These cream cheese chicken enchiladas are the perfect choice for a quick dinner that’ll have everyone diving in for seconds. They’re made with a deliciously rich cream cheese sauce that ups the flavor to a whole new level. Just prep the enchiladas and sauce, then bake it all in one casserole dish!
If you love cheese (duh) and you love Mexican food (who doesn’t?), then you’re obviously going to love enchiladas. While we can’t get enough of a classic chicken enchilada recipe, it is literally our job to make all your favorite meals cheesier. I mean, that’s why you’re here, isn’t it?
Naturally, we used cream cheese as the base for the creamy sauce and created the best white chicken enchiladas a cheesehead has ever dreamed of.
Cream Cheese Chicken Enchiladas Ingredients
- Soft taco flour tortillas: feel free to use your favorite brand of tortillas.
- Cooked shredded chicken: instead of buying pre-shredded, cook 1.5 lbs of chicken breast and shred. Or buy a rotisserie chicken to save time.
- Shredded Monterey jack cheese: a great melty cheese perfect for making enchiladas.
- Salsa verde: a salsa made with green chiles ideal for green enchilada sauce.
- Cream cheese: the secret sauce to making super creamy enchiladas.
- Crumbled cotija cheese: a tasty topping used for traditional enchiladas
- 9×13-inch casserole dish: make sure that your casserole dish is the right size for even cooking.
Variations and Substitutions
Tortillas: You’re welcome to use corn tortillas instead of flour tortillas.
Chicken: Swap out the chicken and make beef enchiladas instead! Pair this with a red enchilada sauce.
Cheese: Pepper jack and cheddar are great substitutions for Monterey jack cheese. Queso fresco can also be swapped for cotija.
Salsa: You can make a red sauce instead of using salsa verde.
Toppings: Feel free to get creative and add fun toppings to your enchiladas. Avocados, (pickled) red onions or jalapeños, sliced radishes, or sour cream would be delicious!
How do you make enchiladas not soggy?
Nobody likes a soggy enchilada! To prevent your cheese enchiladas from becoming too soft and losing their crunch, you could quickly fry each corn tortilla in oil for about 10 seconds on each side. This creates an added barrier that will help keep the sauce out and lock in extra flavor.
How do you thicken enchilada sauce?
To thicken your enchilada sauce, use the classic French culinary technique of making a roux. Start by heating oil or butter in a saucepan over medium heat and whisk in equal parts all-purpose flour. Keep stirring the mixture until it’s bubbling lightly and has started to brown. Then add your enchilada ingredients to the pan and stir until fully combined.
Should I cover enchiladas before baking?
Yes. To ensure your enchiladas come out perfectly cooked, it’s important to cover them before baking. This will help keep the moisture in and give your enchiladas an even bake. Don’t forget to remove the foil for the final few minutes of baking to allow for browning and extra bubbly cheese!
Storage + Freezer Directions
Store any leftover cream cheese enchiladas in an airtight container in the fridge for up to 4 days.
We only recommend freezing the chicken enchiladas as the cream cheese sauce will not freeze well.
To freeze, place the enchiladas in a freezer-safe plastic bag or container and store for up to 3 months.
These cream cheese enchiladas will only taste better when paired with some complimentary sides. Keep it simple with some Cheesy Rice or Cheesy Bean Dip. Or, get a little creative with our Stuffed Poblano Peppers, Mexican Street Corn Casserole, or Mexican Pasta Salad!
Cream Cheese Chicken Enchiladas
- 8 small soft taco flour tortillas
- 1 lb. cooked shredded chicken ~3 cups*
- 8 oz. shredded Monterey jack cheese ~2 cups
- 16 oz. salsa verde
- 8 oz. cream cheese
- 1.5 cups heavy whipping cream
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 oz. crumbled cotija cheese ~1 cup
- ¼ cup cilantro minced
- Preheat the oven to 350℉. Spray a 9×13-inch casserole dish with cooking spray and set aside.
- To assemble the enchiladas, lay a tortilla flat on a cutting board. Place ¼ cup of Monterey Jack and a heaping ⅓ cup of shredded chicken in the middle. Tightly roll the tortilla and place seam-side down in the casserole dish. Continue until all of the tortillas have been filled and rolled. Set aside.
- Heat a small saucepan over medium heat. Add the salsa, cream cheese, and seasonings. Cook until the cream cheese has melted, stirring consistently. Add in the heavy cream and cook for an additional minute.
- Pour the cream cheese sauce over the enchiladas. Top with the cotija cheese.
- Cover and bake for 30 minutes. Uncover and bake for another 15 minutes.
- Garnish with cilantro and serve.
Tips & Notes
- We suggest using rotisserie chicken.
- To make the chicken, instead of buying pre-shredded, cook 1.5 lbs (or at least that much) chicken breast and shred.
- We used Monterey Jack and cotija cheese. Pepper jack and cheddar would be good substitutions.