Cream Cheese Chicken Enchiladas are the perfect enchilada recipe when you are craving Mexican food for dinner! They are easy-to-make enchiladas that are filled with shredded chicken mixed with cream cheese, sour cream, and green chilies, then they are topped with red chili sauce and cheese.
If you are looking for another kind of enchilada, check out all the enchilada recipes on Mom’s Dinner, especially this Classic Chicken Enchilada Recipe!
RELATED: Instant Pot Refried Beans & Mexican Rice
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.
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
Tip to shred your 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 Cream Cheese Chicken Enchiladas, step by step
If you love watching cooking shows you can watch me make this in a 30 minute episode of Pinterest TV.
Start by preheating the oven to 350. Prep a 9×13 or 11×15 casserole pan by very lightly spraying with cooking spray and pouring about 5 oz of enchilada sauce across the bottom of the dish.
In a skillet saute the onions, garlic and jalapenos (if using) in the olive oil until they are softened.
In a bowl mix together the chicken, cream cheese, sour cream, green chilies and the onion mixture.
Fill each tortilla with about 3 tablespoon of chicken mixture. Sprinkle a little cheese on top. Roll up and place in the prepared casserole pan. Repeat until you have used all the filling.
Pour the remaining enchilada sauce over the top of the rolled enchiladas, cover with the remaining cheese.
TIP: spray the underside of your foil and it will not stick to the cheese while the enchiladas bake!
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes.
Make Ahead
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
- ½ cup chopped yellow or white onion
- 3 fresh garlic cloves, chopped
- ½ fresh jalapeno, chopped - optional**
- 2 ½ 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
- ½ teaspoon kosher salt
- 10-12 flour tortillas or yellow corn tortillas - soft taco size
- 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 350°
- 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, ½ cup chopped yellow or white onion, 3 fresh garlic cloves, chopped, ½ 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 ½ cups cooked, shredded chicken, 8 oz cream cheese, 4 oz sour cream, 4 oz can chopped green chilies, ½ 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.
Karen says
I made this today for myself and made the rest for a couple days away.
I made in sauce and added black beans to the sauce before baking. Thank you so much as the recipe was easy to follow!
I do have a question on the one I am making that is already in pan for a couple days from now. Do I need to bake 30 minutes and then 15 minutes? Your original recipe says 20 then 15 minutes ? Thanks.
Susie Weinrich says
I’m so glad you love them! Yes, if you are baking them straight from the fridge I would do 30 minutes covered with foil, then an extra 15 uncovered.
Erma says
Very Delicious!!!
Easy to make
Bonnie says
Mine was very loose and soupy, although it tasted good. We scooped it up with tortilla chips. If I make it again, I will omit the sour cream. I would much rather have a cool scoop on the top. Also, 20oz of sauce was way too much.
MKay says
Hello,
Thoughts to adapting to a crock-pot or Nesco for a larger quantity (party).
Susie Weinrich says
I am not sure on this! I don’t use a crock-pot that often. A roaster might work but I think you would have just as much luck doing it in large foil pans and keeping warm in the oven until it is time to eat.
Julie Scammell says
This was so yummy I made it for my husband he loved it will be making again I used a garlic cream cheese and fresh chillis .thank you for this recipe one of the best one I have tried.
Aviyah says
I made this last night and it was amazing. I added lime juice and a pinch of sugar to my sour cream and cream cheese mixture along with black beans, rotel and Mexican corn. Definitely added to my rotation. Quick and easy weeknight dinner.
Nicola C Roberts Damon says
Thanks you for adding the measured ingredients to each step! Saved a lot of time. Great recipe! ⭐️⭐️⭐️⭐️⭐️
Erika D says
LOVE this recipe! And I love the way it is written out even more! Thank you for having the ingredients and their portions written within in the recipe. I don’t have to scroll back and forth between lists.
The actual recipe is my new favorite for enchiladas. I just use an extra bit of enchilada sauce. 5 stars!
For some reason the Pinterest ingredient list doesn’t include the shredded cheese topping tho?
Thanks again, we love it!
PK says
I made this but added a pkg of taco seasoning. I also used Serrano pepper instead of jalapeño as I like that flavor better. Turned out AMAZING!!
We will make again, that’s for sure!!! Thank you
Leanne says
Amazing! I did add corn and black beans and will be using this recipe moving forward! Thanks!!
Debbi says
Super delicious!
Kristen says
Can I freeze any left over filling?
Susie Weinrich says
I think this filling has too much cheese/dairy content for the freezer.
April says
Hi, can you use corn tortillas? My daughter has Celiacs and cant have the flour tortilla’s.
Susie Weinrich says
Definitely! You will just want to warm them and possibly dip them in warm enchilada sauce before rolling. The corn tortillas are DELICIOUS, they can just be so delicate!
Andrea says
Yes I used corn and it was delicious!!
Pam Kimball says
Love these enchilada! Very easy and delicious!! My new favorite enchilada recipe!
Keiko Edgar says
These enchiladas were delicious! The recipe was easy to follow and I was able to only make one trip to the grocery store. THANK YOU!!!!