Cream Cheese Enchiladas Recipe
If you love comforting baked dishes that bring together creamy textures, cheesy goodness, and bold flavors, then these Cream Cheese Enchiladas are bound to become your new family favorite. Unlike traditional enchiladas, this recipe incorporates softened cream cheese for extra creaminess, paired with tender shredded chicken, melted Mexican cheese, and a flavorful green chile sauce.
Perfect for weeknight dinners, gatherings, or potlucks, these enchiladas not only satisfy your taste buds but also leave your home smelling heavenly. With minimal prep time and maximum flavor, this dish delivers restaurant-quality satisfaction right from your oven.
🧀 Ingredients
-
1 (8 oz) package cream cheese, softened
-
3 cups shredded cooked chicken (rotisserie chicken works great)
-
2 cups shredded Mexican cheese blend
-
3 tablespoons unsalted butter
-
2 cups chicken broth
-
1 (4 oz) can diced green chiles
-
8 (6-inch) corn tortillas (flour tortillas can be used if preferred)
-
3 tablespoons all-purpose flour
-
1 tablespoon lime juice (freshly squeezed recommended)
-
Optional: ½ teaspoon chili powder (for a subtle kick)
-
Salt and pepper, to taste
-
Fresh cilantro, for garnish
Optional Toppings:
-
Diced tomatoes
-
Sliced olives
-
Sliced jalapeños
-
Chopped green onions
🥘 Step-by-Step Instructions
1. Prepare the Filling
In a large mixing bowl, combine:
-
Half of the softened cream cheese
-
Shredded chicken
-
1 cup of shredded Mexican cheese
-
Lime juice
-
Chili powder (if using)
Mix until everything is evenly combined. Taste and adjust seasoning with salt and pepper.
2. Fill and Roll Tortillas
-
Warm your tortillas slightly (microwave for 20 seconds or wrap in foil and heat in the oven for 5 minutes) so they don’t crack when rolling.
-
Spoon 2–3 tablespoons of the filling onto each tortilla.
-
Roll them up tightly and place seam side down in a greased 9×13-inch baking dish.
3. Make the Sauce
In a saucepan:
-
Melt the butter over medium heat.
-
Whisk in the flour and cook for 2–3 minutes, stirring constantly until lightly golden.
-
Slowly pour in chicken broth while whisking to prevent lumps.
-
Add diced green chiles and the remaining cream cheese.
-
Stir until the sauce thickens and becomes smooth and creamy.
4. Assemble & Bake
-
Pour the green chile cream cheese sauce evenly over the rolled tortillas.
-
Sprinkle with the remaining shredded Mexican cheese.
-
Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, until the cheese is melted and bubbly.
-
For a lightly browned top, broil for an additional 1–2 minutes.
5. Serve
Allow enchiladas to rest for 5 minutes before serving.
Garnish with fresh cilantro and add optional toppings like jalapeños, tomatoes, or olives for extra flavor and crunch.
🌟 Tips for Success
-
Rotisserie chicken shortcut: Saves time and adds flavor.
-
Flour vs corn tortillas: Corn offers authenticity, but flour tortillas are softer and easier to roll.
-
Spice level: Add more chili powder, cayenne, or diced jalapeños for extra heat.
-
Make-ahead option: Assemble enchiladas, cover with foil, and refrigerate for up to 24 hours before baking.
🍴 Serving Suggestions
Pair these enchiladas with:
-
Mexican rice or cilantro lime rice
-
Refried beans or black beans
-
Fresh guacamole or avocado slices
-
A crisp green salad with lime vinaigrette
🔄 Variations
-
Vegetarian: Substitute chicken with black beans, corn, and sautéed veggies.
-
Beef: Swap chicken for seasoned ground beef or shredded beef.
-
Spicy Verde: Use salsa verde in place of chicken broth for a tangy, zesty sauce.
-
Breakfast Enchiladas: Replace chicken with scrambled eggs, sausage, and peppers.
❓ Related Questions Readers Often Ask
Q1: Can I freeze Cream Cheese Enchiladas?
Yes! Assemble the enchiladas without baking, cover tightly with foil, and freeze for up to 3 months. Bake straight from frozen, adding 10–15 extra minutes to the cooking time.
Q2: Can I use flour tortillas instead of corn?
Absolutely. Flour tortillas roll more easily and won’t crack as corn tortillas sometimes do, though corn gives a more authentic Mexican flavor.
Q3: How can I make this dish healthier?
Use low-fat cream cheese, whole wheat tortillas, and reduced-fat cheese. Add more veggies like spinach, mushrooms, or bell peppers to the filling.
Q4: What’s the best cheese blend for enchiladas?
Mexican cheese blend (Monterey Jack, Cheddar, Asadero, and Queso Quesadilla) melts beautifully, but you can also use pepper jack for extra spice.
Q5: Can I prepare these enchiladas ahead of time?
Yes! Assemble the dish, refrigerate overnight, and bake the next day. Perfect for meal prep or hosting guests.
📝 Final Thoughts
These Cream Cheese Enchiladas are the perfect mix of creamy, cheesy, and flavorful comfort food. The soft tortillas hug the cheesy chicken filling, while the silky green chile sauce ties everything together with just the right balance of tangy, savory, and mild spice. Whether you’re cooking for your family, impressing friends at a potluck, or simply craving something warm and satisfying, this recipe guarantees happy plates and smiles all around.
