Cream Cheese Chicken Enchiladas
These cream cheese chicken enchiladas are everything I love about Tex-Mex food: cheesy, creamy, a little spicy, and easy enough to make on a busy weeknight. Tender rotisserie chicken and shredded cheese are rolled into flour tortillas, then covered in a rich cream cheese enchilada sauce that bakes until hot and bubbly. These chicken enchiladas with cream cheese are the kind of easy dinner that tastes like you spent all afternoon making it, but it comes together quickly with simple ingredients and a few smart shortcuts.
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A Note from Angela
As a born and raised Texan, there are two cans you'll always find in my pantry: Rotel and green chiles. They're simple shortcuts that add big Tex-Mex flavor without needing a long ingredient list.
When I started testing this cream cheese chicken enchilada recipe, I knew the creamy sauce had to be the star. Instead of simply mixing cream cheese into the chicken filling, I wanted every bite coated in a rich, flavorful sauce.
The combination of cream cheese, sour cream, green chiles, Rotel, and green enchilada sauce creates the perfect balance of creamy, tangy, and slightly spicy.
Ingredient Notes
These creamy chicken enchiladas are made with simple ingredients that come together to create a delicious dinner you'll want to make again and again.
- Cream cheese is the base of the sauce. Full-fat block cream cheese melts into a richer, smoother sauce than whipped or tub-style cream cheese. Let it soften slightly before adding it to the skillet so it melts evenly without leaving small lumps.
- Diced green chiles add mild pepper flavor and a little roasted green chile sweetness without making the enchiladas too spicy.
- Rotel is a classic Texas pantry staple made with diced tomatoes and green chiles. It adds tomatoes, green chiles, and a little kick all in one can. I use the 'original' flavor, but you can use 'mild' or 'hot' based on your preference.
- Green enchilada sauce provides a tangy, savory base and helps loosen the sauce so it coats the enchiladas instead of sitting too thick on top. Canned green enchilada sauce makes this an easy weeknight dinner, but when I have extra time, my homemade green enchilada sauce adds even more fresh, roasted chile flavor.
- Sour cream balances the richness of the cream cheese with a little tang. Stir it in gently over medium heat and avoid boiling the sauce so it stays smooth and creamy.
- Rotisserie chicken is the easiest shortcut, but any cooked shredded chicken works. If your chicken is very cold, let it sit at room temperature for a few minutes so it warms more evenly in the oven.
- Flour tortillas roll easily, hold more filling, and soak up the creamy sauce better an corn tortillas. They create the soft, saucy Tex-Mex-style texture this recipe is designed for.
Can I Use Corn Tortillas Instead?
Yes, you can use corn tortillas in this recipe. I prefer flour tortillas because they create the soft texture you'll find in many Tex-Mex-style enchiladas.
If you use corn tortillas, warm them first in a skillet or microwave to make them more flexible and prevent tearing when rolling. Corn tortillas will give the enchiladas a slightly different texture and a more traditional corn flavor.
How to Make Cream Cheese Chicken Enchiladas
This chicken enchilada recipe come together quickly with a simple skillet sauce and a few easy steps. The key is creating a smooth cream cheese enchilada sauce before assembling so every bite is coated in cheesy Tex-Mex flavor.
Step 1: In a large skillet over medium heat, add the cream cheese, diced green chiles, drained Rotel, green enchilada sauce, sour cream, chicken stock, and taco seasoning.
Stir until the cream cheese has completely melted and the sauce is smooth and creamy.
Step 2: The finished cream cheese enchilada sauce should be thick enough to coat a spoon but still easy to pour.
Step 3: Add shredded chicken and cheese to the center of each tortilla. Roll tightly, then place seam-side down in the prepared baking dish so the enchiladas hold their shape while baking.
Step 4: Spread about ½ cup of the cream cheese sauce into the bottom of a greased baking dish. This prevents the tortillas from sticking and helps keep the bottom layer soft and flavorful as the enchiladas bake.
Step 5: Pour the remaining green chile cream cheese sauce evenly over the enchiladas, making sure the edges of the tortillas are covered. Sprinkle the remaining cheese over the top.
Step 6: Bake at 400°F for about 20 minutes, until the sauce is bubbling around the edges and the cheese is completely melted.
Tips for the Best Cream Cheese Enchiladas
- Soften the cream cheese first. Let the cream cheese sit at room temperature before making the sauce. Softened cream cheese melts faster and creates a smoother sauce without small lumps.
- Use medium-low heat when making the sauce. Cream-based sauces can separate over high heat, so you want the ingredients to gently melt together rather than boil.
- Spreading a thin layer of sauce on the bottom of the baking dish does more than prevent sticking. It helps the tortillas soften as they bake and keeps the bottom layer just as flavorful as the top.
- Cover the edges of the tortillas with sauce. Make sure the sauce reaches the sides and edges of the enchiladas before baking. Any exposed tortilla edges can become dry or crispy instead of soft and saucy.
- Let the enchiladas rest before serving. I know it's hard, but those extra 10 minutes matter! Resting allows the creamy sauce to thicken slightly and helps the enchiladas hold together when scooped from the baking dish.
Recipe FAQs
The cream cheese was likely too cold or heated too quickly. For the smoothest sauce, use softened block-style cream cheese and melt everything together slowly over medium to medium-low heat. Small pieces of cream cheese will continue melting as you stir, so give the sauce enough time to melt.
Yes, these enchiladas can be assembled ahead of time and refrigerated until you're ready to bake. For the best texture, assemble them no more than 24 hours in advance and cover tightly with foil or plastic wrap. If baking straight from the refrigerator, add a few extra minutes to the baking time since the enchiladas will be cold.
Store leftover enchiladas in an airtight container in the refrigerator for up to 4-5 days. Reheat individual servings in the microwave or warm the baking dish covered in the oven until heated through.
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Cream Cheese Chicken Enchiladas
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Equipment
- 9x13" baking dish
Ingredients
- 8 ounce cream cheese softened
- 8 ounce diced green chiles
- 10 ounce can Rotel
- 10 ounce green enchilada sauce
- ½ cup sour cream
- ¼ cup chicken stock
- 1 Tablespoon taco seasoning
- 2 cups shredded chicken I use rotisserie chicken
- 2 cups Mexican / Fiesta cheese blend divided
- 8 large flour tortillas 8"
- 2 chopped green onions
Instructions
- Preheat the oven to 400°F.
- To a skillet over medium heat, add the cream cheese, green chiles, Rotel, enchilada sauce, sour cream, chicken stock, and taco seasoning. Stir until completely combined.
- To a greased 9 x 13 baking dish, add half a cup of the cheese mixture. Spread until the mixture is coated on the bottom.
- Next, add ¼ cup of the chicken and ¼ cup of cheese to each tortilla. Roll and place seam-side down into the baking dish. Repeat this with all tortillas until the baking dish is full.
- Top the enchiladas with the remaining sauce and cheese.
- Bake for 20 minutes or until bubbling.
- Remove from the oven and allow it to set for 10 minutes before serving. Sprinkle with green onions, if desired.
Notes
- Use medium to low heat when making the sauce. Gently melt the cream cheese mixture instead of boiling it to keep the sauce smooth and creamy.
- Add cream cheese enchilada sauce to the bottom of the dish. A thin layer prevents sticking, softens the tortillas, and keeps the enchiladas flavorful from top to bottom.
- Cover tortillas completely with sauce. Coat the edges before baking to prevent dry spots and keep every bite soft and saucy.
