Cream Cheese Chicken Enchiladas
Cream cheese chicken enchiladas are pure weeknight comfort food. The filling is silky and rich, with shredded chicken bound in a melty cream cheese base spiked with cumin and chili powder. Every bite has soft tortilla, creamy chicken, and bubbly cheese on top.
Servings: 6 servings
Ingredients
- 1 block cream cheese (8 oz) softened
- 3 tbsp olive oil
- 1 cup onion finely chopped (about 1 medium)
- 2 tsp garlic minced (about 2 large cloves)
- 3 cups cooked shredded chicken
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 2 tbsp chili powder use 1 tbsp for mild
- ½ cup chicken broth
- 2 cups enchilada sauce divided
- 6 medium flour tortillas
- 1 ½ cups grated mozzarella cheese
- 1 cup grated cheddar cheese
Instructions
- Pull the cream cheese out of the fridge so it starts to soften. Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook 30 seconds.
- Add the shredded chicken, kosher salt, black pepper, cumin, and chili powder. Stir to combine and warm through.
- Reduce the heat to low. Stir in the chicken broth and bring to a simmer. Add the softened cream cheese and cover the pan to help it melt. Stir until melted and fully incorporated.
- Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
- Divide the chicken mixture evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the tortillas, making sure the edges are lightly coated. Sprinkle the mozzarella and cheddar evenly over the top.
- Bake uncovered for 25 to 30 minutes until bubbly and lightly golden on top.
- Rest 10 minutes before serving so the filling sets slightly.
Video
Notes
Chicken: Rotisserie chicken works beautifully. Shred finely so the filling stays cohesive.
Cream cheese: Use full-fat and soften fully for the smoothest texture. Cold cream cheese can create small lumps.
Spice level: 2 tbsp chili powder gives bold flavor. Drop to 1 tbsp for a milder dish.
Tortillas: Warm flour tortillas briefly under a damp paper towel so they roll without tearing. Corn tortillas work too. Use 8 to 10 instead of 6 flour, and warm them first to prevent cracking.
Cheese: Grate cheese from a block for the smoothest melt. Pre-shredded cheese is coated with anti-caking starch that prevents glossy melting.
Make ahead: Assemble fully and refrigerate up to 24 hours before baking. Add 5 to 10 minutes to the bake time since you are starting cold.
Freezing: Freeze the assembled (unbaked) dish wrapped tightly in plastic and foil up to 3 months. Thaw overnight in the fridge before baking.
Nutrition
Calories: 654kcal | Carbohydrates: 33g | Protein: 38g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1820mg | Potassium: 280mg | Fiber: 3g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 3mg | Calcium: 350mg | Iron: 3mg