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Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas combine tender shredded chicken with smooth cream cheese and warm Mexican spices, wrapped in soft tortillas, topped with savory enchilada sauce and melted cheese. This quick and easy bake makes a comforting, flavorful meal perfect for busy weeknights or feeding a crowd.

  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Main Ingredients

  • 2 cups cooked shredded chicken (breasts or rotisserie)
  • 8 oz cream cheese, softened
  • 2 cups enchilada sauce
  • 8 soft flour or corn tortillas
  • 2 cups shredded cheddar or Mexican blend cheese

Spices and Optional Add-ins

  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 cup diced green chilies (optional)
  • 1/4 cup diced onions (optional)

Instructions

  1. Prepare the Chicken Mixture: Shred cooked chicken breasts or rotisserie chicken while warm. In a bowl, combine the shredded chicken with softened cream cheese, diced green chilies, and season with cumin, garlic powder, and chili powder. Mix thoroughly until creamy and well combined.
  2. Warm the Tortillas: Gently heat tortillas on a skillet or in the microwave until soft and pliable to prevent cracking during rolling.
  3. Assemble the Enchiladas: Spread a spoonful of enchilada sauce evenly on the bottom of a baking dish. Place about 2 to 3 tablespoons of the chicken and cream cheese filling onto each tortilla, roll tightly, and place seam side down in the dish. Repeat until all tortillas are filled and arranged.
  4. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Generously sprinkle shredded cheese on top to create a rich, golden crust when baked.
  5. Bake to Perfection: Bake the enchiladas in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.

Notes

  • Shred chicken while still warm for easier shredding and fluffier texture.
  • Do not overfill tortillas to avoid bursting during baking.
  • Use room temperature cream cheese for smooth incorporation.
  • Let enchiladas rest for 5 minutes after baking to allow flavors to meld and set.
  • For deeper flavor, consider making your own enchilada sauce from scratch.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 350
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 24g
  • Cholesterol: 90mg

Keywords: Cream Cheese, Chicken Enchiladas, Mexican, Easy Dinner, Comfort Food, Bake, Spicy, Weeknight Recipe, Gluten Free Option