Cream Cheese Chicken Enchiladas Recipe
Featuring shredded chicken, cream cheese, and two types of melty cheeses, wrapped in soft flour tortillas and topped with enchilada sauce, this Cream Cheese Chicken Enchiladas delivers big on flavor with minimal effort.
Ingredients
- 5 oz cream cheese
- ¼ cup sour cream
- 10 oz enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups cooked chicken
- 1 cup corn kernels
- 4 oz diced green chiles
- ½ tsp chili powder
- ¼ tsp ground cumin
- Salt and black pepper
- 4 scallions
- 10 flour tortillas (8-inch)
- Fresh cilantro – For garnish (optional)
Instructions
- Start by preheating your oven to 325°F (165°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil to prevent sticking.
- In a large mixing bowl or stand mixer, combine the softened cream cheese, sour cream, and half of the enchilada sauce. Beat or stir until the mixture is smooth and creamy.
- To the cream cheese mixture, add ½ cup each of the cheddar and Monterey Jack cheeses, Shredded chicken, Corn kernels, Diced green chiles, Chili powder, cumin, salt, and pepper, Half of the sliced scallions
- Mix everything together until evenly combined. This will be the flavorful filling for your enchiladas.
- Pour half of the remaining enchilada sauce into the bottom of your prepared baking dish and spread it out evenly. This helps prevent the tortillas from sticking.
- Next, take each tortilla and spoon a generous amount of the filling down the center. The tortilla should be rolled up and placed seam-side down in the baking dish. Continue until all tortillas are filled and arranged tightly in the pan.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re evenly covered. Sprinkle the top with the remaining cheddar and Monterey Jack cheese.
- Transfer the dish to your preheated oven and bake for 20–25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Once baked, remove the enchiladas from the oven and allow them to cool slightly. Garnish with the rest of the scallions and a handful of fresh cilantro if desired. Serve warm with sides like Mexican rice, refried beans, or a crisp green salad.