Cream Cheese Chicken Enchiladas

📝 Description

These Cream Cheese Chicken Enchiladas are rich, creamy, and packed with bold Tex-Mex flavor. Shredded chicken is mixed with seasoned cream cheese, wrapped in soft tortillas, then smothered in a smooth, tangy enchilada sauce and melty cheese. Crowd-pleasing comfort food that’s easy enough for weeknights and special enough for guests.

📋 Ingredients for Cream Cheese Chicken Enchiladas

• 2 cups cooked shredded chicken (rotisserie works great)

• 8 oz cream cheese, softened

• 1 cup shredded Monterey Jack or cheddar cheese

• 1 can (4 oz) green chilies, drained

• ½ cup sour cream

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cumin

• Salt & pepper to taste

For Assembly:

• 8–10 flour tortillas (8-inch size)

• 1 can (10 oz) red or green enchilada sauce

• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Optional toppings:

• Chopped fresh cilantro

• Sliced green onions

• Diced tomatoes

• Jalapeños

• Sour cream

🍽️ Servings

Makes 8–10 enchiladas — serves 4–5 people.

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.

2. Make the filling: In a bowl, beat cream cheese until smooth. Stir in shredded chicken, 1 cup cheese, green chilies, sour cream, garlic powder, onion powder, cumin, salt and pepper.

3. Fill tortillas: Place 2–3 tablespoons of filling down center of each tortilla. Roll tightly and place seam-side down in baking dish.

4. Top & bake: Pour enchilada sauce evenly over the rolls. Sprinkle remaining cheese on top.

5. Bake 20–25 minutes, or until cheese is bubbly and edges start to brown.

6. Garnish with toppings of choice and serve warm.

💡 Notes & Tips

• Shortcut: Use rotisserie chicken to save time.

• Sauce choice: Red for a richer, savory flavor; green sauce for a tangier finish.

• Make ahead: Assemble enchiladas a day ahead and refrigerate. Bake when ready to serve.

• Freezer-friendly: Freeze before baking, tightly wrapped — bake from frozen adding 15–20 extra minutes.

• Spice it up: Add jalapeños, chili powder, or chipotle peppers to the filling if you love heat.

🥗 Nutritional Info

(Per enchilada — approximate)

🌟 Benefits

• Protein-rich: Great for a satisfying lunch or dinner.

• Calcium boost: Plenty of dairy for healthy bones.

• Comforting & filling: Classic creamy casserole-style meal.

• Customizable: Adjust spice, fillings, or use low-fat substitutes.

❓ Q & A

Q: Can I use corn tortillas?
A: Yes — soften them in the microwave wrapped in a damp paper towel so they roll without cracking.

Q: Can I substitute the chicken?
A: Shredded turkey, ground beef, or sautéed veggies (bell peppers, mushrooms, beans) all work beautifully.

Q: How do I keep my enchiladas from getting soggy?
A: Don’t over-sauce them — just enough to coat. Also lightly toast tortillas before filling for sturdiness.

Q: What sides go well with these?
A: Mexican rice, refried beans, guacamole, corn salad, or a fresh green salad.