Name: Cream Cheese Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
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

These Cream Cheese Chicken Enchiladas are full of creamy, cheesy, goodness with a little kick from the pepper jack cheese and chili powder! The cream cheese and sour cream make for an extravagantly rich filling, and the salsa keeps it zesty and moist.

Finish the enchiladas with fresh cilantro, diced tomatoes or slices of avocado for added flavor. These enchiladas would make a lovely meal paired with Mexican rice, refried beans or a simple green salad. Enjoy this speedy, tangy twist on classic enchiladas!

Why You’re Going to Love these Cream Cheese Chicken Enchiladas:

Creamy, Cheesy Goodness: The combination of cream cheese, sour cream, cheddar and pepper jack creates a lusciously creamy filling with a hint of heat.

Easy Weeknight Meal: Sprinkled with a few pretty basic ingredients and simple-to-follow steps, this enchiladas recipe is an excellent option for busy weeknights.

Flav-o-rama: Between the smokey spices, the zesty salsa, and the crisp green onions—every last bite of these tacos is full of Mexican-inspired flavor.

Customizable: You can turn up (or tamp down) the spice level, interchange ingredients and add your favorite toppers to make these enchiladas just the way you want them.

So let’s get into the ingredients and steps for making this creamy, cheesy, and totally satisfying dish.

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Key Ingredients:

Here’s a closer inspection of the ingredients, including tips for getting the most flavor and best texture.

Cream Cheese: Softened cream cheese is the base for the filling, giving it richness and creaminess. Let it come to room temperature so that it mixes easily.

Sour Cream: Gives a little tang to offset the richness of the cream cheese.

Salsa: Use a high-quality salsa, since that is what flavors the sauce. A chunky salsa works fine if you want more texture.

Cheddar Cheese: Provides a sharp, savory taste and melts divinely on top of the enchiladas. The most pungent flavor comes from sharp cheddar.

Pepper Jack Cheese: Adds a little heat and increases the cheesiness of the filling. You can also control the spice level, opting for mild or spicy pepper jack.

Chili Powder & Cumin: These spices add depth and warmth to the filling, lending an authentic Tex-Mex flavor.

Shredded Chicken: This recipe is quick and easy because of the already cooked and shredded chicken. Rotisserie chicken is fabulous, or use any leftover cooked chicken.

Corn Kernels: Corn lends a little sweetness and a little crunch. Use fresh or canned (drained) corn if you don’t have frozen.

Green Onions: These add a fresh, mild onion taste. Split them, using half inside the filling and half as a garnish for a burst of color.

Flour Tortillas: Soft 8-inch flour tortillas are perfect for rolling, but corn tortillas can also be substituted if you want a gluten-free alternative.

For the full list of ingredients with amounts and instructions go to the recipe card below

Instructions

Step 1: Get Ready

Preheat the Oven: You want the oven at 325ºF (165ºC). Spray a 9×13-inch baking dish with nonstick cooking spray.

Step 2: Make the Filling

Make the Creamy Base: In a medium bowl, mix softened cream cheese and sour cream until the mixture is smooth and creamy. A hand mixer works well, but a solid spoon will suffice as well.

Add Seasoning & Cheese: Mix in 1/2 cup salsa, 1/2 cup shredded cheddar, 1/2 cup shredded pepper jack, 1 teaspoon chili powder, and 1 teaspoon cumin. Well, mix it all together until combined and the flavors are mixed evenly.

Add Chicken & Veggies: Add shredded chicken, corn and half of the sliced green onions. This also adds texture, flavor and a touch of sweetness to counterbalance the spices. Stir to combine everything well.

Step 3: Roll Up the Enchiladas

Fill and Roll: Spread 1/2 cup salsa evenly on the bottom of the greased baking dish.

Stuff the Tortillas: Put 1/2 cup of the chicken mixture in the center of a flour tortilla, roll it up tightly, and lay seam-side down in the baking dish. Repeat for each tortilla, packing them snugly together.

Step 4: Bake the Enchiladas

To Well with Salsa and Cheese: Pour the rest of the salsa on top of the assembled enchiladas, and spread it out as evenly as you can. Top with remaining shredded cheddar and pepper jack cheese.

Bake: Transfer the baking dish to the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the enchiladas have heated through.

Step 5: Serve

Garnish & Serve: Take the dish out of the oven and cam It with the remaining sliced green onions. Cool slightly before serving. Top with more sour cream, salsa or toppings of choice. Dig in — this dish is creamy, cheesy and full of flavor.

Serving Suggestions:

These enchiladas are a meal unto themselves, but you can always serve them with a few sides to up the satisfaction factor to feast.

Mexican Rice: Another classic side, Mexican rice perfectly balances out the rich enchiladas, giving them a little texture and a complementary flavor.

Refried Beans or Black Beans: Beans are a thick, protein-powered side that complements the flavors.

Fresh Salad: A basic green salad with a lime vinaigrette balances out the rich, cheesy enchiladas.

Tortilla Chips and Guacamole: There’s nothing like a little crunch, and chips for dipping into guacamole to go with your enchiladas.

Storage and Reheating Tips:

These enchiladas are wonderful for leftovers, so don’t hesitate to save some!

Refrigerate: Leftovers take in an airtight container in the refrigERATOR for 3 days.

Freezing: To freeze, wrap each enchilada tightly with plastic wrap and place in a freezer-safe container. They can be frozen for three months. Defrost overnight in the refrigerator before heating.

To reheat: Reheat in a 350°F oven for 10 to 15 minutes, or until warmed through; or microwave, in short intervals, until heated through, for a quicker option.

Variations:

This recipe is loose, so you can adapt it to suit your tastes. Here are a few ideas:

Spicy Cream Cheese Chicken Enchiladas: Stir in chopped jalapeños or a swirl of hot sauce to the filling for more heat.

Veggies Version: Add sautéed bell peppers, spinach, or zucchini to the filling for added vegetables.

Green Chile Enchiladas: Want to switch things up? Take out the salsa and replace it with green enchilada sauce. This green sauce, made from roasted green chiles, provides a mild heat and subtle tang, giving your enchiladas a whole new flavor profile. It’s a straightforward substitution but one that can really change the character of the dish, giving it a mildly smoky, zesty kick.

Low-Carb Option: Looking to cut back on carbs? You’ve got options! For that classic experience while lowering carb intake, try some low-carb or keto-friendly tortillas. Or, for an even easier variation, omit the tortillas entirely and make an “unwrapped” enchilada casserole. Just assemble the filling and cheese in a baking dish and bake until hot, bubbly and golden brown. You’ll still enjoy all the cheesy, spicy goodness of enchiladas—just with fewer carbs!

Conclusion:

These Cream Cheese Chicken Enchiladas are creamy, cheesy, flavorful, and so satisfying, everything you want in a comfort meal. Whether you’re cooking for family, prepping meals for the week ahead or even hosting a handful of friends, this dish is sure to impress. So grab a baking dish, roll some tortillas, and get ready to enjoy this delicious, crowd-pleasing recipe!