Cream Cheese Chicken Enchiladas Recipe
Weeknight-friendly Cream Cheese Chicken Enchiladas Recipe made with creamy chicken filling, enchilada sauce, soft tortillas, and cheese.
Equipment
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
- 9x13-inch baking dish
- Measuring cups and spoons.
- Aluminum foil
Ingredients
- 2 cups cooked chicken shredded (rotisserie works great)
- 8 ounces cream cheese softened
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 10-ounce can red enchilada sauce
- 8 flour tortillas 8-inch
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
Optional Ingredients:
- ½ cup chopped green onions
- ¼ cup chopped fresh cilantro
- ½ cup corn kernels
- ½ cup black beans rinsed and drained
- ¼ teaspoon cayenne pepper for heat
Instructions
Step 1: Prepare the Chicken Filling
- Heat olive oil in a large skillet over medium heat. Add the shredded chicken along with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir until the chicken is warmed through and fragrant, letting the spices bloom.
Step 2: Make It Creamy
- Lower the heat and add the softened cream cheese to the skillet. Stir gently until it melts into the chicken, creating a smooth, creamy filling. The mixture should look rich and cohesive, not dry.
Step 3: Add Cheese and Extras
- Fold in half of the shredded Monterey Jack and cheddar cheeses, along with any optional ingredients you’re using. This adds texture and layers of flavor to the filling.
Step 4: Assemble the Enchiladas
- Spread a thin layer of enchilada sauce on the bottom of your baking dish. Spoon the chicken mixture into each tortilla, roll them up snugly, and place seam-side down in the dish.
Step 5: Sauce and Cheese
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top, making sure everything is well covered.
Step 6: Bake Until Bubbling
- Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted and bubbly and the edges are lightly golden.