Hey there! I just had to share my go-to recipe for Cream Cheese Chicken Enchiladas with you. Ever had one of those weeknights when you’re craving something that’s both comforting and a little bit special? These creamy chicken enchiladas are my absolute lifesaver! The combination of tender chicken and that rich cream cheese filling is seriously addictive. If you’ve enjoyed my creamy chicken taquitos before, you’ll definitely love this Mexican-inspired dish. I’ve perfected this easy chicken enchiladas recipe over the years, and it never fails to impress even my pickiest dinner guests. 
Cream Cheese Chicken Enchiladas: A Delicious Recipe to Try
Let me tell you how these creamy chicken enchiladas became a staple in my home. I was getting bored with our usual dinner rotation and wanted something with a bit more flavor that wasn’t complicated to make. That’s when I discovered how to make chicken enchiladas with cream cheese, and wow, what a game-changer!
What makes this recipe special is the creamy enchilada sauce recipe that brings everything together. It’s got this perfect balance of tanginess from the cream cheese and warmth from the spices. I love that it feels indulgent without being overly heavy.
The best part? These Mexican chicken enchiladas with cream cheese look impressive, but they’re actually super straightforward to prepare. You can even make components ahead of time if you know you’ll be rushing around before dinner. I’ll often prepare the filling the night before, then just assemble and bake when I get home from work.
Don’t worry if you’ve never made enchiladas before – this easy chicken enchiladas recipe is pretty forgiving. Even when I’ve accidentally overcooked the chicken a bit or been heavy-handed with the spices, they still turn out delicious. Trust me, once you try these, they’ll become a regular in your meal planning too! 
Essential Ingredients for the Perfect Enchiladas
For these cream cheese chicken enchiladas, you’ll need some basic ingredients that come together to create something magical. Here’s what you’ll want to grab at the store:
For the filling:
- 2 cups of shredded cooked chicken (rotisserie chicken works perfectly here!)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 can (4 oz) diced green chilies
- 1/2 cup shredded Mexican cheese blend
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the creamy enchilada sauce recipe:
- 1 cup sour cream
- 1 can (10 oz) green enchilada sauce
- 1/4 cup milk to thin it out
- 1/4 teaspoon chili powder (adjust to your spice preference)
Additional items:
- 8 flour tortillas (8-inch size works best)
- 1 cup shredded Mexican cheese blend for topping
- Chopped cilantro, green onions, and avocado for garnish
The key to amazing Mexican chicken enchiladas with cream cheese is getting that balance right between the tangy cream cheese and the savory enchilada sauce. That’s what creates that creamy, dreamy texture everyone raves about.
Don’t stress if you need to make substitutions – this easy chicken enchiladas recipe is flexible. No green enchilada sauce? Red works too! Vegetarian friend coming over? Skip the chicken and double up on beans and veggies. The creamy base is what makes this special! 
Step by Step Cooking Instructions for Creamy Goodness
Ready to make these cream cheese chicken enchiladas? Let’s break it down into simple steps:
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Preheat your oven to 350°F and grab a 9×13 baking dish.
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Mix your filling first. In a large bowl, combine the softened cream cheese, sour cream, green chilies, shredded chicken, 1/2 cup cheese, and spices. Stir until everything’s well blended.
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For the creamy enchilada sauce recipe, whisk together the sour cream, green enchilada sauce, milk, and chili powder in a separate bowl until smooth.
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Spread about 1/4 cup of the sauce in the bottom of your baking dish.
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Now for assembly! Take each tortilla and spoon about 1/3 cup of the chicken mixture down the center. Roll it up and place seam-side down in the baking dish. Continue until you’ve used all 8 tortillas.
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Pour the remaining creamy enchilada sauce over the top, making sure to cover all the tortillas. This prevents them from drying out and creates that amazing creamy top layer.
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Sprinkle the remaining cup of cheese evenly over everything.
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Bake uncovered for 25-30 minutes, until the cheese is bubbly and starting to brown at the edges.
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Let these Mexican chicken enchiladas with cream cheese rest for about 5 minutes before serving – this makes them easier to serve and lets the flavors settle.
The whole process of how to make chicken enchiladas takes about 45 minutes total, including prep and baking. And trust me, the results are so worth it! The filling stays creamy, the tortillas get that perfect texture, and the sauce brings it all together. 
Tips for Customizing and Storing Leftover Enchiladas
The beauty of this easy chicken enchiladas recipe is how adaptable it is! Here are some of my favorite ways to customize these cream cheese chicken enchiladas:
Protein swaps: Shredded beef, ground turkey, or black beans work great if you want to switch up the chicken.
Veggie additions: Try adding sautéed bell peppers, corn, spinach, or black beans to the filling for extra flavor and nutrition.
Heat level: If you love spicy food, mix some diced jalapeños into the filling or add hot sauce to your creamy enchilada sauce recipe.
As for storing leftovers (if you’re lucky enough to have any!), these Mexican chicken enchiladas with cream cheese actually taste amazing the next day. The flavors have more time to meld together! Just cover the baking dish with foil and refrigerate for up to 3 days.
For reheating, the microwave works in a pinch, but I prefer popping individual servings in a 325°F oven for about 15 minutes. This keeps the tortillas from getting soggy.
You can also freeze these creamy chicken enchiladas for busy nights! After assembling but before baking, cover tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then bake as directed, adding about 10 extra minutes to the baking time.
If you’re meal prepping, you can definitely prepare the components ahead of time. The filling for these cream cheese chicken enchiladas can be made up to 2 days in advance and stored in the refrigerator until you’re ready to assemble. Just like my popular Christmas crack candy, a little prep work makes the final cooking so much easier!
Common Questions
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas give these cream cheese chicken enchiladas a more authentic Mexican flavor. Just warm them slightly before rolling to prevent cracking.
What if I don’t have rotisserie chicken?
No problem! You can quickly poach 2 chicken breasts in broth with some garlic and onion, then shred them. This easy chicken enchiladas recipe works with any cooked, shredded chicken.
Can I make this vegetarian?
Definitely! Replace the chicken with a mixture of black beans, corn, and sautéed vegetables. The creamy enchilada sauce recipe works just as well with veggie fillings.
How spicy are these Mexican chicken enchiladas with cream cheese?
As written, this recipe is pretty mild and family-friendly. The spice comes mainly from the green chilies and chili powder, which you can adjust to your preference.
Can I use pre-shredded cheese?
While convenient, freshly shredded cheese melts better for that perfect creamy texture. If using pre-shredded, look for one without anti-caking agents for the best melting properties.
Your New Family Favorite!
I can’t even count how many times these cream cheese chicken enchiladas have saved dinner at my house! They’re perfect for those nights when you want something that feels special without hours in the kitchen. The combination of tender chicken, rich cream cheese, and that amazing creamy sauce just hits different.
What I love most about this easy chicken enchiladas recipe is seeing people’s faces when they take that first bite. There’s something magical about creamy enchiladas that brings everyone to the table! Give them a try this week, and I bet they’ll become a regular request in your home too. For more inspiration and the complete Cream Cheese Chicken Enchiladas Recipe, check out this incredible variation that inspired my own version!
Cream Cheese Chicken Enchiladas
Ingredients
For the filling
- 2 cups shredded cooked chicken rotisserie chicken works perfectly
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 can (4 oz) diced green chilies
- 1/2 cup shredded Mexican cheese blend
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- to taste Salt
- to taste pepper
For the creamy enchilada sauce
- 1 cup sour cream
- 1 can (10 oz) green enchilada sauce
- 1/4 cup milk to thin it out
- 1/4 teaspoon chili powder adjust to your spice preference
Additional items
- 8 pieces flour tortillas 8-inch size works best
- 1 cup shredded Mexican cheese blend for topping
- Chopped cilantro, green onions, and avocado for garnish
Instructions
Preparation
- Preheat your oven to 350°F and grab a 9×13 baking dish.
- In a large bowl, combine the softened cream cheese, sour cream, green chilies, shredded chicken, 1/2 cup cheese, and spices. Stir until everything's well blended.
- In a separate bowl, whisk together the sour cream, green enchilada sauce, milk, and chili powder until smooth.
- Spread about 1/4 cup of the sauce in the bottom of your baking dish.
Assembly
- Take each tortilla and spoon about 1/3 cup of the chicken mixture down the center. Roll it up and place seam-side down in the baking dish. Continue until you've used all 8 tortillas.
- Pour the remaining creamy enchilada sauce over the top, ensuring all tortillas are covered.
- Sprinkle the remaining cup of cheese evenly over everything.
Cooking
- Bake uncovered for 25-30 minutes, until the cheese is bubbly and starting to brown at the edges.
- Let the enchiladas rest for about 5 minutes before serving.