Chicken Cream Cheese Enchiladas
Creamy, flavorful, and easy to make, these cream cheese enchiladas with chicken are the perfect comfort food for any night of the week. You only need six ingredients and they’re ready in about 30 minutes. You can make them ahead, too!
If you’re craving cheesy, hearty comfort food, you have to try these cream cheese chicken enchiladas. Flour tortillas rolled up with cream cheese, green chiles, and chicken is just the best combination.
And they’re easy! You only need six ingredients and it’s a simple mix, roll, and bake operation.
Ingredients
- Cream cheese
- Shredded chicken
- Green chiles
- Shredded cheddar cheese
- Flour tortillas
- Enchilada sauce
How to Make Them
☑️ Make the Filling
Mix the cream cheese, green chiles, and chicken in a large bowl. I like to use an electric mixer – it’s easier to blend the cream cheese, especially if it’s cold from the fridge.
☑️ Roll the Enchiladas
Spread some of the filling on each tortilla, sprinkle some cheddar cheese on top, and roll them up. Place them in the prepared pan (I like to spread a little of the enchilada sauce in the pan first).
Pour the enchilada sauce over the top of the enchiladas and sprinkle the rest of the cheese over the sauce. Cover the pan with foil.
☑️ Bake
Bake the enchiladas for about 15 minutes at 375°F and then take off the foil. Bake them for 10 to 15 minutes longer or until the sauce is bubbling hot and the cheese is melted.
☑️ Serve
If you’re feeling extra, add a sprinkle of cilantro and a little sour cream for garnish. Chips and salsa on the side are also optional, but highly recommended.
Chicken Cream Cheese Enchiladas
Ingredients
- 8 ounces cream cheese
- 4 ounces roasted green chiles (canned or jarred)
- 8 ounces shredded cooked chicken
- 8 ounces shredded cheddar cheese (about 2 cups)
- 8 (8") flour tortillas
- 2 cups enchilada sauce
Instructions
- Preheat the oven to 375°F. Spread a thin layer (about 1/4 cup) of enchilada sauce in the bottom of a 9×13" baking dish.
- Place the cream cheese, shredded chicken, and green chile in a large mixing bowl. Mix with an electric mixer until the filling is well combined (see note).
- Spread about a 1/4 cup of the filling on each tortilla. Sprinkle some cheese over the top (up to 1 cup total for all the enchiladas), roll up the tortillas and place them in the baking pan.
- Pour the rest of the enchilada sauce over the top of the enchiladas. Sprinkle the remaining cup of cheese over the sauce.
- Cover the dish with tin foil and bake the enchiladas for 15 minutes. Remove the foil and continue bake them for 10 to 15 minutes, or until the sauce is bubbling hot and the cheese is melted.
Notes
Nutrition Estimate
More Easy Dinner Ideas
- Baked Beef and Bean Tostadas
- Ground Chicken Taco Bowls
- 15-Minute Mediterranean Pasta
- 5 Ingredient Orange Chicken
Happy cooking,
The post, recipe, and photos were updated from the archives. The post was first published in October 2009.
Great recipe!
this was so good! It was a perfect meal. Love the cream cheese and green chile combination. I used corn. Thanks for the spot on preparation and cook time. This will be a repeat!
I made these for dinner tonight. The only thing I tweaked was I added taco seasoning to the cream cheese instead of green chilies because my family is “Midwest” level of spice 😎
And I crushed up some tortilla chips on top to give it a crunchy element.
I used the bagged rotisserie chicken from Walmart because that’s what I had on hand.
Thanks for posting this recipe
So glad you enjoyed it!