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Cream Cheese Chicken Enchiladas Recipe
Ash Tyrrell

Cream Cheese Chicken Enchiladas Recipe

I have to tell you, making these cream cheese chicken enchiladas was an absolute game-changer for me. The first bite had this perfect creamy, cheesy filling that just melted in my mouth.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded – I like using rotisserie chicken for extra flavor and ease.
  • 8 oz cream cheese softened – Room temperature cream cheese blends better and makes the filling super creamy.
  • 1 cup shredded cheddar cheese – Freshly grated cheese melts more evenly than pre-shredded.
  • 1 cup shredded Monterey Jack cheese – Adds a mild creamy flavor that balances the cheddar.
  • 1/2 cup sour cream – This gives a tangy creaminess that complements the spices.
  • 1/4 cup chopped green onions – Adds freshness and a mild bite.
  • 1 teaspoon garlic powder – Enhances the overall flavor without overpowering it.
  • 1 teaspoon onion powder – Works beautifully with garlic to boost depth of flavor.
  • 1/2 teaspoon cumin – Adds a subtle earthy smoky flavor.
  • 1/2 teaspoon chili powder – Provides a gentle heat without being too spicy.
  • Salt and pepper to taste – I always season in layers for better flavor.
  • 8 small flour tortillas – Soft tortillas work best; warming them slightly prevents cracking.
  • 1 1/2 cups red enchilada sauce – Homemade or store-bought works but I prefer a rich, smooth sauce.

Method
 

  1. I shredded my cooked chicken finely to make it easy to roll into the tortillas. Then, I combined the chicken with cream cheese, sour cream, shredded cheeses, green onions, and seasonings in a large bowl. Mixing until smooth ensures every bite is cheesy and flavorful.
  2. I spooned the creamy chicken mixture into the center of each tortilla. Rolling them tightly and placing seam-side down in the baking dish helps them stay intact while baking. Don’t worry if a little filling peeks out—it just adds to the cheesiness!
  3. Pour the enchilada sauce evenly over the rolled tortillas, making sure every edge is covered. I sprinkled extra shredded cheese on top for that golden, bubbly finish. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes until the cheese is melted and lightly browned.
  4. After baking, I let them rest for 5 minutes before serving. This helps the sauce thicken slightly and makes slicing easier. I topped mine with fresh cilantro, a dollop of sour cream, and a few sliced green onions for that perfect presentation.

Notes

  • I always soften the cream cheese in advance; it mixes better and creates a smoother filling.
  • Warming tortillas slightly makes rolling easier and prevents tearing.
  • Don’t overfill the tortillas; a modest amount keeps the enchiladas neat and uniform.
  • Use a mix of cheddar and Monterey Jack for the best melty, creamy texture.
  • Letting the baked dish rest before serving makes cutting cleaner and prevents sauce from spilling.