November 1st, 2012

Cream Cheese Chicken Enchiladas

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We eat a lot of enchiladas at our house, and these Cream Cheese Chicken Enchiladas are a new family favorite!

Cream Cheese Chicken Enchiladas

In the words of my 12 year-old, “These might just be the best enchiladas you’ve ever made, and you’ve made a lot of enchiladas.” 

That pretty much sums up the goodness of these cheesy, creamy, slightly spicy enchiladas.  They were amazing!  Between mouthfuls, everyone kept telling me how good they were.  And I confess, I was warming up some leftovers within hours of finishing dinner.

We love green salsa around here, but I’m sure they’d be quite tasty with regular salsa if you don’t have salsa verde on hand. 
Regardless of your salsa preference, these are sure to become a favorite!

Cream Cheese Chicken Enchiladas

Shredded chicken and corn in a creamy green chili sauce, rolled in flour tortillas and topped with melted cheese.


  • 5 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 2 cups salsa verde
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded pepper-jack cheese, divided
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 3 green onions, sliced
  • 2 cups cooked, shredded chicken
  • 1 cup frozen corn, thawed
  • 8 (8-inch) flour tortillas


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together cream cheese, sour cream, salsa verde, 1/2 cup cheddar cheese, 1/2 cup pepper-jack cheese, cumin, chili powder, salt, pepper and green onions.
  3. Remove 2 cups of the cream cheese mixture to another bowl; set aside.
  4. To the remaining mixture, add the shredded chicken and corn; mix well.
  5. Spray a 9x13 inch pan with non-stick cooking spray. Spread a thin layer of the reserved sauce over the bottom of the pan.
  6. Place about 1/3 cup of the chicken and corn filling in each tortilla. Roll up and place in the prepared pan, seam side down.
  7. Spread the rest of the reserved cream cheese sauce evenly over the enchiladas. Top with the remaining 1 cup of cheese.
  8. Bake, covered for about 20 minutes. Uncover and bake about 10 minutes more, or until sauce is bubbly and cheese is melted and golden.
  9. Garnish with additional chopped green onions, if desired.
1 review

Who Dished It Up First: Adapted from Cassie Craves.



  1. We love chicken enchiladas here- these look delicious! 🙂

  2. We do love green salsa–I’ll be making them this week for sure. Thanks for sharing, love your new look.

  3. Going to try these tonight!

  4. My husband won’t eat ANYTHINGwith sour cream and cream cheese or so he thought ! He loved this recipe and wants it again .Thankyou So Much!

    • Made these tonight & my husband said your definitely making those again!! He said now im the enchalada queen & he’s the burrito king. Yummy!!! Thanks for sharing this beauty.

  5. Kathryn Brackin says:

    Please explain to me the ingredients for salsa verde. Thank you, Kathryn.

  6. Looks yummy! Enchiladas are my hubby’s favorite meal…unfortunately he’s a red sauce fan and I’m a green sauce fan. Maybe this recipe will convince him? 🙂 Stopping by from the blog boost.

  7. YUM! My husband LOVES enchiladas–I am going to have to make this for him one night for dinner! Thanks for sharing & I pinned for later! 🙂

    ~ Jenn @ We Do FUN Here

  8. I have made this a few times already!! We love this recipe my daughter is 15 and could eat it every day!! I don’t use the pepper jack cheese because it’s way to spicy for us! Thank you so much for this recipe i will be making this regularly!!

  9. These are delicious! Our favorite!!!


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