Creamy Chicken Enchiladas with Cream Cheese Recipe

Cream Cheese Chicken Enchiladas are a simple, quick, and utterly delicious dish that can be enjoyed any time of day. This recipe is perfect for using up leftover chicken, and it’s made with simple ingredients that create a cheesy and flavorful meal.

Variation Ideas

• Beans: Add cooked black beans to the chicken mixture for extra texture.
• Salsa: You can use green enchilada sauce or substitute with salsa or tomato sauce if preferred.
• Cheese: Substitute Monterey Jack cheese for mozzarella for a mild flavor that melts well.

Storage Instructions

Leftover Cream Cheese Chicken Enchiladas can be stored in the refrigerator for up to 3 days. For longer storage, cover the baking dish with aluminum foil and freeze. They will last for up to a month in the freezer. Reheat in the oven for about 15 minutes before serving.

Recipe Details

• Preparation time: 10 minutes
• Cooking time: 25 minutes
• Total time: 35 minutes
• Servings: 4

Ingredients

• 8 (8-inch) flour tortillas
• 2 cups leftover cooked chicken, shredded
• 1 cup corn kernels
• ½ cup bell pepper, diced
• ¾ cup cream cheese, softened
• ¼ cup sour cream
• 2 cups red enchiladas sauce, divided
• 1 cup cheddar cheese, shredded, divided
• 1 cup mozzarella cheese, shredded, divided
• ½ tsp cayenne powder
• ½ tsp cumin powder
• ¼ tsp black pepper
• Salt, to taste
• 2 tbsp freshly chopped cilantro for garnish

Preparation Instructions

1. In a large bowl, combine cream cheese, sour cream, ½ cup of enchiladas sauce, ½ cup of mozzarella cheese, ½ cup of cheddar cheese, cayenne powder, and cumin powder. Mix until well combined.
2. Add shredded chicken, corn, and bell pepper to the mixture, stirring until fully incorporated.
3. Prepare a baking dish by spraying it with cooking spray.
4. Spread ½ cup of enchiladas sauce evenly on the bottom of the baking dish.
5. Place a tortilla on a flat surface and scoop 3-4 tablespoons of the chicken mixture into the center. Roll the tortilla and place it seam-side down in the baking dish. Repeat until all tortillas are filled.
6. Pour the remaining enchiladas sauce over the rolled tortillas.
7. Sprinkle the remaining mozzarella and cheddar cheese on top.
8. Bake in a preheated oven at 325°F (160°C) for about 25 minutes, or until the cheese is bubbling and golden.
9. Remove from the oven and garnish with freshly chopped cilantro before serving.