Name: Cream Cheese Chicken Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Cuisine: Mexican
Ingredients: 5 ounces cream cheese (softened); 1/4 cup sour cream; 10 ounces enchilada sauce; 1 cup shredded cheddar cheese (divided); 1 cup shredded monterey jack cheese (divided); 2 cups cooked shredded chicken; 1 cup fresh or frozen corn kernels; 4 ounces diced green chiles; 1/2 teaspoon chili powder; 1/4 teaspoon cumin; Salt and pepper; 4 scallions (thinly sliced); 10 8- inch flour tortillas; cilantro, for garnish

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Cream Cheese Chicken Enchiladas are a delicious and easy dinner. Tortillas filled with chicken, corn, and cheese get rolled up and topped with enchilada sauce and cheese.

Serve these enchiladas with Restaurant Style Salsa, Guacamole, and Mexican Rice!

Originally published July 12, 2011. Updated May 9, 2024.

I’m going through a thing right now. All I can think about is Chipotle burrito bowls, fajitas from literally any Mexican restaurant, and enchiladas from Chuy’s.

It’s all I want.

I made these the other night in an effort to keep myself from driving the 45 minutes to our closest Chuy’s and it worked.

I’ve been making these cream cheese chicken enchiladas for years and they always hit the spot.

(I also recommend a batch of Chuy’s Creamy Jalapeño Dip and some tortilla chips to go with them!)

And no, they aren’t authentic but they are delicious and that’s the most important part.

two chicken enchiladas on a plate with mexican rice

Why You’re Going To Love This Recipe

They are so delicious! The filling is so creamy and cheesy with chunks of chicken, corn, green chiles, and enchilada sauce. It’s such a cozy and comforting dish.
They are surprisingly easy. I bought a rotisserie chicken for this recipe (and used about half of it) which made prepping these really easy and really fast.
You can prep them ahead if you need to! Make the filling and roll the enchiladas the night before you plan to serve them so all you have to do after work is top them with sauce and cheese and pop ’em in the oven!

Ingredients

Cream cheese – this goes in the filling and makes it super creamy and delicious.
Sour cream – this is also part of the filling. It adds creaminess and a little bit of tang.
Enchilada sauce – some of the sauce gets mixed into the filling mixture and the rest gets poured on top of the rolled up enchiladas.
Cheddar cheese – some cheese is going in the filling and the rest is going on top of the enchiladas.
Monterey Jack cheese – if you want a little extra spicy, try pepper jack instead of monterey jack.
Shredded chicken – you can cook your own chicken or make life really easy and buy a rotisserie chicken from your grocery store. Use the white or dark meat.
Corn – you can use canned or frozen corn.
Diced green chiles – the kind in the can that you can find in the Mexican food section of your grocery store.
Chili powder
Cumin
Salt and pepper
Scallions – these are optional but I really like the brightness they add to the enchiladas.
Flour tortillas – I know flour tortillas are not traditional in enchiladas but let’s be real, cream cheese isn’t either. You can use corn tortillas if you prefer.

How To Make Cream Cheese Chicken Enchiladas

Make cream cheese mixture. Cream together the cream cheese, sour cream, and ½ of the enchilada sauce. Stir in ½ cup of each type of cheese
Make chicken mixture. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions.
Combine. Add the chicken mixture to the cheese mixture and combine well.
Assemble. Spread about half of the remaining enchilada sauce in the bottom of the baking dish. Spoon the filling into each tortilla, roll the tortilla up, and place in a baking dish with the seam down.
Top the enchiladas. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese.
Bake. Bake at 325F for 20-25 minutes or until hot and bubbly.
Serve. Sprinkle with the remaining scallions and serve.

How Long Are They Good For?

Chicken enchiladas are good for up to 3 days. Make sure to store them in an airtight container in the fridge.

I like to reheat these in the microwave but you can also put them in the oven for a few minutes.

Can You Make It Ahead?

Yes, you can prep these enchiladas ahead of time. They will be fine in the fridge for up to 2 days. I would wait to top them with the enchilada sauce and cheese until right before you bake them.

Can You Freeze Them?

You can freeze these for up to 3 months. Make sure to wrap them tightly to keep them as fresh as possible.

When you are ready to serve them, let them defrost overnight in the fridge and reheat in the microwave or oven.

Overhead shot of enchiladas topped with enchilada sauce, cheddar cheese, monterey jack cheese, green onions, and cilantro

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Yield: 5 servings