If there’s one dish I can always count on to bring everyone to the table, it’s these Cream Cheese Enchiladas. They’re the perfect balance of creamy, cheesy, and just the right amount of spice. Whether I’m making them for a casual weeknight dinner or a family gathering, they never fail to impress. The best part? They’re easy to make, packed with flavor, and taste like a warm, comforting hug.
Why You’ll Love This Recipe
After years of experimenting with different enchilada fillings, I always come back to this one. Here’s why:
- Ultra-creamy texture – Thanks to the cream cheese and sour cream, every bite is smooth and rich.
- Perfectly cheesy – A combination of cheddar and Monterey Jack makes these enchiladas irresistibly gooey.
- Quick and easy – Using rotisserie chicken cuts down on prep time, making this a stress-free meal.
- Customizable – Prefer a little heat? Swap in a spicier enchilada sauce or add jalapeños.
Ingredients You’ll Need
(Serves 4-6 | Prep Time: 15 mins | Cook Time: 30 mins)
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 (8 oz) block cream cheese, softened
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (10 oz) can green enchilada sauce (or red if preferred)
- 1 (4 oz) can diced green chilies (optional for extra flavor)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- Salt & pepper to taste
- 8-10 flour tortillas
How to Make Cream Cheese Enchiladas
1. Preheat the Oven
I start by preheating my oven to 375°F (190°C) and greasing a 9×13-inch baking dish to prevent sticking.
2. Prepare the Filling
In a large bowl, I mix the softened cream cheese with sour cream, shredded chicken, half of the cheddar and Monterey Jack cheeses, diced green chilies, and seasonings. This creamy, flavorful filling is what makes these enchiladas stand out.
3. Assemble the Enchiladas
Next, I spoon a generous amount of the filling into each tortilla, roll them tightly, and place them seam-side down in the baking dish. This keeps them from unraveling while they bake.
4. Smother with Sauce and Cheese
I pour the enchilada sauce evenly over the rolled tortillas, making sure they’re fully covered. Then, I sprinkle the remaining cheese on top because, let’s be honest, there’s no such thing as too much cheese.
5. Bake Until Golden and Bubbly
Into the oven they go for about 25-30 minutes, or until the cheese is melted and bubbly with a golden-brown finish. The smell alone is enough to get everyone excited for dinner.
6. Garnish and Serve
Once out of the oven, I love adding fresh toppings to balance out the richness. A sprinkle of chopped cilantro, some diced tomatoes, or an extra dollop of sour cream makes each plate even more delicious.
My Best Tips for Perfect Enchiladas
- Warm the tortillas before rolling – This prevents them from cracking. A quick 10-second microwave zap works wonders.
- Use fresh cheese – Pre-shredded cheese has added starch that prevents melting as smoothly as freshly grated cheese.
- Make it spicier – If you love heat, add a drizzle of hot sauce or a few slices of fresh jalapeños before serving.
- Double the batch – These enchiladas freeze beautifully! I often make an extra tray and freeze it for a busy night.
What to Serve with Cream Cheese Enchiladas
These enchiladas are rich and creamy, so I like to pair them with something fresh or crunchy:
- Mexican Rice – A classic side that complements the cheesy goodness.
- Refried Beans or Black Beans – A hearty addition to round out the meal.
- Avocado Salad – Fresh avocado, cherry tomatoes, and lime juice add a refreshing contrast.
- Corn Salsa – A zesty, slightly sweet topping that enhances the flavors.
FAQs (Because I Know You’ll Ask!)
Q: Can I make these ahead of time?
A: Yes! You can assemble them up to a day in advance, cover, and refrigerate. Just bake when ready.
Q: Can I use corn tortillas instead of flour?
A: Absolutely! Corn tortillas add a traditional touch, but they’re more fragile. I recommend lightly frying them or dipping them in warm enchilada sauce before rolling to prevent breaking.
Q: What’s the best way to reheat leftovers?
A: I reheat them in the oven at 350°F for about 15 minutes to keep the texture intact. The microwave works too, but the tortillas can get a bit soft.
Q: Can I make this vegetarian?
A: Definitely! Swap the chicken for black beans, sautéed mushrooms, or even a mix of bell peppers and onions.
Why These Enchiladas Belong in Your Recipe Rotation
These Cream Cheese Enchiladas are the ultimate comfort food—creamy, cheesy, and full of flavor. They’re easy enough for a weeknight dinner but special enough for a gathering. Plus, they’re endlessly customizable, so you can make them your own.
If you try this recipe, let me know how it turns out! And if you have a favorite twist on enchiladas, I’d love to hear about it. Happy cooking!
Irresistibly Creamy Chicken Enchiladas That Will Be Your New Family Favorite
Ingredients
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups cooked shredded chicken
- 1 cup cream cheese, softened
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, cream cheese, half of the cheddar and Monterey Jack cheeses, garlic powder, onion powder, cumin, salt, and pepper.
- Warm the corn tortillas in a skillet or microwave until pliable.
- Spread a spoonful of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Pour the enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheeses.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
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