Cream Cheese Chicken Enchiladas: A Deliciously Cheesy & Easy Recipe

Cream cheese chicken enchiladas are a comfort food classic, and for good reason! They’re creamy, cheesy, packed with flavor, and surprisingly easy to make. This recipe will guide you through each step, ensuring you create a dish that’s sure to become a family favorite. Forget complicated recipes; this version is streamlined for weeknight cooking without sacrificing any of that amazing enchilada taste. We’ll be focusing on creating a balanced flavor profile, using simple ingredients, and ensuring that the enchiladas are perfectly cooked with a melty, bubbly cheese topping.

Why You’ll Love This Cream Cheese Chicken Enchilada Recipe

Before we dive into the recipe, let’s talk about why these enchiladas are so special:

* **Creamy and Cheesy:** The cream cheese adds a richness and tanginess that elevates the filling, while the shredded cheese creates a gooey, irresistible topping.
* **Flavorful Chicken:** We’ll use simple seasonings to create a flavorful chicken filling that complements the creamy sauce and cheese.
* **Easy to Make:** This recipe is designed to be straightforward and doesn’t require any complicated techniques or hard-to-find ingredients.
* **Versatile:** You can easily customize this recipe to your liking by adding different vegetables, spices, or sauces.
* **Perfect for Meal Prep:** These enchiladas can be assembled ahead of time and baked later, making them ideal for meal prepping.
* **Crowd-Pleaser:** Everyone loves enchiladas! This recipe is guaranteed to be a hit with family and friends.

## Ingredients You’ll Need

Here’s a list of everything you’ll need to make these delicious cream cheese chicken enchiladas:

**For the Chicken Filling:**

* 1.5 – 2 pounds boneless, skinless chicken breasts
* 1 tablespoon olive oil
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon smoked paprika
* Salt and pepper to taste
* 1/2 cup chicken broth
* 4 ounces cream cheese, softened
* 1/2 cup sour cream
* 1/4 cup chopped cilantro (optional)

**For the Enchiladas:**

* 10-12 flour tortillas (6-inch size are ideal)
* 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
* 2 cups red enchilada sauce (store-bought or homemade)

**Optional Toppings:**

* Sour cream
* Guacamole
* Diced tomatoes
* Chopped green onions
* Black olives
* Jalapeños

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to make the best cream cheese chicken enchiladas you’ve ever tasted:

**Step 1: Cook the Chicken**

There are several ways to cook the chicken for this recipe. Choose the method that works best for you:

* **Boiling:** Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Shred the chicken with two forks.
* **Baking:** Preheat oven to 375°F (190°C). Place the chicken breasts in a baking dish and drizzle with olive oil. Season with salt, pepper, chili powder, cumin, garlic powder, onion powder, and smoked paprika. Bake for 20-25 minutes, or until the chicken is cooked through. Shred the chicken with two forks.
* **Instant Pot:** Place the chicken breasts in the Instant Pot with 1 cup of chicken broth. Cook on high pressure for 8 minutes, followed by a 10-minute natural pressure release. Shred the chicken with two forks.
* **Slow Cooker:** Place the chicken breasts in the slow cooker with 1/2 cup chicken broth. Cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken with two forks.

**Step 2: Prepare the Chicken Filling**

1. If you haven’t already, shred the cooked chicken using two forks.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the shredded chicken to the skillet and sprinkle with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
4. Stir well to coat the chicken with the spices.
5. Pour in the chicken broth and bring to a simmer. Cook for 5-7 minutes, or until the broth has mostly evaporated.
6. Remove the skillet from the heat and stir in the softened cream cheese and sour cream until well combined. Make sure the cream cheese is fully incorporated to avoid clumps. If necessary, return to low heat and stir constantly until smooth.
7. Stir in the chopped cilantro (if using).
8. Taste and adjust seasonings as needed.

**Step 3: Assemble the Enchiladas**

1. Preheat oven to 350°F (175°C).
2. Lightly grease a 9×13 inch baking dish.
3. Pour about 1/2 cup of enchilada sauce into the bottom of the baking dish and spread it evenly. This will prevent the enchiladas from sticking.
4. Warm the tortillas slightly to make them more pliable. You can do this by microwaving them for 15-20 seconds, wrapping them in a damp paper towel and microwaving, or briefly heating them in a dry skillet.
5. Spoon about 1/3 cup of the chicken filling onto each tortilla.
6. Sprinkle a small amount of shredded cheese over the filling.
7. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
8. Repeat with the remaining tortillas and filling, arranging them snugly in the baking dish.

**Step 4: Bake the Enchiladas**

1. Pour the remaining enchilada sauce evenly over the enchiladas.
2. Sprinkle the remaining shredded cheese over the top.
3. Cover the baking dish with aluminum foil.
4. Bake for 20 minutes, then remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

**Step 5: Serve and Enjoy!**

1. Let the enchiladas cool for a few minutes before serving.
2. Garnish with your favorite toppings, such as sour cream, guacamole, diced tomatoes, chopped green onions, black olives, or jalapeños.
3. Serve immediately and enjoy!

## Tips and Variations

Here are some tips and variations to help you customize this recipe to your liking:

* **Use Rotisserie Chicken:** To save time, use a rotisserie chicken instead of cooking your own. Simply shred the chicken and proceed with the recipe.
* **Add Vegetables:** Add diced onions, bell peppers, corn, or black beans to the chicken filling for extra flavor and nutrients.
* **Spice it Up:** Add a pinch of cayenne pepper or a diced jalapeño to the chicken filling for a spicy kick.
* **Use Different Cheese:** Experiment with different types of cheese, such as pepper jack, Colby jack, or queso fresco.
* **Make it Vegetarian:** Substitute the chicken with black beans, lentils, or tofu for a vegetarian option.
* **Use Corn Tortillas:** If you prefer corn tortillas, you can use them instead of flour tortillas. However, corn tortillas are more prone to tearing, so be extra careful when rolling them.
* **Make it Gluten-Free:** Use gluten-free tortillas and ensure that your enchilada sauce is gluten-free.
* **Make it Ahead:** Assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the baking time.
* **Freeze for Later:** Cooked enchiladas freeze well. Let them cool completely, then wrap them tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
* **Homemade Enchilada Sauce:** While store-bought sauce works great, consider making your own enchilada sauce for a richer, more authentic flavor. There are many easy recipes available online.

## Serving Suggestions

These cream cheese chicken enchiladas are delicious on their own, but here are some serving suggestions to make them a complete meal:

* **Mexican Rice:** Serve with a side of Mexican rice for a classic pairing.
* **Refried Beans:** Refried beans are another great side dish that complements the enchiladas perfectly.
* **Salad:** A simple salad with a lime vinaigrette provides a refreshing contrast to the rich enchiladas.
* **Corn on the Cob:** Grilled or boiled corn on the cob is a delicious summer side dish.
* **Chips and Salsa:** Serve with tortilla chips and your favorite salsa for a festive appetizer.

## Nutritional Information (Approximate)

*Please note that this is an estimate and can vary based on specific ingredients and portion sizes.*

* Calories: 450-550 per enchilada
* Protein: 30-40 grams
* Fat: 25-35 grams
* Carbohydrates: 30-40 grams

## Cream Cheese Chicken Enchiladas Recipe Card

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