As a busy parent who loves quick, kid friendly meals, I developed Cream Cheese Chicken Enchiladas featuring one unexpected swap that cuts prep time and makes weeknights easier.

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I love a mashup that feels a little wrong for being so easy, and these Cream Cheese Chicken Enchiladas are exactly that. I stuff soft tortillas with shredded chicken and a tangy block of cream cheese, the kind of combo that makes you wonder why you haven’t been doing this forever.

If you liked Queso Chicken Enchiladas at a dive spot, this version hits that same cheesy comfort but faster, cleaner, and weirdly addictive. I promise there’s a gamey little twist that keeps it interesting, so serve them and watch everyone ask for the recipe twice.

Ingredients

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Cooked shredded chicken: protein rich, very filling, gives the enchiladas real hearty savory bite.
Cream cheese: makes filling creamy and rich, a bit indulgent but oh so smooth.
Sour cream: adds tang and coolness, balances spice, and lightens texture a little.
Mexican blend cheese: melty, salty, helps bind filling, adds golden gooey top everyone loves.
Diced green chiles: mild heat, slight tang, brings veggie flavor and Southwestern authenticity.
Flour tortillas: soft comforting wrap, give carbs and structure, warm they taste amazing.
Red enchilada sauce: smoky spicy tomato base, gives color and zip, can be store bought.

Ingredient Quantities

3 cups cooked shredded chicken (about 1 lb)

8 oz cream cheese, softened

1 cup sour cream

2 cups shredded Mexican blend cheese, divided

1 (4 oz) can diced green chiles, drained

1/2 cup finely diced onion

2 cloves garlic, minced

1 packet (1 oz) taco seasoning (or 1 tbsp chili powder + 1 tsp ground cumin)

8 to 10 (8-inch) flour tortillas

2 cups red enchilada sauce

1 tbsp vegetable oil or cooking spray

Salt and black pepper, to taste

Optional toppings: sliced green onions, chopped cilantro, extra sour cream

How to Make this

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1. Preheat oven to 375°F (190°C) and spray or rub a 9×13 baking dish with the 1 tbsp oil, set aside.

2. If cream cheese isn’t soft, microwave it 10 to 15 seconds so it mixes easy, then in a medium bowl beat together the 8 oz cream cheese, 1 cup sour cream and 1 cup of the shredded Mexican blend until smooth.

3. Heat a skillet over medium with a little oil, sauté the 1/2 cup finely diced onion until translucent, add the 2 minced garlic cloves and cook 30 seconds more, then stir in the 3 cups cooked shredded chicken, the drained 4 oz can diced green chiles and the taco seasoning (or chili powder + cumin). Cook just to heat through and combine, season with salt and black pepper to taste.

4. Stir the warm chicken mixture into the cream cheese mixture until well combined, then fold in about 1/2 cup extra cheese if you want it cheesier (you still need to use the full 2 cups total, remember one cup already went in step 2).

5. Warm the 8 to 10 flour tortillas so they wont crack when you roll them, either 20 seconds in the microwave wrapped in a damp paper towel or quick in a dry skillet.

6. Spoon roughly 1/3 to 1/2 cup filling down the center of each tortilla, roll snugly and place seam-side down in the prepared dish; you should get 8 to 10 enchiladas depending on how full you make them.

7. Pour the 2 cups red enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining shredded Mexican blend cheese on top.

8. Cover with foil and bake 20 minutes, then remove foil and bake another 5 to 10 minutes until cheese is bubbly and edges are slightly browned; if you like a little crisp on top broil 1 to 2 minutes but watch it, it burns fast.

9. Let stand 5 minutes, then garnish with sliced green onions, chopped cilantro and extra sour cream if you want. Leftovers keep well covered in the fridge for 3 to 4 days, and they reheat great in the oven or microwave.

Equipment Needed

1. 9×13 baking dish, greased with the oil or spray
2. Large skillet or frying pan for sautéeing the onion and warming the chicken
3. Medium mixing bowl for the cream cheese + sour cream mix
4. Spatula or wooden spoon for stirring and folding
5. Chef knife and cutting board for the onion, green onions and cilantro
6. Measuring cups and spoons (1 cup, 1/2 cup, 1 tbsp, 1 tsp)
7. Microwave or small skillet to warm the tortillas so they don’t crack
8. Aluminum foil, oven mitts and a baking sheet or trivet for pulling the hot dish out

FAQ

Q: Can I use corn tortillas instead of flour? A: Yes, you can, but corn ones tear easier. Warm them in a dry skillet or microwave wrapped in a damp towel to make them pliable, or lightly fry them in a little oil before filling so they dont fall apart or get too soggy.

Q: Can I make these ahead or freeze them? A: Absolutely. Assemble in the dish, cover tightly and refrigerate up to 24 hours before baking. For freezing, assemble, wrap well and freeze up to 2 to 3 months. Thaw overnight in the fridge then bake 20 to 30 minutes at 350 F, or bake from frozen covered at 375 F for about 45 to 60 minutes until hot and bubbly.

Q: How do I keep the enchiladas from getting soggy? A: Dont overload with sauce, drain any extra liquid from the chicken, and warm tortillas so they absorb less sauce. Brushing tortillas lightly with oil or quickly pan-cooking them also helps form a barrier so they stay firmer.

Q: How should I reheat leftovers? A: Oven is best for texture. Cover with foil and bake at 325 to 350 F for 15 to 20 minutes until heated through. Microwave works in a pinch, 1 to 2 minutes, but you might lose some crispness and it can get watery.

Q: Can I make it spicier or milder? A: Yes. For more heat add chopped jalapeños, canned green chiles with heat, a pinch of cayenne or hot sauce. To make it milder use mild taco seasoning, reduce the chiles, or serve extra sour cream on top to cool it down.

Q: How long will leftovers keep in the fridge? A: Stored in an airtight container they stay good for about 3 to 4 days. Reheat only what you plan to eat, and dont refreeze leftover portions after reheating.

Cream Cheese Chicken Enchiladas Recipe Substitutions and Variations

Cream cheese (8 oz): use ricotta or mascarpone for a milder, creamier filling, or Neufchatel to cut fat. If you pick ricotta, blitz it a few seconds in a blender so the texture isnt grainy.
Sour cream (1 cup): swap with full‑fat Greek yogurt or Mexican crema for tang and thickness. Greek yogurt will make it a bit tangier so taste and add a pinch of salt if needed.
8‑inch flour tortillas: use corn tortillas for a more authentic enchilada, or whole wheat/low‑carb wraps if you want a healthier option. Warm them briefly in a skillet or microwave so they dont crack when you roll.
3 cups cooked shredded chicken: use shredded rotisserie chicken, leftover turkey, or two 12.5 oz cans of drained chunk chicken in a pinch. If canned, drain well and fluff with a fork so it mixes into the filling easy.

Pro Tips

– Let the cream cheese actually get soft before you mix it, otherwise you get weird little lumps, if you’re in a hurry zap it a few seconds but dont melt it.

– Dry the chicken and the drained chiles on a paper towel first, too much moisture = soggy enchiladas, taste and adjust salt after the filling is mixed cause the cheese and seasoning can change things.

– If you like a bit of crisp, brush a tiny bit of oil on top of the rolled enchiladas or uncover them for the last few minutes of baking, just watch the broiler if you use it or it’ll go from browned to burned fast.

– Make ahead and freeze if you want, assemble them in the dish and wrap tight, thaw overnight in the fridge then bake; leftovers reheat better in the oven than the microwave cause the texture stays nicer.

Cream Cheese Chicken Enchiladas Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

As a busy parent who loves quick, kid friendly meals, I developed Cream Cheese Chicken Enchiladas featuring one unexpected swap that cuts prep time and makes weeknights easier.

Servings

servings

Calories

576

kcal

Equipment: 1. 9×13 baking dish, greased with the oil or spray
2. Large skillet or frying pan for sautéeing the onion and warming the chicken
3. Medium mixing bowl for the cream cheese + sour cream mix
4. Spatula or wooden spoon for stirring and folding
5. Chef knife and cutting board for the onion, green onions and cilantro
6. Measuring cups and spoons (1 cup, 1/2 cup, 1 tbsp, 1 tsp)
7. Microwave or small skillet to warm the tortillas so they don’t crack
8. Aluminum foil, oven mitts and a baking sheet or trivet for pulling the hot dish out

Ingredients

3 cups cooked shredded chicken (about 1 lb)
8 oz cream cheese, softened
1 cup sour cream
2 cups shredded Mexican blend cheese, divided
1 (4 oz) can diced green chiles, drained
1/2 cup finely diced onion
2 cloves garlic, minced
1 packet (1 oz) taco seasoning (or 1 tbsp chili powder + 1 tsp ground cumin)
8 to 10 (8-inch) flour tortillas
2 cups red enchilada sauce
1 tbsp vegetable oil or cooking spray
Salt and black pepper, to taste
Optional toppings: sliced green onions, chopped cilantro, extra sour cream

Directions

Preheat oven to 375°F (190°C) and spray or rub a 9×13 baking dish with the 1 tbsp oil, set aside.
If cream cheese isn't soft, microwave it 10 to 15 seconds so it mixes easy, then in a medium bowl beat together the 8 oz cream cheese, 1 cup sour cream and 1 cup of the shredded Mexican blend until smooth.
Heat a skillet over medium with a little oil, sauté the 1/2 cup finely diced onion until translucent, add the 2 minced garlic cloves and cook 30 seconds more, then stir in the 3 cups cooked shredded chicken, the drained 4 oz can diced green chiles and the taco seasoning (or chili powder + cumin). Cook just to heat through and combine, season with salt and black pepper to taste.
Stir the warm chicken mixture into the cream cheese mixture until well combined, then fold in about 1/2 cup extra cheese if you want it cheesier (you still need to use the full 2 cups total, remember one cup already went in step 2).
Warm the 8 to 10 flour tortillas so they wont crack when you roll them, either 20 seconds in the microwave wrapped in a damp paper towel or quick in a dry skillet.
Spoon roughly 1/3 to 1/2 cup filling down the center of each tortilla, roll snugly and place seam-side down in the prepared dish; you should get 8 to 10 enchiladas depending on how full you make them.
Pour the 2 cups red enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining shredded Mexican blend cheese on top.
Cover with foil and bake 20 minutes, then remove foil and bake another 5 to 10 minutes until cheese is bubbly and edges are slightly browned; if you like a little crisp on top broil 1 to 2 minutes but watch it, it burns fast.
Let stand 5 minutes, then garnish with sliced green onions, chopped cilantro and extra sour cream if you want. Leftovers keep well covered in the fridge for 3 to 4 days, and they reheat great in the oven or microwave.

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.