Cream Cheese Chicken Enchiladas

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Cream cheese chicken enchiladas are a creamy, flavorful, and satisfying dish that combines tender shredded chicken, rich cream cheese, and zesty spices wrapped in soft tortillas and topped with a delectable enchilada sauce. Perfect for a comforting family dinner or a gathering with friends, this recipe will quickly become a favorite!

Why You’ll Love This Recipe

  • Combines creamy, tangy, and savory flavors in every bite.
  • Easy to prepare and perfect for busy weeknights or meal prepping.
  • Versatile with options to customize to suit your taste preferences.
  • Feeds a crowd and is a hit with kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Shredded chicken
  • Cream cheese
  • Green chilies
  • Shredded cheese (cheddar, Monterey Jack, or your favorite blend)
  • Enchilada sauce (red or green)
  • Flour tortillas
  • Garlic powder
  • Onion powder
  • Salt and pepper

Directions

this recipe
  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. In a mixing bowl, combine shredded chicken, softened cream cheese, green chilies, garlic powder, onion powder, salt, and pepper. Mix until well blended.
  3. Divide the chicken mixture evenly onto the tortillas, roll them up tightly, and place them seam-side down in the baking dish.
  4. Pour enchilada sauce evenly over the tortillas, ensuring they are fully covered.
  5. Sprinkle shredded cheese generously over the top.
  6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Remove from the oven and let cool slightly before serving.

Servings and Timing

  • Servings: 6-8
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Variations

  • Protein Options: Substitute chicken with ground beef, shredded pork, or turkey.
  • Vegetarian: Replace chicken with sautĂ©ed vegetables like zucchini, bell peppers, and black beans.
  • Spicier: Add diced jalapeños or use spicy enchilada sauce.
  • Low-Carb: Use low-carb tortillas or serve the filling as a casserole without the tortillas.
  • Toppings: Add sliced avocado, chopped cilantro, sour cream, or salsa for extra flavor.

Storage/Reheating

  • Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1-2 minutes.
  • Freezing: Assemble enchiladas without baking, wrap tightly in foil, and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cook time.

FAQs

1. Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas up to 24 hours in advance and store them in the refrigerator. Bake them when ready to serve.

2. Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken is a great time-saving option for this recipe.

3. Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but you may need to warm them first to prevent cracking.

4. What’s the best cheese to use?

Cheddar, Monterey Jack, or a Mexican cheese blend are excellent choices.

5. Can I make this recipe gluten-free?

Yes, simply use gluten-free tortillas and check that your enchilada sauce is gluten-free.

6. How do I prevent soggy enchiladas?

Lightly warm the tortillas before rolling and avoid overfilling them with sauce.

7. Can I add beans to the filling?

Yes, black beans or refried beans make a great addition to the filling.

8. How spicy are these enchiladas?

The spiciness depends on the type of enchilada sauce and chilies used. Adjust to your taste.

9. Can I use cream cheese substitutes?

You can try Neufchâtel cheese or a plant-based cream cheese for similar results.

10. Can I double this recipe?

Yes, this recipe scales easily to feed a larger crowd. Just use a larger baking dish.

Conclusion

Cream cheese chicken enchiladas are a comforting and flavorful dish that’s easy to prepare and endlessly customizable. Whether you’re cooking for your family or entertaining guests, these enchiladas are sure to impress. Pair them with a side of rice and beans or a fresh salad for a complete meal everyone will love!

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Cream Cheese Chicken Enchiladas

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These Cream Cheese Chicken Enchiladas are creamy, cheesy, and packed with flavor. Juicy shredded chicken is mixed with cream cheese, spices, and enchilada sauce, then wrapped in soft tortillas and baked to golden perfection. Perfect for a family dinner or gathering, this dish is easy to make and always a crowd-pleaser!

  • Author: ksuur
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8–10 enchiladas (4–6 servings) 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Gluten Free

Ingredients

Scale

For the Filling:

  • 3 cups cooked, shredded chicken
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 (4 oz) can diced green chilies
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Salt and pepper, to taste

For the Enchiladas:

  • 8–10 flour tortillas (8-inch size)
  • 2 cups red enchilada sauce (homemade or store-bought)
  • 1 cup shredded cheddar cheese (for topping)
  • 1 cup shredded Monterey Jack cheese (for topping)

Instructions

  1. Prepare the Filling:
    In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, shredded cheeses, diced green chilies, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Mix until well combined.
  2. Preheat Oven:
    Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  3. Assemble the Enchiladas:
    Spread a thin layer of enchilada sauce on the bottom of the baking dish. Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll it up tightly, and place it seam-side down in the prepared dish.
  4. Add Sauce and Cheese:
    Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top.
  5. Bake:
    Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  6. Serve:
    Let the enchiladas cool for a few minutes, then garnish with chopped cilantro, diced tomatoes, or a dollop of sour cream, if desired. Serve warm.

Notes

  • Use rotisserie chicken for an easy shortcut.
  • Substitute corn tortillas if preferred (warm them before rolling to avoid cracking).
  • Add jalapeños for extra heat or black beans for more texture.

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