The tantalizing aroma wafting through my kitchen always brings back memories of family gatherings, filled with chatter and laughter. My go-to dish to bring that delightful atmosphere to life? Cream Cheese Chicken Enchiladas! This recipe is a comforting twist on classic Mexican flavors, combining creamy goodness with shredded chicken, all wrapped in soft tortillas and smothered in zesty red enchilada sauce. With a prep time that’s perfect for a busy weeknight yet impressive enough for a festive dinner, this dish is a game-changer. Plus, it’s a crowd-pleaser, ensuring everyone at the table will be asking for seconds. Can you hear that sizzling deliciousness calling you in? Let’s dive into this simple yet mouthwatering recipe!
Why Are Cream Cheese Chicken Enchiladas Amazing?
Comforting, Delicious Flavors: Each bite is pure bliss, combining creamy cheese with tender chicken for a delightful balance.
Quick and Easy: This recipe is perfect for busy weeknights, allowing you to prepare a comforting meal without spending hours in the kitchen.
Crowd-Pleasing: Whether it’s a family dinner or a gathering with friends, these enchiladas are sure to impress everyone at the table.
Versatile Ingredients: Feel free to customize the fillings or sauces based on your preferences. Want a bit of spice? Add jalapeños! Craving something milder? Go for the green sauce!
Make-Ahead Option: You can assemble these enchiladas a day in advance, saving you valuable time when you need it most. Serve them with a dollop of sour cream and fresh avocado for an even more scrumptious experience! Pair with Turkey Enchiladas Ready for another delicious variation!
Cream Cheese Chicken Enchiladas Ingredients
Discover the delicious elements that make Cream Cheese Chicken Enchiladas a household favorite!
For the Filling
- Vegetable Oil – For sautéing; consider olive oil for a richer flavor.
- Shredded Chicken (3 cups) – Base protein; rotisserie chicken saves prep time.
- Onion (1 medium, diced) – Adds sweetness; shallots can be used as a substitute.
- Garlic (2 cloves, minced) – Enhances flavor; substitute with garlic powder if necessary.
- Cream Cheese (8 ounces, softened) – Adds creaminess; Neufchâtel makes for a lighter option.
- Diced Green Chiles (1 can, 4 ounces) – For flavor and mild heat; jalapeños can bring more spice.
- Chili Powder (1 teaspoon) – Adds warmth; adjust to your spice preference.
- Cumin (1 teaspoon) – Provides earthy flavor; coriander is a suitable alternative.
- Salt (1/2 teaspoon) and Black Pepper (1/4 teaspoon) – Essential for seasoning.
For Assembling
- Flour Tortillas (12, 6-inch) – Perfect for encasing the filling; corn tortillas are a great gluten-free choice if warmed first.
- Red Enchilada Sauce (2 cans, 10 ounces each) – Adds moisture and flavor; green enchilada sauce offers a zesty alternative.
- Mexican Cheese Blend (2 cups, shredded) – Melts beautifully on top; Monterey Jack gives a milder taste.
With these ingredients, you’re just a few steps away from bringing the comforting goodness of Cream Cheese Chicken Enchiladas to your family dinner table!
Step‑by‑Step Instructions for Cream Cheese Chicken Enchiladas
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C) while you prepare your baking dish. Grease a 9×13-inch baking dish with cooking spray or a light coat of vegetable oil to prevent sticking. This will ensure your Cream Cheese Chicken Enchiladas bake evenly and come out easily later on.
Step 2: Sauté Aromatics
In a large skillet over medium heat, add a drizzle of vegetable oil and allow it to warm for about 1 minute. Add the diced onion, cooking until it’s softened and translucent, which should take approximately 5 minutes. Stir in the minced garlic and sauté for an additional minute, releasing its fragrant aroma, making your kitchen smell inviting.
Step 3: Make the Creamy Filling
Reduce the heat to low and stir in the softened cream cheese until it melts and forms a smooth mixture. Then, add the diced green chiles, chili powder, cumin, salt, and pepper. Continue mixing until everything is well combined and heated through, ensuring the filling is creamy and flavorful for your Cream Cheese Chicken Enchiladas.
Step 4: Combine with Chicken
Add the shredded chicken to the cream cheese mixture, folding it in gently until everything is fully incorporated. Cook for about 2-3 minutes until the chicken is heated through and coated in that delicious creamy filling. This step is key to making your enchiladas rich and satisfying.
Step 5: Prepare the Sauce Base
Spread 1/2 cup of enchilada sauce evenly across the bottom of your greased baking dish. This layer of sauce not only prevents the tortillas from sticking but also adds moisture and flavor to your Cream Cheese Chicken Enchiladas as they bake.
Step 6: Fill and Roll Tortillas
Take a flour tortilla and place about 1/4 cup of the chicken mixture in the center. Roll the tortilla tightly, then place it seam-side down into the prepared baking dish. Repeat this process for all tortillas until the filling is used up, snugly packing them into the dish for even cooking.
Step 7: Top with Sauce and Cheese
Pour the remaining enchilada sauce generously over the top of the rolled tortillas, ensuring they are well covered. Then, sprinkle the shredded Mexican cheese blend evenly across the top, adding a delicious cheesy layer that will melt and bubble beautifully during baking.
Step 8: Bake to Perfection
Place the baking dish in the preheated oven and bake the Cream Cheese Chicken Enchiladas uncovered for 20-25 minutes. You’ll know they’re ready when the cheese is melted, bubbly, and slightly golden on top. Your kitchen will be filled with an irresistible aroma while they bake.
Step 9: Rest Before Serving
Once baked, remove the dish from the oven and let it stand for about 5 minutes. This resting time allows the enchiladas to set slightly, making them easier to serve. As you wait, feel free to prepare any garnish or sides you’d like to accompany this comforting dish.
Step 10: Serve and Enjoy
After resting, serve the Cream Cheese Chicken Enchiladas hot from the oven, garnished with your favorite toppings like sour cream, cilantro, or avocado. These enchiladas are ready to delight your family and friends with their creamy goodness and vibrant flavors!
What to Serve with Cream Cheese Chicken Enchiladas
The delightful blend of flavors and textures in these enchiladas opens the door to a world of delicious side dishes and beverages to complete your meal.
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Mexican Rice: A fluffy, seasoned accompaniment that balances the creamy enchiladas, adding a touch of heartiness to your plate.
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Refried Beans: A comforting classic, these beans offer a creamy texture that complements the enchiladas while adding extra protein to your meal.
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Guacamole: Creamy and zesty, guacamole provides a refreshing contrast and enhances the rich flavors of the enchiladas. A must-have for any Mexican feast!
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Corn Salad: A bright medley of sweet corn, diced peppers, and lime juice that adds a fresh, crunchy element to the rich enchiladas.
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Sour Cream: A dollop of tangy sour cream brings creaminess and a cool contrast to the spicy notes of the enchiladas, elevating each bite.
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Chips and Salsa: Serve alongside your enchiladas for an irresistible crunch and burst of flavor, perfect for snacking before the main event.
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Fruity Sangria: A light and refreshing beverage that pairs beautifully with the cheesy enchiladas, blending fruity sweetness with zesty acidity.
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Churros: Finish your meal on a sweet note with these warm, cinnamon-sugar coated delights, which make for a perfect dessert to accompany your enchiladas.
Make Ahead Options
These Cream Cheese Chicken Enchiladas are perfect for meal prep enthusiasts! You can assemble the enchiladas up to 24 hours in advance; just cover them tightly with plastic wrap and refrigerate before baking. While prepping, ensure to layer a bit of enchilada sauce both at the bottom of your baking dish and over the top to keep everything moist and flavorful. When you’ve prepared them ahead, simply pop the enchiladas in the preheated oven (375°F) for about 25-30 minutes (add a few extra minutes if baking straight from the fridge) and enjoy a hearty, comforting meal on those busy nights, just as delicious as if made fresh!
Expert Tips for Cream Cheese Chicken Enchiladas
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Choose the Right Chicken: Opt for shredded chicken thighs instead of breast for a juicier filling that enhances flavor in your cream cheese chicken enchiladas.
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Adjust for Spice: If you’re craving a kick, add diced jalapeños or a splash of hot sauce into the filling for that extra heat—just be cautious not to overwhelm the creaminess.
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Make Ahead Convenience: Assemble your enchiladas up to a day in advance; cover them tightly with plastic wrap and refrigerate until ready to bake.
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Even Baking: Preheat your oven thoroughly to ensure the cheese melts beautifully and the enchiladas bake evenly without a soggy bottom.
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Customize Fillings: Feel free to incorporate other ingredients like black beans or corn to add texture and flavor, making your cream cheese chicken enchiladas even more delicious!
How to Store and Freeze Cream Cheese Chicken Enchiladas
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or microwave for 1-2 minutes until heated through.
Freezer: Assemble the enchiladas without baking, cover tightly with foil or plastic wrap, and freeze for up to 2 months. Bake directly from frozen, adding 10-15 minutes to the baking time for best results.
Reheating: If baked previously and refrigerated, simply reheat in the oven at 350°F until warmed through. Enjoy the creamy goodness of your Cream Cheese Chicken Enchiladas again!
Make-Ahead: Prepare the filling and components in advance for an easy weeknight dinner. Simply store them separately until you’re ready to assemble!
Cream Cheese Chicken Enchiladas Variations
Feel free to let your creativity shine as you customize this delicious recipe!
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Dairy-Free: Substitute the cream cheese with a dairy-free cream cheese alternative for a lighter option. It still provides a creamy texture that blends beautifully.
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Spicy Kick: For a bolder flavor, mix in diced jalapeños or a few dashes of hot sauce to the filling. This twist gives those enchiladas an exciting, zesty vibe perfect for spice lovers!
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Vegetarian Delight: Replace shredded chicken with black beans or sautéed vegetables for a hearty vegetarian version. The result is rich and satisfying while still capturing the spirit of traditional enchiladas.
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Different Heat Levels: Swap red enchilada sauce for green for a more tangy flavor. Green sauce adds a fresh twist while keeping the dish vibrant!
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Swap Your Cheese: For a twist on flavor, use pepper jack cheese instead of the Mexican blend. This swap gives the dish an extra kick while melting beautifully on top.
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Go Gluten-Free: Replace flour tortillas with corn tortillas for a gluten-free option. Be sure to warm them first to prevent breaking. It’s a small step that makes a big difference!
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Herb Infusion: Stir in freshly chopped cilantro or green onions into the creamy filling. This adds a lovely freshness that elevates the entire dish!
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Breakfast Enchiladas: For a fun breakfast twist, fill the tortillas with scrambled eggs, cheese, and veggies. Top with the same enchilada sauce for a delightful morning treat!
Feel free to explore these variations and make this dish your own! Pair your creation with some refreshing sides like Strawberry Goat Cheese for an even more memorable meal.
Cream Cheese Chicken Enchiladas Recipe FAQs
What kind of chicken should I use for Cream Cheese Chicken Enchiladas?
Absolutely! I recommend using shredded chicken thighs for a juicier and more flavorful filling. If you’re pressed for time, a rotisserie chicken works wonders and saves you preparation time. Just shred it and you’re good to go!
How do I store leftover Cream Cheese Chicken Enchiladas?
For best results, store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat them in the oven at 350°F for about 10-15 minutes or microwave for 1-2 minutes until heated through. They’ll still taste delightful!
Can I freeze Cream Cheese Chicken Enchiladas?
Definitely! To freeze them, assemble the enchiladas without baking first. Cover the dish tightly with aluminum foil or plastic wrap, and they’ll keep in the freezer for up to 2 months. When you’re ready to bake, pull them out directly from the freezer, keeping in mind to add an additional 10-15 minutes to the baking time. You’ll savor that creamy goodness in no time!
What if the filling is too thick when making Cream Cheese Chicken Enchiladas?
Very! If you find your filling is too thick, you can simply add a splash of chicken broth or a few tablespoons of sour cream to loosen it up. Cook it a bit longer over low heat until it reaches your desired consistency. Adjusting will ensure a creamy filling that wraps beautifully in the tortillas.
Are Cream Cheese Chicken Enchiladas suitable for gluten-free diets?
Yes! You can easily make these enchiladas gluten-free by using corn tortillas instead of flour ones. Just make sure to warm them up slightly before filling to prevent cracking. They’ll still be just as delicious!
Can I prepare Cream Cheese Chicken Enchiladas ahead of time?
Absolutely! You can assemble these enchiladas a day in advance. Simply cover the assembled dish tightly with plastic wrap and refrigerate it until you’re ready to bake. This option saves precious time on busy weeknights while still delivering a fresh home-cooked meal!
Cream Cheese Chicken Enchiladas for Cozy Weeknight Dinners
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and prepare your baking dish by greasing it with cooking spray or vegetable oil.
- In a large skillet over medium heat, add vegetable oil and warm for about 1 minute. Add diced onion, cooking until softened and translucent, about 5 minutes. Stir in minced garlic and sauté for an additional minute.
- Reduce heat to low, stir in softened cream cheese until it melts into a smooth mixture, then add diced green chiles, chili powder, cumin, salt, and pepper, mixing until well combined and heated through.
- Add shredded chicken to the cream cheese mixture, folding it in gently until fully incorporated. Cook for about 2-3 minutes until the chicken is heated through.
- Spread 1/2 cup of enchilada sauce evenly across the bottom of your greased baking dish.
- Take a tortilla and place about 1/4 cup of the chicken mixture in the center. Roll tightly and place seam-side down into the baking dish, repeating with remaining tortillas.
- Pour the remaining enchilada sauce over the tortillas, then sprinkle the shredded Mexican cheese blend evenly across the top.
- Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and slightly golden on top.
- Remove from oven and let it stand for about 5 minutes before serving. Prepare garnishes if desired.
- Serve hot, garnished with sour cream, cilantro, or avocado.
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