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These cream cheese chicken enchiladas are one of our favorite Mexican inspired meals!
Is it too soon for another Mexican-ish recipe? Y’all seemed to love the Taco Pie, so I have high hopes that you’ll enjoy this recipe just as much. I sure did.
I am a huge fan of the cheese enchiladas from our local Mexican restaurant and believe me, I have tried my best to recreate them at home. I just can’t ever get them right, though. The cheese, the sauce, the consistency of it all just never seems to work out the way I imagine it too.
I still haven’t mastered that recipe, but I don’t really care anymore. Now I have these cream cheese enchiladas and they are, dare I say it, even better. They are so creamy with just the perfect amount of spice and the most genius addition I can think of: corn. Yep, corn. In an enchilada.
The corn just gives these this perfect little unexpected sweet crunch. I love it. I bet you will too.
These cream cheese chicken enchiladas come from my friend Deborah at Taste and Tell. She makes some delicious food and these enchiladas don’t disappoint!
I hope you’ll give these a try and let me know what you think!
You should try my chicken enchilada casserole too! It’s so good!
Cream Cheese Chicken Enchiladas
Ingredients
- 5 ounces cream cheese softened
- 1/4 cup light sour cream
- 10 ounces enchilada sauce canned is just fine
- 1 cup shredded cheddar cheese divided
- 1 cup shredded Monterey jack cheese divided
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels thawed (canned corn works just fine, but drain it first)
- 4 ounces diced green chiles I used the tiny can you get by the taco sauce
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper
- 4 scallions thinly sliced
- 8 8- inch flour tortillas
Instructions
- Preheat the oven to 325 degrees. Spray a 9x13 dish with cooking spray.
- In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
- In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
- Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
- Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.
Nutrition Information:
Recipe slightly adapted from Taste and Tell
Kaitlin says
These look a lot like my moms (only much prettier!). In a word: Delicious!
Lauren says
Is 9:00 in the morning too early to be craving enchiladas? If so, I’m definitely guilty of it ;).
Sarah says
I made these the other day and they were soooo good! I doubled the recipe because I intended to freeze the second batch, but my boyfrusband loved them so much that we actually wound up eating them for two days straight. I can’t wait to make them again!
Deborah says
I’m so glad you liked these! Now I want some more after seeing yours!!
Ki says
I added a couple strips of bacon to this recipe and it adds wonderful slightly smokey flavor to it.
Amber says
I found your blog a few weeks ago and love it! I made the Salty Steaks last week and they were AMAZING! Thank s for sharing your recipes!
jenny s says
Have you ever tried this with green enchilada sauce? I love that stuff, but I don’t really want to change your recipe, because this really looks good with the red. Mexican food is my all time favorite! And good luck packing/moving!
Barbara says
That looks wonderful, Karly, and not difficult either!
Julie says
*thud* That was the sounds of me passing out from the sheer awesomeness of these. Can’t overdo Mexican for me, and the cream cheese in there sounds awesome!
Kirby says
I love chicken enchiladas and have several recipes for them and have just added one more-Yours! Thanks! They sound yummy, I’ve never added corn to any of mine, such a good idea!
Nikki (Pennies on a Platter) says
Oh boy, this looks SO good and I’m not even hungry right now. 🙂 Love Mexican food!
grace says
i’ll take any mexican-ish recipe that you can give me–it’s my ethnic cuisine of choice these days. the cream cheese is the draw here, and the corn’s a pretty fabulous addition too. bravo!
Amanda says
sounds yummy and something the whole family are definitely going to love 🙂 thanks for sharing this!!!
Julie @ Willow Bird Baking says
Ohh, these sound amazing!! Can’t wait to make them!
Jessica @ How Sweet says
We love chicken enchiladas in our house… seriously my husband asks for them every single week. I can’t wait to try yours! I love trying different recipes for the food I love.