If you love chicken and cream cheese along with tasty Mexican recipes, you won’t want to miss this mouthwatering enchilada recipe with chicken and cream cheese! They make a wonderful dinner, perhaps paired with a salad or some steamed veggies on the side.
Plenty of flavor is delivered from the inclusion of lime juice, cumin, chili powder, and green chilies, along with cream cheese, chicken, flour tortillas, and a little chicken broth. This recipe is ideal for one of those busy weeknights when you want something quick and easy, along with delicious.
And if this recipe isn’t exactly to your taste, you will find it easy to tweak to make it so. You can swap the chicken for another protein, make it less spicy or more spicy, or add in any of your favorite ingredients not listed. These cream cheese chicken enchiladas are so good you’ll want them again and again.
Why You’ll Love the Recipe
These enchiladas are really easy to make. They’re a great way of using up leftover rotisserie chicken and offer a great flavor.
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How to Serve Them
Enjoy these hot, perhaps with a Mexican side dish or two such as rice and beans or corn.
Can You Make Them Ahead?
Yes, you can assemble these in advance and cook later. Just keep them refrigerated and let them come to room temperature later while the oven’s warming up.
Storage Instructions
Leftovers will keep for up to 3 days in a covered container in the refrigerator and can be microwaved to reheat. You can also freeze them for up to 3 months and thaw in the fridge overnight.
Variations and Substitutions
Swap the chicken for carnitas (spiced shredded pork) or shrimp if you like, and/or adjust the amount of chilies and chili powder to change the spiciness level.
Cream Cheese Chicken Enchiladas
Ingredients
- 8 flour tortillas
- 3 cups shredded cooked chicken
- 8 ounces room temperature cream cheese
- 1 or 2 cans green chili peppers
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups shredded Mexican blend cheese
- 3 tablespoons unsalted butter
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Combine half the cream cheese with the chicken, a cup of shredded cheese, cumin, chili powder, lime juice, salt, and black pepper.
- Fill a tortilla with 2 tablespoons of the chicken mixture and put seam side down in a greased 9 x 13-inch baking dish.
- Repeat with the rest of the tortillas and remaining filling mixture.
- Melt the butter in a pan and whisk in the flour, cooking for 2 or 3 minutes until golden.
- Add salt and black pepper to taste and whisk in the drained chilies and chicken broth.
- Mix in the rest of the cream cheese and cook for 5 to 7 minutes until thickened.
- Take the pan off the heat and pour the sauce over the enchiladas in the baking dish.
- Sprinkle the rest of the cheese on top.
- Bake for 22 to 25 minutes or until the cheese is bubbling and melted.
- If you want it browner on top, give it a few minutes under the broiler.
- Let it rest for 10 minutes and then serve, garnished with cilantro if liked.
- Enjoy!
