Cream Cheese Chicken Enchiladas
These cream cheese chicken enchiladas are creamy, comforting, and simple enough for a weeknight dinner. Shredded chicken is mixed with cream cheese and wrapped in tortillas, then baked with enchilada sauce and cheese until bubbly, then finished with fresh toppings for extra flavor.
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Quick Easy and Delicious Cream Cheese Chicken Enchiladas
Some recipes just make life easier, and these cream cheese chicken enchiladas are one of those dependable, comforting meals you’ll come back to again and again.
They’re creamy, flavorful, and come together without a lot of fuss—perfect for busy weeknights or when you want something warm and satisfying on the table. Using simple ingredients and cooked chicken, this dish is a great way to stretch what you have while still making something that feels a little special.
What I love most about this recipe is how adaptable it is. You can use leftover chicken, adjust the spices to your taste, and even tuck in a few extra vegetables if you have them on hand.
Baked until bubbly and lightly golden on top, these enchiladas are the kind of meal that brings everyone to the table without complaints—and usually with requests for seconds. If you want more quick and easy dinner ideas then be sure to check out the recipes below and have a great day friends!
Want More Quick and Easy Dinner Recipes? Here are a few of our favorites:
Ingredients for Cream Cheese Chicken Enchiladas:
- shredded chicken
- cream cheese
- sour cream
- Monterey Jack cheese
- cheddar cheese
- garlic powder
- onion powder
- salt
- red or green enchilada sauce
- flour tortillas
How to Make Cream Cheese Chicken Enchiladas:
Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, 1/2 cup of the Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, and salt.
Stir until the mixture is well combined and creamy.
Spread a few spoonfuls of enchilada sauce across the bottom of the baking dish.
Spoon the chicken mixture evenly into the tortillas, roll them tightly, and place them seam-side down in the dish.
Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining Monterey Jack cheese.
Bake uncovered for 25 to 30 minutes or until heated through and the cheese is melted.
Let them rest for about 5 minutes before serving, then top with your choice of garnishes.
Cream Cheese Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese divided
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 10 oz can red or green enchilada sauce
- 8 tortillas
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, 1/2 cup of the Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, and salt.
- Stir until the mixture is well combined and creamy.
- Spread a few spoonfuls of enchilada sauce across the bottom of the baking dish.
- Spoon the chicken mixture evenly into the tortillas, roll them tightly, and place them seam-side down in the dish.
- Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining Monterey Jack cheese.
- Bake uncovered for 25 to 30 minutes or until heated through and the cheese is melted.
- Let them rest for about 5 minutes before serving, then top with your choice of garnishes.
