Cream Cheese Chicken Enchiladas

Cream cheese chicken enchiladas are an easy version of white enchiladas. These are loaded with bold flavor and slathered in a creamy sauce for a Mexican inspired dinner everyone will love.

I love a good chicken enchilada.

But enchiladas are sort of like lasagna.

Delicious but labor intensive, and I am always looking out for ways to simplify dishes like these.

And these cream cheese chicken enchiladas are pretty simple.

They use a handful of easy to find ingredients including a couple that save you tons of prep time so you can have them on the table in under an hour with only a few minutes of active prep time.

Ingredients

To make these easy white enchiladas you’ll need:

• Butter– To saute the onions in
• Onion– A medium yellow onion peeled and diced.
• Green chiles– The canned kind you can find with the Mexican food. Drain the liquid.
• Cream cheese– Let it soften on the counter and cut it into cubes.
• Chicken– Chopped rotisserie chicken. You could also use leftover roast or grilled chicken.
• Cheese– We use shredded Monterrey jack but you could use shredded cheddar or cheddar jack as well.
• Heavy cream– Don’t substitute for a lower fat dairy. You want maximum richness.

How to Make

To make these easy cream cheese chicken enchiladas, start by melting the butter in a large skillet set over medium heat.

Stir in the onions and saute them in the melted butter just until they soften.

Once the onions soften, stir the cream cheese and chiles into the skillet, stirring until the cheese has melted and the mixture’s well combined.

Then stir in the chicken.

Lay one tortilla flat on a clean working surface.

Spoon the chicken mixture down the center of the tortilla, roll it up, and place it seam side down in a greased 9×13″ baking dish.

Repeat this until all the tortillas are rolled and in the dish.

Then, sprinkle the cheese evenly out overtop of the filled tortillas and pour the heavy cream evenly out over them.

Cover the dish tightly with aluminum foil, and bake at 350° for 15-20 minutes or until the cheese has melted and the tops are golden brown.

Serve warm and enjoy!

Topping Ideas

You can top these white enchiladas with anything that you would put on other enchiladas including:

• pico de gallo
• sour cream
• fresh cilantro
• diced jalapenos

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or a hot oven until warmed through and the cheese is melted again.

Can I freeze these?

Yes! These freeze beautifully!

To freeze cream cheese chicken enchiladas prepare them as directed above and place the filled, rolled tortillas in an aluminum baking dish.

Don’t pour on the heavy cream or top them with cheese.

Let the filling cool completely and then cover the dish tightly.

Freeze for up to 3 months.

The night before you intend to serve this, let the enchiladas thaw in the fridge.

Then, pour on the heavy cream and sprinkle on the cheese.

Bake at 350 until the enchiladas are warmed through and the cheese is melted and tops are brown.

Tips and Tricks

• Use flour tortillas and not corn tortillas to make rolling the tortillas easier.
• Worried about the tortillas breaking when you are filling them? It can help to microwave them for a few seconds to soften them up prior to filling them.
• Don’t want to buy a whole rotisserie? Use the pre-shredded chicken in the prepared meat area of the grocery store.

Other Easy Enchilada Recipe

Cream cheese chicken enchiladas let you enjoy a classic Mexican meal right at home in a snap!

Make them and enjoy!

Looking for other easy enchilada recipes?

Try these:

• Sausage Gravy Breakfast Enchiladas
• 5 Ingredient Beef Enchiladas
• Lazy Enchiladas With Taquitos

If you’ve tried these EASY CREAM CHEESE CHICKEN ENCHILADAS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!