Cream Cheese Enchiladas are a comforting, creamy twist on traditional Mexican enchiladas.
The combination of soft corn tortillas filled with a rich, creamy chicken and cheese mixture, all topped with a flavorful green chile sauce, creates a dish that’s both satisfying and easy to make.
Perfect for a weeknight dinner or a special family meal, these enchiladas bring a balance of flavors and textures that everyone will love.
Whether you serve them with a side of rice, beans, or a fresh salad, they’re sure to become a favorite in your recipe collection!
Ingredients:
1 (8 oz) package cream cheese, softened
3 cups shredded cooked chicken
2 cups shredded Mexican cheese
3 tablespoons unsalted butter
2 cups chicken broth
1 (4 oz) can diced green chiles
8 (6-inch) corn tortillas
3 tablespoons all-purpose flour
1 tablespoon lime juice
Optional: 1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
Instructions:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
In a bowl, combine half of the cream cheese, chicken, 1 cup of cheese, lime juice, and chili powder (if using).
Season to taste.
Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.
In a saucepan, melt butter, whisk in flour for 2-3 minutes.
Season, add chicken broth, green chiles, and the remaining cream cheese. Cook until thickened.
Pour the green chile sauce over enchiladas and top with the remaining cheese.
Bake for 20-25 minutes.
Optionally, broil for a lightly browned top. Allow it to rest before serving.
Garnish with cilantro and serve.
For perfect cream cheese enchiladas, warm the tortillas before filling to prevent cracking, and consider lightly frying them for better texture.
Use rotisserie chicken to save time, and customize the filling with extras like black beans, sautéed veggies, or corn.
Adjust the spice level by adding jalapeños or cayenne for heat, or keep it mild with less chili powder.
Ensure the sauce is the right consistency—thin it with broth if too thick or simmer longer if too thin.
Assemble the enchiladas ahead of time or freeze them for convenience, and bake directly from frozen, adding extra time if needed.
Pair with Mexican rice, beans, or a fresh salad, and finish with toppings like sour cream, avocado, or queso fresco for a delicious meal.
To store cream cheese enchiladas, refrigerate leftovers in an airtight container or tightly cover the casserole dish with foil or plastic wrap for up to 3-4 days.
For longer storage, freeze unbaked or baked enchiladas by wrapping them tightly with plastic wrap and foil, then store them in the freezer for up to 2 months.
To reheat, warm refrigerated enchiladas in a 350°F (175°C) oven for 15-20 minutes or microwave individual portions until heated through.
If frozen, bake directly at 350°F for 35-45 minutes, covering with foil to prevent drying, until thoroughly warmed.