Cream Cheese Chicken Enchiladas

This creamy chicken enchilada recipe brings together tender shredded chicken wrapped in soft flour tortillas with a luscious cream cheese sauce and melted colby jack cheese. It is a comforting meal perfect for busy weeknights or when you want to impress without spending all day in the kitchen.

I first made this when trying to use up leftover chicken and cream cheese, and now it is a staple in our rotation. The whole family loves the creamy, cheesy filling.

Ingredients

• Boneless skinless chicken breasts cooked and shredded: the protein base that stays tender and soaks up sauce well
• Cream cheese softened to room temperature and sliced: provides the creamy, tangy sauce that ties the filling together
• Heavy cream at room temperature: helps melt the cream cheese smoothly for a silky sauce
• Fresh cilantro chopped: adds a fresh, herby brightness; make sure it smells fragrant and green
• Ground cumin: brings warm, earthy flavor essential for authentic Mexican-inspired dishes
• Fresh cracked black pepper: use freshly ground for best aroma and subtle heat
• Diced tomatoes and green chilies drained (Rotel brand is perfect): adds a mild kick and juicy texture
• Flour tortillas 8 inch size: larger tortillas work best for rolling without tearing
• Freshly shredded colby jack cheese divided: melts beautifully and adds a mild creaminess
• Red enchilada sauce: I prefer canned Old El Paso for its balanced flavor
• Sour cream for garnish: adds cool tang and creamy finish
• Pico de gallo for garnish: fresh, zesty topping that adds brightness

Instructions

Sear and Prepare Sauce:

In a skillet over medium heat, add sliced cream cheese and heavy cream. Stir constantly until smooth and completely melted, about 5 minutes. Remove from heat. This step ensures a silky base for the filling without lumps or burning.

Add Herbs and Spices:

Stir in 2 tablespoons of chopped fresh cilantro, ground cumin, and freshly cracked black pepper into the cream cheese sauce. Whisk until fully combined to layer in flavor.

Combine Tomatoes and Chicken:

Add the drained diced tomatoes and green chilies to the cream cheese mixture. Mix well to combine flavors. Stir in shredded chicken until fully coated in the creamy sauce.

Prepare Baking Dish and Sauce Layer:

Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with nonstick spray. Pour one can of enchilada sauce evenly over the bottom to prevent sticking and add flavor from the base.

Assemble Enchiladas:

Place approximately one third cup of the chicken mixture down the center of a flour tortilla. Sprinkle 2 to 3 tablespoons of shredded colby jack cheese over the filling. Fold one end over the cheese and roll tightly. Place seam side down in the baking dish on top of the sauce. Repeat with all tortillas.

Top and Bake:

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded colby jack cheese on top. Bake for 25 to 30 minutes or until the cheese is melted and the edges start to brown lightly. Start checking at 20 minutes to avoid burning.

Rest and Garnish:

Let the enchiladas rest for about 5 minutes once out of the oven to set. Top with sour cream, pico de gallo, and remaining chopped cilantro for fresh color and bright flavor.

I love the way the cream cheese softens with the tomatoes and chilies creating a luscious filling that still carries the classic flavors. One late weeknight I whipped these up and my whole family was fighting over the last one, which is when I knew this recipe was a keeper. The cilantro topping really brightens the plate and makes it feel fresh despite the rich sauce.

Storage Tips

Store any leftovers covered tightly in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For longer storage, freeze wrapped tightly in foil or airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Use Greek yogurt in place of sour cream for a lighter garnish option White sharp cheddar cheese can replace colby jack for a tangier finish Canned diced green chiles are a good stand-in if you cannot find diced tomatoes with chilies Corn tortillas can be used but handle gently to avoid tearing when rolling

Serving Suggestions

Serve with a side of Mexican rice or simple cilantro lime rice for a full meal Pair with black beans or refried beans for extra protein and fiber A crisp green salad or grilled corn adds a fresh contrast to the rich enchiladas

This recipe balances creamy richness with fresh bright flavors, making it a family favorite that’s simple to prepare any night of the week.

FAQs about Recipes

→ What type of cheese is used in this dish?

Cream cheese and shredded colby jack cheese are used to create a creamy, melty filling and topping.

→ Can I use a different protein instead of chicken?

Yes, shredded beef or pork can be used as alternatives while keeping the creamy texture intact.

→ What spices enhance the flavor here?

Ground cumin and freshly cracked black pepper add warmth and a slight earthiness to the creamy filling.

→ How is the enchilada sauce added to the dish?

Red enchilada sauce is poured in the baking dish before filling placement, then drizzled on top before baking.

→ What garnishes finish this dish?

Sour cream, pico de gallo, and freshly chopped cilantro add brightness and contrast to the creamy, cheesy layers.