Cream Cheese Enchiladas Recipe

These creamy and flavorful cream cheese enchiladas are sure to become a favorite in your household. They’re easy to make and perfect for a cozy dinner or a gathering with friends and family.


  • 8 flour tortillas
  • 2 cups cooked and shredded chicken (rotisserie chicken works great)
  • 8 oz cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 can (10 oz) red enchilada sauce
  • 1 can (4 oz) diced green chilies, drained
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Chopped fresh cilantro and sliced green onions for garnish (optional)


  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
  2. In a large mixing bowl, combine the softened cream cheese, shredded chicken, diced green chilies, garlic powder, onion powder, ground cumin, salt, and pepper. Mix until well combined.
  3. Take each flour tortilla and spoon a generous portion of the cream cheese and chicken mixture onto the center. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  4. Once all the enchiladas are rolled and placed in the baking dish, pour the red enchilada sauce evenly over the top.
  5. Sprinkle the shredded Monterey Jack and cheddar cheese over 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 5-10 minutes, or until the cheese is bubbly and slightly golden.
  8. Once done, remove from the oven and let it cool for a few minutes before serving.
  9. Garnish with chopped fresh cilantro and sliced green onions if desired, then serve warm.

Enjoy your delicious cream cheese enchiladas!

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