Creamy, cheesy, and packed with flavor, these Cream Cheese Chicken Enchiladas are pure comfort food — and a total crowd-pleaser.
Soft flour tortillas are filled with tender shredded chicken, smooth cream cheese, and green chiles, then covered in a creamy sauce and baked until golden and bubbling. Whether it’s a busy weeknight or a casual dinner party, this dish delivers satisfying flavor with minimal effort.
Why You’ll Love These Enchiladas
- Rich and Creamy: The filling is silky smooth with just the right kick from green chiles.
- Make-Ahead Friendly: Assemble in advance and bake when ready.
- Freezer-Approved: Perfect for meal prep or batch cooking.
- Customizable: Swap in beef, turkey, or even sautéed veggies.
- Crowd Favorite: A reliable go-to for family gatherings and potlucks.
Ingredients You’ll Need
Main Ingredients
- 8–10 flour tortillas
- 2 cups cooked shredded chicken (rotisserie works well)
- 6 oz cream cheese, softened
- 1 can (4 oz) diced green chiles
- 1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup sour cream
- 1 cup enchilada sauce (red or green)
- Seasonings: garlic powder, cumin, onion powder
How to Make Cream Cheese Chicken Enchiladas
- Prepare the Filling
In a large bowl, combine shredded chicken, softened cream cheese, green chiles, ½ cup shredded cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon cumin. Mix until smooth and creamy. - Fill and Roll the Tortillas
Preheat oven to 350°F (175°C).
Spoon the filling into the center of each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish. - Mix the Sauce
In a separate bowl, whisk together sour cream and enchilada sauce until smooth. Pour evenly over the enchiladas. - Top and Bake
Sprinkle the remaining cheese over the top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 to 15 minutes, until golden and bubbling. - Serve and Garnish
Serve warm with chopped fresh cilantro, sliced green onions, or a dollop of extra sour cream if desired.
Recipe Variations
- Spicy Version: Add chopped jalapeños or use hot green chiles.
- Vegetarian: Replace the chicken with black beans, sautéed spinach, or grilled vegetables.
- Sauce Swap: Try it with green enchilada sauce or creamy salsa verde.
- Low-Carb Option: Use low-carb tortillas or turn it into a layered casserole without wraps.
- Different Meats: Use pulled pork, ground turkey, or beef instead of chicken.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze tightly wrapped for up to 2 months.
- Reheat:
- Oven: Cover with foil and bake at 350°F until heated through.
- Microwave: Heat in 1-minute intervals, adding a splash of sauce if needed.
What to Serve With
- Cilantro lime rice or Spanish rice
- Refried or black beans
- Roasted corn or elote-style street corn
- Mixed greens or avocado salad
- Chips with guacamole or salsa
