Cream Cheese Chicken Enchiladas are the ultimate comfort food! Creamy, cheesy, and packed with shredded chicken, these enchiladas are wrapped in soft tortillas and baked to golden perfection.

Whether you’re serving them for a family dinner or a casual gathering, this dish is always a crowd-pleaser. Plus, they’re super easy to make, making them a go-to for busy weeknights.

Kitchen Equipment Needed

9×13-inch baking dish
Medium saucepan
Mixing bowl
Spatula
Measuring cups and spoons

Ingredients Overview

Chicken: Cooked and shredded chicken serves as the base for the filling.
Cream Cheese: Adds a luscious creaminess to the enchilada filling.
Shredded Cheese: Melty and gooey, it’s the perfect topping.
Enchilada Sauce: Brings the authentic Mexican flavor.
Flour Tortillas: Soft and pliable, perfect for rolling.

Ingredients

2 cups cooked, shredded chicken
8 oz cream cheese, softened
1 cup shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
8–10 small flour tortillas
1 cup enchilada sauce (red or green)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chili powder (optional, for spice)
Fresh cilantro (optional, for garnish)

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 375°F and grease a 9×13-inch baking dish.
Make the Filling: In a mixing bowl, combine shredded chicken, cream cheese, half of the Monterey Jack cheese, half of the cheddar cheese, garlic powder, onion powder, and chili powder. Mix until well combined.
Assemble the Enchiladas: Spread a spoonful of enchilada sauce in the bottom of the baking dish. Place a generous amount of the chicken mixture in the center of each tortilla, roll it up tightly, and place it seam-side down in the dish. Repeat with all the tortillas.
Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
Bake: Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped cilantro if desired and serve warm.

Recipe Tips

Rotisserie Chicken Shortcut: Save time by using shredded rotisserie chicken.
Add Veggies: Mix in sautéed onions, bell peppers, or diced green chiles for extra flavor.
Prevent Soggy Tortillas: Lightly warm the tortillas before filling to make them more pliable and less likely to tear.

What to Serve With This Recipe

Spanish Rice: A classic side that pairs perfectly.
Refried Beans: Creamy and delicious.
Fresh Salad: Add a crisp side of greens with a light vinaigrette.

Frequently Asked Questions

Can I use corn tortillas instead of flour? Yes, but warm them first to prevent cracking during rolling.
Can I make this ahead of time? Absolutely! Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake when ready.
What’s the best way to reheat leftovers? Reheat in the oven at 350°F until warmed through or in the microwave for a quick option.

Serving Suggestions

Top with sour cream, guacamole, or diced tomatoes.
Serve with a side of tortilla chips and salsa for dipping.
Enjoy with a refreshing glass of iced tea or a tangy margarita.

Ingredients

2 cups shredded chicken
8 oz cream cheese
1 cup Monterey Jack cheese
1 cup cheddar cheese
8–10 tortillas
1 cup enchilada sauce
Spices

Instructions

Preheat oven to 375°F.
Mix chicken, cream cheese, half the cheeses, and spices.
Fill tortillas with mixture, roll, and place in dish.
Top with enchilada sauce and remaining cheese.
Bake for 20–25 minutes and serve.

Cream Cheese Chicken Enchiladas are creamy, cheesy, and utterly irresistible—perfect for any occasion!