These Cream Cheese Chicken Enchiladas are a family favorite – filled with a creamy chicken and corn filling, and topped with salsa and cheese.
Love enchiladas? Try these White Chicken Enchiladas or these Green Chicken Enchiladas.
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!
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.
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.
Cream Cheese Chicken Enchiladas Video
If you are a visual person, you can see how to make these enchiladas here:
You can also watch it on YouTube.
What to Serve With Cream Cheese Chicken Enchiladas:
Tomato and Herb Salad
Tomato and Black Bean Quinoa Salad
Slow Cooker Black Beans
Refried Beans
Avocado and Tomato Salad
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Cream Cheese Chicken Enchiladas
Ingredients
- 5 oz cream cheese softened
- 1/4 cup sour cream
- 1 16 oz jar prepared salsa
- 1 cup shredded cheddar cheese divided
- 1 cup shredded pepper jack cheese divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels thawed
- 4 green onions thinly sliced, divided
- 8 8-inch flour tortillas
Instructions
- Preheat the oven to 325ºF. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a medium bowl, mix together the cream cheese and sour cream. Stir in 1/2 cup of the salsa, along with 1/2 cup of the cheddar cheese, 1/2 cup of the pepper jack cheese, and the chili powder and cumin. Stir to combine, then add in the chicken, corn, and half of the green onions, stirring one more time.
- Spread 1/2 cup of the salsa in the bottom of the prepared dish.
- Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the baking dish, seam side down. Repeat with the remaining tortillas and filling.
- Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
- Sprinkle with the remaining green onions and serve.
Danny Sue says
My son and I are big fans of chicken enchiladas, and I’ve used various recipes to make them. This recipe was aces! The leftovers won’t last long:).
Lisa says
I love this recipe but is it true that 2 enchiladas have 2000mg of sodium?
Deborah says
Hi Lisa,
The nutrition information is calculated by an online calculator. I would suggest going online and inputting the exact ingredients and brands that you use to get a more accurate count.
Lindy says
These are really great! I have made them a couple of times. My father-in-law doesn’t like corn in foods so once I substituted black beans for it, and I usually add in cilantro, onion, and fresh jalapenos. This is so easy and always a hit in my house! I really love all your recipes that I have tried.
CONSTANCE JENSEN says
Making this for dinner. Sent my Hubby, in a snowstorm, to get tortilla’s. He came back with white corn tortilla’s. I’m going to make them anyway! Wish me luck!!
Jim says
Great recipe. Very easy to make and taste is excellent. I did substitute Asiago cheese for the pepper jack. Also a few crushed chili flakes to give the Asiago a little punch. I baked at the 325 degrees as per instructions. Our oven temp is accurate. I found that it was not nearly long enough to get them good and hot. I increased the temp to 350 and cooked another 25 minutes.
Next time I make them I will cook at 350 for 15 minutes and then increase to 375 and check after 10 minutes. Once the topping is good and melted and you can see a little movement on the wraps you know you have nice hot enchiladas throughout.
Rebecca Taitano says
Didn’t really do so well in my house. Texture was a factor as well as a rather bland taste.
Tazone38 says
Made these tonight for my boys(hubby and 40 yr old son) it was a huge hit with all of us! Creamy, rich and so very easy to make, this recipe is going in my recipe binder.
Lisa says
Easy and good recipe! Will make again.
Deborah says
I’m so glad you liked them!
Nikki says
Just made these and they are amazing! I did add some black beans and jalapenos for colour, but besides that it was made exactly by the recipe. Thanks for a great recipe, I will be making it in the future whenever we have roast chicken that needs to be used up.
Deborah says
Awesome – I’m so glad you enjoyed them! And I love the addition of black beans and jalapeno – I may need to try that next time!
QASAS RENZ says
To much work or recipe
Yuri says
OMG ! This is so tasty recipe and easy ever !
I just found this recipe about left over Rotisserie Chicken on the net.
Thank you Thank you ! I just made it tonight. My hus loved it !!
Definitely ,I ‘m going to make anytime !!
Debbie Andrews says
I once made a pasta salad everyone at work loved and talked about the next day. One lady was not there that day so she asked me for the recipe so she could try it since everyone love it. Long story short she made it and was honest enough to say it was not to her liking. Of course as we talked she totally changed the ingredients. It called for bow tie pasta she used linguine. It called for Parmesan cheese she used Monterey Jack. Lol on and on she listed her changes. She did not make MY salad. She made HERS!
June says
I missed that !!
June says
I didn’t see what to do with the corn??
Deborah says
@June, it is in the second paragraph of the instructions. You add it in with the chicken and spices.
Jena says
I am making these for supper tonight and they look delicious! I slowcooked the chicken so it was perfectly shred up. The only thing I added was bacon to the mixture, and crumbled some on top as well! Can’t wait to have this for supper tonight! 🙂
eatme_delicious says
I totally know what you mean about being nervous when people say they're going to make something from your blog. I get especially nervous if they're going to make like a healthy muffin and might be expecting a cake muffin so they won't like it. Anyway, I don't know if I've ever had cream cheese in enchiladas but it sounds like it would be amazing!