This recipe for cream cheese chicken enchiladas is a simple, cheesy, and zesty Mexican-inspired dinner idea. Bake until bubbly and serve with your favorite toppings!
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Cream Cheese Enchiladas
Cream cheese chicken enchiladas are part of my growing list of chicken enchilada recipes, joining white chicken enchiladas, green chile chicken enchiladas, and chicken enchiladas with a red sauce!
Cream cheese enchiladas have a filling made with shredded chicken, tangy cream cheese, and green chiles, seasoned with cumin, then they are baked in green enchilada sauce, smothered in more cheese until melty and fantastic!
Why I Love This Recipe
- Make ahead and freezer-friendly. Bake them when you’re ready!
- Always a hit with a crowd. They’re creamy, cheesy, and so flavorful.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Flour tortillas: I like to use the uncooked tortillas from Costco or make 8-inch homemade flour tortillas. Store-bought white corn tortillas are great too.
- Shredded chicken: I have an easy shredded chicken recipe if you’re cooking chicken on the spot. If not, store-bought rotisserie chicken or shredded leftovers can also be used.
- For the filling: You’ll need softened cream cheese, diced green chiles, cumin, salt, and pepper.
- You’ll also need: Green enchilada sauce, shredded Monterey Jack or Pepper Jack cheese, and your favorite toppings.
How to Make Cream Cheese Chicken Enchiladas
Spread some enchilada sauce on the bottom of a 9×13 casserole dish and set it aside.
Combine the chicken, cream cheese, seasoning, and green chiles and mix the filling until combined. Spoon a few tablespoons into each tortilla. You can add a sprinkle of shredded cheese if you wish.
Roll it up like a burrito and place seam-side down into the baking dish.
Pour the rest of the enchilada sauce over the top, top with shredded cheese, then cover with foil and bake in a preheated 350°F oven for 15 minutes. Remove the cover and bake for another 10-15 minutes until the cheese is bubbly.
Top with cilantro and any other toppings you choose. Enjoy while warm!
Serving Suggestions
- Toppings: Serve with sour cream, black olives, fresh cilantro, green onions, salsa, pico de gallo, and the best guacamole recipe. Lime wedges are always great for those who want to squirt lime juice over the top.
- Sides: Complete your meal with easy refried beans, easy Mexican rice or black beans and rice.
More Mexican recipes to try include walking taco, Mexican street corn and chicken fajita bowls.
More Mexican Recipes
Cream Cheese Chicken Enchiladas
Video
Ingredients
- 1 (14-ounce) can green enchilada sauce
- 8 flour tortillas , I used 8-inch
- 2 ½ cups shredded cooked chicken , about 4 chicken breasts
- 8 ounces cream cheese , softened
- 1 (4.5-ounce) can diced green chiles , about 1/2 cup
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup Monterey Jack shredded cheese , or pepper jack
Optional toppings: Chopped cilantro, Tomatoes, Olives, Lime
Instructions
- Preheat the oven to 350°F. Add about 1/3 cup enchilada sauce to the bottom of a 9×13-inch pan and set aside.
- In a medium bowl, stir 2 1/2 cups chicken, 8 ounces cream cheese, 1 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 can green chiles until combined.
- Spoon 3 Tablespoons into each tortilla and roll it up like a burrito. You may also add 1 Tablespoon cheese inside the tortilla, if desired. Place into the pan.
- Pour the rest of the sauce over the tortillas and top with shredded cheese. Cover with foil and bake 15 minutes. Remove foil and bake an additional 10 to 15 minutes, or until the cheese is nice and bubbly.
- Top with cilantro and desired toppings, if desired. Serve while warm.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Tips and Variations
- Swap the cream cheese for sour cream or plain Greek yogurt.
- Instead of Monterey Jack cheese, you could try Colby Jack or cheddar cheese.
- Add a bit of extra seasoning to the filling. Chili powder always goes great with cumin.
- Squirt a little lime juice in the filling to cut through the richness.
Recipe FAQs
Assemble the cream cheese enchiladas recipe until just before baking. If you know you’re going to be freezing them, use an aluminum foil pan. Cover it with plastic wrap or foil (or both), and freeze. Thaw overnight in the fridge before baking.
Keep leftovers in an airtight container in the fridge for up to 4 days.
These reheat easily in the microwave, or if you’ve got several to warm up, place them back in the oven at 350°F until warmed through.
Alisha
Turned out great! Absolutely delicious! – recipe tester
Sarah @IHeartNaptime
So glad you enjoyed the cream cheese chicken enchiladas!