Cream cheese chicken enchiladas are so quick & easy! On the dinner table in just 30 minutes. Flour tortillas rolled up with a creamy chicken filling. Smother it in a creamy enchilada sauce and shredded cheese. Mild enough for kids and can easily be customized to your liking.
So sorry I have been MIA this summer. It’s been a rough one. Not really rough but just full of lots of changes. New house, new school, new state, new everything.
My kids have started school so I finally feel like I have time again to clean the house, blog, and basically do everything that I did not do all summer long. Like mop the kitchen floor. Nope. Not once did I mop this summer, haha 🙂 #reallife
With school starting back up all I want are easy, 30 minute dinners. These cream cheese chicken enchiladas are exactly that! I love dinners that take only 5 or 6 ingredients, can be easily customized to your liking, and dinners that I can use rotisserie chicken in or leftover shredded chicken.
I have decided to write some helpful tips and answer some commonly asked questions. I get asked so many questions that sometimes it’s hard to keep up with the comments. I will try and do better to answer those in my posts from now on.
How do I cook chicken for chicken enchiladas?
This is actually a fairly common question I get whenever I post a recipe with shredded chicken in it.
There are several ways you can cook chicken for enchiladas.
- Buy a rotisserie chicken. I always pick one up when I go to Sam’s Club or Costco. Each rotisserie chicken makes at least 3 cups shredded chicken, which is exactly how much you need for these cream cheese enchiladas.
- Put some boneless, skinless chicken breasts into the crock pot with a can of chicken broth. Let it cook on low for 6-8 hours. Shred the chicken with two forks or use a handheld blender and beat it to get restaurant quality shredded chicken. You can also add other seasonings in with the chicken in the slow cooker.
- Bake a few chicken breasts in the oven. I like to drizzle a little bit of olive oil, salt and pepper over each chicken breast. Cook at 400 degrees for about 25-35 minutes or until the internal temperature reaches 165 degrees. Chop it up or shred it when it’s hot from the oven.
Can I add beans or other ingredients into the chicken enchiladas?
Yes! Yes! That is my favorite thing about this recipe is how much you can customize it to your family’s taste and preference. We love these as is. They are mild enough for kids but yet have plenty of flavor for adults too.
- Add a can of pinto beans, black beans, or even chili beans into the shredded chicken + cream cheese mixture.
- Add a can of diced green chilies for some added heat. You can use mild or hot version of green chilies for some spice.
- If wanted, switch out the flour tortillas for some corn tortillas. I don’t like using corn tortillas because they crack when you roll them up, but if you don’t mind that, then go ahead and use corn tortillas instead.
Tips for making cream cheese enchiladas
- Don’t forget the toppings. Avocado slices, cilantro, and chopped tomatoes are our must haves. You can also serve these alongside shredded lettuce, sour cream, salsa, and some cilantro lime rice for a great side dish. Or try out my instant pot mexican rice.
- The heavy cream may seem odd to some, but it provides a rich and creamy texture and it tames the spiciness of enchilada sauce. I add it to all my enchilada recipes and it makes a big difference.
- Use any cheese you want. I always have Colby-Jack cheese on hand so that is what I use. Monterey Jack would be good, Cheddar of course is a classic, and even Pepper Jack cheese for a spicy kick.
- I like using the packet of chicken taco seasoning because we like the flavor of it and it’s easy! I don’t use the entire packet, but instead use about 1 1/2 tablespoons. You can use your own seasonings (like cumin, chili powder, garlic powder, and onion powder) or use a packet of taco seasoning even.
Try these other chicken enchilada recipes
- cheesy beef & rice enchiladas
- green chili chicken corn enchiladas
- roasted sweet potato & black bean enchiladas
- 8-10 flour tortillas (the 8" size)
- 3 cups shredded chicken
- 1 bar (8 oz) cream cheese, softened
- 1 packet chicken taco seasoning (I don't use all of it)
- 1 can (10 oz) red enchilada sauce
- 1/4 cup heavy cream
- 1-2 cups shredded cheese
Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray and pour 1/4 cup of the enchilada sauce into the bottom of the dish. Spread it around to cover the bottom of the dish.
In a bowl combine the shredded chicken, softened cream cheese, and as much of the chicken taco seasoning that you want. Stir together until combined.
Place a spoonful of the chicken mixture onto a tortilla, spread it out to each end and then roll up and place seam-side down into the baking dish. Repeat with remaining tortillas. I was able to squish 10 flour tortillas into my baking dish.
Combine the remaining enchilada sauce with the heavy cream. Mix together and pour over the enchiladas. Sprinkle with the cheese. Use as much or as little cheese as you prefer.
Cook for 20 minutes. Serve with whatever toppings you prefer. We love chopped grape tomaotes, cilantro, and avocado slices. Enjoy!
To easily soften the cream cheese, place the unwrapped bar of cream cheese on a microwave-safe plate and let it cook for about 25-30 seconds or until it's nice and soft. The chicken mixture is much easier to mix when the cream cheese is very soft.
I always use a rotisserie chicken for this recipe or leftover chicken taco meat, or leftover shredded chicken if I make a big batch of shredded chicken in the slow cooker for the week.
I don't use all of the seasoning in the chicken taco packet. It's a bit too much flavor for the kids, so I have been using about 1 1/2 tablespoons of it. Or, you can just use your seasonings to your liking. I would start with 1/2 teaspoon of chili powder, cumin, garlic powder, and onion powder. Add some oregano for some spice and even paprika if wanted.