Cream Cheese Chicken Enchiladas are a comforting and flavorful twist on traditional enchiladas, featuring a creamy, cheesy filling wrapped in tender flour tortillas and smothered with salsa and more cheese. This dish is perfect for a family dinner or a gathering with friends, combining the zesty flavors of salsa and spices with the richness of cream cheese and melted cheeses.
I first discovered Cream Cheese Chicken Enchiladas at a potluck dinner hosted by a friend. The creamy texture and robust flavors immediately caught my attention. With each bite, the combination of tender chicken, sweet corn, melted cheeses, and tangy salsa created a mouthwatering experience. Since then, this recipe has become a go-to whenever I crave comforting Mexican-inspired cuisine that’s easy to prepare yet impressive to serve.
Ingredients and Their Roles
Main Ingredients:
5 oz cream cheese, softened: Adds a creamy texture and rich flavor to the filling.
1/4 cup sour cream: Enhances the creaminess of the filling and adds a tangy flavor.
1 (16 oz) jar prepared salsa: Provides a zesty base and adds moisture to the enchiladas.
1 cup shredded cheddar cheese, divided: Melts beautifully and adds a sharp, savory flavor.
1 cup shredded pepper jack cheese, divided: Adds a spicy kick and enhances the cheesiness.
1/2 teaspoon chili powder: Adds mild heat and smoky flavor.
1/2 teaspoon cumin: Adds depth and earthy notes to the filling.
2 cups cooked, shredded chicken: Provides protein and hearty texture.
1 cup frozen corn kernels, thawed: Adds sweetness and crunch.
4 green onions, thinly sliced, divided: Adds freshness and mild onion flavor.
8 (8-inch) flour tortillas: Serve as the base to wrap the creamy filling.
Step-by-Step Instructions
Preparation:
Preheat the Oven: Preheat your oven to 325ºF (165ºC). Grease a 9×13-inch baking dish with nonstick cooking spray. This ensures the enchiladas don’t stick to the pan during baking.
Prepare the Filling:
Cream Cheese Mixture: In a medium bowl, mix together softened cream cheese and sour cream until smooth and well combined.
Add Flavor: Stir in 1/2 cup of salsa, 1/2 cup of shredded cheddar cheese, 1/2 cup of shredded pepper jack cheese, chili powder, and cumin. Mix until all ingredients are evenly incorporated.
Combine Chicken and Vegetables: Add shredded chicken, thawed corn kernels, and half of the sliced green onions to the cream cheese mixture. Stir until everything is well combined and evenly distributed.
Assemble the Enchiladas:
Fill and Roll: Spread 1/2 cup of salsa evenly on the bottom of the prepared baking dish. Take one flour tortilla and place about 1/2 cup of the chicken mixture down the center. Roll up the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly next to each other.
Bake the Enchiladas:
Cover with Salsa and Cheese: Pour the remaining salsa over the top of the enchiladas, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese and pepper jack cheese over the salsa-covered enchiladas.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Serve:
Garnish and Enjoy: Remove the enchiladas from the oven and sprinkle with the remaining sliced green onions. Let them cool slightly before serving. Serve hot, garnished with additional sour cream, salsa, or your favorite toppings if desired.
Variations and Substitutions
Cream Cheese Chicken Enchiladas can be customized to suit different tastes and preferences:
- Vegetarian Option: Omit the chicken and add extra vegetables such as bell peppers, spinach, or black beans.
- Spicy Version: Use hot salsa or add diced jalapeños or green chilies to the filling for a spicier kick.
- Dietary Modifications: Use low-fat or fat-free cream cheese and sour cream for a lighter version. Substitute corn tortillas for flour tortillas for a gluten-free option.
- Cheese Varieties: Experiment with different cheese blends such as Mexican cheese blend, Monterey Jack, or Colby Jack.
Conclusion
Cream Cheese Chicken Enchiladas are a delicious and satisfying meal that brings together the best flavors of Mexican cuisine in a simple, baked dish. Whether enjoyed for a family dinner or served at a gathering, these enchiladas are sure to be a crowd-pleaser with their creamy filling, cheesy topping, and zesty salsa. Easy to prepare and packed with flavor, they are a recipe worth adding to your regular rotation. Enjoy the warm, comforting flavors of these enchiladas with each delightful bite.
Cream Cheese Chicken Enchiladas!!!
Ingredients
- 5 oz cream cheese softened
- ¼ cup sour cream
- 1 16 oz jar prepared salsa divided
- 1 cup shredded cheddar cheese divided
- 1 cup shredded pepper jack cheese divided
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels thawed
- 4 green onions thinly sliced, divided
- 8 8-inch flour tortillas
Instructions
- Preheat the Oven: Preheat your oven to 325ºF (165ºC). Grease a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the Filling: In a medium bowl, mix together softened cream cheese and sour cream until smooth.
- Stir in ½ cup of salsa, ½ cup shredded cheddar cheese, ½ cup shredded pepper jack cheese, chili powder, and cumin until well combined.
- Add shredded chicken, thawed corn, and half of the sliced green onions. Mix until evenly distributed.
- Assemble the Enchiladas: Spread ½ cup of salsa on the bottom of the prepared baking dish.
- Place about ½ cup of the chicken mixture down the center of each tortilla, roll it tightly, and place seam side down in the dish. Repeat with all tortillas.
- Bake the Enchiladas: Pour the remaining salsa over the enchiladas, spreading evenly.
- Sprinkle with the remaining cheddar and pepper jack cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Serve: Remove from oven and sprinkle with the remaining green onions.
- Serve hot, garnished with additional sour cream, salsa, or your favorite toppings.
