Cream Cheese Chicken Enchiladas: A Deliciously Easy Recipe to Try Tonight

Cream Cheese Chicken Enchiladas are a delightful twist on a classic Mexican dish that never fails to impress. As I take a bite of these creamy, cheesy enchiladas, I am transported to a cozy kitchen filled with the warm aromas of spices and comfort. The history of enchiladas dates back to ancient Aztec times, where tortillas were filled with various ingredients, making them a staple in Mexican cuisine. Today, cream cheese chicken enchiladas have become a beloved favorite for many families, thanks to their rich flavor and satisfying texture. The combination of tender chicken, creamy cheese, and zesty sauce creates a dish that is not only delicious but also incredibly convenient for busy weeknights. I love how easy it is to prepare these enchiladas, and I’m sure you will too!

Ingredients:

• 2 cups cooked chicken, shredded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 8 flour tortillas (10-inch size)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Preparing the Filling

Let’s start by preparing the delicious filling for our enchiladas. This is where the magic begins!

1. In a large mixing bowl, combine the shredded chicken and softened cream cheese. I like to use a fork to mix them together until they are well combined and creamy.
2. Add in the shredded cheddar cheese and Monterey Jack cheese. These cheeses will give our enchiladas a rich and gooey texture.
3. Next, stir in the diced green chilies, garlic powder, onion powder, cumin, and chili powder. Don’t forget to season with salt and pepper to taste. Mix everything together until it’s evenly distributed.
4. Once the filling is ready, set it aside while we prepare the tortillas.

Preparing the Tortillas

Now, let’s get our tortillas ready. This step is crucial for ensuring that our enchiladas roll up nicely without tearing.

1. Preheat your oven to 350°F (175°C). This will ensure that our enchiladas bake perfectly.
2. In a skillet over medium heat, warm each tortilla for about 30 seconds on each side. This will make them pliable and easier to roll. You can also wrap them in a damp paper towel and microwave them for about 30 seconds if you prefer.
3. As you warm the tortillas, keep them covered with a clean kitchen towel to prevent them from drying out.

Assembling the Enchiladas

Now comes the fun part—assembling our enchiladas! This is where you can get creative.

1. Take a warmed tortilla and place about 1/4 cup of the chicken and cream cheese filling in the center.
2. Roll the tortilla tightly around the filling, tucking in the sides as you go to keep everything inside. Place the rolled enchilada seam-side down in a greased 9×13 inch baking dish.
3. Repeat this process with the remaining tortillas and filling until the baking dish is filled. You should be able to fit all 8 enchiladas snugly in the dish.

Adding the Sauce

Now that our enchiladas are assembled, it’s time to add the enchilada sauce!

1. Pour the can of red enchilada sauce evenly over the top of the assembled enchiladas. Make sure to cover them completely so they don’t dry out while baking.
2. Sprinkle any remaining shredded cheddar and Monterey Jack cheese on top of the sauce. This will create a delicious cheesy crust as it bakes.

Baking the Enchiladas

Let’s get these beauties in the oven!

1. Cover the baking dish with aluminum foil to prevent the cheese from burning.
2. Bake in the preheated oven for 20 minutes.
3. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
4. Once done, remove the enchiladas from the oven and let them sit for about 5 minutes before serving. This will help them set a bit and make them easier to serve.

Serving the Enchiladas

Now that our enchiladas are baked to perfection, it’s time to serve them up!

1. Using a spatula, carefully lift the enchiladas out

   Conclusion:

   In summary, these Cream Cheese Chicken Enchiladas are an absolute must-try for anyone looking to elevate their weeknight dinner game. The creamy, cheesy filling combined with the savory chicken and zesty enchilada sauce creates a flavor explosion that is simply irresistible. Plus, they are incredibly easy to make, making them perfect for busy evenings or when you want to impress guests without spending hours in the kitchen. For serving suggestions, I love to pair these enchiladas with a fresh side salad or some homemade guacamole for that extra touch of flavor. You can also switch things up by adding black beans or corn to the filling for added texture and nutrition. If you’re feeling adventurous, try using different proteins like shredded beef or even a vegetarian option with sautéed vegetables and beans. I encourage you to give this recipe a try and experience the deliciousness for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creation. Let’s spread the love for these Cream Cheese Chicken Enchiladas together! Happy cooking! Print

   Cream Cheese Chicken Enchiladas: A Deliciously Easy Recipe to Try Tonight

   

   Print Recipe

   Deliciously creamy and cheesy chicken enchiladas filled with shredded chicken, cream cheese, and spices, all wrapped in soft tortillas and baked with rich red enchilada sauce. Perfectly garnished with cilantro and served with your favorite sides.

   • Author: Dottie
   • Prep Time: 20 minutes
   • Cook Time: 30 minutes
   • Total Time: 50 minutes
   • Yield: 8 enchiladas 1x

   Ingredients

   Scale 1x2x3x

   • 2 cups cooked chicken, shredded
   • 8 oz cream cheese, softened
   • 1 cup shredded cheddar cheese
   • 1 cup shredded Monterey Jack cheese
   • 1 can (10 oz) red enchilada sauce
   • 1 can (4 oz) diced green chilies
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • 1 teaspoon cumin
   • 1 teaspoon chili powder
   • 8 flour tortillas (10-inch size)
   • Fresh cilantro, chopped (for garnish)
   • Salt and pepper to taste

   Instructions

   1. In a large mixing bowl, combine the shredded chicken and softened cream cheese using a fork until creamy. Add the shredded cheddar and Monterey Jack cheeses, diced green chilies, garlic powder, onion powder, cumin, chili powder, and season with salt and pepper. Mix until evenly distributed and set aside.
   2. Preheat your oven to 350°F (175°C). In a skillet over medium heat, warm each tortilla for about 30 seconds on each side or microwave wrapped in a damp paper towel for 30 seconds. Keep them covered with a kitchen towel to prevent drying out.
   3. Take a warmed tortilla and place about 1/4 cup of the filling in the center. Roll tightly, tucking in the sides, and place seam-side down in a greased 9×13 inch baking dish. Repeat with remaining tortillas and filling.
   4. Pour the red enchilada sauce evenly over the enchiladas, ensuring they are completely covered. Sprinkle any remaining shredded cheeses on top.
   5. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let sit for 5 minutes before serving.
   6. Carefully lift the enchiladas out with a spatula, place on serving plates, and garnish with chopped cilantro. Serve with your favorite sides.

   Notes

   • You can customize the filling by adding black beans or corn for extra flavor and texture.
   • For a spicier kick, consider using spicy enchilada sauce or adding jalapeños to the filling.
   • Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.