When the evening rush hits and dinner feels like an impossible feat, I often find myself reaching for a warm, comforting plate of Cream Cheese Chicken Enchiladas. The first time I prepared this dish, I was surprised by how quickly it came together and how much my family loved it. Picture this: creamy, cheesy goodness wrapped in soft flour tortillas, all glazed with zesty enchilada sauce. Each bite combines the satisfying richness of cream cheese with tender shredded chicken, creating an indulgent experience that’s hard to beat.
Beyond its delightful flavors, what makes this recipe truly shine is its versatility. Want to spice things up? Toss in some diced jalapeños or swap the chicken for black beans for a vegetarian twist. Whether it’s a hectic weeknight or a cozy gathering with friends, these enchiladas are the perfect solution for anyone looking to break free from the fast-food routine and embrace the joys of homemade comfort food. Let’s roll up our sleeves and dive into this deliciously simple recipe!
Why love Cream cheese chicken enchiladas?
Simplicity at Its Finest: This recipe is not only easy to follow but also requires minimal ingredients and effort, making it perfect for busy evenings.
Versatile Customization: You can swap out proteins, add veggies, or even adjust the spice level, so everyone can enjoy a personalized plate.
Creamy Comfort: The rich and creamy filling combined with zesty enchilada sauce offers an irresistible taste that will keep you coming back for more.
Meal Prep Friendly: Make a big batch and enjoy leftovers throughout the week or freeze them for a quick meal on future busy nights.
Crowd-Pleasing Appeal: These enchiladas are sure to impress family and friends, leaving them raving about your cooking skills! For another delicious idea, try these Decadent Chicken Tetrazzini for a cozy night in.
Cream Cheese Chicken Enchiladas Ingredients
For the Filling
- 5 oz cream cheese – Use softened cream cheese for easier mixing and a creamy texture.
- ¼ cup sour cream – This adds tanginess to the filling and enhances the creamy experience.
- 1 cup cooked chicken – Shredded rotisserie chicken is a convenient option that cuts down prep time.
- 1 cup corn kernels – Fresh, frozen, or canned (drained) corn adds sweetness and texture.
- 4 oz diced green chiles – These provide just the right amount of heat and extra flavor.
- ½ tsp chili powder – Adjust the spice level based on your preference for a kick.
- ¼ tsp ground cumin – This adds a warm, earthy depth to the filling.
- Salt and black pepper – Essential seasonings to elevate the overall flavor.
- 4 scallions – Use both the white and green parts for added freshness and crunch.
For the Cheese
- 1 cup shredded cheddar cheese – Divide for filling and topping for a classic cheese flavor.
- 1 cup shredded Monterey Jack cheese – This cheese adds creaminess; use Pepper Jack for a spicy twist.
For the Assembly
- 10 flour tortillas (8-inch) – Soft taco size works best for rolling up stuffed enchiladas.
- 10 oz enchilada sauce – This base flavor can be store-bought or homemade to suit your taste.
- Fresh cilantro – Optional garnish to add color and freshness before serving.
How to Make Cream Cheese Chicken Enchiladas
- Preheat: Start by preheating your oven to 325°F (165°C). Grease a 9×13-inch baking dish with a little cooking spray or oil to prevent sticking.
- Create Creamy Base: In a mixing bowl, combine the softened cream cheese, sour cream, and half of the enchilada sauce. Blend until the mixture is smooth and creamy—it’s like a warm hug for your filling!
- Mix Filling Ingredients: Gently fold in half each of the cheddar and Monterey Jack cheeses, cooked chicken, corn, diced green chiles, chili powder, cumin, salt, pepper, and half of the chopped scallions. Ensure everything is well-coated with the creamy mixture.
- Assemble Enchiladas: Pour half of the enchilada sauce into the bottom of the greased baking dish. Take each tortilla, fill it with the creamy mixture, roll it tightly, and place seam-side down in the dish.
- Top and Bake: Drizzle the remaining enchilada sauce over the top of the rolled tortillas, and sprinkle with the remaining cheese. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Allow the enchiladas to cool for a few minutes. Before serving, garnish with extra scallions and cilantro for a pop of freshness. Enjoy with sides like Mexican rice or a simple salad!
Optional: Serve with extra enchilada sauce on the side for those who love some extra flavor.
Exact quantities are listed in the recipe card below.
Cream Cheese Chicken Enchiladas Variations & Substitutions
Explore the endless possibilities for personalizing your Cream Cheese Chicken Enchiladas with these delightful twists!
- Vegetarian Delight: Replace chicken with black beans, sautéed mushrooms, or seasonal roasted vegetables for a hearty meat-free option. Feel free to embrace the colors of nature!
- Low-Carb Option: Use low-carb tortillas or switch to crunchy lettuce wraps for a fresh and light alternative. This keeps the comfort without the carbs!
- Spicy Kick: Add diced jalapeños or a sprinkle of cayenne to the filling for those who enjoy a little heat in their enchiladas. A touch of spice can elevate the whole dish!
- Cheesy Explosion: Experiment with a blend of cheeses like Pepper Jack for a spicy twist or crumbled queso fresco for a creamy finish. Cheese lovers will thank you for this delightful change!
- Hearty Addition: Mix in cooked rice or quinoa into your filling for a more substantial meal. This twist not only adds texture but also makes it even more filling.
- Savory Chipotle: Incorporate chipotle sauce into the creamy base for a smoky flavor that pairs beautifully with the richness of the cream cheese. This adds an exciting depth and warmth!
- Nutty Flavor: Toss in toasted pine nuts or pumpkin seeds as a topping before baking for a delightful crunch and nutty flavor. This extra layer will surprise and delight your guests!
- Cilantro Lime Twist: Mix fresh lime juice and zest into the filling or serve with a squeeze before digging in. The bright acidity brightens up the dish and adds a refreshing contrast!
Storage Tips for Cream Cheese Chicken Enchiladas
Fridge: Store leftover Cream Cheese Chicken Enchiladas in an airtight container for up to 4 days to maintain freshness and flavor.
Freezer: For longer storage, freeze unbaked enchiladas in an airtight container or tightly wrapped in foil for up to 2 months.
Reheating: To reheat, thaw overnight in the fridge, then bake at 325°F (165°C) for about 20-25 minutes until heated through and cheese is bubbly.
Serving Suggestions: Garnish with fresh cilantro and scallions after reheating for that just-made taste!
Make Ahead Options
Preparing Cream Cheese Chicken Enchiladas in advance is a fantastic way to streamline your weeknight dinners! You can assemble the entire dish up to 24 hours before baking; simply prepare the enchiladas as directed, cover them tightly with plastic wrap, and refrigerate. This not only saves time but allows flavors to meld beautifully. If you wish to keep them longer, freeze the unbaked enchiladas for up to 2 months. Just ensure they’re well-wrapped to prevent freezer burn. When ready to cook, bake directly from the fridge or freezer, adding an extra 5-10 minutes to the baking time if frozen. These make-ahead options promise delicious results with minimal last-minute effort!
What to Serve with Cream Cheese Chicken Enchiladas?
Savor the satisfying experience of this creamy dish by complementing it with delicious side options that enhance the flavors.
- Mexican Rice: This fluffy, seasoned rice soaks up the enchilada sauce beautifully, making each bite a fiesta of flavors on your plate. It’s a delightful pairing that adds a hearty element to the meal.
- Refried Beans: Creamy and rich, they balance the spiciness of the enchiladas perfectly. Serve them alongside for a classic Mexican side that offers a wonderful texture contrast.
- Corn Salad: A fresh and zesty corn salad adds brightness to your meal with its crunchy veggies and citrus dressing. This vibrant option introduces a lively crunch, complementing the richness of the enchiladas.
- Guacamole: This creamy avocado dip enhances the richness of the enchiladas while adding a refreshing element to every bite. Don’t forget the tortilla chips for a fun appetizer before digging in!
- Fresh Salsa: With its tangy flavors and vibrant colors, a bowl of fresh salsa adds a burst of freshness. This bright side is perfect for those who enjoy a little kick and extra moisture.
- Side Salad: A crisp salad with mixed greens and a light vinaigrette provides a refreshing contrast to the creamy enchiladas, making every forkful feel lighter and more balanced.
- Margaritas: For a delightful drink pairing, a classic margarita will elevate your meal splendidly. The refreshing citrus notes cut through the richness, leaving you feeling satisfied yet refreshed.
Indulge in these yummy pairings and create a complete dining experience that celebrates the joys of homemade cooking!
Expert Tips for Cream Cheese Chicken Enchiladas
- Use Softened Cream Cheese: Ensure your cream cheese is at room temperature for seamless mixing. This helps avoid lumps in the creamy filling.
- Chicken Options: For convenience, opt for rotisserie chicken. It not only saves time but also provides great flavor for your cream cheese chicken enchiladas.
- Adjust the Spice: If your family prefers more heat, feel free to stir in diced jalapeños or cayenne pepper to the filling for an extra kick!
- Cheese Choices: Feel free to mix different cheeses to suit your taste. Creamy cheeses like Gouda or a sharp cheddar can elevate your dish’s flavor.
- Leftover Storage: Keep leftovers in an airtight container and enjoy within four days, or freeze unbaked enchiladas for delicious meals later.
Cream Cheese Chicken Enchiladas Recipe FAQs
How do I choose ripe ingredients for my Cream Cheese Chicken Enchiladas?
Absolutely! When selecting fresh ingredients, particularly corn and scallions, look for vibrant colors and firm textures. The corn should be sweet and crisp, while scallions should have bright green tops and crisp white bulbs without dark spots or wilting. For canned or frozen corn, ensure the expiration date is good and that there are no bulging cans or ice crystals indicating freezer burn.
How should I store leftover Cream Cheese Chicken Enchiladas?
To keep your Cream Cheese Chicken Enchiladas fresh, store leftovers in an airtight container in the refrigerator for up to 4 days. Ensure the enchiladas are fully cooled before sealing to prevent condensation. If you want to enjoy them later, they can be frozen for up to 2 months—just make sure to reheat carefully!
Can I freeze unbaked Cream Cheese Chicken Enchiladas? What’s the best way to do this?
Yes, you can! To freeze unbaked Cream Cheese Chicken Enchiladas, prepare the dish as per the recipe, then layer them in an airtight container or wrap tightly in aluminum foil after assembling. Make sure to label with the date. When you’re ready to enjoy, thaw in the refrigerator overnight and bake at 325°F (165°C) for about 25-30 minutes, until heated through and cheesy on top.
What are common issues that might arise while making enchiladas, and how can I troubleshoot them?
Very! A common issue is the filling leaking out during baking. To prevent this, ensure that you’re rolling the tortillas tightly and not overstuffing them. If you find your cheese isn’t melting well, it might be due to using low-fat cheese. Stick to regular cheese for a better melt. Should your enchiladas come out dry, consider adding a bit more sauce or broth to the mixture or topping before baking.
Are there any dietary considerations I should be aware of when making Cream Cheese Chicken Enchiladas?
Absolutely! This recipe contains dairy and gluten, so if you’re preparing it for guests with allergies or dietary restrictions, consider substituting the cream cheese and sour cream with lactose-free options and using gluten-free tortillas. For a vegetarian twist, simply replace chicken with black beans or sautéed vegetables. Always check the labels for processed items to ensure they meet your guests’ dietary needs.
Can pets eat any of the ingredients in Cream Cheese Chicken Enchiladas?
While some ingredients are safe in small amounts, most enchilada ingredients aren’t suitable for pets. Avoid giving your furry friends cream cheese, sour cream, or spices. It’s better to stick to pet-safe treats for your beloved animals!
Irresistibly Easy Cream Cheese Chicken Enchiladas Recipe
Equipment
- Oven
- Mixing bowl
- 9x13-inch baking dish
Ingredients
For the Filling
- 5 oz cream cheese Use softened cream cheese for easier mixing and a creamy texture.
- ¼ cup sour cream This adds tanginess to the filling and enhances the creamy experience.
- 1 cup cooked chicken Shredded rotisserie chicken is a convenient option that cuts down prep time.
- 1 cup corn kernels Fresh, frozen, or canned (drained) corn adds sweetness and texture.
- 4 oz diced green chiles These provide just the right amount of heat and extra flavor.
- ½ tsp chili powder Adjust the spice level based on your preference for a kick.
- ¼ tsp ground cumin This adds a warm, earthy depth to the filling.
- Salt Essential seasonings to elevate the overall flavor.
- Black pepper Essential seasonings to elevate the overall flavor.
- 4 scallions Use both the white and green parts for added freshness and crunch.
For the Cheese
- 1 cup shredded cheddar cheese Divide for filling and topping for a classic cheese flavor.
- 1 cup shredded Monterey Jack cheese This cheese adds creaminess; use Pepper Jack for a spicy twist.
For the Assembly
- 10 oz enchilada sauce This base flavor can be store-bought or homemade to suit your taste.
- Fresh cilantro Optional garnish to add color and freshness before serving.
Instructions
How to Make Cream Cheese Chicken Enchiladas
- Preheat your oven to 325°F (165°C). Grease a 9x13-inch baking dish with a little cooking spray or oil.
- In a mixing bowl, combine the softened cream cheese, sour cream, and half of the enchilada sauce. Blend until smooth and creamy.
- Gently fold in cheddar and Monterey Jack cheeses, cooked chicken, corn, diced green chiles, chili powder, cumin, salt, pepper, and half of the scallions.
- Pour half of the enchilada sauce into the baking dish. Fill each tortilla with the creamy mixture, roll it tightly, and place seam-side down.
- Drizzle remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese. Bake for 20-25 minutes until cheese is bubbly and golden brown.
- Allow enchiladas to cool for a few minutes. Garnish with extra scallions and cilantro before serving.
Notes
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