Cream Cheese Enchiladas

Cream cheese enchiladas are a fantastic choice when you want a comforting meal that feels special but comes together quickly. This recipe brings creamy, cheesy, and savory flavors wrapped in soft corn tortillas making it perfect for busy weeknights or casual gatherings.

I first made this after craving Mexican flavors but wanting something milder and creamier than traditional enchiladas. It quickly became a family favorite we keep coming back to.

Ingredients

• Corn tortillas: are traditional for enchiladas, softening nicely without falling apart, so pick fresh ones if possible
• Cream cheese: adds smoothness and richness making the filling creamy and indulgent, use full fat for best texture
• Shredded cooked chicken: provides protein and soaks up the spices, leftover rotisserie chicken works great here
• Shredded cheese like cheddar or a Mexican blend: melts beautifully on top and inside ensuring gooey bites, freshly shredded is always better than pre-shredded
• Sour cream: balances the mix with tanginess and moisture toward a luscious filling
• Red enchilada sauce: brings deep authentic flavor and a slight kick, find a good quality brand or homemade if you have time
• Garlic powder, onion powder, and cumin: offer warm spices that create a classic enchilada aroma without overpowering the dish
• Olive oil: helps warm the tortillas making them pliable for rolling without tearing
• Fresh cilantro for garnish: adds a bright fresh note to finish off the dish

Instructions

Preheat The Oven:

Set your oven to 375°F (190°C) so it reaches the perfect baking temperature while you prepare the filling and assemble the enchiladas

Prepare The Creamy Filling:

In a mixing bowl, blend softened cream cheese with shredded chicken, half of the shredded cheese, sour cream, garlic powder, onion powder, and cumin. Mix until everything is thoroughly combined creating a rich and well-seasoned filling

Warm The Tortillas:

Heat corn tortillas one at a time in a dry skillet over medium heat until soft and flexible. This avoids cracking when you roll the enchiladas and improves texture

Prepare The Baking Dish:

Spread a thin layer of red enchilada sauce on the bottom of your baking dish to keep the enchiladas from sticking and add extra flavor from the base up

Fill And Roll:

Take one tortilla, place approximately 2 to 3 tablespoons of the cream cheese mixture in the center, then roll it tightly and place it seam side down in your baking dish. Continue this process for all tortillas making sure they fit snugly together

Coat With Sauce And Cheese:

Pour the remaining enchilada sauce evenly over the rolled tortillas ensuring they are well covered. Next, sprinkle the rest of the shredded cheese on top for a bubbly golden finish

Bake Covered:

Cover the dish with foil and bake in the preheated oven for 20 minutes. This allows the filling to meld and the flavors to deepen while the cheese inside melts evenly

Bake Uncovered And Finish:

Remove the foil and bake an additional 5 minutes to brown the cheese on top lightly, creating a visually appealing and delicious crust

Rest And Garnish:

Take the dish out of the oven, let it cool a few minutes so the filling firms slightly making it easier to serve. Add chopped fresh cilantro on top before serving for a burst of color and fresh herbal flavor

Cream cheese brings a luscious creaminess that sets this enchilada apart from traditional tomato-heavy versions. One memorable evening I made this for my family after a long day and everyone immediately asked for seconds. It’s that cozy kind of meal you want on repeat.

Storage Tips

Store leftover enchiladas in an airtight container in the fridge for up to three days. Reheat covered in the oven or microwave to keep the cheese melted and filling warm. Avoid storing too long as tortillas can become soggy

Ingredient Swaps

Try swapping chicken for cooked ground beef or black beans for a vegetarian twist. You can substitute Greek yogurt for sour cream to lighten the filling or use pepper jack cheese for more spice

Serving Ideas

Serve with a side of Mexican rice, a fresh avocado salad, or simple refried beans to balance the richness. A squeeze of lime over the top adds a lovely brightness too

This recipe combines ease and rich flavors in a dish that feels both comforting and special perfect for busy nights or casual gatherings.

Frequently Asked Recipe Questions

→ What type of cheese works best for the filling?

Softened cream cheese combined with shredded cheddar or a Mexican cheese blend provides a creamy and tangy filling, balanced perfectly with the spices.

→ Why warm the corn tortillas before assembling?

Warming the tortillas makes them pliable, preventing cracks or breaks during rolling, ensuring the filling stays intact inside.

→ Can I use any kind of shredded chicken?

Yes, cooked shredded chicken works well—whether roasted, boiled, or rotisserie chicken—adding protein and texture to the dish.

→ What role does enchilada sauce play in this dish?

The sauce adds moisture, depth of flavor, and a mild heat that complements the creamy filling and melted cheese toppings.

→ How can I tell when the enchiladas are fully cooked?

Once baked covered for 20 minutes and uncovered for 5 more minutes, the cheese should be bubbly and lightly browned, indicating they’re ready.