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Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas
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Cream Cheese Chicken Enchiladas are a creamy, comforting, and quick dinner option featuring tender shredded chicken, smooth cream cheese, melty cheddar or Mexican blend cheese, and tangy enchilada sauce wrapped in soft flour tortillas. This easy-to-make Mexican-inspired dish is perfect for family meals or gatherings, delivering rich flavor and cheesy goodness in under an hour.

Ingredients

Scale

Main Ingredients

  • 2 cups shredded rotisserie chicken
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar or Mexican blend cheese, divided
  • 8 flour tortillas (6–8 inch size)
  • 1 cup enchilada sauce

Vegetables and Aromatics

  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped green chiles (optional)

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika

Instructions

  1. Prepare the Filling: In a large mixing bowl, combine the shredded cooked chicken with softened cream cheese, half of the shredded cheese, diced onions, minced garlic, green chiles (if using), and the spices—cumin, chili powder, and paprika. Stir thoroughly until evenly mixed and creamy.
  2. Warm the Tortillas: Heat the tortillas in a dry skillet or microwave until they become soft and pliable. This step prevents them from cracking when rolling and ensures a perfect texture after baking.
  3. Assemble the Enchiladas: Spoon a generous amount of the chicken and cream cheese filling onto each warmed tortilla. Roll each tortilla tightly and place seam-side down into a greased baking dish, arranging them evenly.
  4. Top with Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas. Then sprinkle the remaining shredded cheese generously on top to cover.
  5. Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until the cheese melts, bubbles, turns golden, and the sauce thickens slightly. Optionally, cover with foil for the first 15 minutes to keep enchiladas moist, then remove foil to brown the cheese.

Notes

  • Use warm tortillas to prevent tearing and ease rolling.
  • Shred chicken finely for better texture and easier mixing.
  • Do not overfill tortillas to avoid bursting during rolling.
  • Tent foil over the baking dish for the first 15 minutes for tender enchiladas, then remove foil to brown cheese.
  • Let the baked enchiladas rest 5-10 minutes before serving to let flavors meld and make serving cleaner.

Nutrition

Keywords: cream cheese chicken enchiladas, creamy enchiladas, quick enchilada recipe, Mexican chicken dinner, cheesy chicken enchiladas

Find it online: https://cherrycooks.com/cream-cheese-chicken-enchiladas/