Skip to Content

Green Chile Cream Cheese Chicken Enchiladas

Ready in just 35 minutes, these Cream Cheese Chicken Enchiladas are perfect for weeknight dinners! Serve with rice, beans, or chips and salsa! 

two cream cheese chicken enchiladas on a white plate

I am an enchilada connoisseur — it’s my favorite food and pretty much the only thing I order at Mexican restaurants. Occasionally I will stray for brisket tacos, but enchiladas are my real true love. I order beef enchiladas with red sauce or queso while James orders chicken, but I always end up stealing a bite (or three) of his.    

When I make enchiladas at home I always use corn tortillas, but I mixed it up with flour this time. It was a delicious change! I was really surprised how much I enjoyed the difference in taste and texture. 

I also like to smother my enchiladas in a red or chili con carne sauce but since I was using chicken for these I decided not to. The cream soaks into the tortillas and mixes beautifully with the melted cheese. These Green Chile Cream Cheese Chicken Enchiladas can be assembled in no time and make for a delicious weeknight meal!

What’s in Cream Cheese Chicken Enchiladas? 

To make these creamy chicken enchiladas, you’ll need the following: 

  • Cooked chicken
  • Butter
  • Onion
  • Green chiles
  • Cream cheese
  • Salt and pepper
  • Cumin
  • Fajita-sized tortillas
  • Heavy cream
  • Shredded Monterey Jack cheese 

How to Make Homemade Chicken Enchiladas

  1. Melt the butter in a skillet, then add the onion and cook until softened. 
  2. Add cooked chicken, green chiles, cream cheese, salt, pepper, and cumin. Cook until cream cheese is melted. 
  3. Spoon about ⅓ cup filling into each tortilla. Roll up and place seam side-down in a baking dish. 
  4. Drizzle evenly with cream and sprinkle with shredded cheese.
  5. Bake until the cheese is melted and the tops are golden brown.

two cream cheese chicken enchiladas on a white plate

How to Reheat Enchiladas 

I recommend reheating any leftover cream cheese enchiladas in the microwave at 30-second intervals or in a warm oven. 

Can I Freeze Cream Cheese Enchiladas? 

I don’t recommend freezing these easy chicken enchiladas with cream cheese since there’s so much dairy in the dish. Between the cream cheese in the filling and the heavy cream that’s poured on top, I don’t think these green chile enchiladas would freeze well. 

Tips for Making Cream Cheese Chicken Enchiladas 

You can either cook and shred the chicken ahead of time, or you can buy a rotisserie chicken from the store and shred that. Do whatever is easiest! 

I used flour tortillas for these homemade chicken enchiladas, but I’m sure corn tortillas would work too! 

I recommend serving these creamy chicken enchiladas with rice, beans, chips and salsa, and / or guacamole.  

More Easy Mexican-Inspired Dinners: 

Green Chile Cream Cheese Chicken Enchiladas

3.84 from 18 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5
Calories: 636kcal
Author: Emily Grace

Ingredients

  • 1 pound cooked chicken (shredded or cubed)
  • 1/4 cup butter
  • 1/2 onion , diced
  • 4 oz green chiles , drained
  • 3 oz cream cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin
  • 8-10 fajita-size flour tortillas
  • 1/3 cup heavy cream
  • 1 cup Monterey Jack cheese , shredded

Instructions

  • Heat oven to 350 degrees F.
  • Melt butter in a large skillet over medium heat.
  • Add onion and cook, stirring frequently, until softened. About 5 minutes.
  • Add cooked chicken, green chiles, cream cheese, salt, pepper, and cumin.
  • Continue cooking until cream cheese is melted and ingredients are fully incorporated. Remove from heat.
  • Spoon roughly 1/3 cup filling down the center of each tortilla.
  • Roll closed and set seam-side down into a baking dish.
  • Repeat with remaining tortillas until filling runs out.
  • Drizzle evenly with cream and sprinkle with shredded cheese.
  • Bake, uncovered, for 20-25 minutes or until cheese is melted and tops are golden brown.

Nutrition

Calories: 636kcal | Carbohydrates: 28g | Protein: 32g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 153mg | Sodium: 967mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 995IU | Vitamin C: 3.5mg | Calcium: 263mg | Iron: 3mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
Make your own DIY Bird Seed Feeder from an upcycled Pringles can! Fun craft for kids!
DIY Bird Seed Feeder
← Read Last Post
Jumbo Blueberry Muffins
Read Next Post →
Recipe Rating




Abi

Wednesday 19th of December 2018

Can you substitute the flour tortillas with corn?

Emily Grace

Thursday 20th of December 2018

Hi Abi, I haven't tried that personally with this recipe- but we do that often with beef and cheese enchiladas. Should be delicious!

Kari

Monday 30th of July 2018

Made these tonight and delicious!! Super easy to do. Will make again!!

Isabella Grace

Thursday 8th of June 2017

These are so good

Sharing is Caring

Help spread the word. You're awesome for doing it!