Creamy Chicken Enchiladas with Cream Cheese

ByUsman

These Creamy Chicken Enchiladas with Cream Cheese are the perfect mix of comfort and flavor. Soft tortillas are filled with shredded chicken, cream cheese, sour cream, and green chiles, then topped with enchilada sauce and melty cheese. Baked until bubbly, this dish is warm, cheesy, and full of flavor.

It’s a simple recipe that works for weeknight dinners, family gatherings, or even meal prep. Once you try them, you’ll want to make them again and again.

Ingredients You’ll Need

  • 2 cups cooked, shredded chicken
  • 8 oz cream cheese (softened)
  • 1 cup sour cream
  • 1 (4 oz) can diced green chiles
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 ½ cups shredded Monterey Jack cheese (divided)
  • 8–10 flour tortillas
  • 1 (10 oz) can green enchilada sauce
  • Optional toppings: chopped cilantro, diced tomatoes, sliced green onions

Tools You’ll Need

  • Large mixing bowl
  • Spoon or spatula for mixing
  • 9×13 inch baking dish
  • Oven

How to Make Cream Cheese Chicken Enchiladas

  1. Preheat oven to 375°F (190°C). Grease your baking dish.
  2. In a mixing bowl, combine cream cheese, sour cream, diced green chiles, garlic powder, cumin, salt, and pepper. Mix until smooth.
  3. Stir in shredded chicken and 1 cup of cheese.
  4. Place about ⅓ cup of filling inside each tortilla, roll tightly, and place seam-side down in the baking dish.
  5. Pour green enchilada sauce evenly over the tortillas.
  6. Sprinkle the remaining cheese on top.
  7. Bake uncovered for 20–25 minutes until hot and bubbly.
  8. Garnish with cilantro, tomatoes, or green onions before serving.

Why Cream Cheese Makes It Special

Traditional enchiladas don’t usually include cream cheese, but in this version it adds a creamy texture and mild tang. It balances the spice from the chiles and makes the filling rich without being too heavy. Combined with melty Monterey Jack cheese, it creates an irresistible dish.

Choosing the Right Chicken

  • Rotisserie chicken is a quick and flavorful option.
  • Poached or baked chicken breasts also work well.
  • Leftover grilled chicken adds a smoky flavor.

The key is to use chicken that’s easy to shred and can soak up the creamy filling.

Green Chiles and Sauce

Mild green chiles add flavor without too much spice, making this recipe family-friendly. If you like heat, you can use jalapeños or spicier enchilada sauce.

Green enchilada sauce, made with tomatillos and green peppers, gives the dish a tangy, fresh taste that pairs beautifully with the creamy filling.

Tortilla Choices

This recipe uses flour tortillas because they’re soft, easy to roll, and hold the filling well. If you prefer corn tortillas, warm them first so they don’t crack.

Make Ahead and Freezer Tips

  • Assemble the enchiladas ahead of time and refrigerate (add sauce and cheese just before baking).
  • To freeze, prepare the enchiladas, wrap well, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

What to Serve with Cream Cheese Chicken Enchiladas

  • Mexican rice or cilantro lime rice
  • Refried beans or black beans
  • A fresh green salad with avocado or lime dressing
  • Guacamole and tortilla chips

Conclusion

These Creamy Chicken Enchiladas with Cream Cheese are cheesy, comforting, and full of flavor. They’re simple enough for a weeknight dinner but tasty enough for a family get-together. With creamy filling, zesty sauce, and melted cheese on top, this dish is sure to become one of your favorite go-to recipes.

Similar Posts