Cream Cheese Chicken Enchiladas
If you’re looking for a cozy meal that feels like a warm hug, then look no further than Cream Cheese Chicken Enchiladas. These cheesy, creamy enchiladas are loaded with flavor and are sure to please everyone at your dinner table. Whether you’re in the mood for a comforting weeknight dinner or a dish to impress at a gathering, this recipe is just what you need. With a creamy filling, a zesty green enchilada sauce, and a bubbly cheese topping, this dish is a perfect blend of flavors and textures that will keep you coming back for more.
Top Reasons to Make Cream Cheese Chicken Enchiladas
- Quick and Easy: With minimal prep time, these enchiladas come together in a flash, making them perfect for busy weeknights.
- Flavor Packed: The combination of cream cheese, chicken, and spices creates a rich and delightful flavor profile that everyone will love.
- Customizable: You can easily modify the recipe to include your favorite vegetables or spices for a personal touch.
- Make-Ahead Friendly: These enchiladas can be assembled ahead of time and stored in the fridge until you’re ready to bake them.
- Leftover Friendly: They taste even better the next day, making for a delicious lunch or dinner option!
Ingredients at a Glance
- 1 (14-ounce) can green enchilada sauce
- 8 flour tortillas (I used 8-inch)
- 2 cups shredded cooked chicken (about 4 chicken breasts)
- 8 ounces cream cheese, softened
- 1 (4.5-ounce) can diced green chiles (about ½ cup)
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup Monterey Jack shredded cheese, or pepper jack
Equipment Breakdown
- Large Mixing Bowl: For combining the creamy filling ingredients.
- 9×13-inch Baking Dish: To hold your assembled enchiladas as they bake.
- Spatula: For spreading the cream cheese mixture and enchilada sauce.
- Oven: Preheated to ensure even cooking and melting of the cheese.
Cream Cheese Chicken Enchiladas Made Stepwise
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that the enchiladas bake evenly and the cheese becomes wonderfully bubbly.
Step 2: Prepare the Filling
In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, diced green chiles, cumin, salt, and black pepper. Mix until everything is well combined and creamy.
Step 3: Assemble the Enchiladas
Spread a small amount of green enchilada sauce on the bottom of your 9×13-inch baking dish. Take a tortilla and add about 1/3 cup of the chicken mixture to the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process until all tortillas are filled and arranged in the dish.
Step 4: Add Sauce and Cheese
Once all the enchiladas are in the dish, pour the remaining green enchilada sauce evenly over the top. Sprinkle the shredded Monterey Jack cheese generously over the sauce.
Step 5: Bake to Perfection
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 6: Serve and Enjoy!
Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with your favorite toppings such as fresh cilantro, avocado slices, or sour cream, and dig in!
Texture-Safe Substitutions
- Protein: Swap out the chicken for shredded beef, turkey, or even black beans for a vegetarian option.
- Tortillas: Use corn tortillas for a gluten-free alternative, or whole wheat tortillas for a healthier twist.
- Cheese: Try using a dairy-free cream cheese and cheese for a lactose-free version.
- Chiles: If you prefer a bit more heat, opt for hot diced green chiles or add jalapeños to the filling.
Easy-to-Miss Gotchas
- Make sure the cream cheese is softened to room temperature for easy mixing; otherwise, it will clump in the filling.
- Don’t skip the step of preheating the oven; it’s crucial for achieving that perfect melt on the cheese.
- Use enough sauce to cover the enchiladas before baking; this helps keep them moist and flavorful.
- Let the enchiladas cool for a few minutes before serving to avoid burns and allow the flavors to meld.
Storing, Freezing & Reheating
These Cream Cheese Chicken Enchiladas are great for meal prep! If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the assembled but unbaked enchiladas. Just cover the dish tightly with aluminum foil and freeze for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for about 40-45 minutes, removing the foil for the last 15 minutes to allow the cheese to brown.
Your Top Questions
Can I make Cream Cheese Chicken Enchiladas ahead of time?
Yes! You can assemble the enchiladas up to a day in advance. Just cover them tightly and store them in the fridge until you’re ready to bake them.
What can I serve with Cream Cheese Chicken Enchiladas?
These enchiladas pair beautifully with a fresh salad, Mexican rice, or even some refried beans for a complete meal.
Can I use homemade enchilada sauce?
Absolutely! Homemade enchilada sauce can elevate the flavor of your dish even more. Just ensure it’s a green sauce to complement the other ingredients.
How can I make this dish spicier?
If you want to add some heat, consider using spicy diced green chiles, adding jalapeño slices to the filling, or topping with a spicy salsa before serving.
Ready to Cook?
Now that you have all the details needed to create delicious Cream Cheese Chicken Enchiladas, it’s time to get cooking! Gather your ingredients, roll up your sleeves, and let the aromas fill your kitchen. This dish is not just satisfying; it’s also a crowd-pleaser that brings everyone together. Enjoy every creamy, cheesy bite of these enchiladas, and watch as they become a staple in your recipe collection. Happy cooking!
Cream Cheese Chicken Enchiladas
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). This ensures that the enchiladas bake evenly and the cheese becomes wonderfully bubbly.
- In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, diced green chiles, cumin, salt, and black pepper. Mix until everything is well combined and creamy.
- Spread a small amount of green enchilada sauce on the bottom of your 9x13-inch baking dish. Take a tortilla and add about 1/3 cup of the chicken mixture to the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process until all tortillas are filled and arranged in the dish.
- Once all the enchiladas are in the dish, pour the remaining green enchilada sauce evenly over the top. Sprinkle the shredded Monterey Jack cheese generously over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with your favorite toppings such as fresh cilantro, avocado slices, or sour cream, and dig in!
Notes
- Make the filling ahead of time and store it in the fridge for quicker assembly.
- Feel free to add your favorite veggies or spices to the filling.
- These enchiladas can be frozen before baking for up to 2 months.
