Description
Cream Cheese Chicken Enchiladas combine creamy, cheesy filling with tender shredded chicken wrapped in soft flour tortillas and baked in flavorful enchilada sauce. This easy-to-make Mexican-inspired casserole is perfect for a comforting weeknight dinner or casual gathering, offering a delightful blend of cream cheese, Rotel tomatoes and chilies, and melted cheddar and Monterey Jack cheeses.
Ingredients
Scale
Filling
- 1 (8 oz.) package cream cheese
- ¼ cup sour cream or Greek yogurt
- 1 (10 oz) can Rotel tomatoes and green chilies, drained
- 1 cup white corn (optional)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 2 cups cooked, shredded chicken
- ½ cup shredded cheddar cheese
Assembly and Topping
- 8 (8-inch) flour tortillas
- 1 cup shredded cheddar cheese (divided; ½ cup in filling, ½ cup for topping)
- 1 cup shredded Monterey Jack cheese
- 1 cup green enchilada sauce, divided (½ cup for baking dish bottom, ½ cup for topping)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350 degrees Fahrenheit. Pour ½ cup of the green enchilada sauce into the bottom of a 9×13 glass baking dish, spreading it evenly to create a flavorful base for the enchiladas.
- Make the Filling: In a large skillet over medium-low heat, combine the cream cheese, sour cream or Greek yogurt, drained Rotel tomatoes and green chilies, white corn (if using), chili powder, and ground cumin. Stir frequently until the mixture is heated through, smooth, and well blended.
- Add Chicken and Cheese: Stir the cooked, shredded chicken into the skillet mixture, ensuring the chicken is thoroughly coated. Then add ½ cup of shredded cheddar cheese and stir until it melts slightly and incorporates evenly into the filling.
- Assemble Enchiladas: Spoon about one-third cup of the chicken mixture onto the center of each flour tortilla. Carefully roll each tortilla tightly around the filling and place seam side down in the prepared baking dish on top of the enchilada sauce.
- Top Enchiladas: Pour the remaining ½ cup of green enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining ½ cup shredded cheddar cheese and the full cup of shredded Monterey Jack cheese evenly on top to create a bubbly cheesy crust once baked.
- Bake and Broil: Bake the enchiladas in the preheated oven for 20 minutes, until hot and bubbly. For a golden brown and slightly crispy cheese topping, broil on high for an additional 2-3 minutes—watch carefully to prevent burning. Serve hot and enjoy your creamy, cheesy chicken enchiladas!
Notes
- Chicken: Use cooked, shredded chicken prepared in advance or from leftovers. Grilled, roasted, or boiled chicken all work well.
- Make Ahead: Prepare the chicken filling a day ahead to save time. Assemble and bake when ready.
- Cheese Varieties: Feel free to swap cheddar and Monterey Jack with your preferred Mexican cheeses or add a little queso fresco for variation.
- Heat Level: Adjust the amount of chili powder or use mild Rotel tomatoes for less spice.
Keywords: cream cheese chicken enchiladas, cheesy chicken enchiladas, easy enchiladas recipe, baked enchiladas, Mexican casserole