Cream Cheese Chicken Enchiladas
This dish is a comforting spin on classic Mexican enchiladas, taking the richness up a notch with velvety cream cheese folded into tender shredded chicken. Inspired by Tex-Mex traditions, these enchiladas strike a mouthwatering balance between creamy, spicy, and savory layers—all wrapped in soft tortillas and blanketed with hearty enchilada sauce and bubbling melted cheese. A guaranteed family favorite and crowd-pleaser!
Equipment
Large skillet
Medium saucepan
9x13 inch baking dish
Measuring cups and spoons
Wooden spoon or spatula
Foil (for baking)
Ingredients
- 2 cups chicken - Shredded cooked, use rotisserie or poached chicken for ease
8 oz cream cheese - Softened to room temperature
1 cup Monterey Jack cheese - Shredded, plus more for topping- 1 can green chiles - Diced, 4 oz, undrained
1 tsp garlic powder
½ tsp cumin - ground
¼ tsp salt - Adjust to taste
8 medium flour tortillas - Soft taco size- 2 cups red enchilada sauce - Homemade or store-bought
1 tbsp olive oil - For greasing the baking dish
¼ cup cilantro (coriander) - Fresh, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil.
- In a large mixing bowl, combine shredded chicken, softened cream cheese, 1 cup shredded Monterey Jack, green chiles (with liquid), garlic powder, cumin, and salt. Mix until thoroughly combined and creamy.
- Warm the tortillas briefly in a skillet or microwave to make them pliable. Place about 1/3 cup of filling into each tortilla, roll up tightly, and place seam-side down in the prepared baking dish.
- Once all tortillas are in the dish, pour the enchilada sauce evenly over the top. Use a spatula to spread if needed.
- Top with an additional 1 to 1 1/2 cups of shredded Monterey Jack cheese, ensuring even coverage.
- Cover with foil and bake in the preheated oven for 15 minutes. Then uncover and bake for another 10 minutes, or until the cheese is fully melted and slightly golden.
- Remove from oven and let cool for 5 minutes before garnishing with chopped fresh cilantro and serving.
Notes
- For a spicier kick, add some diced jalapeños or use spicy enchilada sauce.
- Substitute corn tortillas for flour if desired, but warm well so they don’t crack while rolling.
- Use smoked paprika in addition to cumin for a deeper flavor note.
- If cream cheese is too firm, microwave for 15-20 seconds to soften quickly.
Nutrition
Calories: 1009kcalCarbohydrates: 32gProtein: 12gFat: 92gSaturated Fat: 33gPolyunsaturated Fat: 16gMonounsaturated Fat: 38gCholesterol: 113mgSodium: 1484mgPotassium: 128mgFiber: 4gSugar: 10gVitamin A: 1233IUVitamin C: 8mgCalcium: 238mgIron: 2mg
How did this recipe turn out for you?We're eager to hear your thoughts!
