Cream Cheese Chicken Enchiladas
July 29, 2011 | 
Author 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!
Ingredients:
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
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 just fine, 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:
- Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
- In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
- 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.
- Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
- 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: Buns In My Oven
Posted in Chicken, Entree | 
Tags: cheddar, chicken, corn, cream cheese, Mexican, monterey jack, sour cream
71 Responses to “Cream Cheese Chicken Enchiladas”
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Mmm. My husband will love these–and I will probably love them more!!
Love Mexican food! Enchiladas are a favorite of ours! Yours looks beautiful!
Yummy! Mexican food has to be one of absolute favorites! These enchiladas sound great!
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!!
I love cream cheese in just about anything
ANYTHING!
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!
Very welcome! I too love recreating things at home.
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!
These look so good and I can just imagine how cheesy and creamy they’d be on the inside! Yum!
Hmm, that makes me realize I should’ve taken a picture of the insides. I ate it too quickly to think of that apparently.
Cream cheese? Loving this idea in enchiladas. They look delish!
Cream cheese is a great ingredient.
making these tonight for the first time, can’t wait!!!! YUM
Making these again tonight for company. These are a hit at my casa! Thanks for sharing!
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Hello, sounds like a wonderful recipe! But do you use corn tortillas or flour tortillas? Thanks
I used whole wheat flour tortillas, but you can also use corn if you prefer.
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!
I will see what I can do. It’s been a long time since I’ve made these so I will have to look up everything.
Thanks for checking out my blog!
Here is a great tool that can be used on any recipe you are interested in for nutritional information – http://caloriecount.about.com/cc/recipe_analysis.php
[...] for recipes and reading about her………Erin’s recipe is on her blog HERE, but, I have also copied it out in this post; if you do make it, please make sure you give Erin [...]
I’m curious — what is Enchilada Sauce? is it like a salsa? Not sure I’ve ever seen it here in Canada and would love to re-jig this recipe because it sounds scrumptious
It is a Mexican spiced tomato sauce. Recipes to make this sauce from scratch can be found online such as this one: http://allrecipes.com/recipe/red-enchilada-sauce/ – hope that helps!
Brilliant – thanks for the info
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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
Thanks for this!
Thanks for sharing, I am thrilled to hear how much you’ve enjoyed it!
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.
[...] things first. If you need an easy to make quick to bake dinner receipe you must try these Cream Cheese Chicken Enchiladas. Made them tonight for the first time. [...]
Made for dinner tonight for the first time. Delicious!! Served with fritos and fruit. Beautiful dish & very easy.
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!
It’s so delicious! Yummy
[...] 26. Cream Cheese Chicken Enchiladas [...]
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!
I am so thrilled that you enjoyed it! And thank you so much for commenting about what you did differently.
What brand of enchilada sauce do you use? What’s a good brand?
Honestly, I use Kroger’s store brand. I have not noticed that a brand name was any better.
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!
Awesome! Be sure to report back!
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.
[...] Loaded Mashed Potato Casserole. So good that we almost forgot to take a picture! 5. Cream Cheese Chicken Enchiladas. These were delicious. One recipe even made enough for me to freeze half! The whole family [...]
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!!!
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 !
Making these tonight with some homemade corn tortilla chips and stuffed bacon wrapped jalepino’s . Yummy !
Made these tonight. A little spicy but was so delicious I will definitely add it to my repertoire. Thanks for sharing.
Looks delicious!
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!
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!
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!!!
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!
Making these for my family and am so excited! There going to be so delicious!
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
.
How many does this serve?
It makes 8 enchiladas so I would say 4 people (assuming they eat 2 each)
Can you tell me if you can freeze this? If so how long do you cook it for?
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.
So making these!!’
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.
Sounds yummy, wonder if I could leave the corn out?
You can, but will have a little less filling
Making these for dinner tonight. The aroma is wonderful. Can’t wait to try them!
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!
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 !!!!!
Made these last night for my family they were delicious !!! my husband loved them and the kids even ate them
I used a homemade enchilada sauce that I found online and they went together great http://www.gimmesomeoven.com/red-enchilada-sauce/
Thanks great recipe
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.