Creamy Dream: The Ultimate Cream Cheese Chicken Enchiladas Recipe
Experience a family favorite like no other with these Cream Cheese Chicken Enchiladas – generously filled with a luscious, creamy chicken and corn blend, then perfectly topped with savory salsa and a blanket of melted cheese. This recipe is destined to become a staple in your kitchen!
For more delicious enchilada adventures, explore our White Chicken Enchiladas or dive into the vibrant flavors of our Green Chicken Enchiladas.
Discover the Magic of Cream Cheese Chicken Enchiladas
Since their first appearance in our kitchen back in 2010, these Cream Cheese Chicken Enchiladas have captured hearts and taste buds, quickly becoming an unrivaled family favorite. There’s something undeniably comforting and satisfying about a dish that consistently brings smiles to the dinner table, and these enchiladas do just that.
While we readily acknowledge that this version of enchiladas leans into a delightful Americanized interpretation, the core principle remains: they are incredibly delicious, easy to make, and disappear every time they’re served. For us, that’s the ultimate culinary victory!
Why These Cream Cheese Chicken Enchiladas Will Be Your New Go-To
What makes this chicken enchilada recipe so special? It’s the perfect blend of creamy richness, savory chicken, and a subtle kick that comes together in a symphony of flavors. Here’s why you’ll find yourself making them again and again:
- Irresistibly Creamy: The combination of cream cheese and sour cream creates a filling that is incredibly smooth and indulgent, setting these enchiladas apart.
- Effortlessly Delicious: With pre-cooked chicken, preparation is a breeze, making this an ideal weeknight meal or a fantastic dish for entertaining.
- Family-Friendly Flavors: The mild yet flavorful profile appeals to a wide range of palates, making it a hit with both adults and children.
- Customizable Comfort Food: Easily adapt the spice level, cheese blend, or add extra vegetables to suit your family’s preferences.
- Hearty & Satisfying: These enchiladas are a substantial meal that will leave everyone feeling happily full and content.
Essential Ingredients for Cream Cheese Chicken Enchiladas
Crafting the perfect batch of Cream Cheese Chicken Enchiladas begins with understanding the role each ingredient plays. Here’s a closer look at what you’ll need and why:
- Cream Cheese: Our secret weapon for ultimate creaminess. You might notice the recipe calls for 5 ounces of cream cheese, which often means having some left over from a standard 8-ounce block. While it might seem a bit specific, through extensive testing, 5 ounces has proven to be the perfect “magic number” for achieving that ideal creamy consistency without overpowering the other flavors. Of course, feel free to adjust slightly to your preference, but trust us on this measurement for the best results! Ensure it’s softened to room temperature for smooth mixing.
- Sour Cream: A touch of sour cream is crucial for thinning out the cream cheese slightly, creating a wonderfully spreadable and velvety filling. It also adds a tangy counterpoint that brightens the rich flavors. If sour cream isn’t available, a tablespoon or two of heavy cream can be used as a substitute, but the tang of sour cream is truly recommended.
- Salsa: The flavor of your enchiladas will heavily depend on the salsa you choose, so our biggest tip here is to use a brand and type you genuinely love! Whether you prefer a chunky garden salsa or a smoother, more pureed variety, its flavor will shine through. You can opt for mild, medium, or hot to control the spice level of your dish.
- Cheese: We highly recommend a blend of shredded cheddar and pepper jack cheese. Cheddar provides a classic, sharp flavor and beautiful melt, while pepper jack adds a subtle heat and extra creaminess. However, feel free to customize! You can use all cheddar, all pepper jack, Monterey Jack, or even a Mexican blend if that’s what you have on hand.
- Spices: A simple yet powerful duo of chili powder and cumin provides the foundational Tex-Mex flavor profile. These warm, earthy spices are essential for that authentic enchilada taste.
- Chicken: This recipe truly shines when you have cooked, shredded chicken readily available. This makes the assembly process incredibly quick and easy. If you don’t have pre-cooked chicken, a store-bought rotisserie chicken is an excellent shortcut. Alternatively, you can easily cook and shred chicken breasts or thighs specifically for this recipe.
- Corn: The addition of corn kernels brings a lovely sweetness and texture, providing a delightful contrast to the creamy filling. For us, it’s what makes this recipe unique and truly memorable. If corn isn’t your favorite, you can easily omit it or swap it for another complementary vegetable like diced bell peppers or black beans.
- Green Onions: These provide a fresh, mild onion flavor that complements the richness of the enchiladas. We’ll use half of the thinly sliced green onions directly in the filling and reserve the other half for a vibrant, fresh garnish after baking.
- Tortillas: Our family generally prefers the softness and pliability of flour tortillas, which are easier to roll and hold the filling well. However, corn tortillas are also a fantastic, more traditional option. If using corn tortillas, note that they are typically smaller, meaning you might yield more enchiladas. For best results with corn tortillas, briefly warm them in a dry skillet or microwave to make them more flexible and prevent tearing.
Step-by-Step Guide: Crafting Your Cream Cheese Chicken Enchiladas
Making these delicious enchiladas is straightforward. Follow these steps for a perfect batch every time:
- Prepare Your Baking Dish & Oven: Begin by preheating your oven to 325ºF (160ºC). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set it aside. This crucial step prevents the enchiladas from sticking.
- Create the Creamy Filling: In a large mixing bowl, combine the softened cream cheese and sour cream. Stir them together until completely smooth and well incorporated. Next, add 1/2 cup of your chosen salsa, half of the shredded cheddar cheese, half of the shredded pepper jack cheese, the chili powder, and cumin. Mix thoroughly until all ingredients are evenly distributed. Finally, gently fold in the cooked shredded chicken, thawed corn kernels, and half of the thinly sliced green onions. Stir just enough to combine everything without overmixing.
- Layer the Sauce Base: Spoon and spread 1/2 cup of the salsa evenly across the bottom of your prepared baking dish. This layer of sauce not only adds flavor but also helps to keep the tortillas moist during baking and prevents them from sticking.
- Fill and Roll the Tortillas: Take one tortilla and place about 1/2 cup of the creamy chicken mixture down the center. Roll the tortilla up snugly, then place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them side-by-side in the dish. Don’t overfill the tortillas, as this can make them difficult to roll.
- Top and Bake: Once all the enchiladas are in the dish, pour the remaining salsa evenly over the tops. Then, generously sprinkle the remaining cheddar and pepper jack cheese mixture over the salsa. Transfer the dish to your preheated oven and bake for 20-25 minutes, or until the cheese is beautifully melted and bubbly, and the enchiladas are heated through.
- Garnish and Serve: Once baked, carefully remove the enchiladas from the oven. For a final touch of freshness and color, sprinkle the remaining thinly sliced green onions over the top. Serve immediately and enjoy!
Visual Guidance: Watch Our Cream Cheese Chicken Enchiladas Video
If you’re a visual learner, seeing the process in action can be incredibly helpful. Watch our step-by-step video to ensure you nail every delicious detail of this recipe:
You can also watch the video directly on YouTube.
Tips for Enchilada Perfection
- Soften Cream Cheese Properly: Ensure your cream cheese is at room temperature. This is key for a smooth, lump-free filling that mixes effortlessly with the sour cream and other ingredients.
- Don’t Overfill: While tempting to pack in as much filling as possible, overfilling tortillas can make them burst during rolling or baking. Aim for about 1/2 cup per tortilla.
- Warm Corn Tortillas: If using corn tortillas, briefly warming them (in the microwave wrapped in a damp paper towel or on a dry skillet) will make them pliable and prevent them from cracking when rolled. Flour tortillas are typically flexible enough as is.
- Choose Your Salsa Wisely: The salsa provides much of the flavor for the dish. Use one that you genuinely enjoy eating on its own for the best results.
- Rest Before Serving: After baking, let the enchiladas rest for 5-10 minutes. This allows the filling to set slightly, making them easier to cut and serve without falling apart.
Delicious Variations & Customizations
One of the best things about these Cream Cheese Chicken Enchiladas is how easily they can be adapted to suit your taste or what you have on hand:
- Protein Power-Up: Instead of chicken, try ground beef or turkey, cooked and seasoned. For a smoky flavor, shredded pork is also an excellent choice.
- Vegetarian Delight: Skip the chicken and add black beans, roasted sweet potatoes, bell peppers, or sautéed mushrooms for a hearty vegetarian version.
- Spice It Up: For those who love heat, incorporate a diced jalapeño or a pinch of cayenne pepper into the filling. A dash of your favorite hot sauce on top can also do the trick.
- Cheese Please: Experiment with different cheese blends. Monterey Jack for extra creaminess, Colby for a milder flavor, or a fiery habanero jack for a kick.
- Sauce Swap: While salsa is fantastic, you can also use a mild red enchilada sauce or a zesty green chile sauce for a different flavor profile.
What to Serve with Cream Cheese Chicken Enchiladas:
Round out your meal with these delightful side dishes that perfectly complement the rich flavors of the enchiladas:
- Fresh Tomato and Herb Salad
- Hearty Tomato and Black Bean Quinoa Salad
- Flavorful Slow Cooker Black Beans
- Classic Refried Beans
- Creamy Avocado and Tomato Salad
- A simple side of cilantro-lime rice
- A dollop of guacamole or extra sour cream on the side
Storage and Freezing Instructions
These enchiladas are excellent for meal prep or enjoying as leftovers!
- Refrigeration: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
- Freezing: You can freeze these enchiladas both before or after baking.
- To Freeze Unbaked: Assemble the enchiladas in a freezer-safe baking dish, cover tightly with plastic wrap and then foil. Freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed, adding 5-10 minutes to the baking time if still slightly chilled.
- To Freeze Baked: Allow baked enchiladas to cool completely. You can freeze the entire dish or individual portions. Wrap tightly in plastic wrap and then foil, or place individual servings in freezer-safe containers. Freeze for up to 2-3 months. Reheat thawed enchiladas in the oven at 350°F (175°C) until hot, or microwave individual portions.
Frequently Asked Questions (FAQs)
Can I prepare Cream Cheese Chicken Enchiladas ahead of time?
Absolutely! You can assemble the enchiladas completely, cover them tightly, and refrigerate for up to 24 hours before baking. This makes them perfect for entertaining or busy weeknights.
What if I don’t have shredded chicken?
No problem! A rotisserie chicken is an excellent time-saver. You can also cook chicken breasts or thighs by boiling, baking, or pan-frying, then shredding them with two forks or a stand mixer.
Can I make these enchiladas spicier?
Certainly! Add diced jalapeños, a pinch of cayenne pepper, or a dash of your favorite hot sauce to the filling. You can also choose a spicier salsa variety.
Are corn tortillas better than flour tortillas for enchiladas?
It’s a matter of preference! Flour tortillas tend to be softer and easier to roll, which is why they’re often preferred for creamy fillings. Corn tortillas offer a more traditional flavor and texture, but require warming to prevent cracking when rolled.
How do I prevent my tortillas from getting soggy?
The salsa base helps keep them moist, but using a sturdy tortilla and not over-saucing them can help. Also, baking them until the cheese is bubbly and the edges are slightly crisp will improve texture. Eating them fresh also helps!
Conclusion: A Taste of Comfort and Joy
These Cream Cheese Chicken Enchiladas offer a delightful escape into comfort food heaven. Their creamy filling, savory chicken, and perfect blend of spices make them a guaranteed crowd-pleaser and a cherished addition to any family’s recipe collection. Simple to prepare, incredibly satisfying, and wonderfully versatile, they are truly a recipe that tastes like home. We hope you and your loved ones enjoy every creamy, cheesy bite!
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family-friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Cream Cheese Chicken Enchiladas
Pin
Ingredients
- 5 oz cream cheese softened
- 1/4 cup sour cream
- 1 16 oz jar prepared salsa
- 1 cup shredded cheddar cheese divided
- 1 cup shredded pepper jack cheese divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels thawed
- 4 green onions thinly sliced, divided
- 8 8-inch flour tortillas
Instructions
- Preheat the oven to 325ºF. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a medium bowl, mix together the cream cheese and sour cream. Stir in 1/2 cup of the salsa, along with 1/2 cup of the cheddar cheese, 1/2 cup of the pepper jack cheese, and the chili powder and cumin. Stir to combine, then add in the chicken, corn, and half of the green onions, stirring one more time.
- Spread 1/2 cup of the salsa in the bottom of the prepared dish.
- Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the baking dish, seam side down. Repeat with the remaining tortillas and filling.
- Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
- Sprinkle with the remaining green onions and serve.
Video
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.