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–+ servings
Two Cream Cheese Chicken Enchiladas on a white plate, filled with creamy shredded chicken and topped with melted cheese, red enchilada sauce, sour cream, diced tomatoes, and cilantro.
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Cream Cheese Chicken Enchiladas

Flour tortillas filled with shredded chicken in a cream cheese sauce, rolled with colby jack inside, and baked under red enchilada sauce and more cheese.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Mexican
Servings: 10 servings
Calories:
Author: Shauna

Ingredients

  • 1½ pounds boneless skinless chicken breasts cooked and shredded (makes 3 cups)
  • 8 ounces cream cheese softened to room temperature and sliced into pats
  • ½ cup heavy cream room temperature
  • ¼ cup chopped fresh cilantro divided (2 tablespoons for the filling, 2 tablespoons for garnish)
  • 1 teaspoon ground cumin
  • ½ teaspoon fresh cracked black pepper
  • 10 ounces diced tomatoes and green chilies drained (chunky Rotel recommended)
  • 10 flour tortillas 8 inch (17.5 ounces)
  • 3½ cups freshly shredded colby jack cheese divided (2 cups for the filling, 1½ cups for the top)
  • 20 ounces red enchilada sauce two 10-ounce cans (Old El Paso recommended)
  • ½ cup sour cream for garnish
  • ½ cup pico de gallo for garnish

Instructions

  • Heat the oven to 350°F. Spray a 9x13 baking dish generously with nonstick cooking spray.
  • Pour one can of enchilada sauce evenly across the bottom of the dish.
  • In a 10-inch nonstick skillet over medium heat, combine the sliced cream cheese and heavy cream. Stir constantly until the cream cheese melts completely, then remove from the heat.
  • Stir in 2 tablespoons of the cilantro, the cumin, and the black pepper until well combined.
    Creamy cream cheese sauce in a skillet topped with chopped cilantro, ground cumin, and black pepper during preparation of Cream Cheese Chicken Enchiladas.
  • Add the drained tomatoes and green chilies and stir to combine.
  • Add the shredded chicken and stir until it's fully coated in the cream cheese mixture.
  • Spoon ⅓ cup of the filling down the center of a tortilla. Sprinkle 2 to 3 tablespoons of cheese over it, drawing from the 2 cups reserved for filling.
    Flour tortilla on a wooden cutting board with a strip of creamy shredded chicken filling placed down the center, ready to be rolled for Cream Cheese Chicken Enchiladas.
  • Fold one end over the filling and roll the tortilla up tightly. Place it seam side down in the dish on top of the sauce. Repeat with the remaining tortillas.
    Ten rolled flour tortillas lined up seam-side down in a glass baking dish over a layer of red enchilada sauce for Cream Cheese Chicken Enchiladas.
  • Drizzle the second can of enchilada sauce over the enchiladas and sprinkle the remaining 1½ cups of cheese on top.
    Rolled Cream Cheese Chicken Enchiladas arranged in a glass baking dish and evenly covered with red enchilada sauce before adding cheese and baking.
  • Bake 25 to 30 minutes, until the cheese is melted and beginning to turn golden brown. Ovens vary, so start checking at 20 minutes.
    Cream Cheese Chicken Enchiladas arranged in a glass baking dish, covered with red enchilada sauce and a generous layer of shredded Colby Jack cheese before baking.
  • Rest 5 minutes before topping with the sour cream, pico de gallo, and remaining cilantro.
    Overhead view of Cream Cheese Chicken Enchiladas baked in a glass casserole dish with melted cheese and red enchilada sauce, topped with sour cream, fresh pico de gallo, and chopped cilantro.

Notes

  • Chunky salsa can replace the Rotel in the filling.
  • Salsa can replace the pico de gallo on top.
  • Thinly sliced green onions can replace the fresh cilantro, or you can leave it out entirely.
  • Shredded monterey jack or pepper jack can replace the colby jack.
  • Roll the filling and tortillas up to 24 hours ahead and refrigerate covered. Add the sauce and cheese just before baking.
  • The leftovers are great for lunch, or use this dish to meal prep.