Cream Cheese Enchiladas

Serves: 6  •  Prep Time: 15 minutes  •  Cook Time: 25 minutes  •  Total Time: 40 minutes

Cream Cheese Enchiladas are a creamy twist on a Mexican classic. Soft corn or flour tortillas are filled with seasoned chicken (or vegetables), layered with a tangy red enchilada sauce, then topped with a luscious cream cheese mixture that bakes into a silky, rich topping. Ready in under an hour and made with accessible ingredients, these enchiladas deliver comforting flavor, a touch of spice, and crowd‑pleasing appeal.

Why You’ll Love This Recipe

• Creamy & Tangy: The combination of cream cheese and enchilada sauce creates a silky topping that balances heat and richness.
• Customizable Filling: Easily swap chicken for beef, shrimp, or roasted vegetables to suit dietary needs.
• One‑Dish Meal: Baked in a single casserole dish, minimizing cleanup.
• Family‑Friendly Comfort Food: Mildly spiced for kids, yet easily amped up with jalapeños or hot sauce for adults.
• Make‑Ahead & Freezable: Assemble, cover, and refrigerate up to 24 hours before baking. Leftovers freeze well without losing texture.

Ingredients

For the Filling

• 2 cups cooked, shredded chicken (rotisserie or poached)
• 1 cup diced onion
• 1 cup diced bell pepper (any color)
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil

For the Cream Cheese Sauce

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup shredded Monterey Jack or Cheddar cheese, divided
• 2 tablespoons chopped fresh cilantro, optional
• Salt and pepper, to taste

For Assembly & Baking

• 8–10 corn or flour tortillas (6‑ to 8‑inch)
• 2 cups red enchilada sauce (homemade or store‑bought)
• 1 cup shredded cheese (Monterey Jack, Cheddar, or a blend)
• Chopped green onions and extra cilantro, for garnish

Step‑by‑Step Instructions

1. Preheat Oven & Prepare Dish
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13‑inch baking dish.
2. Sauté the Vegetables
   In a skillet over medium heat, warm the vegetable oil. Add the diced onion and bell pepper, sautéing until softened (3–4 minutes). Season with chili powder, cumin, garlic powder, salt, and pepper. Remove from heat.
3. Combine Filling
   In a large bowl, toss the shredded chicken with the sautéed vegetables. Adjust seasoning if needed.
4. Make the Cream Cheese Mixture
   In a separate bowl, beat the softened cream cheese until smooth. Stir in sour cream, ½ cup shredded cheese, and cilantro (if using). Season lightly with salt and pepper.
5. Assemble the Enchiladas
   Pour ½ cup of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
   Working one tortilla at a time, spoon about ⅓ cup of chicken mixture down the center, roll up tightly, and place seam‑side down in the dish. Repeat until the dish is filled.
6. Top & Bake
   Pour the remaining enchilada sauce over the rolled tortillas. Dollop the cream cheese mixture evenly on top, then sprinkle with the remaining ½ cup shredded cheese.
   Bake uncovered for 20–25 minutes, until the filling is hot, the sauce bubbles at the edges, and the cheese topping is melted and lightly golden.
7. Garnish & Serve
   Remove from oven and let rest for 5 minutes. Garnish with chopped green onions and extra cilantro. Serve with lime wedges, guacamole, or a simple salad.

Pro Tips for Perfect Enchiladas

• Soften Tortillas: Warm tortillas briefly in a hot, dry skillet to prevent cracking when rolling.
• Control Heat: For spicier enchiladas, add chopped jalapeños to the filling or a dash of cayenne powder.
• Extra Creaminess: Substitute half of the sour cream with Mexican crema.
• Prevent Drying: Lightly brush tortillas with oil before filling to keep them pliable and moist.
• Layer Flavors: Mix a spoonful of enchilada sauce into the chicken filling for deeper taste.
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Variations & Substitutions

• Beef Enchiladas: Swap chicken for cooked, crumbled ground beef seasoned with taco seasoning.
• Vegetarian: Use roasted zucchini, mushrooms, and black beans in place of chicken.
• Green Enchiladas: Replace red enchilada sauce with salsa verde for a tangy variation.
• Seafood: Fill with flaked cooked salmon or shrimp; top with cotija cheese instead of Monterey Jack.
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Serving Suggestions

• Side Dishes: Mexican rice, refried beans, or a fresh jicama and cabbage slaw.
• Toppings: Sliced avocado, diced tomatoes, pickled red onions, or crumbled queso fresco.
• Salsas & Dips: Offer pico de gallo, guacamole, or a creamy cilantro‑lime dip.
• Beverages: Pair with margaritas, Mexican beer, or aguas frescas.
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Storage & Make‑Ahead

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through.
• Freeze: Assemble in a freezer‑safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight and bake as directed, adding 5–10 minutes to baking time.

Nutritional Estimate (per two‑enchilada serving)

• Calories: 420
• Total Fat: 24 g
• Saturated Fat: 12 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Sugars: 4 g
• Protein: 22 g

Print

Cream Cheese Enchiladas bring together the best of creamy comfort and Mexican‑inspired flavor in one easy‑to‑assemble casserole. Perfect for weeknight dinners, potlucks, or casual entertaining, this recipe is destined to become a go‑to in your rotation. Enjoy!