These cream cheese chicken enchiladas have a rich, tangy filling made with rotisserie chicken, softened cream cheese, and salsa verde, all rolled up in flour tortillas and baked under a blanket of green enchilada sauce and melted cheese. Prep takes just 15 minutes, and the whole dish can be assembled ahead and baked when you need it!
More easy enchilada dinners:
Table of Contents
Before You Get Started
A few quick notes before you start. These make a real difference in the finished dish:
- Use softened cream cheese. Cold cream cheese won’t blend into the filling smoothly, and you’ll end up with lumps. Let it sit at room temperature for 30-60 minutes before mixing, or microwave it in 10-second intervals until it gives when pressed.
- Don’t overfill the tortillas. A heaping scoop looks tempting, but overfilled enchiladas are harder to roll, more likely to split at the seam, and tend to spill out during baking. Aim for a generous but manageable amount down the center of each tortilla.
- Cover tightly with foil for the first bake. Covering locks in steam and keeps the filling creamy and the tortillas from drying out. Removing the foil for the last 15 minutes gives you the melty, slightly crisped cheese topping.
How to Make Cream Cheese Chicken Enchiladas
This recipe comes together in a few simple steps. Here’s how to do it:
Step 1: Prep the Filling
Start by preheating your oven to 350°F and greasing a 9 x 13-inch baking dish.
In a large bowl, stir together the shredded chicken, softened cream cheese, salsa verde, chopped green chiles, and all of the spices until the mixture is smooth and creamy.
⭢ The salsa verde adds moisture and a bright, tangy flavor to the filling. It’s different from green enchilada sauce, which goes on top, so you don’t want to swap the two here.
Step 2: Assemble the Enchiladas
Spoon the filling down the center of each flour tortilla, being careful not to overfill.
Roll them up and place them seam-side down in the prepared baking dish, fitting all 10 snugly in the pan.
⭢ Placing them seam-side down helps keep everything neatly closed as they bake, so there’s no need for toothpicks.
Step 3: Add the Sauce and Cheese
Pour the green enchilada sauce evenly over the top of the rolled tortillas, then sprinkle the shredded Mexican cheese blend over everything. This is where the layers come together.
The salsa verde inside and the enchilada sauce on top create a cohesive flavor throughout the dish without being too heavy.
Step 4: Bake
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes, or until the cheese is melted and bubbly.
Garnish with your favorite toppings and serve warm.
Serving Suggestions
Round out the meal by pairing the creamy chicken enchiladas with:
Variations
A few tweaks that work well to make this dish your own:
- Add black beans or corn to the filling for extra bulk.
- Use shredded pepper jack instead of Mexican blend for more heat.
- Add diced jalapeños to the filling or on top before baking.
- Corn tortillas work if you prefer. Warm them first so they don’t crack when rolling.
Storage, Make-Ahead & Reheating
Make-ahead: Assemble the enchiladas up to 24 hours ahead; cover and refrigerate. Let the dish sit at room temperature for about 30 minutes before baking.
Storage: Leftovers keep in an airtight container in the refrigerator for 3-4 days.
Reheating: Cover loosely with foil and warm in a 350°F oven until heated through (about 20 minutes) for a full pan. Alternatively, microwave individual portions for 1-2 minutes.
Freezing: Assemble and freeze before baking (tightly wrapped) for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before baking.
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work just fine, but you’ll want to warm them first so they don’t crack when rolling. Wrap them in damp paper towels and microwave for 30-60 seconds. Flour tortillas are a bit easier to handle and give a softer texture.
Do you put enchilada sauce on before or after baking?
The enchilada sauce goes on before baking, poured right over the assembled, uncooked enchiladas. This allows the sauce to soak into the tortillas as they bake, keeping everything moist and full of flavor.
What’s the difference between salsa verde and green enchilada sauce?
Salsa verde is typically fresher and brighter in flavor, while green enchilada sauce is cooked, seasoned, and a bit thicker. This recipe uses both on purpose. The salsa verde adds tang to the filling, while the enchilada sauce creates a rich, saucy topping.
More Easy Enchilada Recipes
Watch How to Make It
Cream Cheese Chicken Enchiladas
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 4 cups shredded chicken (such as the meat from 1 large rotisserie chicken)
- 1 (8 ounce) block cream cheese, softened to room temperature
- 1½ cups salsa verde
- 1 (4 ounce) can chopped green chiles
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional, for heat)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 10 flour tortillas (soft taco size; one 17.5 ounce package works perfectly)
- 1 cup green enchilada sauce
- 1 cup shredded Mexican cheese blend
- Optional toppings: sliced green onions, chopped fresh cilantro, chopped red onion, diced avocado or guacamole, sour cream, lime wedges
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
- Make the filling: In a large bowl, stir together the chicken, cream cheese, salsa verde, chopped green chiles, chili powder, cumin, cayenne (if using), garlic powder, and onion powder until fully combined and creamy.
- Assemble: Spoon the chicken mixture down the center of each tortilla.
- Roll up and place seam-side down in the prepared baking dish. Repeat with all 10 tortillas.
- Add sauce and cheese: Pour the green enchilada sauce evenly over the top. Sprinkle with shredded Mexican cheese blend.
- Bake: Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake uncovered for 15 more minutes, until the cheese is melted and the edges are bubbly. Garnish with desired toppings and serve warm.
Notes
- Cream cheese must be softened. Cold cream cheese won’t blend into the filling smoothly. Leave it out at room temperature for 30-60 minutes, or microwave in 10-second intervals until soft.
- Don’t overfill the tortillas. Overfilled enchiladas split at the seam and spill during baking. A generous scoop down the center is plenty.
- Cover tightly with foil for the first bake. This keeps the filling creamy and the tortillas from drying out. The uncovered last 15 minutes crisps the cheese.
- Make ahead: Assemble up to 24 hours in advance. Cover and refrigerate. Allow the dish to come to room temperature for 30 minutes before baking.
- Storage: Leftovers keep in an airtight container in the refrigerator for 3-4 days.
- Reheating: Warm a full pan covered loosely with foil in a 350°F oven for about 20 minutes. Reheat individual portions in the microwave for 1-2 minutes.
- Freezing: Assemble and freeze before baking (wrapped tightly) for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before baking.
- Flour vs. corn tortillas: Flour tortillas are easier to roll and give a softer result. Corn tortillas work; warm them first (wrapped in a damp paper towel, microwave 30-60 seconds) so they don’t crack when rolling.
- Salsa verde vs. green enchilada sauce: These aren’t the same, and this recipe uses both intentionally. Salsa verde goes in the filling for bright, tangy flavor; green enchilada sauce goes on top for a savory, saucy finish.
- Spice level: The recipe as written is mild to medium. Add more cayenne or diced jalapeños for extra heat.
- Easy additions: Stir a can of drained black beans or corn into the filling for extra bulk.
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