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Posted: 11/05/2023

Cream Cheese Chicken Enchiladas

Total Time: 40

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These Cream Cheese Chicken Enchiladas are a family favorite – filled with a creamy chicken and corn filling, and topped with salsa and cheese.

PIN IT FOR LATER!

Love enchiladas? Try these White Chicken Enchiladas or these Green Chicken Enchiladas.

Cream Cheese Chicken Enchiladas on a plate.

These Cream Cheese Chicken Enchiladas have seriously been a favorite since I first made them back in 2010.

I know these are a very Americanized version of enchiladas, but I believe all that matters is that they are delicious and they get eaten every time I make them for my family.

That’s a win for me!

Cream Cheese Chicken Enchiladas in a white casserole dish.

Ingredients

Cream Cheese: I know that 5 ounces of cream cheese is kind of a random amount. I’ve tried it with both 4 oz and 8 oz, just so that it makes more sense from a brick of cream cheese, but 5 oz really is the magic number. Feel free to add less or more, but I really do think that 5 ounces is the perfect amount.
Sour Cream: You just need a little bit of sour cream to thin out the cream cheese just a little bit. You could also use a tablespoon or two of cream.
Salsa: My biggest hint here is to use a salsa that you love. It will work with both a chunky salsa or a smoother salsa, but the flavor really comes through, so make sure you already like the flavor.
Cheese: I like to use a mixture of cheddar and pepper jack cheese. You could use all of one or the other, if desired.
Spices: You will need both chili powder and cumin.
Chicken: This recipe comes together when you have cooked, shredded chicken on hand. If you don’t, you can use a rotisserie chicken, or cook up some chicken just for this recipe.
Corn: The corn really makes this recipe different for me. But if you are not a fan, you can easily leave it out, or replace it with another favorite vegetable.
Green Onions: You’ll use half of the green onions in the enchiladas, and the other half will be added to the top when the enchiladas are done baking.
Tortillas: My family prefers flour tortillas, but you could use corn tortillas. If you use corn, you will get more enchiladas because they are smaller.

Cream Cheese Chicken Enchiladas on a plate with a dish of enchiladas next to it.

How to Make Cream Cheese Chicken Enchiladas

Step 1: Make the filling by mixing the cream cheese and the sour cream together. Then add in some of the salsa, half of each of the cheeses, as well as the chili powder and cumin. Add in the chicken, corn, and half of the green onions.

Step 2: Spread 1/2 cup of the salsa in the bottom of a casserole dish that has been sprayed with nonstick cooking spray. This helps it so that the enchiladas don’t stick to the bottom of the dish.

Step 3: Place some of the filling down the center of each tortilla. Roll each tortilla and place them seam side down in the prepared dish.

Step 4: Pour the remaining salsa over the top of the enchiladas, then sprinkle the remaining cheese on top.

Step 5: Bake the enchiladas until the cheese is melted and the enchiladas are heated through.

Step 6: Serve topped with the remaining green onions.