Take enchiladas to an extra creamy level with my cream cheese chicken enchiladas. Made with two types of cheese, enchilada sauce, and chicken wrapped in flour tortillas, this is an easy weeknight meal the whole family will enjoy.
Today I’m sharing cream cheese chicken enchiladas, a wonderful recipe from Mama. This is such a quick and easy chicken enchilada recipe. I mean, you only need 6 ingredients: chicken, cheddar cheese, cream cheese, enchilada sauce, tortillas, and salt.
The instructions are as simple as cooking the chicken, combining it with some of the cheese, enchilada sauce, and salt, and then placing that mixture into each tortilla with a nice creamy layer of cream cheese. Add more enchilada sauce on the top and the bottom and more shredded cheese on top (because you can never have enough), and cook until that cheese is deliciously bubbly and melted.
Dinner will be ready to serve in under an hour, making this the perfect weeknight supper for a busy family. Even better, there are so many shortcuts you can take along the way (we all know shortcut is my middle name 😉). For example, you can use any leftover chicken like a rotisserie chicken to save time. Or you can prepare it in advance and store it in the fridge until you’re ready to bake it.
Cream cheese chicken enchiladas also taste delicious with so many different toppings, which you can prep in advance. Instead of a taco bar, you can make an enchilada bar. Everyone will love it! Okay, I think I’ve chattered enough! Let’s make my easy cream cheese chicken enchilada recipe.
If you are in the mood for more Mexican food check out some of our other recipes like Taco Soup (The Worlds Easiest Supper) Chipotle Copycat Guacamole Fiesta Taco Salad Easy Skillet Chili Bake Mexican Cornbread Casserole or Greek Chicken Tacos.
- Chicken breast
- Shredded cheddar cheese
- Cream cheese (here’s my easy recipe for homemade cream cheese)
- Mild enchilada sauce
- Flour tortillas
Helpful Kitchen Tools
How to Make Cream Cheese Chicken Enchiladas
Preheat oven to 375 degrees.
Boil chicken breasts until tender.
Here’s our drained and boiled chicken.
Now it’s time to shred!
I personally shred my chicken in my stand mixer using the paddle attachment but you can also just use two forks.
It is easier to shred when it is warm.
Spray a 9×13 baking dish with cooking spray.
Pour 1/4 cup of enchilada sauce into the dish and tilt it to cover the bottom.
Add 1/3 of the cheese…
3/4 cup of enchilada sauce…
And salt to the chicken.
Stir to combine, then set this to the side.
Spread a thin layer of cream cheese on a flour tortilla.
Put about 3 tablespoons of chicken mixture down the center of the tortilla.
Roll tortillas up tightly.
Place the rolled-up tortilla in the baking dish.
Line them up across the bottom until you have all 12 enchiladas made and placed in the baking dish.
Cover enchiladas with the remaining sauce…
and the remainder of the cheese.
Now it’s ready to bake!
Bake at 375 for about 20 minutes or until bubbly.
How delicious do these creamy chicken enchiladas look?
Serve with jalapeño slices, diced tomatoes, and sour cream.
Oops, had to take a bite!
- Store leftover chicken enchiladas in an airtight container in the fridge for up to 4 days. I recommend reheating them in the microwave or in the oven.
- You can also freeze leftovers for up to 3 months. Thaw them overnight in the fridge before reheating them as above.
- As mentioned, save time and make the chicken in advance or use any kind of leftover chicken.
- Here are some more enchilada toppings: corn kernels, sliced green onion or red onion, chopped black olives, diced green chiles, chopped fresh cilantro, lime wedges and lime juice, diced avocado (or guacamole), refried beans, or kidney beans.
- You can also add these toppings to the chicken mixture instead.
- Something else you can add to the shredded chicken? 1/2 teaspoon of chili powder for extra heat and a teaspoon of ground cumin for that quintessential taco flavor.
- Instead of red enchilada sauce, use salsa or green enchilada sauce.
- Mix up the cheese if you like. A combination of pepper jack cheese or Mexican cheese blend and cheddar cheese would be perfect!
- For extra creamy chicken enchiladas, stir four ounces of sour cream into the chicken mixture.
Can you make cream cheese chicken enchiladas in advance?
Yes, you can make chicken enchiladas ahead of time. Fully prepare them and place the casserole dish (covered in plastic wrap) in the fridge for up to two days. Then bake it as instructed. It might just take a few more minutes.
Can you use corn tortillas instead?
Yes, corn tortillas are a good gluten-free alternative. However, keep in mind that flour tortillas are softer and more flexible.
How do you serve creamy chicken enchiladas?
Serve your chicken enchiladas with any of the toppings listed above. It also tastes great with a side of Mexican rice or my cilantro-lime cauliflower rice.
You may also enjoy these easy supper recipes:
- 2 large chicken breasts
- 8 oz. shredded cheddar cheese
- 8 oz. cream cheese at room temperature
- 1 19-oz. can mild enchilada sauce
- 12 small flour tortillas
- 1/2 teaspoon salt
- Preheat oven to 375 degrees.
- Boil chicken until tender, then drain and shred it. I shred mine in my stand mixer using the paddle attachment but you can use two forks. It is easier to shred when it is warm.2 large chicken breasts
- Spray a 9x13 baking dish with cooking spray. Pour 1/4 cup of enchilada sauce into the dish and tilt to cover the bottom.1 19-oz. can mild enchilada sauce
- Add 1/3 of the cheese, 3/4 cup of enchilada sauce, and salt to the shredded chicken and stir to combine. Set this aside.2 large chicken breasts, 8 oz. shredded cheddar cheese, 1 19-oz. can mild enchilada sauce, 1/2 teaspoon salt
- Spread a thin layer of cream cheese on a flour tortilla. Put about 3 tablespoons of chicken mixture down the center of the tortilla and roll it up tightly.8 oz. cream cheese at room temperature, 12 small flour tortillas
- Place the rolled-up tortillas in the casserole dish, lining them up across the bottom until you have all 12 enchiladas made and placed in the dish.
- Cover enchiladas with the remaining enchilada sauce and then the remainder of the cheese.1 19-oz. can mild enchilada sauce, 8 oz. shredded cheddar cheese
- Bake at 375 for about 20 minutes or until bubbly.
- Serve with jalapeño slices, diced tomatoes, and sour cream.
“We have a choice. We can seek the bad in others. Or we can make peace and work to extend to others the understanding, fairness, and forgiveness we so desperately desire for ourselves. It is our choice; for whatever we seek, that we will certainly find.”
~ Dieter F. Uchtdorf
Submitted by Jackie.