When comfort food calls, Cream Cheese Chicken Enchiladas are the answer. These enchiladas are the ultimate cozy dinner solution, wrapping juicy shredded chicken in soft tortillas and smothering them with a rich, cheesy cream sauce. Each bite is creamy, savory, and full of irresistible flavor, perfect for feeding a hungry family or impressing guests with a dish that feels both familiar and elevated.

This recipe is particularly perfect for weeknights when you want something indulgent yet easy to pull together. The combination of cream cheese, shredded chicken, and melty cheddar is as comforting as it gets, while the green enchilada sauce adds just the right zing. Topped with fresh tomato, cilantro, and a dollop of sour cream, these enchiladas become a celebration of textures and tastes.

Preparation Phase & Tools to Use

Before diving into making Cream Cheese Chicken Enchiladas, it’s helpful to gather the right tools. A few kitchen essentials will streamline the process and help you achieve the best results:

Mixing Bowls: Needed for combining the creamy chicken filling. Use one medium bowl for ease and efficiency.
9×13 Baking Dish: This is the perfect size to snugly fit rolled tortillas and ensure even baking and melty coverage.
Nonstick Skillet (Optional): If you’re cooking or warming the chicken from scratch, a skillet comes in handy.

Spatula or Mixing Spoon: For folding together the chicken, cream cheese, and seasonings without breaking the chicken apart.
Measuring Cups & Spoons: For accurate proportions of cream cheese, sauce, and seasonings.
Aluminum Foil: Keeps the enchiladas moist during baking by preventing over-browning.

These tools help create a smooth cooking process from start to finish. With everything prepped and ready, you’re just steps away from a delicious, creamy chicken dinner.

Ingredients for the Cream Cheese Chicken Enchiladas

Every ingredient in these enchiladas plays a role in building layers of creamy, cheesy goodness. Here’s what you need and why it matters:

Cooked Shredded Chicken – The heart of the filling. Tender chicken holds the flavors of the sauce and cheese beautifully.

Cream Cheese – Gives the filling its creamy richness and smooth texture.
Green Chiles (canned) – Adds a mild heat and Southwestern flavor that balances the creamy ingredients.
Shredded Cheddar Cheese – For both the filling and topping, this brings the melty, gooey factor.

Taco Seasoning – Provides spice and depth, turning a creamy base into something savory and bold.
Flour Tortillas – Soft and pliable, these wrap everything up nicely and bake to perfection.
Green Enchilada Sauce – A tangy, slightly spicy sauce that pulls all the flavors together and keeps the dish moist.

Sour Cream (optional topping) – Cool and creamy, it contrasts the warm, cheesy center.
Fresh Tomatoes & Cilantro (for garnish) – Add brightness, color, and a burst of fresh flavor at the finish.

How To Make the Cream Cheese Chicken Enchiladas

Step 1: Prepare the Creamy Chicken Filling

In a medium mixing bowl, combine shredded chicken, softened cream cheese, green chiles, taco seasoning, and half of the shredded cheddar cheese. Mix until everything is evenly coated and creamy.

Step 2: Assemble the Enchiladas

Lay out a tortilla and spoon about 2-3 tablespoons of the filling into the center. Roll it tightly and place seam-side down in a greased 9×13 baking dish. Repeat until all filling is used.

Step 3: Pour on the Sauce

Once all tortillas are in the dish, pour the green enchilada sauce evenly over the top. Make sure every tortilla is covered to keep them moist and flavorful while baking.

Step 4: Top with Cheese

Sprinkle the remaining shredded cheddar cheese generously over the sauced tortillas.

Step 5: Bake to Golden Perfection

Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake an additional 10 minutes until bubbly and golden.

Step 6: Garnish and Serve

Top with sour cream, diced tomatoes, and fresh cilantro just before serving for added texture and flavor.

How to Serve and Store Cream Cheese Chicken Enchiladas

These enchiladas are best served hot from the oven, with melted cheese bubbling and fresh garnishes ready to go. Pair them with a simple side salad, Spanish rice, or a scoop of guacamole and chips for a balanced meal. The coolness of sour cream and brightness of tomatoes offer a refreshing contrast to the creamy, cheesy filling.

For storing leftovers, let the enchiladas cool to room temperature. Place them in an airtight container or cover the baking dish with foil and refrigerate for up to 4 days. To reheat, cover and warm in the oven at 350°F until heated through, or microwave individual portions. You can also freeze unbaked enchiladas wrapped tightly in foil for up to 3 months. Just thaw overnight in the fridge before baking as directed.

Frequently Asked Questions

What type of chicken works best for these enchiladas?

Rotisserie chicken is a great time-saver and adds extra flavor. You can also use baked, grilled, or even leftover chicken, as long as it’s shredded.

Can I use corn tortillas instead of flour?

Yes, but keep in mind corn tortillas are smaller and less flexible, so warm them before rolling to prevent tearing. They also add a more traditional texture and flavor.

Is there a substitute for green enchilada sauce?

If you don’t have green enchilada sauce, salsa verde works well. It’s similarly tangy and gives that same zesty touch.

Can I make this ahead of time?

Definitely. Assemble the enchiladas the day before and refrigerate until ready to bake. Just add 5 extra minutes to the baking time if coming straight from the fridge.

What other cheeses can I use?

Try a blend of Monterey Jack, pepper jack for a little heat, or even a Mexican cheese blend. It’s easy to customize based on what you have on hand.

How do I make it spicier?

Add diced jalapeños to the filling or mix in some hot sauce. You can also use a spicier variety of green chiles or enchilada sauce.

Want More Chicken Dinner Ideas?

If these creamy enchiladas hit the spot, you might love these other comforting chicken recipes from Life With Olivia:

• Longhorn Parmesan Chicken for a cheesy, crispy dinner packed with flavor.
• Chicken Cordon Bleu Casserole if you’re craving something creamy and baked to golden perfection.
• Sweet Garlic Chicken in the Crockpot for a no-fuss slow-cooked favorite.
• Chicken and Stuffing Casserole when you want classic comfort with minimal effort.
• Cream Cheese Chicken for another twist on rich, satisfying chicken.

Save This Recipe for Later

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Let me know in the comments how your enchiladas turned out. Did you try a different cheese? Maybe add some heat? I’d love to hear your twist on this cozy favorite.

Questions are welcome too—sharing tips and swaps helps us all cook with more confidence.

Cream Cheese Chicken Enchiladas

Author: Olivia McKenney

Total Time: 45 minutes
Yield: 8 enchiladas

Print Recipe

Description

Cream Cheese Chicken Enchiladas are a deliciously comforting dish made with tender shredded chicken, cream cheese, green chiles, and cheddar cheese all wrapped in soft tortillas and smothered in green enchilada sauce. They’re creamy, cheesy, slightly tangy, and topped with fresh garnishes for a satisfying finish. Perfect for weeknight dinners or entertaining guests.

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In a medium mixing bowl, stir together shredded chicken, cream cheese, green chiles, taco seasoning, and 1 cup of shredded cheddar until evenly combined.

3. Spoon 2–3 tablespoons of the mixture onto each tortilla, roll up tightly, and place seam-side down in the baking dish.

4. Pour green enchilada sauce evenly over the rolled tortillas.

5. Sprinkle the remaining 1 cup of cheddar cheese over the top.

6. Cover the dish with foil and bake for 20 minutes.

7. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.

8. Garnish with sour cream, diced tomatoes, and cilantro before serving.