Cream Cheese Chicken Enchiladas

There are many enchilada recipes out there. I have at least five favorite recipes myself. Upon discovering this recipe, I now have six favorite enchilada recipes. This one is a chart topper. All of the ingredients I had on hand, which is always a bonus. I love that the red sauce topping has cream… mmm.. I love sauces with cream! I also love cream cheese. In fact, there isn’t anything NOT to love about this recipe. Well, maybe the calories. But I won’t think about that. These were a surefire hit and I highly recommend you trying them!

Cream Cheese Chicken Enchiladas

Serves 8
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907 calories
62 g
197 g
48 g
56 g
25 g
466 g
2327 g
9 g
0 g
19 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 907
Calories from Fat 425
% Daily Value *
Total Fat 48g
Saturated Fat 25g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 197mg
Sodium 2327mg
Total Carbohydrates 62g
Dietary Fiber 5g
Sugars 9g
Protein 56g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chicken Filling
  1. 1 can cream of chicken
  2. 1 can cheddar cheese soup (optional)
  3. 3 c shredded Mexican blend cheese
  4. 8 chicken breasts, cooked and shredded
  5. 1 can green chiles
  6. 1 (8 oz) pkg. cream cheese
  7. 1 c salsa
Red Chili Sauce with Cream
  1. 3 c canned or homemade mild red enchilada sauce
  2. 1/2 c canned tomato sauce
  3. 1/2 tsp ground cumin
  4. Pinch of oregano
  5. 1/2 c heavy cream
  6. 8-10 flour tortillas
  1. Preheat oven to 350.
  2. In a shallow medium saucepan combine the red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat.
  3. In a bowl combine all filling ingredients but the chicken and shredded cheese. Mix well. Add chicken and cheese. Mix until incorporated.
  4. Place a generous amount of filling on one end of tortilla. Roll tortilla and place in 13X9 baking dish. Repeat process until pan is filled. Pour red chili sauce over the enchiladas, top with shredded cheese, and bake for 25-30 minutes until sauce is bubbling and cheese is melted.
  5. Add chopped green onions on top just before serving for garnish.
Adapted from Erica's Bloggity Blog
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5 comments about “Cream Cheese Chicken Enchiladas

  1. Erica

    So glad you liked my enchiladas! They are a hit every time I make them. I usually make them with a side of my Mexican rice…let me know if you want that recipe 🙂