Cream Cheese Chicken Enchiladas Recipe -

Cream Cheese Chicken Enchiladas Recipe

Cream Cheese Chicken Enchiladas are a creamy, flavorful twist on the classic Mexican dish. This recipe features tender chicken wrapped in soft tortillas, smothered in a rich, cheesy

sauce with a hint of spice. It’s a perfect meal for those who love enchiladas but are looking for something a bit different from the traditional red or green sauce versions.


  • 8-10 flour tortillas
  • 1 package (8 ounce) cream cheese, room temperature, divided (1/2 for filling, 1/2 for sauce)
  • 1-2 (4 ounce) cans of green chiles
  • 3 cups cooked, shredded chicken
  • 2 cups Mexican cheese, grated, divided (1 cup for filling, 1 cup for topping)
  • 2 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper to taste
  • Fresh cilantro, for garnish (optional)


Step 1: Prepare the Filling
In a mixing bowl, combine the shredded chicken with half of the cream cheese (4 ounces), 1 cup of grated Mexican cheese, and the cans of green chiles. Mix well until all the ingredients are combined. Season the mixture with salt and pepper to taste.

Step 2: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Take a flour tortilla and place a generous amount of the chicken mixture in the center. Roll up the tortilla and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.

Step 3: Make the Sauce
In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1-2 minutes. Gradually add the chicken broth, whisking continuously to prevent lumps. Add the remaining cream cheese (4 ounces), lemon juice, cumin, and chili powder. Continue to cook and stir until the sauce is thickened. Season with salt and pepper to taste.

Step 4: Finish the Enchiladas
Pour the sauce over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of grated Mexican cheese over the top.

Step 5: Bake
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro, if desired, before serving.

Cooking Note:

  • Be careful not to overfill the tortillas, as this can make them difficult to roll and can cause the filling to spill out during baking.

Serving Suggestions:

Serve the Cream Cheese Chicken Enchiladas with a side of rice, beans, or a fresh salad. For those who enjoy a bit of heat, offer salsa, hot sauce, or jalapeños on the side.


  1. Chicken Preparation: You can use leftover chicken, rotisserie chicken, or boil and shred chicken breasts for this recipe.
  2. Cheese Options: Feel free to experiment with different types of cheese for the filling or topping, such as cheddar or Monterey Jack.
  3. Sauce Consistency: If the sauce is too thick, you can thin it with a little more chicken broth.

Prep Time:

  • Preparation Time: 30 minutes
  • Cooking Time: 20-25 minutes
  • Total Time: 50-55 minutes

Nutritional Information:

  • Calories: Approximately 400-500 per serving (varies based on the size of the enchiladas and specific ingredients used)
  • Protein: 20-30g per serving
  • Sodium: Varies based on the chicken broth and cheese used


Cream Cheese Chicken Enchiladas offer a delightful and comforting meal, perfect for any occasion. The combination of creamy cheese, tender chicken, and soft tortillas, all smothered in a flavorful sauce, makes this dish a guaranteed crowd-pleaser. Whether you’re cooking for your family or entertaining guests, these enchiladas are sure to satisfy.

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