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Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas
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Cream Cheese Chicken Enchiladas feature tender shredded chicken blended with smooth cream cheese and warm spices, wrapped in soft tortillas, topped with rich enchilada sauce and melted cheese, then baked to golden perfection. This comforting and creamy dish is perfect for family dinners, gatherings, or anytime you crave a satisfying, cheesy Mexican-inspired meal that’s easy to prepare and customize.

Ingredients

Scale

Chicken Filling

  • 2 cups cooked shredded chicken (breast or rotisserie)
  • 4 oz cream cheese, softened
  • 1 cup enchilada sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 small onion, diced
  • 2 cloves garlic, minced

Assembly and Toppings

  • 8–10 corn or flour tortillas
  • 1 ½ cups shredded cheese blend (cheddar and Monterey Jack)
  • Additional enchilada sauce for topping (about ½ cup)
  • Fresh cilantro, chopped, for garnish (optional)

Optional Variations and Add-ins

  • Diced jalapeños or hot sauce for spice
  • Sautéed mushrooms or black beans for vegetarian version
  • Plant-based cream cheese and cheese substitutes for dairy-free option
  • Green tomatillo sauce instead of red enchilada sauce for green enchiladas
  • Corn kernels, diced bell peppers, or olives to mix into filling

Instructions

  1. Prepare the Filling: In a skillet over medium heat, sauté the diced onion and minced garlic until fragrant and translucent. Add the shredded chicken, softened cream cheese, enchilada sauce, ground cumin, garlic powder, and chili powder. Stir continuously until the mixture is well combined and warmed through, creating a creamy and flavorful filling.
  2. Warm the Tortillas: Gently heat the corn or flour tortillas on a skillet or microwave until they are soft and pliable. This step prevents cracking when rolling and makes assembly easier.
  3. Assemble the Enchiladas: Spoon a generous amount of the chicken and cream cheese filling onto the center of each warm tortilla. Sprinkle shredded cheese over the filling, then roll the tortilla tightly. Arrange each rolled enchilada seam side down in a greased baking dish.
  4. Top and Bake: Pour the remaining enchilada sauce evenly over the arranged rolled tortillas. Sprinkle the final layer of shredded cheese on top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the cheese on top is bubbly and golden.
  5. Garnish and Serve: Remove the enchiladas from the oven and let them rest for a few minutes. Sprinkle with fresh chopped cilantro if desired before serving to add freshness and color.

Notes

  • Warm tortillas before assembling to prevent cracking and ease rolling.
  • Using rotisserie chicken saves time and adds flavor.
  • Do not overfill tortillas to avoid tearing during rolling.
  • Allow enchiladas to rest 5 minutes after baking to help maintain their shape when sliced.
  • Customize sauces by mixing in sour cream or salsa verde for creamier or tangier toppings.

Nutrition

Keywords: cream cheese chicken enchiladas, cheesy enchiladas, creamy chicken enchiladas, baked enchiladas, Mexican casserole, crowd-pleaser, family dinner

Find it online: https://homemademealz.com/cream-cheese-chicken-enchiladas/