Chicken Enchiladas with Cream Cheese
These Chicken Enchiladas with Cream Cheese are creamy, cheesy, and smothered in homemade enchilada sauce—your family will beg for thirds!
Zero Exaggeration: These Are the Best Chicken Enchiladas with Cream Cheese You’ll Ever Make. Period.
Get ready to fiesta like you mean it with these Chicken Enchiladas with Cream Cheese! They’re creamy, cheesy, and stuffed with juicy, seasoned chicken—all wrapped in soft corn tortillas and drowned in a homemade enchilada sauce that will make you question every store-bought version you’ve ever met.
My husband took one bite, blinked a few times like I’d just told him we were moving to Mars, and said, “Wow, these are amazing.” My kids? They went back for thirds, which in my house is basically a standing ovation. And me? I just kept repeating, “Dang, I make good enchiladas.” Because, well, I do. I’ve been making them this way for years and every time its the same comments.
What makes these Cream Cheese Chicken Enchiladas so special?
- The homemade enchilada sauce. Seriously, make it yourself. Store-bought just can’t compete. It’s rich, flavorful, and ridiculously easy. Trust me on this one.
- The cream cheese. Because let’s be honest, are they even real Chicken Enchiladas if there’s no cream cheese? I think not. It makes them extra creamy, extra delicious, and 100% worth every bite.
- Forget rolling—let’s layer! Why spend all that time carefully rolling enchiladas when you’re just going to hack into them with a fork? I say, embrace the casserole method. Same flavor, less effort. Win-win.
I also have a vegetarian version of enchiladas that will knock your socks off. If you love these, you should try my Butternut Squash Enchiladas, because no one missed the meat when they ate these!
Now that we’ve bonded over our mutual love of casserole-style meals (because who has time for all that rolling and fussing?), let’s keep the love going—check out my other casserole recipes! Let me know in the comments what your family thought of these Chicken Enchiladas with Cream Cheese! I can’t wait to find out if they had similar reactions.
Visual Process for Making Chicken Enchiladas With Cream Cheese
Step 1
Saute The Onions and Garlic
Toss in chopped onions and cook until translucent (about 3 minutes). Add minced garlic and cook for 1 more minute until fragrant.
Step 2
Perfect Seasonings
Stir in freshly roasted green chiles, onion powder, garlic powder, paprika, and season with salt and pepper. Let the spices cook for another minute to release all those amazing flavors.
Step 3
Chicken, Sauce and Cream Cheese
Add cream cheese to the skillet and stir until it melts and becomes creamy. Then, mix in some enchilada sauce and the shredded chicken. Cook everything together for a couple of minutes.
Step 4
Assemble Chicken Enchiladas With Cream Cheese
You are gonna make a couple layers of sauce, corn tortillas, chicken and cream cheese mixture and cheese. Top it with more sauce, more cheese, black olives and cilantro.
Step 5
Bake the Chicken Enchiladas
Bake in a preheated oven at 350°F for about 20 minutes, or until the cheese is melted and bubbly.
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Cream Cheese Chicken Enchiladas
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.
