ADVERTISEMENT
Certainly! Here’s a polished article for your Cream Cheese Chicken Enchiladas recipe — perfect for blogs, newsletters, or sharing online:
Cream Cheese Chicken Enchiladas: Comfort Food Done Right
If you’re searching for a dinner recipe that’s creamy, cheesy, and downright irresistible, look no further than Cream Cheese Chicken Enchiladas. This dish brings together tender shredded chicken, tangy cream cheese, melty cheese, and flavorful enchilada sauce — all wrapped in soft tortillas and baked to bubbly perfection.
Whether you’re cooking for the family or hosting friends, this is one of those meals that never fails to satisfy.
What Makes These Enchiladas Special?
Unlike traditional enchiladas that use just cheese or plain chicken, this version mixes cream cheese into the filling, giving it a velvety richness that takes it to the next level. The flavor is mild, comforting, and balanced — ideal for picky eaters and spice lovers alike (and easily adjustable if you want to turn up the heat).
Plus, it’s a no-fuss recipe that uses simple ingredients and comes together quickly — perfect for busy weeknights.
Ingredients You’ll Need
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 (8 oz) block of cream cheese, softened
- 1 cup shredded cheddar or Mexican blend cheese, plus more for topping
- 1 (4 oz) can diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 8 flour tortillas
- 1 (10 oz) can enchilada sauce (red or green)
How to Make Cream Cheese Chicken Enchiladas
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine the shredded chicken, cream cheese, green chiles, shredded cheese, garlic powder, cumin, salt, and pepper. Mix until well blended.
- Assemble the enchiladas: Spoon 2–3 tablespoons of the filling into each tortilla. Roll tightly and place seam-side down in the baking dish.
