Creamy 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

Best Chicken Enchilada Recipe

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 chickens are so hard to pass up. 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. 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 Enchiladas with Cream Cheese Chicken

  1. Shred chicken.
  2. In a large skillet, stir together chicken, cream cheese, sour cream, a portion of the Cheddar cheese, onion, chilies, and seasonings.
  3. Heat until cheeses are melted and the mixture is creamy.
    cream cheese chicken enchiladas filling mixture in a skillet
  4. Coat a baking pan with cooking spray.
  5. Place a heaping scoop of the chicken mixture on a tortilla.
  6. Roll up the tortilla and place it seam-side down in the baking dish.
    cream cheese enchiladas in a baking dish
  7. Repeat until all the filling is used.
  8. Pour enchilada sauce on top of rolled tortillas.
  9. Top with remaining Cheddar cheese if desired.
  10. Bake at 350 degrees for 20 to 25 minutes.

Is it better to use flour or corn tortillas for enchiladas?

Corn or flour tortillas? Honestly, it really depends on your preference. In traditional Mexican cooking corn tortillas are used for enchiladas, but flour tortillas work just fine.

Many people who enjoy eating gluten-free choose corn tortillas. Either type of tortilla could be used in this recipe.

My best tip for tortillas is to make sure they are fresh and warm when you roll them. This way they are more pliable than when they are cold.

How to keep flour tortillas from getting soggy when making enchiladas

My favorite technique for keeping the tortillas from getting soggy comes from a two-pronged approach.

First, heat the tortilla up in a hot skillet on both sides until the tortilla puffs and begins to take on a bit of color, this will help the tortilla from taking on too much sauce.

Secondly, don’t oversauce the enchiladas, you don’t want them swimming in sauce. Cover them entirely, but you aren’t making soup!

Easy Chicken Enchiladas with Cream Cheese

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

Creamy Chicken 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 9 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Recipes, Enchiladas
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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

About Stephanie Manley

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.

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Reader Interactions

Comments

  1. Carol Gaylord

    5 stars
    This is the first time I ever made cheese chicken enchiladas. I made it for 60 people at a fundraiser and it was a hit. Everybody at the party loved it and are still asking for the recipe.

  2. Randy Rose

    5 stars
    I first slow cooked my chicken breasts in my crockpot with simple spices and butter. They turned out great! I then used the leftovers for this recipe, about 3 breasts. We like ours with a little zip so I added one medium sized jalapeno chopped small, more onions and red pepper flakes (1 teaspoon). Also, I used Mexican style 4 cheese blend. We gave it a 10! So good I had the leftovers for breakfast the next morning!

  3. Linda

    5 stars
    Great recipe! Easy and delicious. I omitted the green chiles and replaced with black olives. My husband loved it. Told me to be sure and keep this recipe. Thank you!

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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

  9. Jfinch1988@yahoo.com

    Easy to prepare and my wife and kids loved it!!! Thank you, Stephanie!! I am the new hero of the kitchen.

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