Go Back

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas combine everything people love about comfort food: creamy filling, tender chicken, melted cheese, and rich enchilada sauce. Whether you're feeding your family on a busy weeknight or preparing a freezer-friendly meal for later, this recipe consistently delivers satisfying, restaurant-quality results with minimal effort.
Print Recipe
Ingredients Method Notes

Ingredients
  

  • Filling
  • 3 cups shredded cooked chicken
  • 8 ounces cream cheese softened
  • 1 cup Monterey Jack cheese
  • 1 cup cheddar cheese
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Assembly
  • 8 flour tortillas
  • 2 cups enchilada sauce
  • 1½ cups Mexican blend cheese
  • Cilantro for garnish
  • Green onions for garnish

Method
 

  1. Preheat oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Combine all filling ingredients in a large bowl.
  4. Spread filling evenly among tortillas.
  5. Roll tortillas and place seam-side down in baking dish.
  6. Cover with enchilada sauce.
  7. Top with shredded cheese.
  8. Cover loosely with foil.
  9. Bake for 20 minutes.
  10. Remove foil and bake 10-15 minutes more.
  11. Rest for 5 minutes.
  12. Garnish and serve.

Notes

Yield
8 servings
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Nutrition (Approximate Per Serving)
Calories: 520
Protein: 32g
Carbohydrates: 28g
Fat: 30g
Saturated Fat: 15g
Fiber: 2g
Sugar: 4g
Sodium: 890mg