Cream cheese chicken enchiladas are rich, creamy and easy: shredded chicken and corn mixed with softened cream cheese, sour cream, salsa, cheddar, pepper jack, chili powder and cumin, rolled into flour tortillas, covered with more salsa and cheese and baked until bubbly. The recipe makes 8 enchiladas in 45 minutes.
How to make them: Stir the cream cheese, sour cream, 1/2 cup of salsa, half the cheeses and the spices until smooth, then fold in the chicken, corn and some green onion. Spread salsa in a greased 9×13 dish, roll 1/2 cup of filling into each tortilla and lay them seam-side down. Top with the rest of the salsa and cheese and bake at 325°F for 20 to 25 minutes.
Why You’ll Love Them
- Creamy filling: cream cheese and sour cream make every bite rich and smooth.
- Jarred salsa: no enchilada sauce to make; salsa does the job.
- Uses cooked chicken: rotisserie or leftover chicken works well.
- Two cheeses: mild cheddar and a little heat from pepper jack.
Ingredient Notes
Cream cheese and sour cream: 5 ounces of softened cream cheese and 1/4 cup sour cream make the creamy base of the filling.
Salsa: one 16-ounce jar, divided between the filling, the bottom of the dish and the top. Use mild or hot, red or green.
Cheese: 1 cup each of shredded cheddar and pepper jack, divided between the filling and the topping.
Chicken and corn: 2 cups of cooked, shredded chicken and 1 cup of thawed frozen corn.
Spices and green onions: 1/2 teaspoon each of chili powder and cumin, plus 4 sliced green onions, half for the filling and half to garnish.
Tortillas: 8 flour tortillas, 8 inches each. Soft, fresh tortillas roll without cracking.
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Ingredients
- 5 oz cream cheese, softened
- 1/4 cup sour cream
- 16 oz jar prepared salsa, divided
- 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
How to Make Cream Cheese Chicken Enchiladas
1. Heat the oven. Preheat your oven to 325°F (165°C). Grease a 9×13-inch baking dish with nonstick spray to prevent sticking.
2. Make the filling. In a bowl, mix softened cream cheese, sour cream, 1/2 cup salsa, 1/2 cup cheddar cheese, 1/2 cup pepper jack cheese, chili powder, and cumin until smooth. Stir in chicken, corn, and half the green onions.
3. Fill and roll. Spread 1/2 cup salsa on the bottom of the baking dish. Place 1/2 cup of filling in each tortilla, roll up tightly, and place seam-side down in the dish.
4. Top and bake. Pour remaining salsa over the enchiladas and top with the rest of the cheddar and pepper jack cheese. Bake for 20-25 minutes until cheese is melted and bubbly and the filling reaches 165°F.
5. Garnish and serve. Garnish with remaining green onions, let cool slightly, and serve. Optionally top with extra sour cream or salsa.
Why Salsa Instead of Enchilada Sauce?
Enchilada sauce is a smooth, chile-based sauce. Salsa is chunkier and brighter, with tomato, onion and pepper, and it doesn’t need any cooking. Mixed into the cream cheese filling and spooned over the top, it gives these enchiladas a fresh, tangy flavor that balances the rich cheese. If you prefer a classic enchilada taste, red or green enchilada sauce works in the same amounts.
Tips for the Best Enchiladas
- Soften the cream cheese. It blends smoothly with the salsa and sour cream instead of leaving lumps.
- Warm the tortillas. A few seconds in the microwave makes them flexible so they roll without tearing.
- Don’t overfill. About 1/2 cup per tortilla keeps them easy to roll and serve.
- Sauce the bottom. A layer of salsa under the enchiladas keeps them from sticking and drying out.
- Cover the edges. Spoon the top salsa all the way to the ends so the tortillas don’t turn hard.
Variations
- Green enchiladas: use salsa verde or green enchilada sauce.
- Beans: add drained black beans to the filling.
- Spicier: add diced green chiles or jalapeños.
- Corn tortillas: warm them first so they don’t crack, and use a little less filling.
- Turkey: use leftover shredded turkey in place of the chicken.
Make Ahead & Storage
Make ahead: Assemble the enchiladas without the top layer of salsa and cheese, cover and refrigerate for up to a day. Add the topping and bake, allowing extra time for the cold dish.
Freezer: Freeze assembled, unbaked enchiladas tightly wrapped. Thaw overnight in the refrigerator, then bake until hot in the center.
Leftovers: Refrigerate within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
What to Serve With Them
Serve them with Mexican rice, refried or black beans, a green salad, and toppings like sour cream, avocado, guacamole and fresh salsa.
More creamy chicken dinners: chicken enchiladas with sour cream white sauce, baked cream cheese chicken, smothered cheesy sour cream chicken, slow cooker cream cheese crack chicken and 3-ingredient slow cooker cream cheese chicken. For game day, add the best dip in the world.
For enchiladas in casserole form, try Green Chili Chicken Enchilada Casserole, layered with corn tortillas and Monterey Jack.
If you like cream cheese in these enchiladas, Baked Cream Cheese Spaghetti pairs it with spaghetti, beef, and tomato sauce.
Frequently Asked Questions
What goes in cream cheese chicken enchiladas?
Shredded chicken, cream cheese, sour cream, salsa, cheddar, pepper jack, corn, green onions and a little chili powder and cumin.
Can I use rotisserie chicken?
Yes. Shred it and use 2 cups.
Can I use enchilada sauce instead of salsa?
Yes. Red or green enchilada sauce works in the same amounts.
Can I make them ahead?
Yes. Assemble them up to a day ahead and add the topping just before baking.
Can I freeze them?
Yes. Freeze them unbaked, then thaw overnight before baking.
Why are my tortillas cracking?
They’re cold or dry. Warm them briefly before rolling.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Soften the cream cheese, warm the tortillas and cover the enchiladas well with salsa and cheese. If you try them with salsa verde or black beans, tell me in the comments how they turned out.
Cream Cheese Chicken Enchiladas
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Ingredients
- 5 oz cream cheese softened
- 1/4 cup sour cream
- 16 oz jar prepared salsa divided
- 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 your oven to 325°F (165°C). Grease a 9x13-inch baking dish with nonstick spray to prevent sticking.
- In a bowl, mix softened cream cheese, sour cream, 1/2 cup salsa, 1/2 cup cheddar cheese, 1/2 cup pepper jack cheese, chili powder, and cumin until smooth. Stir in chicken, corn, and half the green onions.
- Spread 1/2 cup salsa on the bottom of the baking dish. Place 1/2 cup of filling in each tortilla, roll up tightly, and place seam-side down in the dish.
- Pour remaining salsa over the enchiladas and top with the rest of the cheddar and pepper jack cheese. Bake for 20-25 minutes until cheese is melted and bubbly and the filling reaches 165°F.
- Garnish with remaining green onions, let cool slightly, and serve. Optionally top with extra sour cream or salsa.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
