Chicken Cream Cheese Enchiladas

Chicken Cream Cheese Enchiladas are a wonderful dinner for the weeknight. These enchiladas are perfect when you have a some left over cooked chicken. These are a creamy enchilada that isn’t too spicy, and these enchiladas reheat very well.

Enchiladas made with cream cheese and chicken

Who doesn’t love Tex Mex? I think so many of us love Tex Mex, you don’t have to live south of the border to make this main dish up. You can make these up in very little time, and they taste great. Better yet, they even reheat well, so if you need to make a meal ahead, this may be the perfect choice for you. No matter if you like red or even green enchilada sauce we have you covered with this recipe.

Chicken Cream Cheese Enchiladas

Yield: 8 servings.

Chicken Cream Cheese Enchiladas

  • Author:
  • Recipe Type: 52 Weeks of Cream Cheese, Main dish Recipes
  • Prep time:15 minutes
  • Cook time:30 minutes
  • Serves: 8
Chicken Cream Cheese Enchiladas

Chicken cream cheese enchiladas are a wonderful addition to your dinner menu.


  • 2 cups of pre-cooked rotisserie chicken
  • 1 8 ounce package cream cheese, cubed
  • 1/2 cup sour cream
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 1/2 cups shredded cheddar cheese, shredded
  • 1 4 ounce can green chilies
  • 8 to 10 flour tortillas - corn tortillas also work well
  • 1 20 ounce can red or green enchilada sauce


Preheat oven to 350 degrees. De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken you can use 3 to 4 cooked chicken breasts. In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted. Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

Thanks to Julie Doellingen for the inspiration of this recipe. Did you enjoy this recipe? Check out the other recipes in my 52 weeks of Cream Cheese.

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  • Lucy

    Never made enchiladas before. My daughter loves Stouffers version. Well I found your recipe and decided to make my own. I cooked my chicken breasts in the crock pot with a can of Mexican tomatoes and taco seasoning. Then followed your recipe with the cream cheese, sour cream, cheese. Etc. It was the biggest hit in a super long time. Thanks. Sorry I didn’t follow along to a tee. I think my chicken mixture came close to yours. I’m just stunned at how good it was. Plus my husband will eat anything I serve but when he says twice how good it is then I know he likes it.

    • Stephanie Manley

      I am so glad you enjoyed this recipe. I love it when my family loves something I make.

  • Carly Andersen

    I stumbled on this post when googling recipes for what I had on hand. I just made this using canned chicken (all I had on hand) and taco sauce (again, all I had on hand) It was wonderful. My 3, 5 and 16 year old all loved it, as well as my husband, Great dish! Thank you for sharing. It’s definitely a keeper :-)

    • stephaniemanley

      I am so happy your family enjoyed this recipe. I love it when you make the whole family happy.

  • Gretchen Gleue Woody

    Got short on time after I started filler so layered it as a casserole w/ tortillas. Guys are raving over it. Even asked where I found it.

    • stephaniemanley

      That’s a great idea! I love time saving steps.

  • Barbara

    Very tasty! The only change was to leave the chicken in chunks. I didn’t shred it. Also i didn’t heat the filling in a skillet first. I covered it with foil and baked for 45 min. That was enough to make the cheese melty. Delicious!

    • stephaniemanley

      I love the changes that you made.

  • Sara

    Do you think you can reheat the leftovers given that it has cream cheese?

    • Stephanie Manley

      I did reheat them, were they just as good as the first time, not quite, still tasty though.

      • Sara Cornell

        Thank you for the response and the leftover’s were very good.

  • Peyam Akgun

    God Bless!

  • Lee Karchawer

    Hi Stephanie,

    I love reading your blog. Really great recipes and the Chicken Cream Cheese Enchiladas look delicious.

    I live in New York City and recently started my own cooking blog called “Cookin’ with the Kaptain” – I’m new to cooking and would love to hear what you think about my blog!

    Take a look and let me know what you think.

    Thanks – KK

  • Curt Despres

    Wow, that sounds really cheesy! Perfect.

  • Curt Despres

    Wow, that sounds really cheesy! Perfect.

  • [email protected]

    Easy to prepare and my wife and kids loved it!!! Thank you, Stephanie!! I am the new hero of the kitchen.

    • Anonymous

      I am glad that recipe turned out well for you! Those were some pretty tasty enchiladas.

  • Fran

    LOVE the new design and this recipe is calling my name!!