Easy Recipe for Chicken Enchiladas with Cream Cheese and Green Chiles
These Chicken Enchiladas with Cream Cheese are creamy, cheesy, and smothered in homemade enchilada sauce—your family will beg for thirds!
September 2025 update: I first shared this recipe for Chicken Enchiladas with Cream Cheese back in December of 2023. It had been a family recipe up until then. In this update, I freshened up the post with a little more information that I have learned over the past few years is helpful to my readers. Please let me know what you think in the comments. Feedback helps me do better.
🔗 Quick Links For This Recipe For Chicken Enchiladas
👩🍳Easy Recipe for Chicken Enchiladas with Cream Cheese and Green Chiles
These Cream Cheese Chicken Enchiladas are creamy, cheesy, and layered with juicy seasoned chicken, soft corn tortillas, and a homemade enchilada sauce that beats anything from the store. This recipe for chicken enchiladas has been a family favorite in my kitchen for years, and every time I make them I get the same reactions: clean plates and requests for more.
When I first served these, my husband blinked like I had surprised him and simply said, “Wow, these are amazing.” The kids went back for thirds, which in my house is the highest compliment you can get. And me? I just smiled, knowing this easy chicken enchiladas recipe never lets me down.
So what makes these cream cheese chicken enchiladas so special? It starts with the homemade enchilada sauce. It is rich, flavorful, and simple to make, and it soaks into every layer. Then there is the cream cheese. It melts into the filling, giving every bite that creamy texture you do not get with traditional enchiladas. And instead of rolling tortillas one by one, I layer everything into a casserole dish. It is faster, easier, and just as tasty.
If you want to change things up, I also make a vegetarian version, my Butternut Squash Enchiladas, and no one ever complains about the missing meat. If your family loves cheesy, comfort food casseroles, this homemade chicken enchiladas recipe will definitely earn a spot in your dinner rotation.
🛒 Ingredients You’ll Need for Chicken Enchiladas
🥣 How to Make Chicken Enchiladas
Start by warming a little olive oil in a large skillet over medium heat. Add chopped onion and let it soften until it turns translucent. Stir in garlic and let it cook just long enough to release its aroma.
Mix in the green chiles along with onion powder, garlic powder, paprika, and a good pinch of salt and pepper. Let everything cook together so the spices bloom and coat the veggies.
Once the base is ready, drop in the cream cheese and stir until it melts into a smooth, creamy sauce. Pour in some of your enchilada sauce and mix until everything is combined. Add the shredded chicken and chopped cilantro, folding it all together so the filling is rich and flavorful. This is the heart of the recipe for chicken enchiladas and gives that creamy texture everyone loves.
Grab a casserole dish and spread a layer of enchilada sauce across the bottom. Lay corn tortillas over the sauce to cover the pan. Spoon some of the chicken mixture on top, then drizzle with more sauce and sprinkle with shredded cheese. Repeat the layers of tortillas, chicken filling, sauce, and cheese until you’ve used everything, finishing with tortillas on top. Pour the remaining enchilada sauce across the final layer, then scatter the rest of the cheese over the top.
1-
2
-
3
-
4
If you like a salty bite, add sliced black olives. Finish it all with a generous sprinkle of fresh cilantro.
Slide the dish into the oven and bake until the cheese is melted, bubbly, and golden in spots. When it comes out, you’ll have a pan of homemade chicken enchiladas that are creamy, cheesy, and packed with flavor. Let them rest a few minutes before slicing so the layers hold together.
Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook!
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content. Rest assured, I only recommend products I personally use and love. Thank you for your support!
Easy Recipe for Chicken Enchiladas with Cream Cheese and Green Chiles
Equipment
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 cup chopped onion
- 2 garlic cloves (minced)
- ½ cup green chiles
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
- 8 oz cream cheese
- 3 cups shredded chicken
- ½ cup fresh chopped cilantro
- 3 cups enchilada sauce
- 2 cups shredded cheese
- ½ cup black olives (sliced (Optional))
- 8-12 corn tortillas
Instructions
- Preheat oven to 350℉.
- Add 1 teaspoon extra-virgin olive oil to large skillet. Add 1 cup chopped onion and cook until transluscent, about 3 minutes. Add 2 garlic cloves and cook for 1 minute.
- Stir in ½ cup green chiles, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika and salt and pepper to taste. Cook for 1 minute more.
- Add 8 oz cream cheese and stir until melted, about 3 minutes. Stir in 1 cup enchilada sauce and 3 cups shredded chicken.
- Add 1 cup of the enchilada sauce to bottom of 9×13 casserole dish. Add 4-6 corn tortillas on top of the sauce. Cover the bottom of the pan.
- Add ⅓ of the chicken mixture on top of the tortillas.
- Add ½ cup of enchilada sauce on top of the chicken.
- Add ½ cup shredded cheese on top of the enchilada sauce.
- Cover chicken with more tortillas and repeat layer starting with chicken and ending with tortillas.
- Top the enchiladas with 1 cup of enchilada sauce and 1 cup of shredded cheese.
- If using black olives, add them now.
- Lastly, cover with ½ cup fresh chopped cilantro.
- Bake enchiladas for 20 minutes or until cheese is melted and bubbly and enchiladas are cooked through.
Notes
Substitutions
Nutrition
FAQs
Can I make these enchiladas with flour tortillas?
Yes, you can! If you prefer flour tortillas over corn tortillas, go for it. Just keep in mind, they’ll absorb the sauce more, making them a bit softer.
What’s the best way to shred chicken?
By hand. I have tried to use my Kitchenaid as everyone suggested many times, and it always ends up more like ground chicken. It was somewhat better when I used cold chicken but sometimes shortcuts leave you short.
Can I make chicken enchiladas without cream cheese?
Yes, you can swap the cream cheese for sour cream, Greek yogurt, or even a dairy-free alternative. It will change the texture slightly but still give you creamy results.
Can I prep chicken enchiladas the night before?
You can assemble the casserole ahead and refrigerate overnight. Just know that the tortillas will soak up more sauce, so you may want to add an extra drizzle of enchilada sauce before baking.
What’s the difference between green and red enchilada sauce?
Green enchilada sauce is usually made from tomatillos and green chiles, giving it a brighter, tangier flavor. Red enchilada sauce is made with dried red chiles and spices, which makes it richer and smokier.
Can I use leftover rotisserie chicken for enchiladas?
Absolutely. It is one of the easiest shortcuts for an easy chicken enchiladas recipe and works perfectly for busy nights.
Do enchiladas have to be rolled?
Not at all. Layering enchiladas casserole-style is traditional in many parts of Mexico and saves time. It tastes the same, just without the extra fuss. I made four enchiladas to freeze for busy nights and layered instead of rolled to save time.
Serving Suggestions
These cream cheese chicken enchiladas are hearty enough to stand on their own, but I like to round out the meal with a few easy sides. Coconut rice or cilantro lime rice adds the perfect balance to the cheesy richness. A simple side of refried beans or black beans also works well and keeps the whole meal feeling authentic.
For something fresh, I love serving enchiladas with a crisp salad topped with avocado, lime, and a little cotija cheese. A batch of homemade guacamole with tortilla chips always disappears fast at my table. If you want to keep it simple, just add a bowl of Mexican street corn or roasted vegetables.
To drink, think bourbon margaritas, cold beer, or a refreshing agua fresca. And if you are planning a full Mexican dinner night, finish strong with flan, tres leches cake, or cinnamon-sugar churros. This homemade chicken enchiladas recipe pairs beautifully with all of them and makes the whole spread feel like a feast.
More pizza-like recipes!
If you are into these cream cheese chicken enchiladas, you will probably love some of my other Mexican recipes too.
My Mexican Chicken Pasta Salad is fresh, zesty, and loaded with protein, which makes it great for meal prep or potlucks. Chili Lime Chicken is another favorite around here, super juicy with just the right mix of spice and citrus
When we want something fun, Aiden’s Smoked Chicken Nachos always hit the table fast, piled high with smoky chicken, cheese, and toppings. For a cozy casserole, the Beef Burrito Casserole is stacked with beef, beans, cheese, and tortillas baked together in one big pan.
If you want a vegetarian option, try my Butternut Squash Enchiladas. They are hearty and satisfying, and no one misses the meat. On chilly nights, I love making Crockpot Chicken Tortilla Soup, which simmers all day and makes the house smell amazing.
For sides, Grilled Pineapple Salsa and Street Corn Salad bring a fresh, bright balance to the meal. And if you are the type who likes to go fully homemade, I have recipes for enchilada sauce and soft flour tortillas that are simple and taste so much better than store-bought.