There’s something magical about a tray of golden, cheesy enchiladas fresh out of the oven—steaming, creamy, and loaded with flavor. These Cream Cheese Chicken Enchiladas are exactly that: comforting, rich, and deceptively easy to prepare. Perfect for busy weeknights yet impressive enough for gatherings, they strike the perfect balance between indulgence and practicality.
Whether you’re an experienced cook or new to the kitchen, this recipe is approachable, adaptable, and guaranteed to satisfy. Tender chicken meets a luscious cream cheese sauce, wrapped in soft flour tortillas and baked to melty perfection.
Why This Recipe Works
- Uses Everyday Ingredients – Nothing fancy or hard to find, just pantry and fridge staples.
- Ultra Creamy Texture – The combination of Monterey Jack cheese, sour cream, and butter creates a velvety sauce.
- Family Friendly – Mild spice with big flavor, so it pleases both kids and adults.
- Customizable – You can tweak it to match your preferences, from the spice level to the choice of protein or veggies.
- Meal Prep Friendly – Leftovers reheat beautifully and the dish can be frozen ahead of time.
Ingredients You’ll Need
- 10 small soft flour tortillas – Soft and pliable for easy rolling.
- 2½ cups shredded cooked chicken – Rotisserie chicken works perfectly.
- 3 cups Monterey Jack cheese – Freshly grated for best melt and flavor.
- 4 oz diced green chiles – Mild or medium, depending on preference.
- 3 tablespoons butter – For the roux base.
- 3 tablespoons all-purpose flour – To thicken the sauce.
- 2 cups chicken broth – Adds depth and keeps the sauce smooth.
- 1 cup sour cream – Gives tang and creaminess.
- Salt and pepper – To taste.
Step-by-Step Instructions
Step 1 – Preheat and Prepare the Dish
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to keep the enchiladas from sticking and make cleanup easier.
Step 2 – Make the Filling
In a large mixing bowl, combine shredded chicken with 1 cup Monterey Jack cheese. For a twist, add chopped cilantro or a small scoop of sour cream.
Step 3 – Fill and Roll
Lay a tortilla flat, spoon some filling down the center, then roll it tightly. Place seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
Step 4 – Prepare the Sauce
In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in chicken broth, cooking until the sauce thickens (3–4 minutes).
Remove from heat, stir in sour cream and green chiles. Make sure the sauce is warm, not boiling, when adding sour cream to avoid curdling.
Step 5 – Assemble and Bake
Pour the creamy sauce evenly over the rolled enchiladas. Top with the remaining 2 cups of Monterey Jack cheese.
Bake uncovered for 20–23 minutes, until bubbly and cheese is melted. For a golden finish, broil for 2–3 minutes—but watch closely.
Step 6 – Serve
Let the enchiladas rest for 5 minutes before serving. They pair beautifully with Spanish rice, a crisp salad, or refried beans.
Tips for Perfect Enchiladas
- Use Rotisserie Chicken – Cuts prep time and adds flavor depth.
- Don’t Overheat Sour Cream – Always add it after removing the sauce from direct heat.
- Try Cheese Combinations – Pepper Jack for spice, cheddar for richness.
- Freeze for Future Meals – Assemble but don’t bake; wrap tightly, freeze, and bake later.
- Add Veggies – Sautéed bell peppers, spinach, or mushrooms blend well with the filling.
Flavor Variations
- Spicy Version – Add diced jalapeños or hot green chiles to the sauce.
- Green Enchilada Sauce – Swap the white sauce for tangy tomatillo-based sauce.
- Corn Tortillas – For a more authentic touch, warm them slightly before rolling to prevent cracking.
Storing and Reheating
- Refrigerator – Store in an airtight container for up to 3 days.
- Freezer – Wrap tightly and freeze for up to 2 months.
- Reheating – Oven at 350°F for 15 minutes (covered with foil) or microwave in short bursts until heated through.
FAQs
Can I make these enchiladas ahead of time?
Yes! Assemble them, cover, and refrigerate up to 24 hours before baking.
Can I use corn tortillas instead of flour?
Yes, but warm them first so they roll without tearing.
What’s the best chicken to use?
Shredded rotisserie chicken is convenient, but leftover grilled or baked chicken works too.
Can I make this dish spicier?
Absolutely—add more green chiles, jalapeños, or use Pepper Jack cheese.
How do I prevent soggy enchiladas?
Make sure your sauce is thick enough before pouring it over the tortillas, and avoid overfilling with too much liquid.