Cream Cheese Chicken Enchiladas: A Beginner-Friendly Comfort Meal
These Cream Cheese Chicken Enchiladas are the ultimate cozy meal! Tender shredded chicken is mixed with smooth cream cheese, melty cheese, and flavorful spices, then wrapped in soft tortillas and smothered in a rich, creamy sauce. Every bite is pure comfort! 🌯✨
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 enchiladas (serves 4-5) 1x
Ingredients
- 5 ounces cream cheese (softened)
- ¼ cup sour cream
- 10 ounces enchilada sauce
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese (divided)
- 2 cups cooked shredded chicken
- 1 cup fresh or frozen corn kernels
- 4 ounces diced green chiles
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- Salt and pepper to taste
- 4 scallions (thinly sliced)
- 10 (8-inch) flour tortillas
- Cilantro, for garnish
Instructions
Step 1: Preheat and Prepare the Baking Dish
Preheat your oven to 325°F. Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil to prevent sticking.
Step 2: Make the Creamy Filling
In a large mixing bowl, combine the softened cream cheese, sour cream, and half of the enchilada sauce. Stir in ½ cup of shredded cheddar cheese and ½ cup of shredded Monterey Jack cheese. This creamy mixture will give the enchiladas their rich texture.
To the same bowl, add the cooked shredded chicken, corn, diced green chiles, chili powder, cumin, salt, and pepper. Stir everything together until well combined. The filling should be creamy and evenly mixed.
Step 3: Prepare the Baking Dish
Pour half of the remaining enchilada sauce into the bottom of the greased baking dish. Spread it evenly to create a flavorful base for the enchiladas.
Step 4: Fill and Roll the Tortillas
Lay a tortilla flat on a clean surface. Spoon a generous portion of the filling onto the center of the tortilla, then roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them closely together in the dish.
Step 5: Top with Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheddar and Monterey Jack cheese on top, ensuring every enchilada is covered in cheesy goodness.
Step 6: Bake Until Bubbly
Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and the enchiladas are bubbling. The edges of the tortillas should be slightly golden, and the filling should be heated through.
Step 7: Garnish and Serve
Once out of the oven, sprinkle the enchiladas with the remaining sliced scallions and fresh cilantro for a burst of color and flavor. Let them cool for a few minutes before serving.
Notes
Cooking the Chicken
If you don’t have pre-cooked chicken, you can easily prepare it at home. The simplest method is to poach chicken breasts in lightly salted water for about 15 minutes until fully cooked. Once cooled, shred the chicken using two forks or a stand mixer with a paddle attachment for quick results.
How to Tell When the Enchiladas Are Done
The enchiladas are ready when the cheese is completely melted, and the sauce is bubbling. If you’re unsure, you can insert a knife into the center to check if the filling is hot.
Preventing Soggy Enchiladas
To keep your enchiladas from becoming too soggy, avoid overloading them with sauce before baking. A light layer at the bottom and a moderate amount on top will provide flavor without making them overly soft.
Warming Tortillas for Easy Rolling
Flour tortillas are generally pliable, but if they feel stiff, warm them in the microwave for 10-15 seconds before filling. This prevents them from cracking when rolled.
What to Do If the Cheese Browns Too Quickly
If the cheese starts to brown before the enchiladas are fully heated, loosely cover the dish with aluminum foil to prevent burning while allowing the enchiladas to finish cooking.