Cream Cheese Chicken Enchiladas

These cream cheese chicken enchiladas combine shredded chicken with sour cream and cream cheese, then are rolled up in soft flour tortillas, smothered in enchilada sauce, topped with melty cheese, and baked until hot and bubbly. They’re creamy, savory, and just the right amount of tangy, and they’re easy enough for a weeknight but good enough to serve when you’ve got people coming over.

Why These Are The Best Cream Cheese Chicken Enchiladas

If you love enchiladas, these are about to become a regular in your rotation. My wife helped me create this cream cheese chicken enchilada recipe, and it's always our go-to when we're craving creamy chicken enchiladas. They’ve got everything you want from classic chicken enchiladas, tender chicken, saucy tortillas, melted cheese, but the cream cheese filling is what makes them different. It turns the inside into a rich, smooth, creamy bite that stays moist even after baking and gives you that “restaurant-style” richness without being heavy.

They’re also a practical dinner win. The filling is quick to mix, they bake hands-off, and they reheat really well, which makes them perfect for leftovers or meal prep. And because they’re so easy, you’ve got time to throw together simple sides that make the whole meal feel complete, like tortilla chips and this copycat Chipotle corn salsa.

Everyone who tries this recipe loves it. Just look at what this reader said:

I order enchiladas from this Mexican restaurant around the corner from my house all the time and these were actually as good. I will make this recipe a ton! -Alexa G.

Ingredients

• 2 cups grilled (or cooked) and chopped chicken breasts
• 8oz. cream cheese
• ½ cup sour cream
• 2 teaspoons onion powder
• ½ teaspoon chili powder
• ½ teaspoon cumin
• 1 ½ cups shredded cheddar cheese
• 3oz. Green chiles, chopped
• 10 flour tortillas
• 20oz. red enchilada sauce
• ¼ cup finely shredded Monterey Jack cheese (optional)
• Salt, to taste

By the way, you can use almost every single one of these ingredients to make this sour cream chicken enchilada casserole next! Or, if you want to try one with ground beef, you can use any extra enchilada sauce and make this beef enchilada casserole recipe.

How To Make Cream Cheese Chicken Enchiladas

Step 1: Prep Work

First things first, preheat your oven to 350°F (180°C) and grease a baking dish with nonstick cooking spray. Then take out a large skillet, set it over medium heat, and add the chicken, cream cheese, sour cream, onion powder, chili powder, cumin, a cup of cheddar cheese, and green chiles. Mix all the aforementioned ingredients with a wooden spoon until fully combined, then cook until the cheese has melted.

Step 2: Fill The Tortillas

Now that everything is good to go, it's time to assemble the enchiladas. So, to do that, place a scoop of the chicken and cheese mixture in the center of each tortilla. Then, roll the tortillas up, sealing the chicken mixture, and place them seam-side down in the baking dish.

Once you've wrapped up all your tortillas, pour enchilada sauce over them and add the remaining cheese on top. By the way, if you're doubling up on the cheese and want to add something like Monterey Jack or pepper jack cheese for a little spice, now is the time to add it.

Step 3: Bake The Enchiladas

So, now that your chicken enchiladas with cream cheese are good to go, you can bake them for about 25 minutes or until the filling is warm and the cheese is nicely bubbly.

Serve warm with your desired toppings, such as fresh cilantro or a scoop of salsa. Enjoy!

Expert Tips To Make The Best Cream Cheese Chicken Enchiladas

• Use warm, shredded chicken for the best texture. Rotisserie chicken is perfect here and saves time. If your chicken is cold from the fridge, the filling takes longer to melt and can heat unevenly. Warm chicken helps the cream cheese mixture come together fast and stay smooth.
• Soften the cream cheese first, so the filling turns silky. If your cream cheese is cold, it can stay lumpy and take forever to melt. Let it sit at room temp for 20–30 minutes or cube it before adding to the skillet so it melts quickly and mixes evenly with the sour cream.
• Cook the filling just until melted, not bubbling hard. You’re not trying to “cook” the filling, you’re just melting and combining it so it’s creamy and scoopable. Keep heat at medium and stir often so the dairy doesn’t scorch. Once it’s smooth, taste and salt it, then take it off the heat.
• Balance the spice level with the chilies and enchilada sauce. Green chiles are usually mild, but enchilada sauces vary a lot in heat and salt. If you’re using a spicy sauce, keep the filling seasoning as written. If your sauce is mild, you can bump the chili powder slightly. Always taste the filling before rolling, that’s the moment to adjust.
• Use freshly shredded cheddar for the smoothest melt. Pre-shredded cheese works, but it can melt a bit grainy because of anti-caking agents. Freshly shredded cheddar melts creamier and gives you a better “cheese pull” on top.
• Warm your tortillas so they don’t crack when you roll. Flour tortillas roll best when they’re warm and pliable. Microwave them for 10–15 seconds under a damp paper towel, or warm them quickly in a dry skillet. This prevents splitting and keeps your enchiladas tight and neat.
• Don’t overfill the tortillas. A modest scoop rolls cleaner and prevents filling from squeezing out the ends and mixing into the sauce. Aim for an even line of filling, roll snugly, and place seam-side down so they stay closed while baking.
• Sauce the bottom of the dish for softer, more flavorful enchiladas. Before you lay the rolled tortillas in the pan, spread a thin layer of enchilada sauce on the bottom. It prevents sticking and helps the bottoms stay tender instead of drying out.
• Cover fully with sauce so nothing dries out. Make sure the tortillas are coated well, especially along the edges. Any exposed tortilla can bake up tough. If you like a slightly less saucy top but still want tender enchiladas, keep them fully covered and then add cheese.
• Bake until bubbly and hot through. Twenty-five minutes is usually perfect at 350°F, but you’ll know they’re ready when the sauce is bubbling around the edges, and the cheese is fully melted. If you want a little browning, broil for 1–2 minutes at the end, watching closely.
• Let them rest for 5–10 minutes before serving. Right out of the oven, the filling is molten, and the sauce is loose. A short rest helps everything set, so the enchiladas serve cleanly and don’t fall apart.

Cream Cheese Chicken Enchiladas FAQS

Can I use rotisserie chicken for cream cheese chicken enchiladas?

Yes, rotisserie chicken is perfect for this recipe. It’s already tender and flavorful, and it shreds easily, so the filling stays creamy. It also makes these enchiladas a faster weeknight dinner.

Can I use corn tortillas instead of flour tortillas?

You can, but corn tortillas are more likely to crack when rolled. If you use corn tortillas, warm them first, so they’re pliable, and keep them well-coated in sauce so they don’t dry out while baking.

Do cream cheese chicken enchiladas get soggy?

They can if the tortillas sit in the sauce too long before baking. For the best texture, assemble close to bake time or wait to pour the sauce on until you’re ready to put them in the oven. Also, make sure the enchiladas are baked until hot and bubbly so everything sets up properly.

What enchilada sauce is best for this recipe?

Red enchilada sauce is the classic choice and gives great flavor. Mild, medium, or hot all work; just know brands vary in spice and salt. If your sauce is very spicy, keep the filling seasoning as written. If your sauce is mild, you can increase the chili powder slightly. Want to make these enchiladas extra creamy? Top them with my sour cream enchilada sauce.

Can I make these enchiladas spicier or milder?

Yes. For spicier enchiladas, use hot enchilada sauce, add extra chili powder, or stir in a pinch of cayenne. For milder enchiladas, use mild sauce and choose mild green chiles, or reduce the chili powder slightly.

Can I add beans or veggies to the filling?

Absolutely. Black beans, corn, sautéed bell peppers, or spinach work really well. Just avoid adding too many liquid-heavy ingredients, or the filling can loosen and make rolling messy.

How do I know the enchiladas are done?

They’re done when the sauce is bubbling around the edges, and the cheese is fully melted on top. If you want a little browning, broil for 1–2 minutes at the end, but keep an eye on it so it doesn’t burn.

Can I freeze these cream cheese enchiladas?

Yes, you can for a few months. For the best texture, freeze them assembled but unbaked. Wrap tightly, freeze, then thaw overnight in the fridge and bake as directed. You can also freeze baked enchiladas, but the tortillas can soften a bit after thawing. Reheat covered so they don’t dry out.

How To Store, Reheat, and Make-Ahead

• How to store leftovers: Let the enchiladas cool, then store them in an airtight container in the refrigerator for up to 3–4 days. Keeping them covered helps prevent the tortillas from drying out.
• How to reheat: For best results, reheat in the oven at 350°F. Place enchiladas in a baking dish, cover with foil, and warm until heated through. Uncover for the last few minutes if you want the cheese to re-melt and bubble again. The microwave works for single servings, but heat gently so the tortillas don’t turn rubbery.
• How to make ahead: You have two good options, depending on how you want the texture. You can make the filling ahead of time and refrigerate it, then roll and bake when ready. Or you can assemble the enchiladas in the dish, cover, and refrigerate, then add the sauce right before baking to prevent sogginess. If you bake them straight from the fridge, add a few extra minutes to the bake time.

More Mexican Recipes

If you're looking for more easy Mexican recipes - just like these cream cheese chicken enchiladas - then we've got you covered! We have a ton more on the blog for you to check out next.

Here are some of our most popular ones:

• Rotisserie chicken enchiladas
• Pork enchiladas
• Burrito casserole
• Chicken taco casserole
• Mexican chicken casserole
• Birria tacos
• Pollo asado