Cream Cheese Chicken Enchiladas are the ultimate choice when you’re craving a delicious Mexican dinner! These easy-to-make enchiladas are stuffed with shredded chicken mixed with cream cheese, sour cream, and green chilies, then smothered in red chili sauce and cheese. If you’re interested in exploring other enchilada options, be sure to check out our article featuring a variety of enchilada recipes, including the classic Chicken Enchilada Recipe!
TORTILLAS
You have the option to use either yellow corn tortillas or flour tortillas for your enchiladas, depending on your preference.
Corn tortillas offer a traditional flavor and are more authentic, while flour tortillas are easier to handle. If you choose corn tortillas, I recommend using yellow corn for a richer taste. Here are some methods for preparing corn tortillas:
- Quick and Easy Method: Stack 5-6 tortillas, wrap them in damp paper towels, and microwave for 30-45 seconds. Use immediately.
- Skillet Method: Heat a cast iron skillet over medium heat and lightly grease it with vegetable oil. Warm each tortilla individually, about 30 seconds per side.
- Frying Method: Heat vegetable oil in a skillet over medium heat. Fry each tortilla for about 15 seconds per side and keep them covered with a towel on a plate while you finish the others.
- Steaming Method: Add a little water to the bottom of a pot and place a steamer basket inside. Stack your tortillas in the basket, cover the pot, and steam over low heat while you prepare the enchilada filling.
CHICKEN
Cream Cheese Chicken Enchiladas are an excellent way to use up leftover chicken! If you don’t have pre-cooked chicken on hand, consider these options:
- Costco Rotisserie Chicken
- Poached Chicken
- Instant Pot All Purpose Chicken
- Instant Pot Rotisserie Chicken
Shredding Tip: For easy shredding, use a stand mixer with a paddle attachment or a hand-held mixer on warm, cooked boneless chicken breast. Avoid using cold chicken, as it’s not as effective. Mix on low-medium for about 30 seconds for best results. This method works like a charm, leaving just a few larger pieces to shred by hand. Be careful not to over-mix, or the chicken will turn into crumbles.
HOW TO MAKE CREAM CHEESE CHICKEN ENCHILADAS, STEP BY STEP
Preheat your oven to 350°F. Prepare a 9×13 or 11×15 casserole dish by lightly spraying it with cooking spray and spreading about 5 oz of enchilada sauce evenly across the bottom. In a skillet, sauté the onions, garlic, and jalapeños (if using) in olive oil until softened. In a bowl, combine the chicken, cream cheese, sour cream, green chilies, and the sautéed onion mixture.
Fill each tortilla with about 3 tablespoons of the chicken mixture. Sprinkle a small amount of cheese on top. Roll up the tortilla and place it in the prepared casserole dish. Continue until all the filling is used.
Pour the remaining enchilada sauce over the rolled enchiladas and top with the remaining cheese.
TIP: To prevent the foil from sticking to the cheese, lightly spray the underside of the foil before covering the dish.
Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 15 minutes.
MAKE AHEAD
You can definitely prepare these enchiladas ahead of time! Assemble them up to the point where you would add the enchilada sauce, but do not add the sauce yet. Instead, cover the dish with foil and refrigerate for 1-2 days.
When you’re ready to bake, pour the sauce over the rolled tortillas, sprinkle with cheese, and cover with foil. Bake at 350°F for 30 minutes, then remove the foil and bake for an additional 15 minutes.
SERVING
When it’s time for dinner, serve each person 2 enchiladas (1 for kids). They pair wonderfully with shredded lettuce topped with pico de gallo and a side of either Instant Pot Mexican Rice or Mexican Rice along with 15-minute refried beans or Instant Pot Refried Beans. For a weekend treat or a well-deserved cocktail after a long day, any tequila-based cocktail complements this meal perfectly!
