Cream Cheese Chicken Enchiladas

Tex-Mex cuisine is famous for its bold and flavorful dishes, and chicken enchiladas are a beloved classic. But what if we told you that you can take this Tex-Mex staple to the next level by adding a creamy, velvety twist? Enter Cream Cheese Chicken Enchiladas, where tender chicken meets a rich cream cheese sauce, all rolled up in tortillas and smothered with zesty enchilada sauce. It’s a combination of textures and flavors that will have your taste buds dancing. Whether you’re hosting a dinner party or simply craving a comforting meal, these enchiladas are a surefire crowd-pleaser.


For the Enchiladas:

  • 2 cups cooked chicken, shredded (rotisserie chicken works well)
  • 1 cup diced onions
  • 1 cup diced bell peppers (any color)
  • 1 (4-ounce) can diced green chilies, drained
  • 2 cups shredded Monterey Jack cheese (or Mexican blend cheese)
  • 8 large flour tortillas (8-inch size)

For the Cream Cheese Sauce:

  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

For the Enchilada Sauce:

  • 1 (10-ounce) can red enchilada sauce


Preparing the Cream Cheese Sauce:

  1. In a medium-sized saucepan over low heat, combine the softened cream cheese, sour cream, chicken broth, chili powder, ground cumin, garlic powder, salt, and black pepper.
  2. Stir continuously until the cream cheese is fully melted and the sauce is smooth and well combined. Remove from heat and set aside.

Filling the Enchiladas:

  1. In a large mixing bowl, combine the shredded chicken, diced onions, diced bell peppers, and diced green chilies.
  2. Pour about 1/2 cup of the cream cheese sauce over the chicken mixture and mix well.

Assembling the Enchiladas:

  1. Preheat your oven to 350°F (175°C).
  2. Spread a small amount of the enchilada sauce (about 1-2 tablespoons) on the bottom of a 9×13-inch baking dish to prevent sticking.
  3. Take a flour tortilla and spoon a portion of the chicken mixture down the center.
  4. Sprinkle a generous pinch of shredded Monterey Jack cheese over the chicken.
  5. Roll up the tortilla tightly, enclosing the filling, and place it seam-side down in the baking dish.
  6. Repeat this process with the remaining tortillas and filling.

Baking and Serving:

  1. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  2. Sprinkle any remaining shredded cheese over the top.
  3. Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the enchiladas are heated through and the cheese is melted.
  4. Remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is bubbly and slightly golden.
  5. Serve the Cream Cheese Chicken Enchiladas hot, garnished with chopped fresh cilantro, if desired.

Variations and Tips

  • Spice It Up: If you enjoy heat, consider adding a pinch of cayenne pepper or a dash of hot sauce to the cream cheese sauce.
  • Vegetarian Option: You can make a delicious vegetarian version by replacing the chicken with sautéed vegetables like bell peppers, onions, zucchini, and corn.
  • Toppings: Get creative with toppings like sliced black olives, diced tomatoes, or a dollop of guacamole or sour cream.
  • Make-Ahead: Assemble the enchiladas in advance, cover tightly with foil, and refrigerate. Bake when ready to serve.
  • Leftovers: These enchiladas make excellent leftovers. Simply reheat in the oven or microwave for a quick and tasty meal.


Cream Cheese Chicken Enchiladas offer a delightful twist on a Tex-Mex classic, combining the creamy richness of cream cheese sauce with the bold flavors of traditional enchiladas. Whether you’re serving them for a special occasion or a weeknight dinner, these enchiladas are sure to be a hit with your family and guests. So, roll up your sleeves, dive into this creamy and savory creation, and savor the delicious Tex-Mex fusion that awaits you. Enjoy!

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