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Creamy and flavorful, these cream cheese enchiladas are easy to make and always a crowd favorite! They are packed with chicken, three types of cheese, plenty of seasoning and green enchilada sauce for a meal that everyone will enjoy!
Enchiladas are a go-to dinner in my household! We all love them, and there are so many ways to change up the flavors and ingredients. Some of our favorites are these 30-minute white chicken enchiladas, healthy skinny chicken enchiladas, or flavorful pork enchiladas.
Out of all of our enchilada recipes, these cream cheese enchiladas have become the most requested! This meal is so incredibly delicious with the creamy and flavorful filling made with cream cheese, shredded cheese, green chilies, chicken, and flavorings and plenty of cheese on top. Picky eater approved!
They come together so easily too. You’ll need a little time to prep and bake this, dish but it’s so worth it in the end. If you’re looking for comforting Mexican food, this is your recipe. These check all the boxes for being absolutely incredible in every possible way. You have to give these cream cheese enchiladas a try ASAP!
This recipe is Picky Eater Approved!
To make the best enchiladas, you need plenty of cheese, seasonings and enchilada sauce, of course! We’re also adding chicken to make them extra hearty. You’re going to love these!
This cream cheese enchilada recipe comes together in just 20 minutes prep time and is super easy! Just get ready because they’re so delicious, they won’t last long!
These cream cheese chicken enchiladas are great leftover, as long as you store and reheat them properly. Here are some tips:
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Preheat the oven to 375 degrees fahrenheit, prepare a 9X13 inch baking dish by spraying it with baking spray.
In a medium bowl mix together the cream cheese, green chiles, ½ cup mexican blend cheese, ½ cup colby jack cheese, salt, pepper, garlic powder, cumin, and lime juice. Add in the shredded chicken and mix well.
Pour some enchilada sauce into the bottom of the baking dish, just enough to cover the bottom of the pan generously.
Take the tortillas one at a time and fill with about 3-4 tablespoons of filling, roll each filled tortilla up and place them seam side down in the pan.
Smother the filled enchiladas with the remaining sauce and sprinkle the remaining cheese on top.
Bake the enchiladas uncovered for 30-40 minutes, until the cheese on top starts to brown and bubble.
Remove the enchiladas from the oven, allow them to sit at room temperature for a few minutes before serving.
Serving: 2enchiladasCalories: 590kcalCarbohydrates: 42gProtein: 30gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 112mgSodium: 1999mgPotassium: 329mgFiber: 4gSugar: 10gVitamin A: 1440IUVitamin C: 11mgCalcium: 419mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.