Cream Cheese Chicken Enchiladas: A Creamy and Flavorful Twist on a Classic

Cream Cheese Chicken Enchiladas offer a rich and creamy twist on traditional enchiladas. The combination of tender chicken, a creamy cheese sauce, and flavorful seasonings makes these enchiladas a comforting and satisfying meal. They’re perfect for family dinners, potlucks, or any occasion where you want to impress your guests with a delicious, homemade dish. Here’s how to make these delectable enchiladas.

Ingredients

For the Enchiladas:

Cooked Chicken: 3 cups, shredded or diced (rotisserie chicken works well)
Cream Cheese: 8 ounces (1 package), softened
Sour Cream: 1/2 cup
Green Chiles: 1 can (4.5 ounces), diced (mild or hot, depending on your preference)
Shredded Cheddar Cheese: 1 cup (plus more for topping)
Tortillas: 8-10 (flour or corn, depending on your preference)
Olive Oil: 1 tablespoon (for greasing the baking dish)

For the Sauce:

Cream of Chicken Soup: 1 can (10.5 ounces)
Chicken Broth: 1/2 cup
Green Chiles: 1 can (4.5 ounces), diced (same as used in filling)
Ground Cumin: 1/2 teaspoon
Garlic Powder: 1/2 teaspoon
Onion Powder: 1/2 teaspoon
Salt: 1/4 teaspoon
Black Pepper: 1/4 teaspoon

Optional Garnishes:

Chopped Fresh Cilantro
Sour Cream
Sliced Green Onions
Diced Tomatoes

Equipment Needed

9×13 inch baking dish
Large mixing bowl
Medium saucepan
Wooden spoon or spatula
Measuring cups and spoons
Can opener

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with olive oil or non-stick spray.
Prepare the Filling:

In a large mixing bowl, combine the shredded or diced chicken, softened cream cheese, sour cream, diced green chiles, and shredded cheddar cheese. Mix until well combined.

Prepare the Sauce:

In a medium saucepan over medium heat, combine the cream of chicken soup, chicken broth, diced green chiles, ground cumin, garlic powder, onion powder, salt, and black pepper. Stir until smooth and heated through.

Assemble the Enchiladas:

Warm the tortillas slightly to make them easier to roll. You can do this by microwaving them for about 20-30 seconds or heating them in a dry skillet.
Place a generous amount of the chicken filling down the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish.

Top with Sauce:

Pour the prepared sauce evenly over the rolled enchiladas in the baking dish. Sprinkle additional shredded cheddar cheese on top.

Bake:

Bake in the preheated oven for 25-30 minutes, or until the enchiladas are hot and bubbly, and the cheese on top is melted and golden brown.

Garnish and Serve:

Allow the enchiladas to cool for a few minutes before serving. Garnish with chopped fresh cilantro, sour cream, sliced green onions, or diced tomatoes if desired.

Tips and Variations

Chicken Options: Use rotisserie chicken for convenience, or cook and shred your own chicken breasts or thighs.
Spice Level: Adjust the spice level by using hot green chiles or adding a pinch of cayenne pepper to the filling or sauce.
Make Ahead: Assemble the enchiladas up to a day in advance and store them covered in the refrigerator. Add a few extra minutes to the baking time if baking from cold.
Freezing: These enchiladas freeze well. Wrap them tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking, or bake from frozen with an extended baking time.
Vegetarian Option: Substitute the chicken with cooked, chopped vegetables like bell peppers, mushrooms, or spinach for a vegetarian version.

Conclusion

Cream Cheese Chicken Enchiladas are a creamy, cheesy twist on a classic Mexican dish that are sure to become a favorite in your home. With their rich flavor and satisfying texture, they’re perfect for any occasion. Enjoy these enchiladas with your favorite garnishes and sides for a complete and delicious meal.