chicken cream cheese enchiladas recipe

Written ByJenny Smyth Posted on
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The Best chicken cream cheese enchiladas recipe

I’ve been making chicken cream cheese enchiladas for my family for years, and it’s always a hit. The dish originated in Mexico, where it’s known as ‘enchiladas de pollo con queso crema.’

The combination of tender chicken, creamy cheese, and rich enchilada sauce is a match made in heaven. When I make this recipe, I like to use low-fat cream cheese and shredded chicken breast to keep it healthier.

My kids love helping me assemble the enchiladas, and they’re always eager to dig in when they’re done. This recipe is perfect for a weeknight dinner or a special occasion, and it’s easy to customize with your favorite toppings or fillings.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a main course, as a side dish, or even as a dip with tortilla chips. Plus, it’s relatively quick to make and can be prepared ahead of time, making it a great option for busy families like mine.

I’ve also found that this recipe freezes beautifully, so I often make a double batch and freeze half for later. When I serve this recipe at family gatherings or potlucks, everyone always raves about it.

My family loves the combination of flavors and textures in this dish – the tender chicken, the creamy cheese, and the rich enchilada sauce all come together to create something truly special.

Chicken Cream Cheese Enchiladas

4.9 from 1624 votes

Creamy, cheesy enchiladas filled with shredded chicken and cream cheese, topped with a tangy red sauce and melted cheese. This comforting dish is perfect for a weeknight dinner and can be ready in under an hour.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

3 cups cooked shredded chicken
8 oz cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup chopped green onions
1 tsp ground cumin
1/2 tsp garlic powder
Salt and pepper to taste

For the Sauce and Assembly

2 cans (10 oz each) red enchilada sauce
12 corn tortillas (6-inch)
1 1/2 cups shredded Mexican blend cheese
Fresh cilantro for garnish

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large mixing bowl, combine the shredded chicken, softened cream cheese, 1 cup Monterey Jack cheese, sour cream, green onions, cumin, garlic powder, salt, and pepper.
3Mix until well blended and the cream cheese is evenly distributed.
4Spread 1/2 cup of enchilada sauce evenly over the bottom of the 9×13 inch baking dish.
5Warm the tortillas in a skillet or microwave for about 30 seconds until pliable.
6Place about 3 tablespoons of the chicken mixture down the center of each tortilla.
7Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
8Pour the remaining enchilada sauce over the top, spreading it to cover all the tortillas.
9Sprinkle the Mexican blend cheese evenly over the sauce.
10Cover the dish with aluminum foil and bake for 15 minutes.
11Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.
12The enchiladas should be golden on the edges.
13Remove from the oven and let rest for 5 minutes.
14Garnish with fresh cilantro before serving.
15Serve hot with additional sour cream or salsa if desired.

🔧Equipment

Large mixing bowl
9×13 inch baking dish
Skillet or microwave for warming tortillas
Spatula
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 15g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a spicier version, use hot enchilada sauce or add diced jalapenos to the filling. You can also substitute Greek yogurt for sour cream to reduce fat. Leftovers keep well in the refrigerator for up to 3 days.

This chicken cream cheese enchiladas recipe is one of my go-to dishes for family gatherings and potlucks – it’s always a crowd-pleaser! One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a main course, as a side dish, or even as a dip with tortilla chips.

Plus, it freezes beautifully so I often make a double batch and freeze half for later. Whether you’re serving this recipe at home or taking it to someone else’s house for dinner, I highly recommend giving it a try!

❓ Frequently Asked Questions About Chicken Cream Cheese Enchiladas

1.

Q: What type of cheese should I use in this recipe?
A: You can use either Monterey Jack or Cheddar cheese in this recipe – both will give you a delicious result.

2.

Q: Can I substitute the chicken with ground beef?
A: Yes, you can substitute the chicken with ground beef if you prefer – just be sure to cook the beef thoroughly before adding it to the enchilada filling.

3.

Q: How do I store leftover enchiladas?
A: To store leftover enchiladas, allow them to cool completely before refrigerating or freezing – then reheat them in the oven or microwave until hot and bubbly.

4.

Q: Can I make these enchiladas ahead of time?
A: Yes, you can make these enchiladas ahead of time – simply assemble them up to the point where they’re ready to bake, then refrigerate or freeze until you’re ready to finish them.

5.

Q: Are these enchiladas spicy?
A: No, these enchiladas are not spicy – but if you prefer a spicier dish, you can add diced jalapenos or serrano peppers to the filling for an extra kick.

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