Name: Cream Cheese Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 (8 oz) package cream cheese, softened; 3 cups shredded cooked chicken; 2 cups shredded Mexican cheese; 3 tablespoons unsalted butter; 2 cups chicken broth; 1 (4 oz) can diced green chiles; 8 (6-inch) corn tortillas; 3 tablespoons all-purpose flour; 1 tablespoon lime juice; Optional: 1/2 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro as garnish; Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions

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Cream Cheese Enchiladas are a comforting, flavorful dish that combines the rich creaminess of cream cheese with tender chicken, a savory green chile sauce, and melty cheese. Whether you’re looking for a simple weeknight dinner or a dish to impress family and friends, this creamy take on the traditional enchilada is sure to become a favorite.

Ingredients

1 (8 oz) package cream cheese, softened

3 cups shredded cooked chicken

2 cups shredded Mexican cheese

3 tablespoons unsalted butter

2 cups chicken broth

1 (4 oz) can diced green chiles

8 (6-inch) corn tortillas

3 tablespoons all-purpose flour

1 tablespoon lime juice

Optional: ½ teaspoon chili powder

Salt and pepper to taste

Fresh cilantro as garnish

Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.

In a large bowl, combine half of the cream cheese, shredded chicken, 1 cup of the shredded cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste.

Take each tortilla and fill it with 2-3 tablespoons of the chicken mixture. Roll them up and place them seam side down in the prepared casserole dish.

In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2-3 minutes, until it becomes slightly golden.

Gradually add the chicken broth, whisking constantly to avoid lumps. Stir in the remaining cream cheese and the diced green chiles. Let the sauce simmer and thicken for a few minutes.

Pour the green chile sauce evenly over the rolled tortillas, then top with the remaining shredded cheese.

Bake for 20-25 minutes or until the cheese is bubbly and golden. For an extra crispy top, broil for 1-2 minutes.

Let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro and add any optional toppings such as diced tomatoes, sliced olives, jalapeños, or green onions.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Variations

Vegetarian Version: Replace the shredded chicken with black beans or a combination of beans and vegetables like corn, zucchini, and bell peppers for a hearty vegetarian option.

Spicy Kick: Add more chili powder or diced jalapeños to the chicken mixture for extra heat, or use a spicier green chile variety in the sauce.

Cheese Swap: If you're a fan of different cheeses, you can replace the Mexican cheese blend with a mix of cheddar and Monterey Jack for a different flavor profile.

Add Avocado: For a creamy topping, add sliced avocado to your enchiladas just before serving for a cool, refreshing contrast to the heat of the green chiles.

Storage/Reheating

Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, I like to warm the enchiladas in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual servings for 1-2 minutes, though the texture won’t be quite the same.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking. This can save time on a busy day, as the flavors have a chance to meld together even more.

Can I freeze these enchiladas?

Yes, these enchiladas freeze well! To freeze, assemble the enchiladas as directed but do not bake them. Wrap the casserole dish tightly in plastic wrap and aluminum foil and freeze for up to 2-3 months. To bake, thaw overnight in the fridge and then bake as usual.

Can I use flour tortillas instead of corn tortillas?

While corn tortillas give these enchiladas a traditional flavor, you can certainly use flour tortillas if you prefer. Just keep in mind that flour tortillas will result in a slightly different texture.

Is there a non-dairy option for the cream cheese?

If you need a dairy-free option, there are non-dairy cream cheese alternatives available that would work as a substitute for regular cream cheese. Make sure to check the texture and taste to ensure it fits your preferences.

Can I use pre-cooked rotisserie chicken?

Absolutely! Using rotisserie chicken can make this recipe even easier by cutting down on prep time. Just shred the chicken and use it in place of cooked chicken.

Conclusion

These Cream Cheese Enchiladas are a great way to enjoy a comforting and flavorful dish that’s full of cheesy goodness and a hint of spice. Whether I’m cooking for a family dinner or meal prepping for the week, they’re always a hit! The creamy filling and savory sauce create a perfect balance of flavors, and with a few simple variations, this recipe is versatile enough to suit any taste. It’s the ultimate combination of convenience and deliciousness!

Recipe:

Cream Cheese Enchiladas

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings

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Description

Cream Cheese Enchiladas are a delightful twist on the traditional dish, combining creamy cream cheese with tender chicken, savory green chile sauce, and melty cheese. Perfect for a weeknight meal or special occasions, these cheesy, flavorful enchiladas are a crowd-pleaser that everyone will love.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
In a large bowl, combine half of the cream cheese, shredded chicken, 1 cup of shredded cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste.
Fill each tortilla with 2-3 tablespoons of the chicken mixture. Roll them up and place them seam side down in the prepared casserole dish.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until golden.
Gradually add the chicken broth while whisking to avoid lumps. Stir in the remaining cream cheese and diced green chiles. Simmer until the sauce thickens.
Pour the green chile sauce over the tortillas and top with the remaining shredded cheese.
Bake for 20-25 minutes, or until the cheese is bubbly and golden. For a crispy top, broil for 1-2 minutes.
Let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro and optional toppings.