Cream Cheese Chicken Enchiladas Recipe

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Cream Cheese Chicken Enchiladas is an irresistibly cheesy, quick, and easy dinner idea perfect for any time of the day. This recipe is a delicious way to transform leftover chicken into a family-friendly, comforting meal inspired by la cocina mexicana. It’s a flavorful, cheesy dish that combines tender chicken, creamy cheese, and savory sauce wrapped in soft tortillas.

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Cream Cheese Chicken Enchiladas Recipe Card
Emma Franklin

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas is an irresistibly cheesy, quick, and easy dinner idea perfect for any time of the day. This comforting Mexican-inspired dish combines tender shredded chicken, creamy cheese, and savory enchilada sauce rolled into soft tortillas and baked to golden perfection.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 (8-inch) flour tortillas
  • 2 cups cooked chicken, shredded
  • 1 cup corn kernels
  • 0.5 cup bell pepper, diced
  • 0.75 cup cream cheese, softened
  • 0.25 cup sour cream
  • 2 cups red enchilada sauce, divided
  • 1 cup cheddar cheese, shredded and divided
  • 1 cup mozzarella cheese, shredded and divided
  • 0.5 tsp cayenne powder
  • 0.5 tsp cumin powder
  • 0.25 tsp black pepper
  • salt, to taste
  • 2 tbsp fresh cilantro, chopped (for garnish)

Equipment

  • large mixing bowl
  • mixing spoon
  • 9×13-inch baking dish
  • oven
  • cooking spray

Method
 

  1. In a large bowl, combine cream cheese, sour cream, ½ cup enchilada sauce, ½ cup mozzarella, ½ cup cheddar, cayenne, and cumin. Mix well until smooth.
  2. Add shredded chicken, corn, and diced bell pepper to the mixture. Stir until fully incorporated.
  3. Spray a baking dish with cooking spray and spread half of the enchilada sauce on the bottom.
  4. Lay a tortilla flat and spoon 3–4 tablespoons of filling in the center. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
  5. Pour remaining enchilada sauce over the rolled tortillas. Sprinkle the rest of the cheeses on top.
  6. Bake at 325°F (163°C) for 25 minutes, until cheese bubbles and turns golden brown.
  7. Remove from oven, garnish with cilantro, and serve warm.

Nutrition

Calories: 390kcalCarbohydrates: 25gProtein: 26gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 880mgPotassium: 370mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 15mgCalcium: 230mgIron: 2mg

Notes

Use leftover chicken for convenience, or substitute with rotisserie chicken. Add black beans for extra protein, or swap red sauce with green enchilada sauce for a flavor twist. Store leftovers in the fridge for 3 days or freeze for up to 1 month. Reheat in the oven for about 15 minutes before serving.

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Why You’ll Love Cream Cheese Chicken Enchiladas ?

This Cream Cheese Chicken Enchiladas recipe for its rich and creamy texture combined with the savory flavor of tender chicken wrapped in warm tortillas. This dish brings together the comforting tastes of melted cream cheese, a blend of spices, and a delicious homemade enchilada sauce that’s perfect for a cozy dinner or a casual gathering. It’s a delightful twist on traditional enchiladas, offering a smooth and satisfying bite every time. Keep reading to discover how to make it!

Cream Cheese Chicken Enchiladas Recipe

Ingredients

  • 8 (8-inch) flour tortillas
  • 2 cups leftover cooked chicken, shredded
  • 1 cup corn kernels
  • ½ cup bell pepper, diced
  • ¾ cup cream cheese, softened
  • ¼ cup sour cream
  • 2 cups red enchiladas sauce, divided
  • 1 cup cheddar cheese, shredded and divided
  • 1 cup mozzarella cheese, shredded and divided
  • ½ tsp cayenne powder
  • ½ tsp cumin powder
  • ¼ tsp black pepper
  • Salt, to taste
  • 2 tbsp freshly chopped cilantro for garnish

Preparation

  1. In a large bowl, combine cream cheese, sour cream, half cup of enchiladas sauce, half cup of mozzarella cheese, half cup of cheddar cheese, cayenne powder, and cumin powder. Mix well until smooth and well blended.
  2. Add the shredded chicken, corn, and diced bell pepper. Stir the mixture until everything is fully incorporated.
  3. Prepare a baking dish by spraying it with cooking spray.
  4. Spread half of the enchiladas sauce evenly at the bottom of the dish.
  5. Lay a tortilla flat on a working surface. Spoon 3–4 tablespoons of the cream cheese and chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
  6. Pour the remaining enchiladas sauce over the rolled tortillas.
  7. Sprinkle the remaining mozzarella and cheddar cheese on top.
  8. Bake in a preheated oven at 325°F (163°C) for about 25 minutes, or until the cheese bubbles and turns golden brown.
  9. Remove from the oven, garnish with fresh cilantro, and serve warm.

Variation Ideas

  • Add cooked black beans to the chicken mixture for extra texture and protein.
  • Swap the red enchiladas sauce with green enchiladas sauce, salsa, or tomato sauce.
  • Use Monterey Jack cheese instead of mozzarella for a milder, smooth melt.

Storage Tips

Store leftovers in the refrigerator for up to 3 days. For longer storage, freeze cooked or uncooked enchiladas covered with aluminum foil for up to a month. Reheat in the oven for about 15 minutes before serving.

This cheesy chicken enchiladas recipe is a perfect example of easy dinner ideas and cheesy chicken recipes with Mexican-inspired flavors. It’s great for make-ahead enchiladas and can suit gluten-free options by using appropriate tortillas. Enjoy this family-friendly recipe that brings warmth and comfort to your table!