These enchiladas are creamy, flavorful, and incredibly satisfying. The cream cheese filling makes them extra comforting, while the enchilada sauce adds just the right amount of warmth and spice. They’re simple to prepare, freezer-friendly, and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flour or corn tortillas cream cheese cooked shredded chicken shredded cheese (such as cheddar or Mexican blend) enchilada sauce onion garlic olive oil salt black pepper optional green chilies or jalapeños
Directions
Preheat the oven and lightly grease a baking dish.
Heat olive oil in a skillet and sauté the onion until soft. Add garlic and cook briefly.
In a bowl, mix the cream cheese with the cooked chicken, sautéed onion and garlic, salt, and pepper.
Spread a small amount of enchilada sauce on the bottom of the baking dish.
Fill each tortilla with the cream cheese mixture, roll tightly, and place seam-side down in the dish.
Pour the remaining enchilada sauce evenly over the enchiladas.
Sprinkle shredded cheese on top.
Bake until the enchiladas are heated through and the cheese is melted and bubbly.
Let rest briefly before serving.
Servings and timing
Servings: 4–6 Prep time: 15 minutes Cook time: 25 minutes Total time: about 40 minutes
Variations
You can add cooked spinach, black beans, or corn to the filling for extra texture. Swap chicken for ground beef or shredded turkey. Use green enchilada sauce instead of red for a milder, tangier flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. These enchiladas can also be frozen for up to 2 months.
FAQs
Can I make cream cheese enchiladas ahead of time?
Yes, assemble them in advance and bake when ready to serve.
Can I freeze cream cheese enchiladas?
Yes, they freeze well either baked or unbaked.
Are these enchiladas spicy?
They are mild, but spice level depends on the enchilada sauce used.
Can I use low-fat cream cheese?
Yes, though full-fat cream cheese gives the creamiest texture.
What tortillas work best?
Flour tortillas are easiest to roll, but corn tortillas work if warmed first.
Can I make this vegetarian?
Yes, replace the chicken with beans, vegetables, or cheese.
How do I keep tortillas from cracking?
Warm them briefly before filling and rolling.
Can I use homemade enchilada sauce?
Absolutely, homemade sauce works very well.
What toppings go well with these enchiladas?
Sour cream, chopped cilantro, or diced tomatoes are great options.
How do I know when they’re done baking?
The enchiladas are ready when heated through and the cheese is fully melted.
Conclusion
Cream Cheese Enchiladas are a comforting, creamy twist on a classic favorite. Easy to prepare and endlessly customizable, this recipe is perfect for weeknight dinners, meal prep, or feeding a hungry crowd.
Cream Cheese Enchiladas are a creamy, savory baked dish made with soft tortillas filled with a rich cream cheese and chicken mixture, topped with enchilada sauce and melted cheese. They’re comforting, easy to make, and perfect for family dinners.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4–6 servings
Category:Main Course
Method:Baking
Cuisine:Mexican-Inspired
Diet:Halal
Ingredients
8 flour or corn tortillas
8 oz cream cheese, softened
2 cups cooked shredded chicken
1 1/2 cups shredded cheese (cheddar or Mexican blend)
2 cups enchilada sauce (red or green)
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
Salt, to taste
Black pepper, to taste
1/4 cup chopped green chilies or jalapeños (optional)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 4–5 minutes. Add garlic and cook for 30 seconds more.
In a mixing bowl, combine softened cream cheese, cooked chicken, sautéed onion and garlic, salt, pepper, and optional green chilies or jalapeños.
Spread about 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
Fill each tortilla with the cream cheese mixture, roll tightly, and place seam-side down in the dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle shredded cheese on top.
Bake uncovered for 20–25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
Let rest for 5 minutes before serving. Add optional toppings if desired.
Notes
Add black beans, corn, or spinach to the filling for more texture and nutrients.Use green enchilada sauce for a tangier flavor.Swap chicken for ground beef, turkey, or a vegetarian protein.Warm tortillas before filling to prevent cracking.Top with sour cream, cilantro, or diced tomatoes when serving.
