Cream Cheese Chicken Enchiladas

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For the Filling:

  • 2 cups cooked and shredded chicken (rotisserie chicken works well)
  • 1 package (8 oz) cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1 can (4 oz) diced green chilies, drained
  • 1/2 cup chopped fresh cilantro (optional)
  • Salt and pepper to taste

For the Enchilada Sauce:

  • 2 cups red enchilada sauce (store-bought or homemade)
  • 1/2 cup heavy cream

For Assembling:

  • 8-10 flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese (for topping)


  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded Monterey Jack cheese, diced green chilies, cilantro (if using), salt, and pepper. Mix well until all the ingredients are evenly combined.
  3. In a separate bowl, whisk together the red enchilada sauce and heavy cream to create the enchilada sauce.
  4. Spoon a small amount of the enchilada sauce into the bottom of a baking dish, spreading it to coat the surface.
  5. Spoon the chicken and cream cheese mixture onto each flour tortilla, roll them up, and place them seam-side down in the prepared baking dish.
  6. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are all well-coated.
  7. Sprinkle shredded Monterey Jack cheese over the top.
  8. Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through.
  9. Allow the enchiladas to cool for a few minutes before serving.
  10. Garnish with additional chopped cilantro, if desired, and serve.

Enjoy your Cream Cheese Chicken Enchiladas! You can also customize the recipe by adding other ingredients like diced onions, black beans, or corn to the filling if you like.

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