Chicken Enchiladas with Cream Cheese
These creamy chicken enchiladas with cream cheese are the perfect weeknight comfort meal—rich, cheesy, and so easy to make. Tender shredded chicken is mixed with softened cream cheese, rolled in soft tortillas, and baked in smooth enchilada sauce until bubbling. A family-friendly Mexican-inspired classic!
Ingredients
- 7 flour tortillas (see note 1)
- 3 cups cooked & shredded chicken
- 8 oz softened cream cheese
- 3 cups enchilada sauce
- 8 oz cheddar or monteray jack cheese, freshly shredded
Instructions
- Prep the oven and baking dish: Preheat the oven to 350°F. Lightly grease a 9×13 baking dish and spread a thin layer (2–3 tablespoons) of enchilada sauce over the bottom.
- Make the filling: In a large bowl, combine the 3 cups cooked shredded chicken, 8 oz softened cream cheese, and ⅓ cup of the enchilada sauce. Mix until the filling is creamy and evenly coated.
- Assemble the enchiladas: Spoon about ⅓ cup of the chicken filling down the center of each tortilla. Roll them up snugly and place them seam-side down in the prepared baking dish.
- Add the sauce: Pour the remaining enchilada sauce evenly over the rolled tortillas. Use a spoon or spatula to ensure the tops are fully coated.
- Top with cheese: Sprinkle your shredded cheese evenly over the sauced enchiladas.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with cilantro, sour cream, or sliced green onions if desired.
Notes
- I like using our sourdough tortillas for this recipe, but you can use any flour tortilla.