Cream Cheese Chicken Enchiladas

Guess what? I have money in my bank account again (for now)! First thing I bought? The ingredients for this meal and my shopping list consisted of: cream cheese, enchilada sauce, green chiles, scallions, and tortillas. Yes, that was all I had to buy. I never realized until the past two weeks how stocked my kitchen is before going to the grocery store. And how many different and delicious things I could make without leaving home.

But regardless of what your pantry looks like, buy whatever ingredients you do not already have and make this. Very easy to prepare and it cooked while I got ready to meet up with friends for drinks. I definitely took a moment to slow down and enjoy this delicious thing that I put on my plate before going off into the night with a full and happy belly!


CREAM CHEESE CHICKEN ENCHILADAS

Serves 4

Ingredients:

5 oz. reduced fat cream cheese, softened

1/4 cup light sour cream (or plain Greek yogurt)

10 oz. can of enchilada sauce

1 cup shredded cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed (canned corn works, but drain it first)

4 oz. can diced green chiles

1/2 tsp chili powder

1/4 tsp cumin

Salt and pepper

4 scallions, thinly sliced

8 (8-inch) whole wheat tortillas

Directions:

  1. Preheat oven to 325 degrees. Spray a 9×13 dish with cooking spray.
  2. In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
  3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
  4. Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.
  5. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Source: Adapted slightly from Buns In My Oven

Secret Recipe Club

Print Friendly

Leave a Reply

  1. My husband (and I!) love dishes like this. I think I could serve this one to him every night and he wouldn’t comment about repeats for about 2 weeks! Cream Cheese + Enchiladas = Heaven!!

  2. My favorite Mexican restaurant has a Cream Cheese Chicken Enchilada and this sounds like it would be a perfect alternative to that one. It’s so good but I’m sure it’s filled with bad-for-me stuff. I love making homemade versions of my restaurant favorites, thanks for this one!

  3. Gotta love pay day! Did you splurge on anything from Anthropologie? I love enchiladas, especially the homemade variety. We haven’t had them in ages, too long for sure.

    • No, I am still trying to resist Anthro. It won’t last long though, I am sure the sale this Tuesday will overthrow my willpower!

    • Hmm, that makes me realize I should’ve taken a picture of the insides. I ate it too quickly to think of that apparently.

  4. Pingback: Cream Cheese Chicken Enchiladas « Endless Moments

  5. Is there any way that you could include the nutritional info for those of us who are attempting to eat within a certain range of fat,fiber,carbs and protein daily? Thanks, and love everything about your website!

  6. Pingback: The Secret Recipe Club – Cream Cheese Chicken Enchiladas « Lavender and Lovage

  7. Pingback: Honey Roasted Peanut Butter Tarts | Mis-Cakes Oven Adventures

  8. Just wanted to let you know…I’ve made this recipe multiple times now and it seems to be becoming part of the regular rotation! My husband and I eat some variation of Mexican food basically every other day :D Thanks for this!

  9. Do you think you could freeze these? I’m looking for meals I can make and freeze, then bake later. I’m only worried about whether the cream cheese would have a weird texture, as I’ve never frozen it before. Thanks!

    • I think you can freeze it but I’ve never done it myself. I would let it thaw in the fridge for a day (just like lasagna) to make sure it’s not still frozen in the middle. The texture of the cream cheese might change a little, but since it is mixed in it shouldn’t be too noticeable.

  10. Pingback: Friday Night at the Ranch » Growing Up Grima

  11. They are in the oven and I just KNOW I’ve got a delicious dinner on the way. Thanks for the recipe. Have tried to “wing” enchiladas many times and been disappointed. I followed your directions to the tee!

  12. Pingback: 31 Amazing Fall Recipes

  13. These were the best enchiladas we had ever had, my children raved about them and said they would eat them again the next night if I would make them! lol I made a couple of changes. I put the cumin, chili powder and some garlic salt on both sides of the chicken and then pan fried it until it was done, cooled and shredded it. I also used a whole block of cream cheese since my 3 large chicken breasts was more than the recipe called for. I did not use corn and used 6-inch corn tortillas instead of flour ones. I fried these for about 3 seconds on each side in a skilled in a small amount of oil, just to soften them and make them pliable and then drained them on paper towels on a cookie sheet. I used 12 of them. I used about a cup and a half of pepper jack cheese in addition to the other two cheeses, I put some in the filling and then sprinkled the rest on top. I used alot more enchilada sauce than a 10 oz. can, probably a 16 jar of it, and I used Food Lion brand enchilada sauce which is awesome. Thank you so much for this recipe! I’m making this again next weekend when we’re having some friends come visit! Can’t wait! I’m also thinking of making a pan with red sauce and a pan with the green enchilada sauce! YUM! :)

  14. I have the chicken in the crockpot now for the shredded chicken variation (also simmering in the sauce for a little extra flavor). Also, per hubby’s request I’m going to put a little bit of refried beans in the mix. It smells so good in here already and can’t wait to try them tonight!

  15. These are the best enchiladas I have ever made. Thank you so much for this delicious recipe and the excellent photos. I originally came across these on Pinterest, but wanted to make sure to let you know how great this recipe is. My entire family begs for these so now I always make a double batch and freeze half to have on hand later.

    • Awesome! Thanks for coming back and sharing your experience. I wish I had space in my freezer so I could do the same.

  16. Pingback: what we've been eating | A Bird and a BeanA Bird and a Bean

  17. I’ve been making this recipe (close to it) for years, they are our family’s very favorite meal! I simplify it a bit though, just put a generous amount of cream cheese down the center of the tortilla, top with shredded cooked chicken, sliced scallions & sliced black OLIVES. The olives really shine in the recipe. For the sauce, I mix 1 can of red enchilada sauce with 1 can of tomato sauce to make it a bit more mild for the kids. I bake the rolled up enchiladas in the pan with the sauce, covered in foil for 20-30 minutes, then sprinkle shredded cheddar on top and let crisp up for 10 more minutes in the oven. Delish!!!

  18. I made these tonight . I did not have corn or green chilies so left those out ; but my , oh , my — they were delicious ! I think these are the best enchiladas I have ever made ! thanks for the recipe ; I found it on Pinterest ! :D

  19. Just made these for dinner tonight and they are sooooo good! I don’t like green chiles so I just left them out and it still came out amazing and they were so easy too!

  20. I made this tonight for my family…WOW what a hit! DELICIOUS!!! The only suggestion I got was to double it. They can’t wait until I make it again. Thanks for sharing!

  21. These are in the oven right now! They look so delicious while i was making them. Anything with cream cheese added has to be good. Only thing i had to do different was use different tortilla shells. I had an assortment of random tortilla shells leftover from other recipes, including a couple homemade ones. I wanted to use them rather than wasting them. So i have about 5 different types of tortilla shells with these. I guess it will give us a chance to see which type of tortilla shell we like best. :) but it was a great way to use them all up.
    So excited to eat it tonight. Thanks for the recipe!!!

  22. These are fantastic. I have made them numerous time for casual parties and they are a hit. They are right on the money! The only thing I did differently was use a little more enchilada sauce than 10 ounces and I used corn tortillas. AMAZING!

  23. I made these tonight, BEST I’ve ever had! Absolutely amazing, wouldn’t change a thing! The green chiles were a great touch, I didn’t think I would like them but man! So good!

    • So glad you enjoyed them, and thanks so much for the comment! I love hearing what people changed or did not change :-).

    • You can freeze them, but keep in mind that the cream cheese will have a slightly different texture afterwards. I would let it thaw completely before cooking and then cook for the same time as indicated in the recipe.

    • I made these and they are wonderful. However, the ingredients say use one can of enchilada sauce but you need two to complete it by the directions given.

      • If you want more sauce, then yes you will need another can. But in the directions you first use half the can, then the remaining half gets divided again into to be added at two other steps.

  24. My boyfriend made these for dinner last night. They are absolutely delicious!!! We ate the left over filling with chips and put it in quesadillas. Thank you so much for this delicious meal that we will definitely make again and again!

  25. In my oven now ! I used half the corn and twice the enchilada sauce on the outside, but judging by the “sample bites” I had of the filling…this is gonna be our new FAVORITE Chicken Enchilada recipe !!!!!

  26. These are amazing! The only change I make is I do half a cup of corn and half a cup of black beans. SO delicious and really good as leftovers.

  27. Pingback: Must Try Recipes from Pinterest | The Work at Home Wife

  28. Made these last night and they were AMAZING! I posted a pic onto Instagram n got so many likes haha. A pretty and delicious dish–no changes needed.

  29. Pingback: Cream cheese chicken enchiladas | ErinLanders.com

  30. Pingback: Top 10 Most Pinned Recipes on Pinterest via Ziplist - MiscFinds4u

  31. We just tried these … Used corn tortillas and some pepper jack but otherwise didn’t change anything … Delicious and will definitely make again!! Thank you!

  32. We added onions, red and green peppers to the chicken while it was cooking for more flavor. Then strained the chicken mixture in a colander to mix with the cream cheese and cheese mixture. Much more flavor to the enchiladas. They were ok, but not sure that I would make this exact recipe again. Like my enchiladas tighter with Spanish rice inside also. It was ok, but not fire works. :(

  33. These sound great. In answer to a couple of questions: if these are made with corn tortillas, they are enchiladas, made with flour tortillas, they’re burros. Enchilada sauce is usually just made with red chiles and garlic, seasoning.

  34. For anyone that has made these! Did you serve anything with them?!?! I am making them tonight for my bf and I and another couple and I want to make sure I serve a good meal! Thanks for sharing!

    • These can definitely stand alone, but would also be good served with Mexican rice, black beans, or a salad topped with avocado. Hope it’s a hit!

  35. I made these for dinner tonight using leftover rotisserie chicken. It was GREAT and would have been even better if I remembered to add the green onions (duh!). I ended up sprinkling them on top. Served it with a salad made with romaine, tomato, cucumber and onion. Yum! Thank you so much for this recipe. I gave it a shout-out on my fb page and have pinned it on pinterest. :)

  36. I made these for my parents for dinner and they were wonderful. I used a rotisserie chicken to save some time. Also, when I went to pour the enchilada sauce into the cheese mix, I totally forgot to only use half and dumped it all in. I set aside some of the enchilada/cheese sauce and then mixed in some regular salsa to give it more tomato flavor and then poured that on top of the enchiladas. They still turned out really well!

  37. Everyone who tasted these delicious enchiladas asked me for the recipe….I make a lot of wonderful dishes…but this one is at the top of the list!…thank you for sharing!!

  38. Pingback: Repinning! Cream Cheese Chicken Enchiladas - No joke: these were the best enchiladas I have ever made. My kids even ate them cold as leftovers. - fantasticsausage | fantasticsausage

  39. Pingback: Chicken Enchiladas - Modern Skillet

  40. I have some family coming for dinner this weekend and was wondering if I could make these ahead of time, put them in the fridge then pull them out to bake when it’s time to eat. That way I can visit with my family instead of being in the kitchen the whole time. I’ve made these once before and they were delicious! Thanks!

    • I think It would be fine made ahead. The spinach might cause the tortilla to get a little soggy, but cooking it should dry out any excess moisture on the outside. Have fun with your family!

  41. I made these last night.. OMG!! My family loved them! My kids don’t like to eat much and my daughter had thirds! Definitely a new family fav here! thanks for this great recipe!

  42. I am making the cream cheese enchiladas now, but I use the smaller “Mission” lo carb flour tortillas. They are a little;e more substantial that corn and I like them better personally. I had 7 tortillas so I used those but had extra mix. I made a casserole too!!! ( I did have large tortillas, but they were just too big. I chopped the large tortillas into little squares, mixed then with the cream cheese mix and topped with some sauce… ( btw the lo carb tortillas are 13 gm’s of fiber and thats pretty good for the belly and filling:))))

  43. These have made it into our weekly rotation. I even throw some together for my dad every week he eats on them for days. We love them!

  44. Just found the recipe yesterday and tonight it is in the oven! I made it with leftover beef roast. Yummy stuff!

  45. These were delicious! The only thing I did differently was that I used 2 scallions in stead of 4. Next time, I might use corn tortillas. Hubby loved them!

  46. I’m making this recipe as we speak but the hubby forgot the scallions and he wanted “green sauce” but I’m hoping they’ll turn out just as swell…. I loved the fact that it was sooooo easy and fun to make. Very well budgeted …. Can’t wait to eat!!!!

  47. Gonna make this tonight. I think I’m going to grill the chicken over coal prior to shredding. Fan of corn over flour (wheat) tortillas. I’ll follow-up with the reaction from my wife.

    • Hi Eva, the recipe serves 4 (2 enchiladas a person) so I would think to be safe you would have to triple the recipe. Hope you enjoy it!

  48. We LOVE this enchilada recipe in our house! It’s so good with ground sirloin too. Yum! Thanks for an easy and delicious recipe!

  49. Have them in the oven now. Used canned chicken breast and rotel tomatoes and chilies as that is what I had around. Can’t