Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas are a wonderful dinner for a weeknight. Enchiladas are perfect when you have some leftover cooked chicken. These creamy enchiladas aren’t too spicy, so they are perfect for the whole family.

four cream cheese chicken enchiladas and sauce on a plate

Have you ever had some leftover cooked white chicken? Enchiladas are the perfect way to use up cooked chicken, and if you want you could use dark meat, it’s completely up to you. If you have ever been to Costco, those Rotisserie are so hard to pass up, and if you can’t enjoy your chicken in one sitting, I love to peel off the meat, and then use the carcass for chicken stock, and I have taken the meat and made wonderful chicken enchiladas with them.

This recipe starts out with a can of enchilada sauce you can find in the grocery store. Canned enchilada sauce is a great way to start a recipe, you can use either red or green chili sauce, it’s completely up to you.

These chicken enchiladas with cream cheese will be perfect for your dinner. You can make these up in very little time, and they taste great. Better yet, they even reheat well. So if you need to make a meal ahead, this may be the perfect choice for you.

No matter if you like red or even green enchilada sauce we have you covered with this recipe.

Cream Cheese Chicken Enchilada Ingredients

Here is what you need to make the enchiladas:

  • Pre-cooked chicken – rotisserie or chicken breasts that were not breaded
  • Cream cheese
  • Sour Cream
  • Cheddar cheese
  • Onion
  • Chili powder
  • Cumin
  • Green chilies
  • Tortillas
  • Red or green enchilada sauce

cream cheese chicken enchiladas ingredients

How to Make Cream Cheese Chicken Enchiladas

Shred chicken.

In a large skillet, stir together chicken, cream cheese, sour cream, a portion of the Cheddar cheese, onion, chilies, and seasonings. Heat until cheeses are melted and the mixture is creamy.

cream cheese chicken enchiladas filling mixture in a skillet

Coat a baking pan with cooking spray.

Place a heaping scoop of the chicken mixture on a tortilla. Roll and place seam side down in the baking dish.

Repeat until all the filling is used.

cream cheese enchiladas in a baking dish

Pour enchilada sauce on top of rolled tortillas. Top with remaining Cheddar cheese if desired.

Bake at 350 degrees for 20 to 25 minutes.

Chicken Cream Cheese Enchiladas made Easy

These enchiladas are super easy to prepare, and since they are mild they are perfect for people who do not like food that is too spicy. This enchilada recipe is family-friendly. Forget Taco Tuesday, this is a tasty Mexican dish to make any day of the week!

four cream cheese chicken enchiladas topped with sauce on a plate

Looking for more Mexican Goodness? Try these recipes

More Easy Chicken Recipes

Be sure to take a look at more of the best Mexican recipes and easy chicken dinners.

Thanks to Julie Doellingen for the inspiration of this recipe.

four cream cheese chicken enchiladas and sauce on a plate

Chicken Cream Cheese Enchiladas

These chicken enchiladas with cream cheese and sour cream are an easy dinner to make and sure to be a family favorite.
5 from 5 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Recipes, Enchiladas
Servings: 8
Calories: 530kcal

Ingredients

  • 2 cups pre-cooked rotisserie chicken
  • 8 ounces cream cheese
  • 1/2 cup sour cream
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 1/2 cups shredded cheddar cheese
  • 4 ounces green chilies
  • 10 tortillas
  • 20 ounces red or green enchilada sauce

Instructions

  • Preheat oven to 350 degrees.
  • De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken you can use 3 to 4 cooked chicken breasts.
  • In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted. 
  • Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll, and place it into the pan with seam side down.
  • Repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas.
  • Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

Nutrition

Calories: 530kcal | Carbohydrates: 47g | Protein: 19g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 1432mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1230IU | Vitamin C: 3.7mg | Calcium: 279mg | Iron: 3.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Lucy

    5 stars
    Never made enchiladas before. My daughter loves Stouffers version. Well I found your recipe and decided to make my own. I cooked my chicken breasts in the crock pot with a can of Mexican tomatoes and taco seasoning. Then followed your recipe with the cream cheese, sour cream, cheese. Etc. It was the biggest hit in a super long time. Thanks. Sorry I didn’t follow along to a tee. I think my chicken mixture came close to yours. I’m just stunned at how good it was. Plus my husband will eat anything I serve but when he says twice how good it is then I know he likes it.

  2. Carly Andersen

    5 stars
    I stumbled on this post when googling recipes for what I had on hand. I just made this using canned chicken (all I had on hand) and taco sauce (again, all I had on hand) It was wonderful. My 3, 5 and 16 year old all loved it, as well as my husband, Great dish! Thank you for sharing. It’s definitely a keeper 🙂

    • stephaniemanley

      I am so happy your family enjoyed this recipe. I love it when you make the whole family happy.

  3. Gretchen Gleue Woody

    Got short on time after I started filler so layered it as a casserole w/ tortillas. Guys are raving over it. Even asked where I found it.

  4. Barbara

    5 stars
    Very tasty! The only change was to leave the chicken in chunks. I didn’t shred it. Also i didn’t heat the filling in a skillet first. I covered it with foil and baked for 45 min. That was enough to make the cheese melty. Delicious!

  5. Lee Karchawer

    Hi Stephanie,

    I love reading your blog. Really great recipes and the Chicken Cream Cheese Enchiladas look delicious.

    I live in New York City and recently started my own cooking blog called “Cookin’ with the Kaptain” – I’m new to cooking and would love to hear what you think about my blog!

    http://bit.ly/rc9zoR

    Take a look and let me know what you think.

    Thanks – KK

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares