Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas are an easy and delicious Mexican dinner you can get on the table in around 30 minutes. Full of tender chicken and creamy cheese, these will become a family favorite after the first time!

Does your family love Mexican food as much as mine does? We love tacos or quesadillas for dinner at least once a week but I am always looking for ways to change things up.

When we go out to eat I try and get something different to see if I can make it at home. Lately I have been crushing on chimichangas and enchiladas, so I decided to make some at home. And these creamy cheese enchiladas turned out amazing.

And enchiladas are a great way to add in extra veggies for the picky eaters and use up some leftover chicken!

Want even more Mexican dishes? Check out my sheet pan steak fajitas, this taco pasta, and this crockpot taco meat I serve when I am feeding a crowd.

Ingredients Needed

Chicken – I like to use cooked, shredded chicken breasts. Feel free to substitute chicken thighs, or even a rotisserie chicken from the store for easier prep.

Cheese – I use a combination of shredded cheddar cheese and Monterey Jack cheese. For more kick try pepper jack cheese!

Sour cream – Full fat, low fat, or fat free work well. You can even use plain Greek yogurt.

Cream cheese – Regular or low fat cream cheese.

Chiles – Diced green chiles.

Spices – Cumin, garlic powder, salt, and black pepper.

Sauce – Use a can of red enchilada sauce or green enchilada sauce.

Tortillas – I use flour tortillas (8 inch size) or you can substitute corn tortillas. Just be gentle when rolling.

Garnishes – Fresh cilantro, sliced olives, diced tomatoes, avocado, pico de gallo, or green onions.

Additional Add Ins: If you want to stretch the mixture or just want some extra veggies, I like to add in black beans, corn, and even bell peppers.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Cream Cheese Chicken Enchiladas

First: Preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick cooking spray. In a small bowl, mix together the shredded cheeses.

Second: In a large bowl, mix the shredded chicken, softened cream cheese, 1 cup of the cheese mix, sour cream, diced green chiles, ground cumin, garlic powder, salt, and pepper until well combined.

Third: Microwave the tortillas for about 30 seconds to make them easier to roll. Spoon a large spoonful of the chicken mixture down the center of each tortilla. Roll up the tortillas tightly and place seam side down in the prepared baking dish.

Fourth: Pour the enchilada sauce evenly over the rolled tortillas, and sprinkle the remaining cheese on top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted. Make sure the enchiladas are hot all the way through.

Fifth: Remove from the oven and let the enchiladas cool for 5 minutes before serving. Garnish with chopped cilantro, diced tomatoes, sliced green onions, and sliced avocados. Serve with additional sour cream or salsa on the side, if desired.

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long do they last?

Store any leftovers in an airtight container and keep in the fridge for up to 4 days. Reheat in the microwave or in the oven until warmed through.

Can I freeze them?

You can make them  as you normally would, cool completely, and when wrap tightly in plastic wrap and a layer of aluminum foil. Freeze for up to 2 months.

Thaw overnight before reheating.

Serving Suggestions

Cream cheese chicken enchiladas are really a full meal in my eyes but If I am serving a few extra people, I like to add some side dishes.

A fiesta salad is a great start. You can also add some refried beans, some Mexican rice, or some simple chips and salsa.

Want more enchiladas? Check out these Brunch Enchiladas and these Ground Beef Enchiladas.

Tips for No Leftovers

• Great for using leftover chicken! Shred it easily in a stand mixer with a paddle attachment.
• Substitute the green chilies for diced jalapeno for more of a kick.
• Substitute chicken taco seasoning, or add a dash of chili powder if you prefer.
• Use corn or flour tortillas, I prefer flour as they hold up better but use your favorite.
• Add your favorite sides like cilantro lime rice and chips and salsa.
• Top with pico de gallo, salsa verde, or your favorite red salsa too!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This creamy chicken enchiladas recipe is perfect for dinner tonight! I know I’m making them and putting them on my Taco Tuesday menu for next week.

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