Cream cheese chicken enchiladas fill tortillas with a cream cheese-cheddar-chicken mixture, roll them, and bake under enchilada sauce and more cheese, ready in about 40 minutes. Spreading a little enchilada sauce on the bottom of the dish before adding the rolled tortillas, as the instructions specify, keeps them from sticking to the pan while baking.
Cream Cheese Chicken Enchiladas
Ingredients
- For the Filling:
- 2 cups cooked shredded chicken
- 200 g cream cheese (softened)
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- For the Enchiladas:
- 6 flour tortillas
- 1 cup enchilada sauce
- 1/2 cup shredded cheese (for topping)
- Optional:
- Chopped cilantro
- Sour cream for serving
Instructions
- Preheat oven to 180°C (350°F).
- In a bowl, mix shredded chicken, cream cheese, cheddar, garlic powder, paprika, salt, and pepper.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place enchiladas seam-side down in the dish.
- Pour remaining enchilada sauce over the top.
- Sprinkle with shredded cheese.
- Bake for 20–25 minutes until bubbly and golden.
- Garnish with cilantro and serve with sour cream.
Recipe Notes
- Use rotisserie chicken for convenience.
- Add jalapeños for extra spice.
- Do not overfill tortillas to prevent breaking.
- Store leftovers in fridge up to 3 days.
Nutrition
- Serving Size
- 2 enchiladas
- Calories
- 520
- Sugar
- 4 g
- Sodium
- 620 mg
- Fat
- 30 g
- Saturated Fat
- 14 g
- Unsaturated Fat
- 13 g
- Trans Fat
- 0 g
- Carbohydrates
- 32 g
- Fiber
- 2 g
- Protein
- 35 g
- Cholesterol
- 110 mg
Why you'll love this
- Mixing the cream cheese into the chicken filling before rolling, rather than using sauce alone as the moisture source, gives the filling a rich, cohesive texture that holds together inside the tortilla.
- Placing the rolled enchiladas seam-side down in the dish, as the instructions specify, helps them stay closed while baking instead of unrolling under the weight of the sauce.
Tips for the best result
- Don't overfill the tortillas, as the recipe's own notes caution, to prevent them from breaking or splitting open during rolling and baking.
- Use rotisserie chicken for convenience, per the recipe's own notes, since the filling only needs already-cooked, shredded chicken.
Troubleshooting
The tortillas split open while rolling or baking.
This usually means they were overfilled. Use a moderate amount of filling per tortilla, as the recipe's own notes caution, rather than packing them full.
The dish isn't spicy enough.
Add jalapeños for extra spice, as the recipe's own notes suggest, either mixed into the filling or as a garnish on top.
Enchiladas come out too soggy.
try reducing the amount of sauce used or creating a barrier by lightly frying tortillas before filling.
The recipe's own notes say to store leftovers in the fridge for up to 3 days.
The recipe's own notes suggest chopped cilantro and sour cream for serving.
Frequently asked questions
Can I use corn tortillas instead of flour for Cream Cheese Chicken Enchiladas?
Absolutely! Corn tortillas provide authentic flavor and are naturally gluten-free. Just warm them properly to prevent cracking when rolling.
How do I prevent my enchiladas from getting soggy?
Don’t oversaturate with sauce before baking. Lightly coat the bottom of the dish and top of enchiladas, adding extra sauce when serving if desired.
Can I make these enchiladas vegetarian?
Yes! Replace chicken with black beans, roasted vegetables, or plant-based meat alternatives while keeping the cream cheese base.
What’s the best cheese to use for the topping?
A combination of monterey jack and cheddar melts beautifully, but Mexican cheese blends or pepper jack work wonderfully too.
How can I make my Cream Cheese Chicken Enchiladas spicier?
Add diced jalapeños or chipotle peppers to the filling, use pepper jack cheese, or serve with hot sauce on the side.
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