Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas are a wonderful dinner for a weeknight. Creamy chicken enchiladas are perfect when you have some leftover cooked chicken, like a rotisserie chicken. These golden brown creamy enchiladas aren’t too spicy and perfect for the whole family. They are a family favorite around my house! This easy recipe will soon go into your recipe rotation!

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Easy Chicken Enchiladas with Cream Cheese

Fabulous for a quick weeknight dinner, cream cheese chicken enchiladas are delicious, easy to make, and perfect for making the most of leftover cooked chicken from a rotisserie chicken or other recipe. They’re perfect for the whole family with a creamy filling and not too much spice.

What Makes Cream Cheese Chicken Enchiladas the Perfect Way to Use Leftover Chicken

Who doesn’t love Mexican food? There’s no need to wait for Taco Tuesday to make this delicious, family-friendly recipe.  

Most home cooks have found themselves with some extra cooked chicken from a meal prep, grilling session, or larger rotisserie chicken from the grocery store or Costco. You can do plenty with this versatile protein, but few options are as easy and delicious as cream cheese enchiladas.  

They’re packed with robust Mexican flavor but still mild enough to be enjoyed by people who don’t do spicy food. Even better, they store and reheat well both pre- and post-baking, making it a great candidate for a make-ahead meal. 

Why This is the Best Recipe for Cream Cheese Enchiladas

Convenience is one of the top factors for many busy people, and this recipe is among the best on that front. These cream cheese enchiladas require just 15 minutes of active prep time and 30 minutes in the oven, getting dinner on the table in under an hour.

Using pre-cooked chicken means the enchiladas need less time in the oven, just enough to warm and melt the cheese. Meanwhile, canned enchilada sauce saves even more time while delivering a dose of savory Mexican flavor.

Depending on the flavor you’re looking for, you can use either red or green enchilada sauce — or even both for a “Christmas-style” presentation often seen in New Mexico. 

Cream Cheese Chicken Enchilada Ingredients

Here is what you need to make the enchiladas:

• Pre-cooked chicken – rotisserie, chicken breasts, or other unbreaded pieces
• Cream cheese
• Sour Cream
• Cheddar cheese
• Onion
• Chili powder
• Cumin
• Green chiles
• Tortillas
• Red or green enchilada sauce

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

While flour tortillas are easier to work with and hold together better, the recipe can be made gluten-free by replacing them with corn tortillas. Corn tortillas are more traditional to Mexican cuisine, too.  

Ingredient Substitutions

Chicken breasts are ideal for this recipe but can be easily replaced with chicken thighs or meat pulled off legs and wings.

This recipe has a mild spice level from the chili powder and canned green chiles. However, those looking for more heat can add cayenne pepper or fresh or pickled peppers, like jalapenos, serranos, or even habaneros, to the enchilada filling. 

How to Make Enchiladas with Cream Cheese Chicken

Click on the recipe card to receive the full instructions and quantities of ingredients you will need.

First, make the filling:

1. In a large skillet, stir together the chicken, cream cheese, sour cream, shredded cheese, onion, green chiles, and seasonings.
2. Heat over medium heat until the cheese has melted and the mixture is creamy.

Next, assemble the enchiladas: 

1. Place a heaping scoop of filling on a tortilla.
2. Roll it up tightly to secure it, but not tight enough to squeeze out the filling.
3. Place seam side down in a baking dish coated with cooking spray.
4. Repeat until the baking dish is filled.

7. Pour the enchilada sauce over top of the rolled tortillas. Cover them entirely, but don’t overdo it and make soup.
8. Top the dish with the remaining cheddar cheese.
9. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.

Recipe Variations

One of the ways this chicken enchilada recipe really shines is the ability to modify it in countless ways for taste or convenience.

While chicken is common, any lightly flavored cooked protein that can be shredded or diced can generally be substituted if chicken isn’t available. 

Meanwhile, you can also swap out the cheddar cheese for Monterey jack cheese or pepper jack, which provide a bit more kick and exotic flavor to your enchiladas.

For freshness, sprinkle some chopped green onions or fresh cilantro before serving. Sour cream also complements the creamy filling perfectly.  

How to Keep Flour Tortillas from Getting Soggy when Making Enchiladas

There’s no denying that enchiladas can sometimes get a little soggy if you’re not careful. To avoid this, heat tortillas in a skillet until they puff and take on a little color before using them to roll the enchiladas. This prevents them from absorbing as much sauce. Warmed tortillas are also more pliable and easy to roll.

Another way to avoid sogginess is to use a lighter sauce pour, saving any extra for dipping or dressing your enchiladas later.

What to Serve with Chicken Enchiladas

Mexican food is wonderfully versatile, meaning there are plenty of mouth-watering sides to pair with your enchiladas. A serving of refried beans is tasty and filling, not to mention easy to whip up. For a lighter side, try Chipotle cilantro lime rice or Mexican rice, just like you’d find in your favorite burritos or bowls.

If you’re looking for something heartier, why not make a batch of chile verde, a Southwestern-inspired stew bursting with flavor?

How to Store Leftovers

After cooling, cream cheese enchiladas can be stored in the refrigerator in an airtight container. They’re best enjoyed within three to four days.

Unbaked, unsourced enchiladas can also be stored similarly for several days, allowing you to whip them out, top them with sauce and cheese, and bake them for an ultra-quick meal. 

How to Freeze

Unsauced enchiladas can also be frozen for long-term storage and convenience. They should be individually wrapped in foil or plastic and frozen in an airtight container or freezer bag. They’ll last up to three months frozen. 

How to Reheat

If your cream cheese enchiladas are frozen, defrost them in the fridge overnight before cooking. For the best texture, reheat your enchiladas in the oven at 350 degrees Fahrenheit until they reach an internal temperature of 165 degrees Fahrenheit.

They can also be heated in a microwave in 1-2 minute cycles. 

Are you looking for more Mexican Goodness? Try these recipes!

• Mexican Restaurant Style Refried Beans
• Chipotle Mexican Grill Rice Recipe
• Frijoles a la Charra
• Taco Bell Enchiladas
• Taco Bell Wraps
• Homemade Sour Cream Chicken Enchiladas
• Authentic Cheese Enchiladas
• Creamy Turkey Enchiladas
• McDonalds Burrito
• Crockpot Chicken and Black Beans
• Chile Verde

More Easy Chicken Recipes

• Tortilla Chicken Soup
• Chicken Fajitas
• Spanish Rice Chicken Casserole

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

Thanks to Julie Doellingen for the inspiration for this recipe.