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–+ servings
A rectangular casserole dish with baked cream cheese chicken enchiladas topped with slices of jalapeños, lime and chopped fresh green onions.
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Cream Cheese Chicken Enchiladas

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Yield: 4 servings

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!

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.
Make ahead: You can definitely make the chicken filling ahead of time and have that ready to go. Then you just need to roll and assemble the enchiladas before baking them.
Half batch: if you are serving a smaller group - just 1-2 people, you can make a half batch of enchiladas and use an 8x8 glass baking pan instead.
Leftovers: Once cooled, store the leftover 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.

Video

Nutrition

Serving: 2enchiladas | Calories: 521kcal | Carbohydrates: 25g | Protein: 39g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Cholesterol: 122mg | Sodium: 878mg | Fiber: 3g | Sugar: 8g
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