This post may contain affiliate links. Read disclosure policy
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
Rachel says
I made these last night. Thank goodness my husband talked me out of halving the recipe! They are so yummy even again for lunch the next day!!
Rita says
How do I adds recipe to my box? I added my info but don’t see anywhere on pg of the recipe I’d like to save.
Karly says
@Rita,
I just haven’t updated all of my older recipes to the new format. I just updated this one so you should be able to click the blue save button now. 🙂
Sara says
Incredible, everyone was obsessing over these!!!!!!
patti says
just made these this past week. my husband loved them!!! i am not a very good cook but these were easy and turned out great. thanks for sharing all your tasty recipes!!!
Lettie says
These look yummy!!
I’m in the UK – could you please advise an alternative measure for the ingredients measured in cups please? I can never seem to work out how to convert it!
Also, what does enchilada sauce contain?
Looking forward to trying them!!
Christine says
My teenage daughter stated on facebook that these enchiladas are “life changing” and her reason to “never move out”. I think that’s a good thing!
Becky says
these were delicious! im definitely going to have to make these again. the only thing is i kind of ran out of enchilada sauce towards the end so i would suggest buying an extra can just in case 🙂 … fabulous recipe !!!
Debbi says
Made this tonight for my non-Mexican loving husband (where do we get these men??) … he loved it! I loved it! It will show up many more times in our lives. I made one change (12 6″ corn tortillas vs. 8 8″ flour) and I would make one more change next time: two cans of enchilada sauce – 3/4 of one for the cheese mixture and the other 1/4 for the bottom of the glass casserole and then one whole other can for topping the dish. 1/2 of the remaining can only allowed a healthy drizzle and I would have preferred more of the tortilla surface to be covered before the cheesing. Doesn’t change the fact that I loved it, thank you!
rebecca says
i made these for dinner tonight and wow they were delish. instead of using green chiles, i tossed in diced red onions. i even have leftovers for lunch tomorrow! keep the mexican recipes coming!
Denise says
Gosh, gonna have to make these this weekend, in between filling my bread orders. They look great
Jaime says
Oh my!!! These sound fantastic! I want them right now!!!
Kelsey says
I made these and they were great!
http://www.whattastyfood.com/2010/12/cream-cheese-chicken-enchiladas.html
Bekah says
I saw your recipe while perusing Tastespotting the other day. I have tried so many recipes that weren’t terrible, but were never worthy of making again. Tonight I tried yours and OH MY GOODNESS were they good! The whole family loved them! This is my new favorite and will be one that gets to stay in my recipe collection. Thanks for posting!
Taylor says
Mmm 2 cups of cheese AND cream cheese?! Count me in!! These look tasty!
Kimberlee says
Wow! I made these last night and they were terrific! I will definitely be making them again. Thanks for the recipe!