Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas are a delicious and comforting Mexican-inspired dish that combines the rich flavors of cream cheese and chicken with the traditional elements of enchiladas. This dish starts with cooked, shredded chicken, which is often seasoned with spices like cumin, garlic powder, and chili powder for depth and warmth. The shredded chicken is then mixed with softened cream cheese, adding a creamy and tangy element that balances the spices.

The mixture is spooned into soft flour tortillas, which are then rolled up to encase the filling. The enchiladas are placed seam-side down in a baking dish. In some variations, sautéed onions or green chilies might be added to the chicken and cream cheese mixture for extra flavor and a slight crunch.

The enchiladas are then smothered with a sauce. The sauce can vary – some recipes use a red enchilada sauce, which is tomato-based and offers a mild, sweet flavor, while others might use a green tomatillo sauce for a tangier taste. Over the sauce, a generous amount of shredded cheese, such as Monterey Jack or cheddar, is sprinkled. The cheese melts during baking, creating a gooey and inviting topping.

Before baking, some recipes call for adding additional toppings like olives, jalapenos, or a dollop of sour cream. The dish is then baked until the cheese is bubbly and golden brown, and the edges of the tortillas are slightly crispy.

To serve, the enchiladas are often garnished with fresh cilantro, diced tomatoes, or a squeeze of lime for a burst of freshness. Accompaniments may include refried beans, Mexican rice, or a simple salad. The result is a harmonious blend of creamy, spicy, and cheesy flavors, making Cream Cheese Chicken Enchiladas a satisfying meal that’s perfect for a cozy dinner or a festive gathering.


8-10 flour tortillas

1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]

1-2 (4 oz.) cans green chiles

3 cups cooked chicken, shredded

2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]

2 cups low-sodium chicken broth

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 tablespoon lime juice

1 teaspoon cumin

1/2 teaspoon chili powder

Kosher salt and freshly ground pepper, to taste

Fresh cilantro, garnish, optional


Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.

In a mixing bowl, stir together 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired.

Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.

In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown.

Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in remaining 1/2 cream cheese and cook for 5-7 minutes, or until thickened.

Remove from heat and pour green chile sauce over enchiladas.

Top with remaining cheese.

Place baking dish in oven and bake for 22-25 minutes, or until cheese and filling are melted and bubbly.

Optional: broil for 3-5 minutes, or until lightly browned.

Remove from oven and let it rest and set for 10-12 minutes
Garnish with fresh cilantro, optional

Enjoy !

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