Cream Cheese Enchiladas Recipe

Indulge in the rich and creamy goodness of these delicious cream cheese enchiladas. With a perfect balance of flavors and textures, this recipe is sure to become a family favorite.


  • 8 large flour tortillas
  • 2 cups shredded cooked chicken
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 can (4 ounces) diced green chilies
  • 1 can (10 ounces) red enchilada sauce
  • 2 cups shredded Monterey Jack cheese
  • Optional toppings: chopped cilantro, diced tomatoes, sliced black olives


  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  2. In a large mixing bowl, combine the softened cream cheese, sour cream, and diced green chilies. Stir until well combined and creamy.
  3. Spread about 1/4 cup of the cream cheese mixture onto each flour tortilla. Add a portion of shredded chicken on top of the cream cheese mixture, then roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
  4. Pour the red enchilada sauce over the rolled tortillas, making sure to coat them evenly.
  5. Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
  6. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
  7. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and lightly golden brown.
  8. Remove from the oven and let the enchiladas cool for a few minutes before serving.
  9. Serve hot, garnished with chopped cilantro, diced tomatoes, and sliced black olives if desired. Enjoy your creamy and flavorful cream cheese enchiladas!

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