melty and Delicious: Bake for 20-25 minutes until cheese is melted, bubbly, and lightly golden. Remove and let rest for a few minutes before serving to allow the filling to set.

Notes

  • Use softened cream cheese to ensure easy mixing and a smooth filling without lumps.
  • Warm tortillas before filling to keep them pliable and prevent cracking.
  • Shred your own chicken for better spice and sauce absorption.
  • Generously layer enchilada sauce to keep tortillas moist and flavorful.
  • Let enchiladas rest for 5 minutes after baking for flavor melding and filling stability.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free (use corn tortillas)

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 75mg

Keywords: enchiladas, cream cheese chicken, cheesy dinner, Mexican recipe, easy weeknight meal, baked enchiladas