A restaurant-quality dish made right at home – these Cream Cheese Chicken Enchiladas blend creamy, savory flavors with Mexican-inspired spices for the ultimate comfort food dinner that the whole family will love.
Easy Cream Cheese Chicken Enchiladas Recipe
There’s something magical about the moment when a pan of homemade Cream Cheese Chicken Enchiladas emerges from the oven – that bubbling cheese, the aroma of Mexican spices, and knowing that creamy, flavorful goodness awaits inside each rolled tortilla. This recipe transforms ordinary chicken into an extraordinary meal that bridges the gap between everyday dining and special occasions.
While enchiladas have deep roots in traditional Mexican cuisine, this cream cheese variation offers a modern twist that delivers incredible richness without complicated techniques. It’s perfect for those cool fall evenings when you need something warm and satisfying, or as a crowd-pleasing dish for weekend gatherings year-round.
THIS RECIPE:
- Creates restaurant-quality enchiladas with minimal effort
- Features a velvety cream cheese filling that’s perfectly seasoned
- Balances creamy textures with just the right amount of spice
- Can be prepped ahead for easy weeknight cooking
| Recipe Details | Information |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Total Time | 55 minutes |
| Servings | 6 (2 enchiladas per serving) |
| Yield | 12 enchiladas |
These Cream Cheese Chicken Enchiladas require no advanced culinary skills but deliver impressive results. The combination of tender shredded chicken, cream cheese, and a blend of seasonings creates an irresistible filling, while the enchilada sauce and melted cheese topping bring everything together. Even kitchen novices can master this recipe with delicious results that will have everyone asking for seconds.
Ingredients for Cream Cheese Chicken Enchiladas
Quality ingredients make all the difference when creating homemade Cream Cheese Chicken Enchiladas. Using freshly shredded chicken rather than pre-packaged options provides better texture and flavor, while selecting block cream cheese instead of whipped varieties ensures proper melting and creaminess.
For the Filling:
- 3 cups shredded cooked chicken (about 1 pound)
- 8 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (plus more for garnish)
For the Enchiladas:
- 12 (8-inch) flour tortillas
- 2 cups red enchilada sauce, divided
- 2 cups shredded Mexican cheese blend
For Serving (Optional):
- Diced avocado
- Sour cream
- Fresh cilantro
- Lime wedges
- Diced tomatoes
- Sliced green onions
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 3 cups shredded | Rotisserie chicken offers great flavor and convenience; alternatively, poach boneless chicken breasts with aromatics for maximum flavor |
| Cream Cheese | 8 ounces | Use full-fat brick-style cream cheese for best melting and creaminess; bring to room temperature before using |
| Tortillas | 12 (8-inch) flour | Briefly warm tortillas before filling to prevent cracking; corn tortillas can be substituted but should be lightly fried for flexibility |
| Enchilada Sauce | 2 cups | Homemade provides the best flavor, but high-quality store-bought works well; look for ones without high fructose corn syrup |
| Cheese | 3 cups total | Freshly shredded cheese melts better than pre-shredded varieties with anti-caking agents |
How to Make Cream Cheese Chicken Enchiladas
Creating perfect Cream Cheese Chicken Enchiladas is all about layering flavors and textures. The process involves preparing a creamy filling, assembling the enchiladas, and baking until everything melds together into a cohesive, mouthwatering dish. Follow these steps for enchilada success every time:
Preheat and prepare: Set your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with cooking spray. Spread 1/2 cup enchilada sauce evenly across the bottom of the dish.
Make the filling: In a large mixing bowl, combine softened cream cheese and sour cream, beating until smooth and well-blended. Add the shredded chicken, Monterey Jack cheese, green chilies, cumin, garlic powder, onion powder, chili powder, salt, pepper, and cilantro. Stir until thoroughly combined.
Warm the tortillas: Wrap the stack of tortillas in slightly damp paper towels and microwave for 30-45 seconds, or until warm and pliable.
Assemble enchiladas: Lay a tortilla flat and spoon approximately 1/3 cup of the filling mixture down the center. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
Add sauce and cheese: Pour the remaining 1 1/2 cups of enchilada sauce evenly over the rolled tortillas, then sprinkle the Mexican cheese blend across the top, covering completely.
Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 10 minutes more, until the cheese is melted and bubbly, and the edges begin to crisp slightly.
Rest before serving: Allow the enchiladas to rest for 5-10 minutes before serving. This helps the filling set and makes serving easier.
Tips for Making Cream Cheese Chicken Enchiladas
Pro tip: For extra flavor dimension, briefly toast your spices in a dry skillet before adding them to the filling mixture. This awakens the essential oils in the spices, intensifying their flavors.
- For the creamiest texture, make sure your cream cheese is fully softened before mixing with other ingredients
- Slightly undercook your chicken if preparing it specifically for this recipe, as it will continue cooking in the oven
- If your tortillas keep cracking, warm them slightly longer or cover with a damp towel while working
- Reserve a small amount of cheese to sprinkle on in the last 5 minutes of baking for an extra golden top
| Technique | Recommendation | Why It Works |
|---|---|---|
| Shredding Chicken | Use two forks to pull apart while still warm | Creates perfect texture and absorbs flavors better than cubed chicken |
| Tortilla Handling | Roll enchiladas on a clean work surface, not in the sauce-coated baking dish | Prevents tortillas from becoming soggy before baking |
| Seasoning | Add a pinch of cinnamon to the filling | Creates depth of flavor that complements the cream cheese |
| Sauce Application | Pour in a zigzag pattern rather than all at once | Ensures even distribution across all enchiladas |
When mixing your filling, avoid overmixing once the chicken is added, as this can break down the texture too much. A gentle fold is all that’s needed to incorporate everything evenly while maintaining those desirable shredded chicken pieces that add texture to each bite.
Make-Ahead Instructions
Cream Cheese Chicken Enchiladas are perfect for meal prep and can be prepared in several ways ahead of time:
You can prepare the entire filling mixture up to 24 hours in advance and store it covered in the refrigerator. Allow it to sit at room temperature for 15-20 minutes before using, as cold filling is more difficult to spread and roll.
For complete make-ahead enchiladas, assemble the entire dish, cover tightly with plastic wrap and then aluminum foil, and refrigerate for up to 24 hours before baking. When ready to cook, remove from the refrigerator 30 minutes before baking, then add an extra 10-15 minutes to the covered baking time.
Individual components can also be prepared separately: cook and shred chicken up to 3 days ahead; mix cream cheese, sour cream, and seasonings up to 2 days ahead; and shred cheese up to 5 days ahead. Store each component separately in airtight containers in the refrigerator until ready to assemble.
When baking refrigerated enchiladas, you may need to add 5-10 minutes to the total baking time to ensure they’re heated through completely.
Storing Leftovers
Properly stored leftover Cream Cheese Chicken Enchiladas remain safe and delicious for several days after preparation:
Allow enchiladas to cool completely before refrigerating to prevent condensation that can make them soggy. Once cooled, cover the baking dish tightly with aluminum foil or plastic wrap, or transfer individual portions to airtight containers. Refrigerate for up to 4 days.
For best food safety practices, don’t leave the enchiladas at room temperature for more than 2 hours after cooking. If you’re serving them at a gathering, consider keeping them warm in the oven at 200°F rather than leaving them out for extended periods.
When reheating, sprinkle 1-2 tablespoons of water over the enchiladas before covering with foil and heating in a 350°F oven for about 20 minutes, or until the internal temperature reaches 165°F. For single servings, microwave covered with a damp paper towel for 1-2 minutes or until heated through.
Freezing Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas freeze beautifully, making them perfect for advance meal preparation:
For best results, assemble the enchiladas completely but do not bake them. Place them in a freezer-safe baking dish (aluminum disposable pans work well) and cover tightly with a layer of plastic wrap, then a layer of aluminum foil. Label with the date and cooking instructions.
Freeze unbaked enchiladas for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then remove from the refrigerator 30 minutes before baking. Bake as directed, adding 10-15 minutes to the covered baking time.
Alternatively, you can freeze baked enchiladas after they’ve cooled completely. Wrap individual portions in plastic wrap and place in freezer bags for convenient single servings. These can be thawed overnight in the refrigerator and reheated in the microwave for 2-3 minutes or in a 350°F oven for about 20 minutes until heated through.
Pro tip: When freezing cream cheese-based dishes, expect a slight texture change after thawing. To refresh the dish when reheating, sprinkle with a small amount of fresh cheese on top before warming.
Serving Suggestions
Turn your Cream Cheese Chicken Enchiladas into a complete meal with these complementary sides and presentation ideas:
Serve these enchiladas with traditional Mexican accompaniments like Mexican rice, black beans, or refried beans. A simple side salad with romaine lettuce, diced tomatoes, corn, and a lime vinaigrette adds freshness to balance the rich enchiladas.
For an impressive presentation, arrange the enchiladas on a platter and create a colorful topping station with diced avocado, fresh cilantro, diced tomatoes, sliced jalapeños, diced red onions, and lime wedges. Let everyone customize their portion.
Beverage pairings enhance the overall dining experience: try a crisp Mexican lager like Modelo or Pacifico, a sweet-tart margarita, or for non-alcoholic options, horchata or a freshly made agua fresca complement the flavors beautifully.
Serve enchiladas hot from the oven, but allow them to rest for 5-10 minutes before cutting to help them maintain their structure. The ideal serving temperature lets the cream cheese filling remain soft and creamy rather than molten hot.
FAQ
Can I use corn tortillas instead of flour tortillas for Cream Cheese Chicken Enchiladas?
Yes, you can substitute corn tortillas for a more traditional enchilada and gluten-free option. To prevent corn tortillas from cracking, briefly dip them in warm enchilada sauce before filling and rolling, or lightly fry them in oil for about 10 seconds per side to make them more pliable.
What’s the best way to cook chicken for Cream Cheese Chicken Enchiladas?
For the most flavorful chicken, either use a rotisserie chicken or poach boneless chicken breasts in chicken broth with added aromatics (onion, garlic, bay leaf). Slow cooker chicken is another excellent option – cook on low for 6 hours with broth and seasonings, then shred. Any of these methods yields tender, flavorful chicken that enhances the enchiladas.
Can I make these enchiladas less spicy?
Absolutely! To reduce the spice level, omit the chili powder completely and use mild green chilies. You can also look for mild enchilada sauce rather than medium or hot varieties. For even less heat, reduce the amount of green chilies or substitute with roasted bell peppers for flavor without spice.
What can I substitute for cream cheese if I don’t have any?
If you don’t have cream cheese, you can substitute with 8 ounces of mascarpone cheese for a similar creamy texture. Alternatively, blend 4 ounces of softened butter with 4 ounces of cottage cheese or ricotta cheese until smooth. While the flavor profile will change slightly, these substitutions will maintain the creamy texture that makes Cream Cheese Chicken Enchiladas so delicious.
Can I make these enchiladas vegetarian?
Yes! Replace the chicken with 3 cups of sautéed vegetables (combination of bell peppers, zucchini, corn, and black beans works well), or use 2 cups of crumbled extra-firm tofu that has been pressed and sautéed with the same spices. The cream cheese base works beautifully with these vegetarian fillings, creating a satisfying meat-free version of this classic dish.
Whether you’re cooking for a weeknight family dinner or planning a festive gathering, these Cream Cheese Chicken Enchiladas deliver incredible flavor with straightforward preparation. The combination of creamy, savory filling with zesty enchilada sauce creates a balanced dish that’s sure to become a regular request in your home. Enjoy the process of creating this comforting meal, knowing that each bite delivers the perfect blend of Mexican-inspired flavors with creamy indulgence.