Name: Cream Cheese Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 can green enchilada sauce ((14-ounce)); 8 pieces flour tortillas ((8-inch)); 2 cups shredded cooked chicken ((about 4 chicken breasts)); 8 ounces cream cheese ((softened)); 1 can diced green chiles ((4.5-ounce, about 1/2 cup)); 1 teaspoon cumin; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 cup Monterey Jack shredded cheese (or pepper jack)

Cream Cheese Chicken Enchiladas are the ultimate comfort food, marrying the rich flavors of creamy cheese and tender chicken wrapped in soft tortillas, all smothered in zesty green enchilada sauce. This recipe is perfect for a weeknight dinner or a gathering with friends, bringing a taste of Mexico right to your table. With the creamy texture of cream cheese and the kick from green chiles, these enchiladas are sure to become a favorite in your home.

Why Cooks Rave About It

These Cream Cheese Chicken Enchiladas have become a household staple for so many reasons. First and foremost, they are incredibly easy to prepare, making them perfect for busy weeknights. The combination of shredded chicken, cream cheese, and spices creates a filling that is both flavorful and satisfying. Plus, the green enchilada sauce adds a lovely tang that complements the rich flavors beautifully. Not to mention, they can be made ahead of time and baked when you’re ready to eat, making meal prep a breeze!

What You’ll Gather

1 (14-ounce) can green enchilada sauce
8 flour tortillas (I used 8-inch)
2 cups shredded cooked chicken (about 4 chicken breasts)
8 ounces cream cheese, softened
1 (4.5-ounce) can diced green chiles (about 1/2 cup)
1 teaspoon cumin
1 teaspoon salt
1 teaspoon ground black pepper
1 cup Monterey Jack shredded cheese (or pepper jack)

Tools & Equipment Needed

Large mixing bowl – for combining the filling ingredients.
9×13-inch baking dish – to assemble and bake the enchiladas.
Measuring cups and spoons – for accurate ingredient measurements.
Spatula or wooden spoon – to mix everything together.
Aluminum foil – to cover the enchiladas while baking.
Oven – to bake the enchiladas to melty perfection.

From Start to Finish: Cream Cheese Chicken Enchiladas

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your enchiladas will bake evenly and come out bubbling and golden.

Step 2: Prepare the Filling

In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, diced green chiles, cumin, salt, and black pepper. Use a spatula or wooden spoon to mix everything together until well combined. The mixture should be creamy and easy to spread.

Step 3: Assemble the Enchiladas

Spread a small amount of green enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Take one flour tortilla and spoon a generous amount of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.

Step 4: Add the Sauce and Cheese

Once all the enchiladas are in the dish, pour the remaining green enchilada sauce over the top, making sure to cover each enchilada. Sprinkle the shredded Monterey Jack cheese (or pepper jack) evenly over the sauce.

Step 5: Bake

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Serve and Enjoy

Once baked, remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro or sliced jalapeños if desired, and enjoy your delicious Cream Cheese Chicken Enchiladas!

In-Season Swaps

For added freshness, consider swapping out the canned green chiles for fresh poblano peppers, roasted and diced.
Add seasonal vegetables like sautéed zucchini or bell peppers to the filling for extra flavor and nutrition.
You can use whole wheat tortillas instead of flour for a healthier option.
For a twist, try substituting the Monterey Jack cheese with a blend of your favorite cheeses, such as cheddar or queso fresco.

Watch Outs & How to Fix

While making Cream Cheese Chicken Enchiladas is straightforward, here are a few common issues and how to fix them:

If the filling seems too thick, add a splash of chicken broth or sour cream to loosen it up.
If the enchiladas are dry after baking, drizzle some additional enchilada sauce on top before serving.
For a spicier kick, be cautious with the amount of cumin and pepper, as these can easily overpower the other flavors.
If your enchiladas are falling apart, make sure to roll them tightly and secure them seam-side down in the baking dish.

Make Ahead Like a Pro

These Cream Cheese Chicken Enchiladas can be prepared ahead of time, making your life so much easier!

Assemble the enchiladas and place them in the baking dish, but do not bake them. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours.
When ready to bake, preheat the oven and bake as directed, adding an extra 5-10 minutes to account for the chill from the refrigerator.
You can also freeze assembled enchiladas. Wrap tightly in plastic and foil, and they will keep in the freezer for up to 3 months. Thaw before baking.

Troubleshooting Q&A

Why are my enchiladas soggy?

Soggy enchiladas might result from too much sauce or from the tortillas absorbing moisture. To fix this, use just enough sauce to cover the bottom of the dish and drizzle lightly on top. You can also lightly toast the tortillas before filling them to create a barrier against moisture.

How can I make my enchiladas spicier?

Add more diced green chiles or use a spicier salsa or enchilada sauce to amp up the heat. You can also incorporate jalapeños into the filling or as a topping.

Can I use rotisserie chicken for the filling?

Absolutely! Rotisserie chicken is a fantastic time-saver and adds great flavor to the filling. Just shred the chicken and mix it with the cream cheese and spices as directed.

What if I don’t have green enchilada sauce?

If you don’t have green enchilada sauce, you can easily substitute it with red enchilada sauce or even a homemade version by blending tomatillos, garlic, and green onions to create your own sauce.

Ready, Set, Cook

Now that you have all the details to create these delightful Cream Cheese Chicken Enchiladas, it’s time to roll up your sleeves and get cooking! This dish is not only comforting and satisfying but also versatile, allowing you to customize it to your taste and preferences. So gather your ingredients, follow the steps, and soon you’ll be savoring every bite of these creamy, cheesy, and utterly delicious enchiladas. Enjoy the warmth and joy that comes from sharing a home-cooked meal with loved ones, and don’t forget to save some for leftovers—they’re just as good the next day!