I’ve been perfecting my Cream Cheese Chicken Enchiladas recipe, blending shredded chicken with velvety cream cheese, zesty enchilada sauce and a hint of cumin. With diced chilies and fresh onions, each bite surprises the palate with a delightful mix of flavor that inspires me to keep experimenting in the kitchen.

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I was excited to develop my Cream Cheese Chicken Enchiladas recipe and I think you’ll find it surprisingly different from the usual fare. I started with some basic ingredients like 1 lb cooked chicken breasts, softened 8 oz cream cheese, and a rich enchilada sauce combined with a splash of chicken broth.

Mixing this with a bit of sour cream, diced green chilies, finely chopped onion, garlic powder, ground cumin, salt and pepper creates a filling that’s both creamy and full of flavor. I rolled this tempting mix into 8-10 medium flour tortillas, topped with shredded Monterey Jack cheese, then baked it until it all came together in a delightfully cheesy finish.

The dish has hints of flavors reminiscing of other favorites like White Queso Chicken Enchilada Casserole and Honey Lime Chicken, but I promise its unique twist makes it well worth trying. Give this recipe a go – it might just become your new family favorite!

Why I Like this Recipe

I like this recipe because it’s really easy to whip up on busy nights, and even when I’m tired it always turns out great. I appreciate how the flavors come together; the cream cheese and enchilada sauce make everything creamy and tangy without being too heavy. I also love that it’s kid-friendly, so I can make it and feel good knowing it’s a bit healthier without sacrificing flavor. And honestly, there’s something super comforting about biting into a warm enchilada that reminds me of cozy family dinners, which makes me look forward to making it again.

Ingredients

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Chicken breasts: Lean, protein-packed meat that gives heartiness and serious flavor to the dish.
Cream cheese: Super creamy and tangy, it adds a smooth richness that blends really well.
Enchilada sauce: Savory and spicy, it gives a bold kick and a zesty taste every time.
Chicken broth: It moistens the filling and deepens the flavor, makin it extra tasty.
Sour cream: Offers a cool, tangy touch that balances out the heat perfectly.
Diced green chilies: Bright, mildly hot chilies that add color and a subtle punch.
Onion: Finely chopped onion gives a sweet, sharp bite and lifts overall flavor.

Ingredient Quantities

1 lb chicken breasts (cooked and shredded, about 2 cups)

8 oz cream cheese, softened

1 cup enchilada sauce

1/2 cup chicken broth

1/2 cup sour cream

1/2 cup canned diced green chilies

1 small onion, finely chopped

1 tsp garlic powder

1 tsp ground cumin

Salt and pepper to taste

8-10 medium flour tortillas

1 cup shredded Monterey Jack or cheddar cheese

Optional: Fresh cilantro, chopped for garnish

How to Make this

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1. Preheat your oven to 375°F while you get your ingredients ready.

2. In a large bowl, mix together the shredded chicken, softened cream cheese, enchilada sauce, chicken broth, sour cream, diced green chilies, and chopped onion.

3. Add in garlic powder, ground cumin, salt and pepper to taste, and stir until everything is well combined.

4. Warm your 8-10 medium flour tortillas in the microwave for about 20-30 seconds so they become soft and easy to roll.

5. Spoon a generous amount of the chicken mixture into the center of each tortilla.

6. Roll the tortillas up tightly and place them seam side down in a greased baking dish.

7. If there’s any extra filling left over, pour it evenly over the rolled enchiladas.

8. Sprinkle 1 cup of shredded Monterey Jack or cheddar cheese on top of everything.

9. Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.

10. Remove from the oven, garnish with chopped fresh cilantro if you like, and serve warm. Enjoy your meal along with a sweet dessert afterwards!

Equipment Needed

1. Oven – Make sure it’s able to preheat to 375°F. This is where you cook and finish your enchiladas so its performance can affect the texture of the melted cheese.
2. Large mixing bowl – You need this to get all the ingredients mixed evenly together.
3. Measuring cups and spoons – These are essential for nailing the right proportions of enchilada sauce, broth, sour cream, and spices which can mildly impact the final nutritional content.
4. Microwave – Use it to warm your tortillas for 20-30 seconds so they roll up better.
5. Greased baking dish – Pick one that fits all your rolled tortillas; it’s key for ensuring even baking and that bubbly melted cheese finish.
6. Knife – For finely chopping your onion (and cilantro, if you decide to use it) to keep the flavors balanced.
7. Cutting board – To safely and efficiently chop veggies like onions and any garnish you choose.
8. Spoon or spatula – You need this to scoop and mix the filling thoroughly, and later to spread any extra filling over your enchiladas before baking.

FAQ

Q: Can I use rotisserie chicken instead of cooking chicken breasts?

A: Yeah, you can totally use rotisserie chicken if you're short on time. Just shred it up and be sure to mix it well with the other ingredients.

Q: Do I have to cook the chicken beforehand?

A: Yep, you gotta cook and shred the chicken first, cause raw chicken won't work in this recipe.

Q: What if I don't have enchilada sauce?

A: If you're out of enchilada sauce, you can make a quick substitute by mixing tomato sauce with a bit of chili powder and cumin. It's not as authentic but it'll do in a pinch.

Q: Can I prepare these enchiladas ahead of time?

A: Sure thing, you can assemble 'em in advance and store 'em in the fridge. Just bake for a few more minutes when you're ready to eat.

Q: How do I reheat the leftovers?

A: The best way is to pop them in a preheated oven for about 10 minutes to get them back to a nice warm and melty state. Microwaving works too if you're in a hurry.

Cream Cheese Chicken Enchiladas Recipe Substitutions and Variations

If you can’t find chicken breasts, you could use rotisserie chicken or even turkey breasts for a different twist.
If cream cheese is hard to get or you want a lighter option, try Neufchatel cheese or even mascarpone cheese but be careful with the fat content.
If you’re out of chicken broth, vegetable broth or water with a bouillon cube works just fine.
If sour cream isn’t available, plain Greek yogurt is a great substitute that gives a similar tangy flavor.
If you don’t have Monterey Jack cheese, a mix of cheddar or even a pinch of mozzarella can do the trick.

Pro Tips

1. Try mixing the cream cheese with a little of the chicken broth first before adding everything else; it helps prevent clumps and makes for a smoother filling.
2. Warm your tortillas not only makes them softer but also less likely to tear when you roll them; if you forgot the microwave, a quick heat on a skillet works just as well.
3. If you’ve got extra filling after stuffin’ the tortillas, spread it on top with extra shredded cheese and bake again for a few minutes, so you dont waste any and it adds more flavor.
4. Let the enchiladas sit for a few minutes after you take them out of the oven, so the sauce thickens a bit and you dont burn your tongue on a super hot dinner.

Cream Cheese Chicken Enchiladas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I've been perfecting my Cream Cheese Chicken Enchiladas recipe, blending shredded chicken with velvety cream cheese, zesty enchilada sauce and a hint of cumin. With diced chilies and fresh onions, each bite surprises the palate with a delightful mix of flavor that inspires me to keep experimenting in the kitchen.

Servings

servings

Calories

300

kcal

Equipment: 1. Oven – Make sure it’s able to preheat to 375°F. This is where you cook and finish your enchiladas so its performance can affect the texture of the melted cheese.
2. Large mixing bowl – You need this to get all the ingredients mixed evenly together.
3. Measuring cups and spoons – These are essential for nailing the right proportions of enchilada sauce, broth, sour cream, and spices which can mildly impact the final nutritional content.
4. Microwave – Use it to warm your tortillas for 20-30 seconds so they roll up better.
5. Greased baking dish – Pick one that fits all your rolled tortillas; it’s key for ensuring even baking and that bubbly melted cheese finish.
6. Knife – For finely chopping your onion (and cilantro, if you decide to use it) to keep the flavors balanced.
7. Cutting board – To safely and efficiently chop veggies like onions and any garnish you choose.
8. Spoon or spatula – You need this to scoop and mix the filling thoroughly, and later to spread any extra filling over your enchiladas before baking.

Ingredients

1 lb chicken breasts (cooked and shredded, about 2 cups)
8 oz cream cheese, softened
1 cup enchilada sauce
1/2 cup chicken broth
1/2 cup sour cream
1/2 cup canned diced green chilies
1 small onion, finely chopped
1 tsp garlic powder
1 tsp ground cumin
Salt and pepper to taste
8-10 medium flour tortillas
1 cup shredded Monterey Jack or cheddar cheese
Optional: Fresh cilantro, chopped for garnish

Directions

Preheat your oven to 375°F while you get your ingredients ready.
In a large bowl, mix together the shredded chicken, softened cream cheese, enchilada sauce, chicken broth, sour cream, diced green chilies, and chopped onion.
Add in garlic powder, ground cumin, salt and pepper to taste, and stir until everything is well combined.
Warm your 8-10 medium flour tortillas in the microwave for about 20-30 seconds so they become soft and easy to roll.
Spoon a generous amount of the chicken mixture into the center of each tortilla.
Roll the tortillas up tightly and place them seam side down in a greased baking dish.
If there's any extra filling left over, pour it evenly over the rolled enchiladas.
Sprinkle 1 cup of shredded Monterey Jack or cheddar cheese on top of everything.
Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.
Remove from the oven, garnish with chopped fresh cilantro if you like, and serve warm. Enjoy your meal along with a sweet dessert afterwards!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.