Iโm embarrassed to say I could probably eat an entire pan (ok maybe half a pan) of these Cream Cheese Chicken Enchiladas. When I created this recipe I tested and tested and tested again until the texture and flavor were spot on. And they have turned out to be the most perfect Chicken Enchiladas with Cream Cheese, if I do say so myself!
FIVE STARS – Love this recipe! Itโs perfect!!! Family devours it every time I have to make two pans lol. Thank you!!!!
– Jessica
They start with yellow corn tortillas that are filled with shredded chicken mixed with cream cheese, sour cream, green chilies, onions and garlic then they are topped with red chili sauce and cheese.
RELATED: Instant Pot Refried Beans & Mexican Rice
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Ingredients for Cream Cheese Chicken Enchiladas
Tortillas – For the most authentic flavor you want to use corn tortillas, specifically yellow corn tortillas. Choose a high quality one that wonโt rip and tear. Also make sure you prep your corn tortillas by warming them before rolling.
Cooked Chicken – Any combo of cooked and shredded chicken will work- all white meat, dark meat or a mix of the two. I like to buy a rotisserie chicken and shred the meat for a great short cut, or use leftover chicken. You can also bake or poach the chicken.
Cream Cheese – Go for the full fat cream cheese here! You also want to make sure your cream cheese is softened at room temp so it will mix in with the ingredients.
Sour Cream – A little sour cream added to the mixture breaks up the cream cheese and adds a nice flavor.
Onion & Garlic (Jalapeno optional) – Sauteed white or yellow onion with some garlic adds great flavor. If you like a little spice, dice up a jalapeno and add it in too.
Green Chilies – One can of diced green chilies adds great flavor without overpowering the cream cheese chicken filling.
Cheese – As always, fresh shredded cheese will melt creamier and more flavorful than the pre-shredded stuff. I love this grater to make this job easier. You can use a Monterey Jack, Pepper Jack, Cheddar, or Colby Jack.
Enchilada Sauce – There are two options here – red chili enchilada sauce or verde enchilada sauce. Both will work with the cream cheese chicken enchiladas. If you love the red, this is our very favorite recipe for homemade enchilada sauce.
Tips for Tortillas
It is completely up to you whether you use yellow corn tortillas or flour tortillas.
Corn tortillas add more flavor and are traditional for enchiladas. But flour tortillas are easier to use!
If you use corn tortillas I recommend going with yellow corn because they have a stronger flavor. Here are some ways to prep your corn tortillas if you go that route:
(my preferred method, and the easiest method) Stack about 5-6 tortillas together, wrap them in a very damp paper towels covering them completely. Microwave for about 30-45 seconds. Then use right away.
(my second preferred method) place a cast iron skillet over medium heat and rub it with a little vegetable oil. Warm 1 tortilla at a time, about 30 seconds per side.
(most labor intensive option) Add some vegetable oil to a skillet over medium heat. Fry each tortilla for about 15 seconds per side, keep on a plate covered with a towel while you fry remaining tortillas.
(a method I learned from Rick Bayless) Put a little water in the bottom of a pot and add a steamer basket. Stack your tortillas and place them on a steamer basket. Place over low heat and cover the pot. Steam while you prepare the enchilada filling.
Tips for Chicken
Cream Cheese Chicken Enchiladas are perfect to make when you have leftover chicken! However if you aren’t lucky enough to have chicken already cooked and sitting in your fridge one of these options is great:
- Hellooooo Costco rotisserie chicken!!!
- Poached Chicken
- Instant Pot All Purpose Chicken
- Instant Pot Rotisserie Chicken
Mom’s Tip – Shredded Chicken
Try shredding your WARM cooked boneless chicken breast in your stand mixer with a paddle attachment or with a hand held mixer (don’t try it with cold chicken, it won’t work as well!). Run the mixer on low-medium for about 30 seconds. It works like a CHARM!!! There may be 2-3 larger pieces left to shred with your hand, but better than the whole chicken. Warning- Don’t over mix the chicken or it will turn to crumbles.
How to Make Chicken Enchiladas
If you love watching cooking shows you can watch me make this in a 30 minute episode of Pinterest TV.
This is a quick overview of how to make this Cream Cheese Chicken Enchiladas Recipe, for more detailed instructions and ingredient amounts pop down to the recipe card.
Step 1
Prep a 9×13 pan w/ cooking spray and pouring about 5 oz of enchilada sauce across the bottom of the dish.
Step 2
In a skillet saute the onions, garlic and jalapenos (if using) in the olive oil until they are softened.
Step 3
In a bowl mix together the chicken, cream cheese, sour cream, green chilies and the onion mixture.
Step 4
Fill each tortilla with about 3 tablespoon of chicken mixture. Then sprinkle a little cheese on top, Roll up and set in the pan, seam side down.
Step 5
Pour the remaining enchilada sauce over the rolled enchiladas.
Step 6
Top with remaining cheese, cover with foil and bake.
Step 7
Let the enchiladas cool. Then serve them up!
How to Make Chicken Enchiladas Ahead of Time
You can absolutely make these ahead! Prepare them until the point you would pour enchilada sauce over top. Do not top with the sauce! Instead cover the dish with foil and pop in the fridge for 1-2 days.
When it is time to bake pour the sauce over the rolled tortillas, sprinkle with cheese and cover with foil, bake at 350 for 30 minutes. Remove the foil and bake for another 15 minutes.
Serving
When it is time to have dinner serve each person 2 enchiladas (one for kids). They go great with some shredded lettuce topped with pico de gallo and a side of Instant Pot Mexican Rice or Mexican Rice AND 15 minute refried beans or Instant Pot Refried Beans
If it’s the weekend or you just need a cocktail after a long day any tequila cocktail pairs great with this recipe!
More Delicious Enchiladas
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Cream Cheese Chicken Enchiladas Recipe
Equipment
Ingredients
- 1 tbsp olive oil
- ยฝ cup chopped yellow or white onion
- 3 fresh garlic cloves, chopped
- ยฝ fresh jalapeno, chopped - optional**
- 2 ยฝ cups cooked, shredded chicken - rotisserie or poached chicken work well!
- 8 oz cream cheese - softened at room temp
- 4 oz sour cream
- 4 oz can chopped green chilies - do not drain
- ยฝ teaspoon kosher salt
- 10-12 yellow corn tortillas
- 20 oz red enchilada sauce - store bought or use this red chili sauce recipe
- 8 oz block cheese, shredded, any flavor- monterey jack, colby jack, pepper jack, cheddar. - Divided, (if using pre-shredded it is about 3 cups total)
Serving
- toppings – avocado, cilantro, and/or green onions
- serve with shredded lettuce topped with pico de gallo and refried beans (recipe linked below).
Instructions
Enchilada Filling
- Preheat the oven to 350ยฐ
- In a skillet over medium heat, saute the onions, garlic and jalapenos (if using) in the olive oil for about 5 minutes to soften.1 tablespoon olive oil, ยฝ cup chopped yellow or white onion, 3 fresh garlic cloves, chopped, ยฝ fresh jalapeno, chopped
- In a large bowl combine the sauteed onion mixture, shredded chicken, cream cheese, sour cream, green chilies, and salt.Mix really well so that all the cream cheese and sour cream are distributed.2 ยฝ cups cooked, shredded chicken, 8 oz cream cheese, 4 oz sour cream, 4 oz can chopped green chilies, ยฝ teaspoon kosher salt
- Prepare your 9×13 or 11×15 baking dish by very lightly spraying with baking spray or coating with a little oil and then pouring about 5 oz (a full half cup) of enchilada sauce across the bottom to coat.
Assembly
- If you are using corn tortillas you will need to prep them first, see notes for ways to prepare them so they don't rip.
- Put about 3 tablespoon chicken mixture down the center of a tortilla, sprinkle with a little cheese, roll the tortilla over the filling and place in the baking dish seam side down.Repeat until all the filling is used up or your baking dish is full.
- Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle the remaining cheese over the top.
- Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes. TIP: Spray a large piece of foil with baking spray and it will prevent it from sticking to the cheese!
- Let cool for about 15 minutes before serving.
Serving
- Garnish the cream cheese enchiladas with green onions, avocado, and/or cilantro. Serve with some shredded lettuce topped pico de gallo and Instant Pot Mexican Rice and/or 15 minute refried beans
Making Ahead
- To make ahead pour a little enchilada sauce in the bottom of the pan, assemble the enchiladas as above, however do not pour the additional sauce over top or add the cheese. Cover the pan with foil and refrigerate for 1-2 days . When you are ready to cook pour the additional sauce over the enchiladas and sprinkle with cheese. Bake at 350, covered with foil, for 30 minutes. Remove the foil and bake for an additional 15 minutes.
Michelle says
Made this last night and it was really good. Husband and sons gobbled it up. I used 1.5 jalapeรฑos because we like spicy food, and I prefer green sauce so I will next time use this exact recipe but with green sauce. It was super good, i recommend!
Susie Weinrich says
It will be delish with green sauce!!
Jessica says
Love this recipe! Itโs perfect!!! Family devours it every time I have to make two pans lol. Thank you!!!!
Susie Weinrich says
Wonderful!