Cream Cheese Chicken Enchiladas Recipe

These chicken enchiladas are full of creamy, cheesy goodness! Perfect for Sunday dinner and sure to be a new family favorite! Use rotisserie chicken to save time in the kitchen!

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Happy Saturday everyone!! (Or Sunday to those of you who are email subscribers!) I hope all of you had a fantastic week! 

My sister and her family stayed with us one night over Christmas vacation and we were all craving some delicious tex mex food! This recipe surfaced, and after a couple ingredient changes, this is the end result.

Total deliciousness! I love cream cheese everything, so naturally this recipe became an instant favorite!

More enchilada recipes to try:

Shredded Beef and Black Bean Enchiladas
Creamy Jalapeno Chicken Enchiladas
Sour Cream Red Enchiladas
Chicken and Spinach Enchiladas
Seafood Enchiladas
Tuna Enchiladas


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Now, I know not everyone is a fan of cilantro. With this recipe, you could totally skip it and still have enough flavor to taste great. 

You can also switch up the flavor of diced tomatoes you use, use half black beans and half chicken, try ground beef or steak, or use a different kind of shredded cheese!

There is so much flavor packed inside these enchiladas, even though the recipe is super simple to prepare and the cream cheese and whipping cream ends up making an amazing sauce. 

This is not a recipe you'd want to eat super often if you're trying to watch what you eat, but it's great for an occasional Sunday dinner. 

We served ours with some rice, chips, guacamole and salsa! SO easy, delicious and filling! 

Other Mexican recipes you may like:

Slow Cooker Creamy Chicken Tacos
Fajita Chicken Quesadillas 
15 Minute Ground Beef and Bean Tostadas
Mexican Street Corn
Slow Cooker Shredded Beef Tacos
Pork Carnitas 

Enjoy!

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Cream Cheese Chicken Enchiladas

Yield: 4 servings

Author: Sheena

ingredients:

• 3/4 pound chicken breast (should be about 2 cups when cooked)
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic salt
• 1- 14.5 ounce can Mexican style diced tomatoes, drained
• 1- 8 ounce package cream cheese
• 2 tablespoons cilantro, chopped
• 8- 8" flour tortillas
• 2 cups Mexican 4 Cheese Blend shredded cheese
• 1 pint whipping cream
• additional cilantro, chopped for garnish

instructions:

1. Preheat oven to 350 degrees. 
2. Season chicken with the chili powder, cumin and garlic salt. Bake for 20-25 minutes until chicken is cooked through. Remove from oven and shred the chicken using two forks to pull the meat apart. Set aside.
3. Add the diced tomatoes and cream cheese to a large saute pan. Heat over medium and cook until cream cheese is melted, stirring often. Add the chicken and cilantro, stir to combine. Remove from heat.
4. Scoop about 1/3 cup of the chicken and cream cheese mixture into each tortilla, roll, then place into a greased 9x13 glass baking dish. 
5. Sprinkle the shredded cheese on top of the enchiladas, then pour the whipping cream over top. 
6. Bake for 30 minutes, covered with aluminum foil. Remove aluminum foil, then baking for another 15 minutes until top starts to brown. 
7. Sprinkle with additional chopped cilantro if desired when serving.

NOTES:

To save time, instead of baking, shred store bought rotisserie chicken breast and season with chili powder, cumin and garlic salt.

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