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.
So I fell off the blogging train for awhile there. I, umm, got lazy. I also got obsessed with Phillippa Gregory which lead to an obsession with The Tudors and well, when you spend all day and night reading and/or watching historical fiction, that leaves little time for things like blogging. Or cleaning. Or anything really.
Anyway, I made these enchiladas last night and then my husband came home after PT this morning and was all, “When are you blogging those enchiladas? Are you doing it today? When are you doing it?!” so here we are. They’re that good. He wants to share the recipe with everyone he knows apparently.
This was such a quick meal too. Last time we had the grill on, I had my husband cook a couple extra pieces of chicken for me specifically for these and that made it even quicker. You could do the same or even pick up a rotisserie chicken.
Seriously good, I promise. I’m really loving the sweet, sweet corn paired with spices right now and this was the perfect example of that.
- 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
- 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.
- 5 ounces cream cheese (softened)
- ¼ 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
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- Salt and pepper
- 4 scallions (thinly sliced)
- 10 8- inch flour tortillas
- Preheat the oven to 325 degrees. Spray a 9x13 dish with cooking spray.
- In the bowl of your mixer cream together the cream cheese, sour cream, and ½ of the enchilada sauce. Stir in ½ cup of each type of cheese
- In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
- 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 the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 772Total Fat: 37gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 118mgSodium: 1447mgCarbohydrates: 72gFiber: 6gSugar: 8gProtein: 37g