Cream cheese chicken enchiladas have a creamy chicken filling with tomatoes and green chilies and are topped with green enchilada sauce and cheese. They are baked until bubbly for an easy, delicious dinner!
Team enchiladas, assemble!
We are all about some enchiladas in my house.
Previously I’ve shared our go-to chicken enchiladas as well as sweet potato and black bean enchiladas, which are crazy good and perfect for a vegetarian version.
And this chicken enchilada skillet is a great all-in-one dinner with little clean up! Definitely a fun twist on regular enchiladas.
And today we’re making cream cheese chicken enchiladas, also sometimes called white chicken enchiladas.
(Stay tuned, too, because I have some green chicken enchiladas coming soon!)
This version has a creamy mixture with the shredded chicken, cream cheese, tomatoes and green chilies, plus corn, that are wrapped in the tortillas and baked with green enchilada sauce and a mixture of two more cheeses to melt down over top.
It’s pretty sublime.
They are hot and cheesy and melty and hearty and just pure dinner delightfulness.
Another favorite around here that has some of these same delicious flavors is King Ranch chicken casserole. A must try if you haven't had it!
Or check out my easy cream cheese chicken for a different family dinner night. It gets RAVE reviews!
But back to enchilada time. Let’s get cooking.
Ingredient Notes:
Chicken: The chicken for this recipe needs to be cooked, so please plan accordingly. You can use a rotisserie chicken from the store or some Instant Pot shredded chicken or crockpot shredded chicken.
Enchilada sauce: I use store-bought green enchilada sauce to keep the color here on the lighter side. If you’d rather use red enchilada sauce, that’s fine, too.
Cream cheese: Choose a full fat or ⅓ reduced fat cream cheese (but not a fat-free kind). Using a block is preferred over the tub.
Cheese: Monterey Jack cheese is called for in the recipe, but you can substitute additional shredded cheddar or use a Mexican blend cheese if you’d prefer.
Veggies: Want to add some veggies? You know I support that. Add a few handfuls of fresh baby spinach to wilt down with the chicken mixture in the pan.
Spicy: Like it spicy? You can add a diced jalapeño to the creamy chicken mixture or you can opt for Pepper Jack for your cheese. You can also add a little cayenne or serve these with hot sauce.
Tip: If you want to prep these ahead, you can definitely make the chicken filling and have that ready to go. Then you just need to roll and assemble the enchiladas before baking them off.
Also, if you are serving a smaller group - just 2 people, you can make a half batch of enchiladas and use an 8x8 glass baking pan instead.
OK, let’s talk about serving these up.
Enchiladas tend to be pretty filling on their own.
However, if you want to stretch these creamy chicken and cheese enchiladas to serve more people or you want to bulk up your meal, you can definitely have some rice and beans to go along with it.
Or a side salad. Or some Mexican coleslaw. That stuff is SO good!
OK, let’s finish these off so we can eat!
Here are a few ideas for possible toppings, if you are a topping fan like I am. Mix and match your favorites.
Topping Ideas:
- Chopped fresh cilantro
- Sliced green onions or chives
- Sliced avocado or a dollop of guacamole
- Sour cream or Greek yogurt
- Extra Monterey Jack or cheddar cheese
- Hot sauce or sriracha
So much yum.
Finally, let’s talk about what to do with any leftovers you might have.
Once cooled, store the leftover chicken and cream cheese enchiladas in a covered container in the refrigerator for up to 5 days.
Reheat in individual servings in the microwave. Start with 1 minute, then check and add additional time as needed to get them hot.
I do not recommend freezing leftovers because the tortillas will get soggy from the sauce and won’t stand up well to freezing and thawing.
There you have it! A new fun recipe for enchilada night!
Happy cooking and enjoy!
XO,
Kathryn
Cream Cheese Chicken Enchiladas
Ingredients
- 1 (8 oz.) package cream cheese
- ¼ cup sour cream or Greek yogurt
- 1 (10 oz) can Rotel tomatoes and green chilies, drained
- 1 cup white corn (optional)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 2 cups cooked, shredded chicken (see notes)
- 1 cup shredded cheddar cheese, divided
- 8 (8-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup green enchilada sauce, divided
Instructions
- Preheat oven to 350 degrees Fahrenheit. Place ½ cup of the green enchilada sauce in the bottom of a 9x13 glass baking dish.
- In a large skillet over medium low heat, combine the cream cheese, sour cream, Rotel, corn, chili powder and cumin until heated through and smooth.
- Stir in the shredded chicken and mix well to get it coated. Add ½ cup of the shredded cheddar cheese and stir to incorporate.
- Add about ⅓ cup of the chicken mixture to the center of each flour tortilla. Roll up and place seam side down in the baking dish.
- Top the enchiladas with the remaining ½ cup enchilada sauce and the remaining ½ cup cheddar and the 1 cup Monterey Jack cheese.
- Bake at 350 degrees for 20 minutes, until hot and bubbly. If desired, broil on high for 2-3 minutes to brown the cheese and crisp the edges of the tortillas. (Be sure to watch carefully so it doesn’t burn.) Serve hot and enjoy!
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