Cream Cheese Enchiladas
These Cream Cheese Enchiladas are rich, creamy, and packed with flavor. The filling is made with shredded chicken, smooth cream cheese, and a blend of spices, all wrapped in soft tortillas and smothered with a flavorful enchilada sauce and melted cheese. This dish is comforting, easy to make, and perfect for a family dinner or meal prep!
Total time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Filling:
2 cups cooked shredded chicken (rotisserie or boiled)
8 oz cream cheese (softened)
½ cup sour cream
1 cup shredded cheddar or Monterey Jack cheese
1 small onion (diced)
2 cloves garlic (minced)
1 tsp chili powder
½ tsp cumin
½ tsp salt
½ tsp black pepper
1 tbsp lime juice (optional)
For the Enchiladas:
8 small flour tortillas (or corn tortillas, if preferred)
1½ cups red or green enchilada sauce
1 cup shredded cheese (for topping)
1 tbsp fresh cilantro (chopped, for garnish)
Instructions
1. Prepare the Filling
1. Saute onion & garlic: In a skillet over medium heat, saute the diced onion and garlic until soft (about 2-3 minutes).
2. Mix the filling: In a large bowl, combine shredded chicken, softened cream cheese, sour cream, shredded cheese, sauteed onion/garlic, chili powder, cumin, salt, black pepper, and lime juice. Stir until well combined.
2. Assemble the Enchiladas
3. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
4. Fill the tortillas: Spoon 2-3 tablespoons of the chicken mixture onto each tortilla and roll them up tightly.
5. Arrange in the dish: Place the rolled tortillas seam-side down in the greased baking dish.
6. Add sauce & cheese: Pour enchilada sauce over the tortillas, spreading evenly. Sprinkle the shredded cheese on top.
3. Bake the Enchiladas
7. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish & serve: Sprinkle with fresh cilantro and serve hot!
Nutritional Information
Calories: ~500-550
Protein: ~30g
Fat: ~30g
Carbohydrates: ~35g
Fiber: ~3g
Sugar: ~4g
Sodium: ~900mg (varies based on sauce and cheese)
Note: Nutritional values vary based on portion sizes and ingredient substitutions.
Recipe Notes & Tips
Green Enchilada Sauce: Red sauce is tomato-based with smoky spices, while green sauce is tangier with tomatillos and green chilies. Use your favorite!
Tortilla Choice: Flour tortillas make a softer enchilada, while corn tortillas offer a traditional texture—warm them first to prevent cracking.
Make It Spicy: Add diced jalapenos or a dash of hot sauce to the filling for extra heat.
Vegetarian Option: Replace chicken with black beans, sauteed bell peppers, or mushrooms.
Storage & Reheating: Leftovers can be stored in the fridge for up to 4 days and reheated in the oven or microwave.