My Wife's FAMOUS Cream Cheese Chicken Enchiladas Recipe

Cream cheese chicken enchiladas on a white plate with fresh greens on the side and a fork on the plate.

5 from 2 reviews

These cream cheese chicken enchiladas are so much more than your average enchiladas. This recipe takes shredded chicken and combines it with tangy sour cream, cream cheese, and the perfect balance of spices. Then, all of that deliciousness gets wrapped up in flour tortillas, covered in a rich enchilada sauce and melty cheese, and baked to perfection. Best of all though, these chicken enchiladas come together with just 10 minutes of prep work!



2 cups grilled (or cooked) and chopped chicken breasts

8oz. cream cheese

½ cup sour cream

2 tsp onion powder

½ tsp chili powder

½ tsp 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


  1. Preheat oven to 350°F.
  2. In a large skillet, combine chicken, cream cheese, sour cream, onion powder, chili powder, cumin, 1 cup of cheddar cheese, and chilies. 
  3. Cook until the cheese is melted, stirring frequently. Season to taste with salt. 
  4. Grease the baking dish with some cooking spray.
  5. Place a scoop of the cheese mixture onto each tortilla. Roll the tortillas and place them into the baking dish seam side down.
  6. Pour the enchilada sauce over the tortillas and add the remaining cheddar cheese on top. If you are using any additional cheese, you can add it.
  7. Bake the enchilada for 25 minutes. Serve warm.


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