Transform your leftover rotisserie chicken into something extraordinary with these creamy, cheesy enchiladas. This family-friendly recipe strikes the perfect balance between authentic Mexican flavors and creamy comfort food, creating a satisfying and simple dish to prepare. These enchiladas have become a weeknight dinner hero in countless households in under an hour.
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Easy Chicken Enchiladas with Cream Cheese
Fabulous for a quick weeknight dinner, cream cheese chicken enchiladas are delicious, easy to make, and perfect for making the most of leftover cooked chicken from a rotisserie chicken or other recipe. They’re perfect for the whole family with a creamy filling and not too much spice.
Why You’ll Love This Recipe
- Uses convenient pre-cooked chicken
- Quick 15-minute prep time
- Creamy, comforting filling
- Mild, family-friendly flavor
- Perfect for make-ahead meals
- Freezer-friendly
What Makes Cream Cheese Chicken Enchiladas the Perfect Way to Use Leftover Chicken
Who doesn’t love Mexican food? There’s no need to wait for Taco Tuesday to make this delicious, family-friendly recipe.
Most home cooks have found themselves with some extra cooked chicken from a meal prep, grilling session, or larger rotisserie chicken from the grocery store or Costco. You can do plenty with this versatile protein, but few options are as easy and delicious as cream cheese enchiladas.
They’re packed with robust Mexican flavor but still mild enough to be enjoyed by people who don’t do spicy food. Even better, they store and reheat well both pre- and post-baking, making it a great candidate for a make-ahead meal.
Why This is the Best Recipe for Cream Cheese Enchiladas
Convenience is one of the top factors for many busy people, and this recipe is among the best on that front. These cream cheese enchiladas require just 15 minutes of active prep time and 30 minutes in the oven, getting dinner on the table in under an hour.
Using pre-cooked chicken means the enchiladas need less time in the oven, just enough to warm and melt the cheese. Meanwhile, canned enchilada sauce saves even more time while delivering a dose of savory Mexican flavor.
Depending on the flavor you’re looking for, you can use either red or green enchilada sauce — or even both for a “Christmas-style” presentation often seen in New Mexico.
Cream Cheese Chicken Enchilada Ingredients
Here is what you need to make the enchiladas:
- Pre-cooked chicken – rotisserie, chicken breasts, or other unbreaded pieces
- Cream cheese
- Sour Cream
- Cheddar cheese
- Onion
- Chili powder
- Cumin
- Green chiles
- Tortillas
- Red or green enchilada sauce
Is it better to use flour or corn tortillas for enchiladas?
While flour tortillas are easier to work with and hold together better, the recipe can be made gluten-free by replacing them with corn tortillas. Corn tortillas are more traditional to Mexican cuisine, too.
Variations and Substitutions
- Healthier: Use light cream cheese and reduced-fat sour cream
- Cheese: Swap cheddar for Monterey Jack cheese or pepper jack cheese
- Protein: Use turkey, beef, or pork instead of chicken
- Heat Level: Add jalapeños or cayenne for more spice
How to Make Enchiladas with Cream Cheese Chicken
Click on the recipe card to receive the full instructions and quantities of ingredients you will need.
First, make the filling:
- In a large skillet, stir together the chicken, cream cheese, sour cream, shredded cheese, onion, green chiles, and seasonings.
- Heat over medium heat until the cheese has melted and the mixture is creamy.
Next, assemble the enchiladas:
- Place a heaping scoop of filling on a tortilla.
- Roll it up tightly to secure it, but not tight enough to squeeze out the filling.
- Place seam side down in a baking dish coated with cooking spray.
- Repeat until the baking dish is filled.
- Pour the enchilada sauce over top of the rolled tortillas. Cover them entirely, but don’t overdo it and make soup.
- Top the dish with the remaining cheddar cheese.
- Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
Optional Toppings:
- Sliced black olives
- Extra sour cream
- Fresh cilantro
- Green onions
- Diced tomatoes
- Pico de gallo
Make It a Meal Prep
- Assemble enchiladas without sauce
- Wrap individually in foil
- Store in freezer bag
- Label with date and baking instructions
- Freeze up to 3 months
How to Keep Flour Tortillas from Getting Soggy when Making Enchiladas
There’s no denying that enchiladas can sometimes get a little soggy if you’re not careful. To avoid this, heat tortillas in a skillet until they puff and take on a little color before using them to roll the enchiladas. This prevents them from absorbing as much sauce. Warmed tortillas are also more pliable and easy to roll.
Another way to avoid sogginess is to use a lighter sauce pour, saving any extra for dipping or dressing your enchiladas later.
What to serve with this chicken enchilada recipe
Mexican food is wonderfully versatile, meaning there are plenty of mouth-watering sides to pair with your enchiladas. A serving of refried beans is tasty and filling, not to mention easy to whip up. For a lighter side, try Chipotle cilantro lime rice or Mexican rice, just like you’d find in your favorite burritos or bowls.
If you’re looking for something heartier, why not make a batch of chile verde, a Southwestern-inspired stew bursting with flavor?
How to store leftovers
After cooling, cream cheese enchiladas can be stored in an airtight refrigerator container. They’re best enjoyed within three to four days.
Unbaked, unsourced enchiladas can also be stored similarly for several days, allowing you to whip them out, top them with sauce and cheese, and bake them for an ultra-quick meal.
How to free
Unsauced enchiladas can also be frozen for long-term storage and convenience. They should be individually wrapped in foil or plastic and frozen in an airtight container or freezer bag. They’ll last up to three months frozen.
How to reheat
If your cream cheese enchiladas are frozen, defrost them in the fridge overnight before cooking. For the best texture, reheat your enchiladas in the oven at 350 degrees Fahrenheit until they reach an internal temperature of 165 degrees Fahrenheit.
They can also be heated in a microwave in 1-2 minute cycles.
Are you looking for more Mexican Goodness? Try these recipes!
- Mexican Restaurant Style Refried Beans
- Chipotle Mexican Grill Rice Recipe
- Frijoles a la Charra
- Taco Bell Enchiladas
- Taco Bell Wraps
- Homemade Sour Cream Chicken Enchiladas
- Authentic Cheese Enchiladas
- McDonalds Burrito
- Crockpot Chicken and Black Beans
- Chile Verde
More Easy Chicken Recipes
Be sure to explore more of the best Mexican recipes and easy chicken dinner options.
Thanks to Julie Doellingen for the inspiration for this recipe.
Cream Cheese Chicken Enchiladas
Ingredients
- 2 cups pre-cooked rotisserie chicken
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 tablespoon finely chopped onion
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups shredded cheddar cheese
- 4 ounces green chilies
- 10 6-inch tortillas
- 20 ounces red or green enchilada sauce
Instructions
- Preheat oven to 350 degrees.
- De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken you can use 3 to 4 cooked chicken breasts.
- In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted.
- Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll, and place it into the pan with seam side down.
- Repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas.
- Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.
Video
Notes
Pro tips for success
- Slightly warm tortillas before rolling to prevent cracking
- Don’t oversaturate with sauce to prevent sogginess
- Use freshly grated cheese for better melting
- Let rest 5 minutes before serving
Corn or flour tortilla?
I would use corn.
I cooked this for me and my family. I made some homemade enchilada sauce and seasoned rice. This was absolutely delicious. 10/10 I will save this recipe and would definitely make it again!! Thank you!
This has been my go to enchilada recipe forever now! I do tend to make my own enchilada sauce, as i don’t care for the thin, vinegar-y canned type (easy and better, IMO). I often times will combine both boneless chicken thigh meat as well as breasts for the filling and most often don’t use the sour cream (other than as a topping in the end). Honestly, no matter how you change it up, you really can’t go wrong. I usually pair this dish with either cilantro/lime rice or Spanish rice. My favorite to to pass along is this: to easily shred chicken breasts or thigh meat once it has been fully cooked and just slightly cooled, use a hand held electric mixer! You wouldn’t believe how much time this saves, as opposed to the 2 fork shred method! Everyone loves this recipe when I make it and it is so simple, I love making it!!!
This is the first time I ever made cheese chicken enchiladas. I made it for 60 people at a fundraiser and it was a hit. Everybody at the party loved it and are still asking for the recipe.
I am so glad that worked for you!
I first slow cooked my chicken breasts in my crockpot with simple spices and butter. They turned out great! I then used the leftovers for this recipe, about 3 breasts. We like ours with a little zip so I added one medium sized jalapeno chopped small, more onions and red pepper flakes (1 teaspoon). Also, I used Mexican style 4 cheese blend. We gave it a 10! So good I had the leftovers for breakfast the next morning!
Well, that’s pretty good if you have leftovers for breakfast!
Great recipe! Easy and delicious. I omitted the green chiles and replaced with black olives. My husband loved it. Told me to be sure and keep this recipe. Thank you!
Fabulous and easy! My family has already requested it again. Delicious.
That’s great! I always love it when your family wants a recipe again!
what kind of tortilla, corn or flour?
I used corn, flour could also work.
Can I make this ahead of time and freeze?
Yes, you can.
What size tortillas?
I would use the standard size, I believe that is about 6 inches.
Never made enchiladas before. My daughter loves Stouffers version. Well I found your recipe and decided to make my own. I cooked my chicken breasts in the crock pot with a can of Mexican tomatoes and taco seasoning. Then followed your recipe with the cream cheese, sour cream, cheese. Etc. It was the biggest hit in a super long time. Thanks. Sorry I didn’t follow along to a tee. I think my chicken mixture came close to yours. I’m just stunned at how good it was. Plus my husband will eat anything I serve but when he says twice how good it is then I know he likes it.
I am so glad you enjoyed this recipe. I love it when my family loves something I make.
I stumbled on this post when googling recipes for what I had on hand. I just made this using canned chicken (all I had on hand) and taco sauce (again, all I had on hand) It was wonderful. My 3, 5 and 16 year old all loved it, as well as my husband, Great dish! Thank you for sharing. It’s definitely a keeper 🙂
I am so happy your family enjoyed this recipe. I love it when you make the whole family happy.
Got short on time after I started filler so layered it as a casserole w/ tortillas. Guys are raving over it. Even asked where I found it.
That’s a great idea! I love time saving steps.
Very tasty! The only change was to leave the chicken in chunks. I didn’t shred it. Also i didn’t heat the filling in a skillet first. I covered it with foil and baked for 45 min. That was enough to make the cheese melty. Delicious!
I love the changes that you made.
Do you think you can reheat the leftovers given that it has cream cheese?
I did reheat them, were they just as good as the first time, not quite, still tasty though.
Thank you for the response and the leftover’s were very good.
God Bless!
Hi Stephanie,
I love reading your blog. Really great recipes and the Chicken Cream Cheese Enchiladas look delicious.
I live in New York City and recently started my own cooking blog called “Cookin’ with the Kaptain” – I’m new to cooking and would love to hear what you think about my blog!
http://bit.ly/rc9zoR
Take a look and let me know what you think.
Thanks – KK
Wow, that sounds really cheesy! Perfect.
Wow, that sounds really cheesy! Perfect.
Easy to prepare and my wife and kids loved it!!! Thank you, Stephanie!! I am the new hero of the kitchen.
I am glad that recipe turned out well for you! Those were some pretty tasty enchiladas.
LOVE the new design and this recipe is calling my name!!