These Cream Cheese Chicken Enchiladas are a creamy, cheesy delight with a slight kick from the pepper jack cheese and chili powder. The combination of cream cheese and sour cream creates a wonderfully rich filling, while the salsa adds zest and moisture.
For an extra burst of flavor, consider topping the enchiladas with fresh cilantro, diced tomatoes, or avocado slices. These enchiladas pair beautifully with Mexican rice, refried beans, or a simple green salad for a complete meal. Enjoy this easy, flavorful twist on classic enchiladas!
Why You’ll Love These Cream Cheese Chicken Enchiladas:
Creamy, Cheesy Goodness: The combination of cream cheese, sour cream, cheddar, and pepper jack creates a luxuriously creamy filling with just the right amount of kick.
Easy Weeknight Meal: With simple ingredients and easy steps, these enchiladas are perfect for busy evenings.
Packed with Flavor: From the smoky spices to the zesty salsa and fresh green onions, every bite is bursting with Mexican-inspired flavors.
Customizable: You can adjust the spice level, swap out ingredients, or add your favorite toppings to make these enchiladas exactly how you like them.
Let’s dive into the ingredient details and steps for crafting this creamy, cheesy, and utterly satisfying dish.
Key Ingredients:
Here’s a closer look at the ingredients, with tips for getting the best flavor and texture.
Cream Cheese: Softened cream cheese forms the base of the filling, making it rich and creamy. Allow it to come to room temperature for easier mixing.
Sour Cream: Adds a slight tanginess that balances the richness of the cream cheese.
Salsa: Use a good-quality salsa, as this provides the main flavor for the sauce. Chunky salsa works well if you like a bit more texture.
Cheddar Cheese: Adds a sharp, savory flavor and melts beautifully on top of the enchiladas. Sharp cheddar will give the most intense flavor.
Pepper Jack Cheese: Brings a bit of heat and enhances the cheesiness of the filling. You can adjust the spice by choosing mild or spicy pepper jack.
Chili Powder and Cumin: These spices bring warmth and depth to the filling, giving it that classic Tex-Mex flavor.
Shredded Chicken: Cooked and shredded chicken makes this recipe quick and easy. Rotisserie chicken works great, or use any leftover cooked chicken.
Corn Kernels: Corn adds a touch of sweetness and crunch. Fresh or canned (drained) corn can be used if you don’t have frozen.
Green Onions: These provide a fresh, mild onion flavor. Divide them, using half in the filling and half as a garnish for a pop of color.
Flour Tortillas: Soft 8-inch flour tortillas are ideal for rolling, but you can also use corn tortillas if you prefer a gluten-free option.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Preparation
Preheat the Oven: Set your oven to 325ºF (165ºC). Grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
Step 2: Prepare the Filling
Cream Cheese Mixture: In a medium bowl, mix together softened cream cheese and sour cream until smooth and creamy.
Add Flavor: Stir in 1/2 cup salsa, 1/2 cup shredded cheddar cheese, 1/2 cup shredded pepper jack cheese, 1 teaspoon chili powder, and 1 teaspoon cumin. Mix until fully combined for a smooth filling.
Combine Chicken and Vegetables: Add shredded chicken, 1 cup thawed corn kernels, and half of the sliced green onions to the mixture. Stir to ensure everything is well distributed.
Step 3: Assemble the Enchiladas
Fill and Roll: Spread 1/2 cup salsa evenly on the bottom of the greased baking dish.
Would you like to save this?
Just drop your email here and I'll send it right away!
Stuff the Tortillas: Place 1/2 cup of the chicken mixture in the center of a flour tortilla, roll it up tightly, and position it seam-side down in the baking dish. Repeat for each tortilla, arranging them closely.
Step 4: Bake the Enchiladas
Top with Salsa and Cheese: Pour the remaining salsa over the assembled enchiladas, spreading it evenly. Sprinkle the remaining shredded cheddar and pepper jack cheese on top.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and the enchiladas are heated through.
Step 5: Serve
Garnish and Enjoy: Remove the dish from the oven and sprinkle the enchiladas with the remaining sliced green onions. Let cool slightly before serving. Garnish with additional sour cream, salsa, or toppings of your choice. Enjoy this creamy, cheesy, flavor-packed dish!
Serving Suggestions:
These enchiladas are a complete meal on their own, but you can serve them with a few sides to make it an even more satisfying feast.
Mexican Rice: A side of Mexican rice pairs perfectly with the creamy enchiladas, adding a bit of texture and flavor.
Refried Beans or Black Beans: Beans provide a hearty, protein-rich side that complements the flavors.
Fresh Salad: A simple green salad with a lime vinaigrette balances the rich, cheesy enchiladas.
Tortilla Chips and Guacamole: Add a bit of crunch with chips and a fresh, creamy guacamole to dip into alongside your enchiladas.
Storage and Reheating Tips:
These enchiladas are excellent for leftovers, so don’t hesitate to save a few for later!
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, wrap each enchilada individually in plastic wrap and place in a freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 350°F oven for 10-15 minutes until warmed through, or microwave in short intervals until heated, for a faster option.
Variations:
This recipe is flexible, making it easy to customize based on your preferences. Here are a few ideas:
Spicy Cream Cheese Chicken Enchiladas: Add chopped jalapeños or a splash of hot sauce to the filling for extra heat.
Veggie-Packed Version: Include sautéed bell peppers, spinach, or zucchini to add more vegetables to the filling.
Green Chile Enchiladas: Substitute green enchilada sauce for the salsa for a different flavor. Green chiles add a tangy, mild heat that’s delicious in enchiladas.
Low-Carb Option: Use low-carb or keto-friendly tortillas if you’re watching carbs, or make an “unwrapped” enchilada casserole by layering the filling and cheese without tortillas.
Conclusion:
These Cream Cheese Chicken Enchiladas are everything you could want in a comfort meal: creamy, cheesy, flavorful, and incredibly satisfying. Whether you’re cooking for family, meal-prepping for the week, or even hosting a small gathering, this dish is guaranteed to impress. So grab a baking dish, roll up some tortillas, and prepare to enjoy this delightful, crowd-pleasing recipe!
Cream Cheese Chicken Enchiladas
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 325ºF (165ºC). 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.
- Garnish with remaining green onions, let cool slightly, and serve. Optionally top with extra sour cream or salsa.