Cream Cheese Chicken Enchiladas – a great Mexican dinner that comes together in no time at all. Cream cheese, Rotel tomatoes, and chicken make the filling. Cheesy, easy, and delicious.Cream Cheese Chicken Enchiladas

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CREAMY CHICKEN ENCHILADAS

We love these enchiladas. They are ridiculously easy and one of those meals that you probably already have the ingredients in your house. We already love these Honey Lime Enchiladas but this chicken enchilada recipe is a little richer and fantastic.

Cream Cheese Chicken Enchiladas

Sometimes I add some salsa verde one time for some extra kick if that’s what you’re into. These are rich and indulgent! I use flour tortillas but you can use corn tortillas if you like.

CHEESE

I use Monterey Jack in these enchiladas. For a spicy twist use Pepper Jack cheese or cheddar cheese for a stronger cheese taste.

HOW TO COOK CHICKEN

For this recipe you can cook the chicken however you desire. For me, the easiest way is to throw 2-3 chicken breasts in a crock pot on low for 3-4 hours. Sometimes I even put them in frozen. Shred chicken while warm.

You can also boil the chicken with onion and then shred it.

Rotisserie chicken can also be used.

Cream Cheese Chicken Enchiladas

INSTRUCTIONS

    1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. In a large skillet add Rotel tomatoes and cook for one minute or medium heat to reduce the liquid in them. cream cheese, chicken, and tomatoesStir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. This can also be done in the microwave.creamy tortilla filling
    2. Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in the baking dish. Sprinkle the top of the filled tortillas with cheese. Pour the cream on top and salsa verde if you like a spicier version. tortillas with cheese
    3. Cover with foil and bake at 350 degrees for 20-25 min. Take off foil and cook for another 10-15 mins, or until top is golden brown. I like to broil for about 1 minute at the end to brown the cheese. Serve with black beans, Cilantro Lime Rice, and pico de gallo. Garnish with fresh cilantro if desired.

      Cream Cheese Chicken Enchiladas

WHAT TO SERVE WITH THIS

Serve with Cilantro Lime Rice, Pico De Gallo, black beans, refried beans, guacamole, or sour cream.

OTHER CHICKEN RECIPES

Cream Cheese Chicken Enchiladas

Creamy Chicken Enchiladas

5 from 19 votes
Creamy Chicken Enchiladas - a great Mexican dinner that comes together in no time at all.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8 servings

Ingredients

  • 1 (10 ounce) can Rotel tomatoes and green chilies, drained
  • 1 (8 oz) pkg cream cheese, softened
  • 2 cups chopped or shredded, cooked chicken breast, (see Note)
  • 8 (8 - inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup heavy cream
  • optional 1/2 cup salsa verde for a spicier version

Instructions
 

  • Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. In a large skillet add Rotel tomatoes and cook for one minute over medium heat to reduce the liquid in them. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. This can also be done in the microwave.
  • Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in the baking dish. Sprinkle with the cheese. Drizzle with cream and salsa verde if you like a spicier version.
  • Cover with foil and bake at 350 degrees for 20-25 min. Take off foil and cook for another 10-15 mins, or until top is golden brown. I like to broil for about 1 minute at the end to brown the cheese. Serve with black beans, Cilantro Lime Rice, and pico de gallo.

Notes

Cook chicken however you desire. For me, the easiest way is to throw 2-3 chicken breasts in a crock pot on low for 3-4 hours. Sometimes I even put them in frozen.
 
Cuisine: Mexican
Course: All Recipes, Main Dishes

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas

author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!