These Cream Cheese Chicken Enchiladas are all about creamy, cheesy goodness, with a bit of a kick from the pepper jack cheese and chili powder! Cream cheese and sour cream make for a gorgeously rich filling, and the salsa keeps it zesty and moist.
For added flavor, top the enchiladas with fresh cilantro, diced tomatoes or avocado slices. These enchiladas would be wonderful served with Mexican rice, refried beans or a plain green salad for a complete meal. Savor this quick, zesty variation of traditional enchiladas!
Why You’re Going to Love these Cream Cheese Chicken Enchiladas:
Creamy, Cheesy Goodness: The mix of cream cheese, sour cream, cheddar and pepper jack results in a luxuriously creamy filling with a subtle kick.
Easy Weeknight Meal: This enchiladas recipe comes with a handful of pretty simple ingredients and easy-to-follow steps—perfect 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: Preparation
Preheat the Source: Put the oven on 325ºF (165ºC). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
Step 2: Prepare the Filling
Cream Cheese Mixture: Using a medium bowl, combine softened cream cheese as well as sour cream until smooth and creamy.
Add Flavor: Add 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. Combine for a smooth filling.
Add Chicken and Vegetables: To the mixture, add shredded chicken, 1 cup thawed corn kernels, and half of the sliced green onions. 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, arranging them snugly together.
Step 4: Bake the Enchiladas
To Top with Salsa and Cheese: Pour the remaining salsa over the assembled enchiladas and spread it as evenly as possible. Top with the rest of the shredded cheddar and pepper jack cheese.
Bake: Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and the enchiladas are hot all the way through.
Step 5: Serve
Garnish & Serve: Take the dish out of the oven and top with the remaining sliced green onions. Allow to cool a bit before serving. Top with more sour cream, salsa, or toppings of your choice. Dig in—this dish is creamy, cheesy, and packed with 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 hearty, protein-rich side that pairs nicely with the flavors.
Fresh Salad: A simple green salad with a lime vinaigrette counterbalances the rich, cheesy enchiladas.
Tortilla Chips and Guacamole: Nothing like some crunch with chips and fresh, creamy guacamole to dip into with your enchiladas.
Storage and Reheating Tips:
These enchiladas are great for leftovers, so feel free to save some for later!
Refrigerate: Store leftovers in an airtight container in the refrigerator for 3 days.
Freezing: For freezing, wrap each enchilada in plastic wrap and transfer to 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: Use green enchilada sauce instead of the salsa for an alternative flavor. This adds a tangy, mild heat (great in enchiladas) from roasted green chiles.
Low-Carb Option: If you’re limiting carbs, use low-carb or keto-friendly tortillas, or make an “unwrapped” enchilada casserole by layering the filling and cheese, and omitting the tortillas.
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!
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.