I still remember the first time I made these Cream Cheese Chicken Enchiladas — it was spring of 2014, in our cozy Ohio kitchen. My grandmother was visiting, the kids were tiny, and rain pattered softly on the windows. We wanted something warm and comforting, so Grandma and I gathered the little ones and got to work.
Shredding tender chicken, stirring in creamy cheese, rolling tortillas with little hands helping — the kitchen was filled with laughter and love. When those bubbling, golden enchiladas came out of the oven, the first bite was pure magic.
To this day, it’s one of our favorite family meals. Simple, creamy, and full of heart — the kind of dish that turns an ordinary evening into something special. I hope it brings just as much joy to your table as it does to ours.
If you love enchiladas, you’ll also enjoy this cheesy Cheese Enchiladas recipe — another cozy favorite to add to your rotation.
Table of Contents
Why You’ll Love This Recipe
These Cream Cheese Chicken Enchiladas are pure comfort on a plate. They’re creamy, cheesy, and packed with flavor — but best of all, they’re easy enough for a busy weeknight. Whether you’re feeding a hungry family or looking for a dish to share with friends, this one never disappoints.
The filling is rich and satisfying, the tortillas bake up perfectly soft with golden edges, and that creamy sauce ties everything together. Plus, you can prep it ahead of time — perfect for those nights when you just want to pop dinner in the oven and relax.
If you enjoy hearty baked dinners, you might also love this Spaghetti Casserole Recipe — another family-friendly classic.
It’s one of those recipes that’s been passed around my table for years — and I hope it becomes a favorite in your home, too!
What You Need to Make This Recipe
You won’t need anything fancy to whip up these cozy enchiladas — just a handful of simple, everyday ingredients that come together like magic:
- Cooked chicken — shredded rotisserie works great when you’re short on time
- Cream cheese — for that creamy, dreamy filling
- Sour cream — adds just the right tang
- Shredded cheese — cheddar, Monterey Jack, or a blend — the cheesier, the better
- Tortillas — flour tortillas that roll up nice and snug
- Green enchilada sauce — store-bought or homemade, whatever you love (If you want to try making your own sauce, here’s a fantastic guide to enchilada sauce from Serious Eats!)
- A few pantry staples — like garlic, cumin, and a little salt & pepper to round it out
That’s it! In no time, you’ll have a bubbling dish of golden, cheesy goodness ready to bring everyone running to the table.
For a fun twist, this Tomato Gravy Recipe makes a flavorful alternative sauce that pairs beautifully with enchiladas too.
How to Make Cream Cheese Chicken Enchiladas
Step 1: Mix the Filling
In a large bowl, stir together the shredded chicken, softened cream cheese, sour cream, half of the shredded cheese, garlic, cumin, salt, and pepper until smooth and creamy.
Step 2: Fill and Roll
Spoon the creamy chicken mixture into each tortilla, roll them up snugly, and place them seam-side down in a greased baking dish.
Step 3: Top and Bake
Pour the green enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining cheese on top. Bake uncovered at 375°F until bubbly and golden, about 20–25 minutes.
Step 4: Serve and Enjoy
Let them cool slightly, then serve warm with a sprinkle of fresh herbs or a dollop of sour cream if you like.
FAQ’s
Can you use cream cheese in chicken enchiladas?
Absolutely — and honestly, it’s one of my favorite tricks! Cream cheese makes the filling extra rich and creamy, giving each bite that melt-in-your-mouth texture. It pairs beautifully with the shredded chicken and adds a little indulgent twist to the classic enchilada. Once you try it, you might not go back!
What is the secret to good enchiladas?
For me, it’s all about balance — creamy filling, just the right amount of sauce, and gooey melted cheese. You also want to warm the tortillas slightly before rolling so they stay soft and flexible (no cracking!). And don’t skimp on baking time — a good bubbly, golden top is what really makes enchiladas irresistible.
What are some common mistakes when making chicken enchiladas?
One big mistake is using tortillas straight from the package — they can tear or crack when rolling. A quick warm-up makes all the difference. Another is adding too much sauce on top (which can make the enchiladas soggy) or not enough filling (which leaves them flat and sad). And finally, rushing the bake — give them time to bubble and brown for that perfect finish!
Cream Cheese Chicken Enchiladas
Ingredients
- 8-10 flour tortillas
- 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]
- 1-2 (4 oz.) cans green chiles
- 3 cups cooked chicken, shredded
- 2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]
- 2 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- kosher salt and freshly ground pepper, to taste
- fresh cilantro, garnish, optional
Instructions
- Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
- In a mixing bowl, stir together 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired.
- Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.
- In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown.
- Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in remaining 1/2 cream cheese and cook for 5-7 minutes, or until thickened.
- Remove from heat and pour green chile sauce over enchiladas.
- Top with remaining cheese.
- Place baking dish in oven and bake for 22-25 minutes, or until cheese and filling are melted and bubbly.
- Optional: broil for 3-5 minutes, or until lightly browned.
- Remove from oven and let it rest and set for 10-12 minutes
- Garnish with fresh cilantro, optional
