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Cream Cheese Chicken Enchiladas: A Delicious and Easy Recipe for Your Next Meal

Cream Cheese Chicken Enchiladas
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Cream Cheese Chicken Enchiladas are a creamy, cheesy, and flavorful dish that’s perfect for a family dinner or entertaining guests. This recipe combines tender shredded chicken, cream cheese, sour cream, and green chilies, all wrapped in soft tortillas and smothered in red enchilada sauce and melted cheese. It’s easy to make and can be prepared ahead of time for added convenience. Serve with your favorite toppings and sides for a complete meal!

Ingredients

Scale
  • 1 tbsp olive oil
  • ½ cup chopped yellow or white onion
  • 3 fresh garlic cloves, chopped
  • ½ fresh jalapeño, chopped (optional)
  • 2 ½ cups cooked, shredded chicken (rotisserie or poached)
  • 8 oz cream cheese, softened
  • 4 oz sour cream
  • 4 oz can chopped green chilies (do not drain)
  • ½ tsp kosher salt
  • 10–12 flour or corn tortillas (soft taco size)
  • 20 oz red enchilada sauce (store-bought or homemade)
  • 8 oz block cheese, shredded (Monterey Jack, Colby Jack, Pepper Jack, or Cheddar)

For Serving:

  • Toppings: avocado, cilantro, green onions
  • Sides: shredded lettuce, pico de gallo, refried beans

Instructions

1. Enchilada Filling:

  1. Preheat the oven to 350°F (175°C).
  2. In a skillet over medium heat, sauté the onions, garlic, and jalapeño (if using) in olive oil for about 5 minutes until softened.
  3. In a large bowl, combine the sautéed onion mixture, shredded chicken, cream cheese, sour cream, green chilies, and salt. Mix well until evenly combined.

2. Prepare the Baking Dish:

  1. Lightly spray a 9×13 inch baking dish with cooking spray or coat with oil. Pour about 5 oz (½ cup) of enchilada sauce into the bottom of the dish and spread evenly.

3. Assemble the Enchiladas:

  1. If using corn tortillas, warm them first to prevent cracking (see tips below).
  2. Place about 3 tablespoons of the chicken mixture down the center of each tortilla. Sprinkle with a little shredded cheese, roll tightly, and place seam-side down in the baking dish.
  3. Repeat until all the filling is used or the dish is full.

4. Bake:

  1. Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle the remaining shredded cheese on top.
  2. Cover the dish with foil (spray the foil with cooking spray to prevent sticking) and bake for 20 minutes.
  3. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

5. Serve:

  1. Let the enchiladas cool for 15 minutes before serving. Garnish with avocado, cilantro, and green onions. Serve with shredded lettuce, pico de gallo, and refried beans.

Notes

  • Tortilla Tip: If using corn tortillas, warm them before rolling to prevent cracking.
  • Make-Ahead: Assemble the enchiladas (without sauce and cheese) and refrigerate for up to 2 days before baking.
  • Spice Level: Adjust the heat by adding more or less jalapeño.
  • Toppings: Fresh avocado, cilantro, and green onions add a refreshing contrast to the rich enchiladas.

Nutrition

Find it online: https://recipes.swedishinarabic.net/cream-cheese-chicken-enchiladas-a-delicious-and-easy-recipe-for-your-next-meal/