Cream Cheese Chicken Enchiladas

Easy Cream Cheese Chicken Enchiladas Ultra-creamy, cheesy and loaded with tender shredded chicken, these enchiladas are a family-pleasing crowd-favorite. Corn tortillas are lightly crisped, stuffed with a luscious blend of cream cheese, sour cream, green chiles and taco-seasoned chicken, then smothered in red enchilada sauce and melted Monterey Jack cheese for that perfect gooey finish.

Why You’ll Love Cream Cheese Chicken Enchiladas

• Creamy, rich filling balanced by tangy enchilada sauce
• Quick assembly—perfect for weeknight dinners
• Easily customizable for spiciness or add-ins
• Freezer-friendly: assemble ahead, freeze, then bake when ready
• Crowd-pleaser that satisfies both kids and adults

Ingredients

• 3 cups cooked, shredded chicken
• 8 ounces cream cheese, softened
• ½ cup sour cream
• 1 tablespoon taco seasoning
• ½ teaspoon salt (omit if using low-sodium taco seasoning)
• 1 (4-ounce) can diced green chiles, drained
• ¼ cup chopped fresh cilantro, plus extra for garnish
• 8 (6-inch) corn tortillas
• 2 tablespoons vegetable oil (or cooking spray)
• 1 (14-ounce) can red enchilada sauce, divided
• 2 cups shredded Monterey Jack cheese (or cheddar blend)
• Optional garnishes: sliced jalapeños, chopped green onions, extra cilantro, sour cream

Directions

1. Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray.

2. In a large mixing bowl, beat the softened cream cheese until smooth. Stir in the sour cream, taco seasoning and salt until fully combined.

3. Fold in the shredded chicken, drained diced green chiles and chopped cilantro, mixing gently so the chicken is evenly coated.

4. Pour about ¼ cup of the enchilada sauce into the bottom of the prepared baking dish and spread it evenly.

5. Heat a large skillet over medium-high heat and add vegetable oil. Working one tortilla at a time, fry each tortilla 5–8 seconds per side just until softened and pliable. Transfer tortillas to a plate lined with paper towels to drain any excess oil.

6. Spoon about ⅓ cup of the cream cheese-chicken filling down the center of each tortilla. Tightly roll up and place seam-side down in the baking dish, arranging them in a single layer.

7. Once all tortillas are in the dish, pour the remaining enchilada sauce evenly over the tops. Sprinkle the shredded Monterey Jack cheese in an even layer.

8. Bake for 20–25 minutes, until the cheese is melted, bubbly and just starting to turn golden around the edges.

9. Remove from the oven and let rest for 5 minutes so the sauce settles. Garnish with sliced jalapeños, green onions, extra cilantro and a dollop of sour cream as desired. Serve hot.

Pro Tips and Variations

• Make it spicy: Stir 1–2 teaspoons of chipotle in adobo sauce into the filling or top with pickled jalapeños.
• Use flour tortillas: For a softer bite, swap corn tortillas for flour, though you may skip the quick fry step.
• Add beans: Fold in 1 cup black beans or pinto beans to stretch the filling and add fiber.
• Pumpkin-spiced twist: In fall, swap half the sour cream for pumpkin puree and sprinkle with pumpkin spice.
• Cheesy top-up: Mix Pepper Jack or queso fresco with the Monterey Jack for extra kick.

Serving Suggestions

• Mexican rice and refried beans on the side
• Fresh pico de gallo, guacamole and tortilla chips
• Simple green salad with lime vinaigrette
• Street corn salad or slaw for crunch

Storage/Reheating

Refrigerator: Store leftovers in an airtight container up to 3 days. Reheat covered in a 350°F oven for 10–12 minutes or microwave individual portions until hot.
Freezer: Assemble the enchiladas in a freezer-safe dish, cover tightly with foil, and freeze up to 2 months. To bake from frozen, remove plastic wrap, leave foil on, bake at 350°F for 30 minutes, then uncover and bake another 15–20 minutes until bubbly.

FAQs

How do I prevent soggy tortillas?
Briefly frying or spraying each tortilla with oil before filling creates a moisture barrier so they stay firm after baking.

Can I use rotisserie chicken?
Absolutely—shredded rotisserie chicken is a perfect time-saver and adds great flavor.

What if I don’t have enchilada sauce?
Substitute a can of diced tomatoes with green chiles plus 1 teaspoon chili powder, cumin and garlic powder; simmer until slightly thickened.

Can I make these ahead?
Yes—assemble, cover and refrigerate up to 24 hours before baking. Increase bake time by 5–10 minutes if chilled.

Conclusion

Cream Cheese Chicken Enchiladas deliver comforting creaminess, bold Mexican flavors and easy assembly. Whether you’re feeding a hungry family or looking for meal-prep magic, this recipe checks all the boxes: make-ahead friendly, freezer-worthy and endlessly adaptable. Serve them up hot with your favorite garnishes, and watch them disappear. Enjoy!

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