If you’re looking for a comforting, flavorful dish that brings family and friends together, Cream Cheese Chicken Enchiladas are a perfect choice. This classic Tex-Mex recipe combines tender, shredded chicken with a rich, creamy filling, wrapped in soft flour tortillas, and baked under a blanket of melted cheese and savory salsa. Every bite is a perfect balance of creamy, cheesy, and mildly spiced flavors that make this dish irresistible.
Why We Love Cream Cheese Chicken Enchiladas
There’s a reason Cream Cheese Chicken Enchiladas have become a family favorite in many households. First, the filling is incredibly creamy and flavorful, thanks to the combination of cream cheese, sour cream, and spices. The shredded chicken provides a hearty texture, while the corn adds a touch of sweetness that balances the savory elements. Green onions bring a hint of freshness, making each bite bright and satisfying.
These enchiladas are also extremely versatile. You can prepare the filling ahead of time, making them perfect for busy weeknights or casual gatherings. They bake quickly in the oven, creating a warm, cheesy dish that can be served with minimal effort. Topped with melted cheese and garnished with fresh green onions, the enchiladas are visually appealing and absolutely delicious. The mild spice level makes them suitable for both adults and kids, while the creamy texture keeps every bite rich and comforting.
Another reason this dish stands out is its ability to bring people together. It’s a communal meal that can easily feed a crowd. The warm, cheesy layers and savory filling create a cozy, satisfying experience, making it ideal for family dinners, potlucks, or casual weekend meals. Whether you’re a seasoned cook or just starting, Cream Cheese Chicken Enchiladas are approachable, flavorful, and endlessly satisfying.
Ingredients for Cream Cheese Chicken Enchiladas
To create these delectable enchiladas, you’ll need a mix of creamy, savory, and mildly spiced ingredients. Here’s a simple list of everything required to bring this Tex-Mex favorite to life:
- 5 oz cream cheese, softened
- 1/4 cup sour cream
- 1 16 oz jar prepared salsa
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded pepper jack cheese, divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels, thawed
- 4 green onions, thinly sliced, divided
- 8 8-inch flour tortillas
How to Make Cream Cheese Chicken Enchiladas
Making Cream Cheese Chicken Enchiladas is straightforward and rewarding. By following these steps, you’ll achieve a dish that’s rich, cheesy, and full of flavor:
- Preheat your oven to 325ºF and lightly spray a 9×13-inch baking dish with nonstick cooking spray. This prevents sticking and makes cleanup easier.
- In a medium bowl, mix the softened cream cheese and sour cream until smooth. This forms the creamy base for your filling.
- Stir in half of the salsa, half of the cheddar cheese, half of the pepper jack cheese, chili powder, and cumin. Mix until fully combined.
- Add the shredded chicken, thawed corn, and half of the green onions to the mixture. Stir gently to distribute everything evenly.
- Spread 1/2 cup of salsa at the bottom of your prepared baking dish. This prevents the tortillas from sticking and adds extra flavor from the bottom up.
- Take one tortilla and place about 1/2 cup of the chicken mixture down the center. Roll it up and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining salsa evenly over the top of the rolled tortillas, then sprinkle the remaining cheddar and pepper jack cheeses over the top.
- Bake for 20-25 minutes until the cheese is melted and bubbly, and the enchiladas are heated through.
- Remove from the oven and sprinkle with the remaining green onions for a fresh, colorful finish. Serve warm.
The result is a beautiful dish with soft tortillas, creamy chicken filling, and golden melted cheese. The aroma alone is enough to make anyone’s mouth water.
How to Serve Cream Cheese Chicken Enchiladas
Serving these enchiladas can be as simple or as festive as you like. Here are some ideas to elevate your meal:
- Plate two or three enchiladas per person and drizzle with additional salsa if desired.
- Serve alongside Mexican rice or cilantro-lime rice for a complete meal.
- Pair with black beans, refried beans, or a fresh bean salad for added protein and texture.
- Garnish with fresh cilantro, sliced jalapeños, or a dollop of sour cream for extra flavor.
- Add a side of shredded lettuce, diced tomatoes, or avocado slices to provide freshness and balance to the creamy enchiladas.
This meal is perfect for casual family dinners, friendly gatherings, or even meal prep for the week. It keeps well and tastes even better the next day.
Expert Tips for Cream Cheese Chicken Enchiladas
To make the most of your Cream Cheese Chicken Enchiladas, keep these tips in mind:
- Use rotisserie chicken or leftover cooked chicken to save time. Shredded chicken works best for a smooth filling.
- Allow the cream cheese to soften at room temperature before mixing. This ensures a creamy, lump-free texture.
- Don’t overfill the tortillas; too much filling can make rolling difficult and cause the enchiladas to split during baking.
- Use a mix of cheddar and pepper jack cheese for both creaminess and a mild spicy kick.
- Let the enchiladas rest for a few minutes after baking. This helps the filling set slightly, making them easier to serve.
- Customize the spice level by adjusting chili powder or adding a pinch of smoked paprika for depth of flavor.
Following these tips will elevate your enchiladas and ensure a satisfying, restaurant-quality experience right at home.
How to Store Cream Cheese Chicken Enchiladas
Proper storage is key to keeping your enchiladas fresh and delicious:
- Refrigerate leftovers in an airtight container for up to 3-4 days.
- Reheat in the oven at 325ºF for 10-15 minutes or until warmed through. Avoid microwaving for long periods to prevent the cheese from becoming rubbery.
- Freeze for longer storage. Wrap each enchilada individually in foil and place in a freezer-safe container for up to 2 months. Reheat directly in the oven from frozen, adding a few extra minutes to ensure even heating.
Variations of Cream Cheese Chicken Enchiladas
This recipe is incredibly versatile, and there are several ways to customize it to suit your taste:
- Swap out the corn for black beans or diced bell peppers for added vegetables and fiber.
- Use whole wheat or low-carb tortillas for a healthier twist.
- Try different cheese combinations, such as Monterey Jack, mozzarella, or Colby, to change the flavor profile.
- Add chopped spinach or zucchini to the filling for a nutrient boost without altering the creamy texture.
- Incorporate mild green chilies or diced jalapeños for a spicier version that packs a punch.
- Use a homemade salsa verde instead of traditional red salsa for a tangy, vibrant flavor variation.
These variations allow you to experiment with flavors and textures, keeping the recipe fresh and exciting every time you make it.
Frequently Asked Questions about Cream Cheese Chicken Enchiladas
Can I make Cream Cheese Chicken Enchiladas ahead of time?
Absolutely. You can assemble the enchiladas up to a day in advance and refrigerate them. When ready to bake, simply add a few extra minutes to the cooking time to ensure they are heated through.
What can I use instead of cream cheese?
If you prefer, you can substitute cream cheese with ricotta or Greek yogurt for a lighter version. Keep in mind the texture may be slightly different, but the dish will remain creamy.
Can I use corn tortillas instead of flour tortillas?
Yes, but corn tortillas are less flexible and may tear during rolling. To prevent this, warm the tortillas slightly before filling, or lightly brush them with oil to make them pliable.
How spicy are these enchiladas?
These enchiladas are mildly spiced, perfect for most palates. If you enjoy more heat, add extra chili powder, jalapeños, or a dash of hot sauce to the filling or topping.
Cream Cheese Chicken Enchiladas
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Oven
Ingredients
- 5 oz cream cheese softened
- ¼ cup sour cream
- 1 16 oz jar prepared salsa
- 1 cup shredded cheddar cheese divided
- 1 cup shredded pepper jack cheese divided
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels thawed
- 4 pieces green onions thinly sliced, divided
- 8 8-inch flour tortillas
Instructions
- Preheat oven to 325ºF and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, mix the softened cream cheese and sour cream until smooth.
- Stir in half of the salsa, half of the cheddar cheese, half of the pepper jack cheese, chili powder, and cumin until fully combined.
- Add the shredded chicken, thawed corn, and half of the green onions to the mixture. Stir gently to distribute evenly.
- Spread ½ cup of salsa at the bottom of your prepared baking dish.
- Take one tortilla and place about ½ cup of the chicken mixture down the center. Roll it up and place seam side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining salsa evenly over the top of the rolled tortillas, then sprinkle the remaining cheddar and pepper jack cheeses over the top.
- Bake for 20-25 minutes until cheese is melted and bubbly, and enchiladas are heated through.
- Remove from oven and sprinkle with remaining green onions before serving.
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