Cream Cheese Chicken Enchiladas: 7 Reasons to Indulge

Name: Cream Cheese Chicken Enchiladas: 7 Reasons to Indulge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 8 oz cream cheese, softened; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1 can (10 oz) enchilada sauce; 8 flour tortillas; 1/2 cup chopped green onions; 1 tsp garlic powder; 1 tsp cumin; Salt and pepper to taste

October 6, 2025

By:

Julia marin

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Oh my goodness, let me tell you about the *absolute* joy of biting into a warm, cheesy cream cheese chicken enchilada! Seriously, every time I make these, it feels like a cozy hug on a plate. The moment those creamy, savory flavors meld together in the oven, it’s pure magic! I remember the first time I whipped these up for a gathering; everyone went back for seconds and thirds. The best part? They’re super easy to make! You don’t need to be a culinary genius to impress your friends and family with this dish.

What makes these enchiladas special is that rich, velvety cream cheese that brings everything together. When you mix that with tender shredded chicken and a handful of simple spices, you’ll find yourself in creamy heaven. Plus, the tortillas are soft and warm, making each bite feel like a little party in your mouth! Trust me, once you start making these, they’ll quickly become a go-to weeknight dinner or your secret weapon for potlucks. So, let’s dive in and make some magic happen in the kitchen!

cream cheese chicken enchiladas - detail 1

Ingredients List

Alright, let’s gather everything we need to whip up these creamy, dreamy enchiladas! Here’s what you’ll want to have on hand:

2 cups cooked shredded chicken (I love using rotisserie chicken for ease!)
8 oz cream cheese, softened (this is where the magic happens, trust me)
1 cup shredded cheddar cheese (I usually go for the sharp kind for extra flavor)
1/2 cup sour cream (adds a delightful tang)
1 can (10 oz) enchilada sauce (you can use mild or spicy, depending on your preference)
8 flour tortillas (I prefer the large ones for easy rolling)
1/2 cup chopped green onions (for that fresh pop of flavor)
1 tsp garlic powder (because garlic makes everything better)
1 tsp cumin (it brings a lovely warmth to the dish)
Salt and pepper to taste (don’t skip this, it really elevates the flavors!)

Make sure everything is ready to go before you start cooking. I promise, it’ll make the whole process smoother and more fun!

How to Prepare Cream Cheese Chicken Enchiladas

Preheat the Oven

First things first, let’s get that oven preheated to 350°F (175°C). This step is super important because it ensures your enchiladas bake evenly and turn out bubbly and golden. Trust me, you don’t want to skip this part!

Prepare the Filling

Now, grab a big bowl because it’s time to mix our filling! Toss in the cooked shredded chicken, softened cream cheese, half of the cheddar cheese, sour cream, garlic powder, cumin, and a good pinch of salt and pepper. I usually use a fork to combine everything until it’s all well mixed and creamy. You want it to be smooth but still have some texture from the chicken. Just imagine that luscious filling waiting to be rolled up in those tortillas—yum!

Assemble the Enchiladas

Alright, it’s assembly time! Start by spreading a small amount of enchilada sauce on the bottom of your baking dish. This not only prevents sticking but adds extra flavor! Now, take a tortilla and scoop a generous portion of that delicious chicken filling onto the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat this for all your tortillas until they’re snug in there, all lined up and ready for their sauce bath!

Add Sauce and Cheese

Next, pour the remaining enchilada sauce over the top of your rolled tortillas. Don’t be shy—make sure they’re well coated! Then, sprinkle the rest of your cheddar cheese and the chopped green onions right on top. This is where the magic happens; the cheese will melt into a gooey, cheesy goodness while the green onions add that lovely fresh kick.

Bake the Enchiladas

Now, pop those beauties in the oven! Bake for about 25-30 minutes, or until they’re bubbling and the cheese is golden and slightly crispy on top. You’ll know they’re done when your kitchen smells heavenly and you can see the cheese gently browning. Oops, don’t forget to keep an eye on them—test your patience just a little longer because the wait will be totally worth it!

Tips for Success

Now that you’re ready to dive into these cream cheese chicken enchiladas, let me share some of my favorite tips to make your experience even better!

Use Rotisserie Chicken: Seriously, this is a game changer! Picking up a rotisserie chicken saves you time and effort. Just shred it up, and you’re good to go!
Heat the Tortillas: Before rolling your tortillas, give them a little heat in the microwave for about 10-15 seconds. This makes them more pliable and easier to roll without tearing.
Customize the Filling: Feel free to get creative! You can mix in black beans, corn, or even some diced bell peppers for extra flavor and nutrition. The options are endless!
Spice It Up: If you like a little kick, toss in some chopped jalapeños or use spicy enchilada sauce. It’ll add a fantastic layer of heat to your dish!
Top It Off: Don’t hesitate to get fancy with toppings! Fresh cilantro, diced tomatoes, or a drizzle of sour cream can elevate your enchiladas to the next level.
Make Ahead: You can prep these enchiladas in advance! Just assemble them, cover tightly, and store in the fridge for up to a day before baking. Perfect for busy nights!

With these tips, you’ll be well on your way to making the best cream cheese chicken enchiladas ever. Trust me, they’ll be a hit at your dinner table!

Nutritional Information

Alright, let’s talk about the nutritional side of these scrumptious cream cheese chicken enchiladas! Here’s a breakdown of what you can expect per serving (that’s one delightful enchilada):

Calories: 350
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 600mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 2g
Protein: 20g

Keep in mind, these values are estimates and can vary based on the specific ingredients you use. But what I love is that you’re getting a hearty serving of protein and comfort in every bite! So, indulge a little—these enchiladas are totally worth it!

FAQ Section

So, I know you might have some questions about these creamy, dreamy cream cheese chicken enchiladas! Let’s tackle a few common ones to help you out:

Can I use a different type of cheese?
Absolutely! While I love cheddar, you can swap it for Monterey Jack, pepper jack, or even a Mexican blend for a little extra flair. Go with what your taste buds are craving!

What if I don’t have sour cream?
No worries! You can use Greek yogurt as a healthy alternative. It’ll give you that creamy texture without sacrificing flavor. Just make sure it’s plain and unsweetened!

Can I make these enchiladas vegetarian?
For sure! Just omit the chicken and load up on veggies like black beans, corn, bell peppers, or mushrooms. You could also add some cooked quinoa for a nutritious boost!

How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Just reheat them in the oven at 350°F (175°C) until warmed through. They’ll still taste amazing!

What can I serve with these enchiladas?
I love pairing them with a side of rice or refried beans for a complete meal. A fresh salad or guacamole also makes for a delightful side dish. Get creative!

Can I freeze the enchiladas?
Yes, you can! Just assemble them without baking, cover tightly with foil, and freeze. When you’re ready to eat, thaw overnight in the fridge and then bake as directed. Perfect for meal prep!

How spicy are these enchiladas?
They’re not very spicy unless you choose to use spicy enchilada sauce or add jalapeños. If you prefer a milder flavor, stick with a mild sauce, and you’ll be golden!

Hopefully, these FAQs clear up any concerns you had! If you have more questions, don’t hesitate to reach out. Happy cooking!

Why You’ll Love This Recipe

Quick to Make: These cream cheese chicken enchiladas come together in about 45 minutes, making them perfect for a busy weeknight dinner.
Easy to Prepare: With simple ingredients and straightforward steps, even beginner cooks can whip these up without a hitch!
Flavor-Packed: The combination of creamy cheese, tender chicken, and zesty enchilada sauce creates a mouthwatering explosion of flavors that will leave everyone wanting more.
Customizable: You can easily adjust the filling and toppings to suit your taste, whether you prefer it spicy, cheesy, or loaded with veggies.
Comfort Food Classic: There’s just something so satisfying about a warm plate of enchiladas, especially when they’re smothered in cheese and sauce!
Perfect for Sharing: These enchiladas are a hit at gatherings, potlucks, or family dinners, ensuring no one leaves the table hungry.
Leftovers to Love: They store well in the fridge and taste just as good (if not better!) the next day, perfect for meal prep.

Storage & Reheating Instructions

Alright, let’s talk about how to keep those delicious cream cheese chicken enchiladas fresh and ready for your next craving! If you’re lucky enough to have leftovers (which I highly doubt, but just in case!), here’s how to store and reheat them like a pro.

First off, let those enchiladas cool down a bit after they come out of the oven. Once they’re at room temperature, you can transfer them to an airtight container. I like to layer parchment paper between the enchiladas if I’m stacking them, just to prevent any sticking. They’ll stay good in the fridge for about 3-4 days. If you know you won’t finish them that quickly, consider freezing them!

To freeze, simply assemble the enchiladas (without baking them), cover the dish tightly with foil, and pop it in the freezer. They can last up to 3 months in there. When you’re ready to enjoy them, just thaw them overnight in the fridge and then bake as directed. No need to rush—good things come to those who wait!

Now, when it comes to reheating, I recommend using the oven to maintain that lovely texture. Preheat your oven to 350°F (175°C), place the enchiladas in an oven-safe dish, and cover with foil to keep them moist. Bake for about 15-20 minutes, or until they’re heated through. If you want that cheesy top to be extra bubbly, remove the foil for the last few minutes of baking. Just keep an eye on them—nobody wants overcooked enchiladas!

And there you have it! With these storage and reheating tips, you can enjoy your creamy chicken enchiladas even after the first serving. Trust me, they’re worth the wait!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.