Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas recipe

Is it too soon for another Mexican-ish recipe? Y’all seemed to love the Taco Pie, so I have high hopes that you’ll enjoy this recipe just as much. I sure did.

I am a huge fan of the cheese enchiladas from our local Mexican restaurant and believe me, I have tried my best to recreate them at home. I just can’t ever get them right, though. The cheese, the sauce, the consistency of it all just never seems to work out the way I imagine it too.

I still haven’t mastered that recipe, but I don’t really care anymore. Now I have these cream cheese chicken enchiladas and they are, dare I say it, even better. They are so creamy with just the perfect amount of spice and the most genius addition I can think of: corn. Yep, corn. In an enchilada.

The corn just gives these this perfect little unexpected sweet crunch. I love it. I bet you will too.

Cream Cheese Chicken Enchiladas recipe

Cream Cheese Chicken Enchiladas

Ingredients

  • 5 ounces cream cheese, softened
  • 1/4 cup light sour cream
  • 10 ounces enchilada sauce (canned is just fine)
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded monterey jack cheese, divided
  • 2 cups cooked shredded chicken
  • 1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
  • 4 oz. diced green chiles (I used the tiny can you get by the taco sauce)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper
  • 4 scallions, thinly sliced
  • 8 8-inch flour tortillas

Instructions

  1. Preheat the oven to 325 degrees. Spray a 9x13 dish with cooking spray.
  2. In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
  3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
  4. Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
  5. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.
http://www.bunsinmyoven.com/2010/08/20/cream-cheese-chicken-enchiladas/
Cream Cheese Chicken Enchiladas recipe

Recipe slightly adapted from Taste and Tell

 

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46 Responses to “Cream Cheese Chicken Enchiladas”

  1. Jessica @ How Sweet August 20, 2010 @ 1:56 pm (#
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    We love chicken enchiladas in our house… seriously my husband asks for them every single week. I can’t wait to try yours! I love trying different recipes for the food I love.

    Reply

  2. Julie @ Willow Bird Baking August 20, 2010 @ 4:28 pm (#
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    Ohh, these sound amazing!! Can’t wait to make them!

    Reply

  3. Amanda August 21, 2010 @ 1:20 pm (#
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    sounds yummy and something the whole family are definitely going to love :) thanks for sharing this!!!

    Reply

  4. grace August 22, 2010 @ 3:33 am (#
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    )

    i’ll take any mexican-ish recipe that you can give me–it’s my ethnic cuisine of choice these days. the cream cheese is the draw here, and the corn’s a pretty fabulous addition too. bravo!

    Reply

  5. Nikki (Pennies on a Platter) August 22, 2010 @ 10:29 pm (#
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    Oh boy, this looks SO good and I’m not even hungry right now. :) Love Mexican food!

    Reply

  6. Kirby August 23, 2010 @ 11:00 am (#
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    )

    I love chicken enchiladas and have several recipes for them and have just added one more-Yours! Thanks! They sound yummy, I’ve never added corn to any of mine, such a good idea!

    Reply

  7. Julie August 23, 2010 @ 1:31 pm (#
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    *thud* That was the sounds of me passing out from the sheer awesomeness of these. Can’t overdo Mexican for me, and the cream cheese in there sounds awesome!

    Reply

  8. Barbara August 25, 2010 @ 6:24 am (#
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    )

    That looks wonderful, Karly, and not difficult either!

    Reply

  9. jenny s August 30, 2010 @ 6:27 am (#
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    Have you ever tried this with green enchilada sauce? I love that stuff, but I don’t really want to change your recipe, because this really looks good with the red. Mexican food is my all time favorite! And good luck packing/moving!

    Reply

  10. Amber August 31, 2010 @ 1:30 pm (#
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    I found your blog a few weeks ago and love it! I made the Salty Steaks last week and they were AMAZING! Thank s for sharing your recipes!

    Reply

  11. Ki September 19, 2010 @ 11:03 am (#
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    I added a couple strips of bacon to this recipe and it adds wonderful slightly smokey flavor to it.

    Reply

  12. Deborah October 3, 2010 @ 1:25 pm (#
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    I’m so glad you liked these! Now I want some more after seeing yours!!

    Reply

  13. Sarah October 20, 2010 @ 9:12 pm (#
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    I made these the other day and they were soooo good! I doubled the recipe because I intended to freeze the second batch, but my boyfrusband loved them so much that we actually wound up eating them for two days straight. I can’t wait to make them again!

    Reply

  14. Lauren November 15, 2010 @ 8:01 am (#
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    Is 9:00 in the morning too early to be craving enchiladas? If so, I’m definitely guilty of it ;).

    Reply

  15. Kaitlin November 15, 2010 @ 8:52 pm (#
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    These look a lot like my moms (only much prettier!). In a word: Delicious!

    Reply

  16. Kimberlee November 15, 2010 @ 9:59 pm (#
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    Wow! I made these last night and they were terrific! I will definitely be making them again. Thanks for the recipe!

    Reply

  17. Taylor November 15, 2010 @ 10:49 pm (#
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    Mmm 2 cups of cheese AND cream cheese?! Count me in!! These look tasty!

    Reply

  18. Bekah November 18, 2010 @ 7:36 pm (#
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    I saw your recipe while perusing Tastespotting the other day. I have tried so many recipes that weren’t terrible, but were never worthy of making again. Tonight I tried yours and OH MY GOODNESS were they good! The whole family loved them! This is my new favorite and will be one that gets to stay in my recipe collection. Thanks for posting!

    Reply

  19. Kelsey December 1, 2010 @ 3:19 pm (#
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  20. Jaime March 3, 2011 @ 5:00 pm (#
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    Oh my!!! These sound fantastic! I want them right now!!!

    Reply

  21. Denise March 3, 2011 @ 5:17 pm (#
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    Gosh, gonna have to make these this weekend, in between filling my bread orders. They look great

    Reply

  22. rebecca March 9, 2011 @ 9:03 pm (#
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    i made these for dinner tonight and wow they were delish. instead of using green chiles, i tossed in diced red onions. i even have leftovers for lunch tomorrow! keep the mexican recipes coming!

    Reply

  23. Debbi March 13, 2011 @ 8:58 pm (#
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    Made this tonight for my non-Mexican loving husband (where do we get these men??) … he loved it! I loved it! It will show up many more times in our lives. I made one change (12 6″ corn tortillas vs. 8 8″ flour) and I would make one more change next time: two cans of enchilada sauce – 3/4 of one for the cheese mixture and the other 1/4 for the bottom of the glass casserole and then one whole other can for topping the dish. 1/2 of the remaining can only allowed a healthy drizzle and I would have preferred more of the tortilla surface to be covered before the cheesing. Doesn’t change the fact that I loved it, thank you!

    Reply

  24. Becky June 1, 2011 @ 7:39 am (#
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    these were delicious! im definitely going to have to make these again. the only thing is i kind of ran out of enchilada sauce towards the end so i would suggest buying an extra can just in case :) … fabulous recipe !!!

    Reply

  25. Christine September 20, 2011 @ 10:38 pm (#
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    My teenage daughter stated on facebook that these enchiladas are “life changing” and her reason to “never move out”. I think that’s a good thing!

    Reply

  26. Lettie October 30, 2011 @ 4:15 am (#
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    These look yummy!!

    I’m in the UK – could you please advise an alternative measure for the ingredients measured in cups please? I can never seem to work out how to convert it!

    Also, what does enchilada sauce contain?

    Looking forward to trying them!!

    Reply

  27. patti January 2, 2012 @ 9:41 am (#
    27
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    just made these this past week. my husband loved them!!! i am not a very good cook but these were easy and turned out great. thanks for sharing all your tasty recipes!!!

    Reply

  28. Sara May 9, 2012 @ 11:50 am (#
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    Incredible, everyone was obsessing over these!!!!!!

    Reply

  29. Rita June 26, 2012 @ 2:58 pm (#
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    How do I adds recipe to my box? I added my info but don’t see anywhere on pg of the recipe I’d like to save.

    Reply

    • Karly replied: — June 26th, 2012 @ 3:03 pm

      @Rita,

      I just haven’t updated all of my older recipes to the new format. I just updated this one so you should be able to click the blue save button now. :)

      Reply

  30. Rachel August 29, 2012 @ 10:31 am (#
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    I made these last night. Thank goodness my husband talked me out of halving the recipe! They are so yummy even again for lunch the next day!!

    Reply

  31. Diane @ The Checkered Apple August 9, 2013 @ 3:26 pm (#
    31
    )

    These were great! Thanks for sharing your recipe!

    Reply

  32. Abbie May 7, 2014 @ 9:19 pm (#
    32
    )

    Made these for dinner tonight. They were very good. I used about 3/4 of a 20 oz. can of enchilada sauce and they came were very saucy – the meat/cheese filling was quite wet. I probably didn’t need to use extra sauce. Loved the corn in the filling. Thanks for the recipe.

    Reply

  33. SA November 10, 2014 @ 5:04 pm (#
    33
    )

    Anyone tried corn tortillas? I should not be eating flour. Thanks.

    Reply

    • Karly replied: — November 13th, 2014 @ 4:55 pm

      I haven’t tried it, but I”m sure corn would work just fine. :)

      Reply

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