Ooo, cozy comfort food incoming 😄
Here’s a simple, crowd-pleasing Cream Cheese Enchiladas recipe—creamy, cheesy, and super customizable.
Cream Cheese Enchiladas
🧀 Ingredients
Filling
- 8–10 flour tortillas (soft taco size)
- 8 oz cream cheese, softened
- 2 cups shredded chicken (rotisserie works great)
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 (4 oz) can green chiles, drained (optional but recommended)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
Sauce
- 1 (10 oz) can enchilada sauce (red or green)
- ½ cup sour cream
Topping (optional but great)
- Extra shredded cheese
- Chopped cilantro
- Sliced green onions
🔥 Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix cream cheese, chicken, shredded cheese, green chiles, garlic powder, onion powder, salt, and pepper until well combined.
- Spoon filling down the center of each tortilla, roll up, and place seam-side down in a greased 9×13 baking dish.
- In a small bowl, whisk together enchilada sauce and sour cream. Pour evenly over enchiladas.
- Sprinkle extra cheese on top if you’re feeling indulgent.
- Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
- Garnish and serve hot.
✨ Easy Variations
- Vegetarian: Swap chicken for black beans + sautéed bell peppers.
- Spicy: Add jalapeños or a dash of hot sauce to the filling.
- White sauce version: Use cream of chicken soup + sour cream instead of enchilada sauce.
- Low-carb: Use low-carb tortillas or make it as a casserole.
If you want a Mexican restaurant–style version, a super quick 5-ingredient one, or something extra spicy, just say the word 🌶️
