Cream Cheese Chicken Enchiladas

These cream cheese chicken enchiladas have a rich, creamy verde filling made with shredded chicken, salsa verde, and green chiles, all rolled up in soft flour tortillas and baked under a blanket of green enchilada sauce and melted cheese. They come together with just 15 minutes of prep, and the whole dish can be assembled ahead for an easy weeknight dinner.

Course Dinner

Cuisine American, Mexican

Keyword cream cheese chicken enchiladas, creamy chicken enchiladas

Prep Time 15

Cook Time 45

Total Time 1

Servings enchiladas

Calories 326kcal

Author Blair Lonergan

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.

Video

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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