Cream Cheese Chicken Enchiladas Recipe

Ash Tyrrell

Cream Cheese Chicken Enchiladas Recipe

I discovered this incredible cream cheese chicken enchilada recipe during a busy weeknight when I needed something that would wow my family without hours of prep work. After making these creamy, flavorful enchiladas dozens of times, I can confidently say they've become our go-to Mexican comfort food.

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Prep Time 20

Cook Time 30

Servings: 10

Ingredients Method Notes

Ingredients

3 skinless boneless chicken breasts - Choose plump, even-sized breasts for consistent cooking. I prefer organic when possible for better flavor.
2 8 ounce packages cream cheese, softened - Let this sit at room temperature for at least 2 hours. Cold cream cheese won't mix smoothly and creates lumps in your filling.
4 cloves garlic crushed - Fresh garlic makes a huge difference here. Avoid pre-minced garlic from jars as it lacks the punch fresh cloves provide.
1 tablespoon ground cumin - This spice is essential for authentic Mexican flavor. Check your spice rack freshness; old cumin loses its earthy warmth.
2 teaspoons salt - Use fine sea salt for even distribution throughout the mixture.
1 teaspoon ground black pepper - Freshly ground pepper adds more flavor than pre-ground varieties.
1 15 ounce can petite diced tomatoes, drained - Drain thoroughly to prevent watery enchiladas. Save the liquid for soups or stews.
8 green onions chopped - Use both white and green parts for maximum flavor and color contrast.
1 7 ounce can diced green chiles - Fire-roasted varieties add extra depth. Mild chiles work for sensitive palates.
½ cup chopped fresh cilantro - Never substitute dried cilantro. Fresh herbs brighten the entire dish significantly.
¼ cup lime juice - Freshly squeezed lime juice is crucial. Bottled lime juice lacks the bright acidity needed here.
2 cups shredded Cheddar cheese divided - Grate your own cheese for better melting. Pre-shredded cheese contains anti-caking agents that affect texture.
10 large flour tortillas - Choose soft pliable tortillas. Warm them slightly before rolling to prevent cracking.
1 15 ounce can green enchilada sauce - Look for brands with authentic flavor profiles without artificial additives.

Method

Start by preheating your oven to 350 degrees F and greasing your 9x13-inch baking dish thoroughly. Bring a large saucepan of lightly salted water to a rolling boil over medium-high heat. Add the chicken breasts and cook for 7-10 minutes until they reach an internal temperature of 165°F and juices run clear when pierced with a knife.
Remove the cooked chicken to a cutting board and let it cool completely before handling. In your large mixing bowl, beat the softened cream cheese until smooth and fluffy using an electric mixer. Add crushed garlic, cumin, salt, and pepper, beating until well incorporated and the mixture is creamy without lumps.
Fold in the drained diced tomatoes, chopped green onions, diced green chiles, fresh cilantro, and lime juice into the cream cheese base. Add 1 cup of the shredded cheddar cheese and mix gently to distribute evenly. Shred the cooled chicken using two forks and fold it into the cream cheese mixture until every piece is coated.
Place about ½ cup of the chicken mixture in the center of each flour tortilla, being careful not to overfill. Roll the tortilla tightly around the filling and place seam-side down in your prepared baking dish. Arrange all enchiladas snugly in the dish, then top with the remaining cheddar cheese and pour the green enchilada sauce evenly over everything.
Bake the assembled enchiladas in your preheated oven for 20 minutes until the cheese is melted and bubbly. The enchiladas should be heated through and the sauce should be simmering around the edges. Let them rest for 5 minutes before serving to allow the filling to set slightly and prevent spillage when cutting.

Notes

I always cook extra chicken and freeze portions for future batches - this recipe is so good you'll want to make it regularly.
Warming the tortillas in a damp paper towel in the microwave for 30 seconds makes them more pliable and less likely to tear during rolling.
I've found that mixing the filling a few hours ahead and refrigerating it actually improves the flavors as everything melds together beautifully.
Don't skip draining the tomatoes completely - I even press them with paper towels to remove excess moisture and prevent soggy enchiladas.
I like to reserve some of the enchilada sauce to serve alongside for people who want extra sauce on their individual portions.
Adding a handful of black olives to the filling gives a nice briny contrast to the rich cream cheese base.
For meal prep, I assemble everything except the final cheese topping and sauce, then add those right before baking.