Cream Cheese Chicken Enchiladas Recipe
Cream Cheese Chicken Enchiladas are rich, cheesy, and packed with flavor—made with tender chicken, a creamy filling, and topped with salsa and melty cheese for a cozy, satisfying meal.
Ingredients
For the Filling:
- 5 oz cream cheese softened
- ¼ cup sour cream
- ½ cup salsa from a 16 oz jar
- ½ cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels thawed
- 2 green onions thinly sliced
For Assembly:
- 8 flour tortillas 8-inch size
- Remaining 1/2 cup salsa from the 16 oz jar
- ½ cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- Remaining 2 green onions sliced
Instructions
- Set your oven to 325ºF (165ºC). Lightly grease a 9x13-inch baking dish with nonstick spray.
- In a large bowl, mix the softened cream cheese, sour cream, 1/2 cup salsa, 1/2 cup cheddar, 1/2 cup pepper jack, chili powder, and cumin until smooth. Stir in the shredded chicken, thawed corn, and half of the sliced green onions.
- Spread 1/2 cup salsa across the bottom of the baking dish. Spoon about 1/2 cup of filling into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining salsa over the rolled tortillas. Sprinkle with the rest of the cheddar and pepper jack cheese. Bake for 20–25 minutes, until the cheese is melted and bubbling around the edges.
- Let cool slightly. Top with the remaining green onions. Serve warm with extra sour cream or salsa, if you like.