Cream Cheese Chicken Enchiladas are a heavenly Tex-Mex classic that blends tender chicken, luscious cream cheese, green chiles, and mild spices, all wrapped in soft tortillas and smothered in a dreamy, cheesy sauce.
Baked until bubbly and golden, each enchilada delivers a comforting hug of flavors. Whether it’s a weeknight dinner, a family get-together, or a potluck, these enchiladas bring restaurant-quality deliciousness—and their make-ahead ease and crowd-pleasing flavor make them an essential staple in any busy kitchen.
Why You’ll Love It
Every forkful of these enchiladas is creamy, savory, and just a bit tangy, with enough cheese to make each bite decadent! The filling is quick to assemble and deliciously rich, while the sauce melds everything into a gentle spice and gooey indulgence.
The recipe is endlessly flexible—swap proteins, cheeses, or spice levels—and it’s just as good reheated, making it ideal for meal prep or leftovers. These enchiladas promise comfort, flavor, and smiles around the table, with melt-in-your-mouth texture and classic family-style appeal.
Key Ingredients
Soft tortillas (corn or flour) give structure and soak up all the saucy goodness. Shredded cooked chicken—rotisserie or poached—makes prep quick and protein-rich. Cream cheese is the essential creamy base, blended with green chiles, shredded cheese (cheddar, Monterey Jack, or Mexican blend), sour cream, and taco seasoning for a balanced, tangy filling.
For the sauce, a mix of sour cream, chicken broth, cheese, and salsa verde or enchilada sauce creates the luscious topping. Fresh cilantro, green onions, jalapeño slices, or diced tomatoes round out the dish for color and flavor.
Ingredients
- 8 soft tortillas (flour or corn, warmed)
- 3 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 cup sour cream (divided)
- 1 can (4 oz) diced green chiles
- 2 cups shredded cheese (cheddar, Monterey Jack, or blend; divided)
- 2 teaspoons taco seasoning or chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 2 cups salsa verde or green enchilada sauce
- 1 cup chicken broth
- 2 tablespoons butter
- Salt and black pepper, to taste
- 1/2 cup chopped green onions or cilantro
- Optional: 1–2 jalapeños, sliced; 1/2 cup diced tomatoes; lime wedges
Preparation
Preheat your oven to 350°F (175°C). Grease a large 9×13 baking dish. In a skillet, melt butter over medium heat, then stir in softened cream cheese and half the sour cream until just combined and creamy.
Add shredded chicken, green chiles, taco seasoning, cumin, garlic powder, and one cup of cheese. Fold until evenly blended and the filling is thick but scoopable; adjust seasoning with salt and pepper.
Warm tortillas to make them pliable (microwave for 30 seconds wrapped in a damp towel or warm in a skillet). Scoop ¼ to 1/3 cup filling into each tortilla, roll up firmly, and nestle seam-side down in the baking dish.
For the sauce, whisk the salsa verde, chicken broth, and remaining sour cream together in a pan or bowl. Pour evenly over the rolled enchiladas, making sure to coat every edge. Sprinkle the remaining shredded cheese on top.
Cover loosely with foil and bake 25–30 minutes, until piping hot and bubbling. Uncover, bake another 5–10 minutes for a golden cheese crust. Garnish with green onions, cilantro, jalapeño slices, tomatoes, or anything you like before serving.
Tips & Tricks
Use warm, flexible tortillas—cold ones crack and spill out filling. If you’re using corn tortillas, fry lightly in a splash of oil for extra pliability and authentic flavor. For ultra-creamy filling, let cream cheese sit at room temperature before mixing; blend with sour cream until just smooth so the chicken remains visible.
Shred cooked chicken by hand for best texture; avoid overmixing, which can break down the meat. A rotisserie chicken saves prep time and adds depth of flavor—but leftover roasted, poached, or grilled chicken works beautifully.
Don’t overfill tortillas: spreading filling thin and rolling tightly produces neat, evenly baked enchiladas. If the filling feels dry, add a splash of milk, more sour cream, or broth for moisture.
Sauce should generously cover all tortillas—uncovered ends dry out. Mixing salsa verde with sour cream and broth creates a milder, creamier sauce that balances heat for all ages. If you prefer red enchilada sauce, swap in and adjust to taste; some like to blend both for an “enchilada suiza” twist.
When baking, foil helps cheese melt and keeps moisture; removing foil finishes with a bubbly, browned top. Let enchiladas sit five minutes before serving for easy plating and a firmer texture.
To prep ahead, assemble and refrigerate unbaked enchiladas (covered) up to 24 hours. Allow dish to come close to room temp before baking for more even heating. Leftovers reheat perfectly—microwave or bake, covered, until hot throughout.
Freeze unbaked or fully baked enchiladas for meal prep; wrap tightly, thaw overnight in fridge, then reheat as needed. Individual portions can be frozen and reheated for packed lunches.
Substitutions and Variations
Change up the protein: shredded turkey, pork, or rotisserie beef work just as well. For vegetarian enchiladas, swap in sautéed mushrooms, roasted sweet potato, black beans, or a spinach-corn blend. Add a spoonful of refried beans with the chicken for heartier filling, or stir in cooked rice, quinoa, or fresh corn.
Cream cheese can be replaced with Boursin, herbed goat cheese, or vegan alternatives for flavor or dietary needs. Swap sour cream for Greek yogurt for extra tang and lower fat; for dairy-free, use cashew or coconut cream. Monterey Jack, pepper jack, or even feta in the filling changes the whole flavor profile.
If you want spice, add chopped pickled jalapeños to the filling, use pepper jack cheese, or mix in chipotle powder. For mild palates, omit chili or use only mild sauce; smoked paprika delivers warmth without heat.
Tortillas are a blank canvas: corn gives rustic texture, flour turns out softer, and gluten-free varieties make the dish allergy-friendly. For mini versions, use street taco-sized tortillas and bake in two smaller pans.
The sauce can vary: classic red enchilada, chipotle, green chile, or tomatillo sauces all work; try stirring in fresh chopped cilantro or lime juice for zip. Some cooks love using a blend of cheese and hot sauce for extra color. Top with more shredded cheeses (cheddar, Colby, or queso fresco) before baking for a gooier finish.
For extra “enchilada suiza” style, blend the sauce with a little cream or use half-and-half for ultra-rich topping. Spice lovers can drizzle hot sauce on plated servings—or use jalapeño salsa or spicy pico in place of salsa verde.
Healthier tweaks: use low-fat dairy, load the filling with veggies, use lean chicken, or swap half the sour cream with pureed cottage cheese for added protein. For a green boost, stir chopped spinach or kale into the filling.
Serving Suggestions
Serve Cream Cheese Chicken Enchiladas hot from the oven, sprinkled with a vibrant handful of cilantro, green onions, avocado, and diced tomatoes. Offer lime wedges for garnish; a squeeze brightens up each serving.
Pair enchiladas with classic sides: Mexican rice, charro or refried beans, crisp lettuce salad, sautéed corn, or grilled vegetables all work seamlessly for a complete meal. For festive gatherings, set out bowls of salsa, pico de gallo, sliced radishes, diced onions, crema, and hot sauces, letting everyone customize their plates.
At parties, cut baked enchiladas into small pieces and spear with toothpicks—they’re snackable and easy to share. For brunch, serve with scrambled eggs or a fried egg on top; the creamy sauce works perfectly with breakfast flavors.
Add jalapeño cornbread, tortilla chips, or a bowl of guacamole to round out a Tex-Mex feast. Try plating with pickled red onions and shredded lettuce for crunch.
For lighter meals, serve enchiladas alongside a citrusy slaw, cucumber salad, or fresh fruit. At Family dinners, pass extra sauce or cheese at the table so everyone can adjust their serving to taste.
For a prep-ahead lunch option, divide enchiladas into glass containers, add a scoop of beans or rice, and pack with a lime wedge for microwavable, single-serve meals.
Enhance plating for special occasions: drizzle with chipotle crema, top with crispy fried shallots, or sprinkle cotija cheese for a restaurant-style finish.
Leftovers make delicious burritos, tostadas, or filling for stuffed peppers. Refrigerate extras and enjoy reheated or repurposed in other dishes throughout the week.
Make it a build-your-own enchilada night, setting out fixings and letting guests fill and roll tortillas themselves before baking. Instant family fun—and less work for the cook!
