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    You are in: Home / Recipes / Chicken Cream Cheese Enchiladas Recipe
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    Chicken Cream Cheese Enchiladas

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on December 27, 2011

      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!

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    • on September 29, 2011

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

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    • on September 27, 2011

      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.

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    • on January 30, 2012

      Delish! So simple and so tasty. I halved the recipe and used flour tortillas and red enchilada sauce. Thanks Annacia for a great meal. Made for Best of 2011 Tag.

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    • on January 17, 2012

      I had some chicken to use up and this proved a great way to use it. I didn't use chillies as I was cooking for kids too so just used some green capsicum in place of them....the lovely creamy filling proved a hit with the whole family as well as the "blow-in's" who stayed for dinner. Thanks!

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    • on October 17, 2011

      Decadent tasting and Delicious. My family loves enchiladas made with sour cream and the cream cheese was a wonderful addition. The spiciness was just right. Made for Fall PAC 2011.

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    • on September 20, 2011

      The whole Family loved it! Great for a fast dinner.

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    • on September 14, 2011

      Delicious! I used reduced fat sour cream but regular cream cheese, so the filling was very rich (should have followed the directions regarding the lower fat ingredients!). Chipotle chili powder added a nice smokey flavor, and 5 soft-taco size tortillas were just enough to use all the filling and fit perfect into a 9x13 pan.

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    • on September 13, 2011

      These were very good and simple to make! They are very filling, too! My family enjoyed them. Thanks for sharing!

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    • on September 07, 2011

      This is very delicious and easy! I stewed one chicken breast, and shredded it for the recipe. Halved the recipe, and that was easy. I discovered that I didn't have a can of chopped green chilies, but I had put up some jalapenos from the garden this summer, and used these instead. I'm sure it probably was a bit hotter than intended, but I loved it that way. I love spice! I did use low fat cream cheese, and 2 % cheddar. I didn't think it changed the taste at all. Thanks for sharing!

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    Chicken Cream Cheese Enchiladas. Recipe by Trinity of LV

    Chicken Cream Cheese Enchiladas

    By Trinity of LV
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    Nutritional Facts for Chicken Cream Cheese Enchiladas

    Serving Size: 1 (127 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 254.0
     
    Calories from Fat 134
    53%
    Total Fat 14.9 g
    23%
    Saturated Fat 7.7 g
    38%
    Cholesterol 38.7 mg
    12%
    Sodium 911.9 mg
    37%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 2.4 g
    9%
    Sugars 7.5 g
    30%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    chicken

    shredded cheddar cheese

    Detailed Nutrition Values About Nutrition Info

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