Nothing says “Tex-Mex comfort meal” like cream cheese chicken enchiladas. Blanketed in a creamy, well-seasoned sauce, enveloped in tortillas and topped with mounds of cheese (plus fresh herbs and salsa, if you really want to get serious), these enchiladas are just the thing to eat when you need the food equivalent of a warm hug. Here’s how to make them.
Ingredients for Cream Cheese Chicken Enchiladas
- Cream cheese: The tanginess of cream cheese is a tasty base for these enchiladas (make sure it’s softened before using).
- Water: Only add as much water as the recipe calls for; otherwise, the enchiladas could get soggy.
- Seasonings: We like using a combo of onion powder, ground cumin, salt and pepper, but feel free to experiment with other spices such as cumin, chili powder, cayenne and garlic powder if that’s what you have on hand.
- Cooked chicken: Use shredded rotisserie chicken to save time on the main protein in this recipe.
- Flour tortillas: Flour tortillas make assembly easy because they’re soft and pliable, but corn tortillas work, too.
- Sauce: Condensed cream of chicken soup, sour cream, milk and chopped green chiles make up the creamy, delicious sauce.
- Shredded cheddar cheese: Use a mixture of cheddar and Velveeta if you like truly melty cheese (a la classic Tex-Mex food).
Directions
Step 1: Combine ingredients
Preheat the oven to 350°F. In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in the chicken.
Step 2: Assemble the enchiladas
Place 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13×9 baking dishes. In a large bowl, combine the soup, sour cream, milk and chiles; pour over the enchiladas.
Step 3: Bake
Bake, uncovered, for about 30 to 40 minutes or until heated through. Sprinkle with cheese; bake for five minutes longer or until the cheese is completely melted.
Chicken Enchiladas with Cream Cheese Variations
- Make them vegetarian: You can easily swap the chicken for roasted vegetables, such as eggplant or mushrooms.
- Spice it up: Add some thinly sliced jalapeno to the sauce if you like spice.
- Infuse it with fresh herbs: Fresh cilantro or green onion add extra flavor and texture.
How to Store Chicken and Cream Cheese Enchiladas
Cover the pan of enchiladas tightly with foil and store in the refrigerator. They’ll last for up to two days when stored properly.
Can you freeze chicken and cream cheese enchiladas?
Yes. Tightly wrap the pan with plastic wrap and foil, making sure to seal the edges to prevent freezer burn. Chicken and cream cheese enchiladas will last for up to three months in the freezer.
Creamy Chicken Enchilada Tips
Should enchiladas be covered while baking?
It depends on the recipe. Some call for covering to ensure the enchiladas are completely heated through. However, creamy chicken enchiladas are not covered, which allows the edges of the rolled enchiladas to crisp up.
What is enchilada sauce?
Enchilada sauce typically consists of chili powder that has been cooked in broth with additional seasonings, garlic and tomato paste or sauce and then thickened with a bit of flour. (If you want to make your own from scratch, try this enchilada sauce recipe.)
What can you substitute for enchilada sauce?
Try making your own substitute for enchilada sauce! For every cup of enchilada sauce, combine 1 cup of crushed tomatoes, 2 teaspoons of chili powder, 1/2 to 1 teaspoon of garlic powder, 1/2 to 1 teaspoon of onion powder, 1 teaspoon of dried oregano, 1 teaspoon of ground cumin and a pinch or two of cayenne pepper. For a different color and flavor, you can also use green tomatillo sauce, which mimics green enchilada sauce.
