Cream cheese enchiladas

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.

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