Chicken Cream Cheese Enchiladas

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a creamy enchalada recipe that is mildly spiced. No Scotch Bonnets or even jalapenos here. It's quick to make and great for a week night or lazy weekend.

Ingredients Nutrition

  • 2 cups of pre-cooked rotisserie chicken (or any leftover chicken)
  • 1 (8 ounce) package cream cheese, cubed (low fat is fine)
  • 12 cup sour cream (fat free ok)
  • 1 tablespoon finely chopped onion
  • 12 teaspoon chili powder
  • 12 teaspoon cumin
  • 1 12 cups shredded cheddar cheese, shredded (Reduced fat doesn't melt as but can be used if you don't mind)
  • 1 (4 ounce) can green chilies
  • 8 -10 flour tortillas (corn tortillas also work well)
  • 1 (20 ounce) can enchilada sauce (red or green)

Directions

  1. Preheat oven to 350 degrees.
  2. De-bone chicken, and shred chicken into small pieces, if you don’t have a rotisserie chicken.
  3. In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.
  4. Heat until the cheeses are completely melted.
  5. Coat baking pan with cooking spray.
  6. Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used.
  7. Pour enchilada sauce over the rolled tortillas.
  8. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.
Most Helpful

5 5

Very nice enchilada variation - creamy and, indeed, mildly spiced. I made Mesa Red Sauce
for the sauce and used corn tortillas. I halved the recipe, which gave me enough filling for 8 corn tortillas - perfect! Thanks for sharing!

5 5

I used whole wheat tortillas and they were delicious! Dollop of sour cream and some black olives on top and away we ate!

5 5

I cut this in half, and made 5 enchiladas in a 6.5 x 9 inch pan. The filling in these is absolutely decadent (okay, I used all full fat ingredients- I make enchiladas too seldom to skimp), and since I have a cold, I added a good dash of cayenne pepper so I could actually taste what I'd made. I had some smoked chicken meat in the freezer from another recipe, otherwise I made as written, adding the dash of cayenne. For the enchilada sauce, I chose a medium spiced red variety, which is my personal favorite. If I was serving to a spice-free crowd, I'd use mild, and everyone would be happy. This is so easy to make that I expect it to be a standby recipe when I need to satisfy a Mexican food craving. Quick to make on a weeknight, easy enough to halve or double as needed, and sure to satisfy a crowd.