My granddaughter called last weekend and asked if we could cook something “cozy and cheesy” together. She’s only ten, but she already knows her way around the kitchen, and nothing makes me prouder.

I told her we’d make a dish that always brought our family to the table—cream cheese chicken enchiladas. She wrinkled her nose at first—“Cream cheese in enchiladas?” But by the time she was spooning the creamy filling into warm tortillas, she was humming along with the radio and sneaking tastes from the bowl.

This recipe has roots. It came from my sister-in-law in New Mexico, who passed it on to me in the late ’70s. I’ve made small tweaks over the years, but the heart of it—the tender chicken, the smooth cream cheese, the zippy salsa—remains unchanged. We used to serve this every time we had a neighbor over or needed something dependable for a church potluck.

Now, I make it with my grandkids, teaching them not just how to cook, but how recipes tell stories. This one tells mine—of family dinners, laughter in the kitchen, and the comforting rhythm of rolling tortillas, one by one, while stories pass between generations.

Short Description

These creamy, cheesy chicken enchiladas are packed with tender chicken, smooth cream cheese, sweet corn, and flavorful salsa. They’re baked until bubbly and golden, making them perfect for weeknight dinners or gatherings.

Key Ingredients

For the Filling:

5 oz cream cheese, softened
1/4 cup sour cream
1/2 cup salsa (from a 16 oz jar)
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups cooked, shredded chicken
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced

For Assembly:

8 flour tortillas (8-inch size)
Remaining 1/2 cup salsa (from the 16 oz jar)
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
Remaining 2 green onions, sliced

Tools Needed

Large mixing bowl
9×13-inch baking dish
Spatula or wooden spoon
Measuring cups and spoons
Oven or toaster oven
Nonstick spray

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 325ºF (165ºC). Spray a 9×13-inch baking dish with nonstick spray to prevent sticking.

Step 2: Prepare the Filling
In a large bowl, mix the softened cream cheese, sour cream, 1/2 cup salsa, 1/2 cup cheddar, 1/2 cup pepper jack, chili powder, and cumin until smooth and well combined. Stir in the cooked chicken, thawed corn, and half of the sliced green onions.

Step 3: Assemble the Enchiladas
Spread 1/2 cup of the remaining salsa over the bottom of the prepared baking dish. Spoon about 1/2 cup of the filling mixture down the center of each tortilla, then roll tightly and place seam-side down in the dish.

Step 4: Top and Bake
Pour the remaining salsa evenly over the top of the enchiladas. Sprinkle with the remaining cheddar and pepper jack cheese. Bake for 20–25 minutes, until the cheese is melted, bubbling, and lightly golden on top.

Step 5: Garnish and Serve
Let the enchiladas cool for a few minutes before garnishing with the remaining green onions. Serve warm, with a dollop of sour cream or extra salsa if desired.

Why You’ll Love This Recipe

Creamy, cheesy comfort food that warms the soul.

Easy weeknight dinner with simple prep and make-ahead options.

Crowd-pleaser for family dinners, potlucks, or casual gatherings.

Versatile – easy to adapt with what’s on hand.

Protein-rich and satisfying, without feeling heavy.

Mistakes to Avoid & Solutions

Mistake 1: Filling too runny
Solution: Make sure your cream cheese is just softened, not melted. If your salsa is very watery, drain off a bit before mixing.

Mistake 2: Tortillas cracking when rolling
Solution: Warm the tortillas slightly in the microwave or a dry skillet before filling. This softens them and prevents tearing.

Mistake 3: Undercooked cheese topping
Solution: Ensure the cheese is fully melted and slightly golden. If it’s not browning after 25 minutes, broil for an additional 2–3 minutes, watching closely.

Mistake 4: Overstuffing tortillas
Solution: Stick to 1/2 cup of filling per tortilla. Too much and they won’t roll properly or will burst during baking.

Mistake 5: Dry edges on enchiladas
Solution: Make sure each enchilada is coated well with salsa and cheese. Cover loosely with foil during the first 10 minutes of baking if needed.

Serving and Pairing Suggestions

Serve these enchiladas hot, family-style, straight from the baking dish. They pair beautifully with:

– Fresh guacamole or sliced avocado

– Black bean salad or Spanish rice

– Crisp green salad with lime vinaigrette

– A chilled glass of horchata or sparkling lime water

– Tortilla chips and a side of pico de gallo for crunch

Great for dinner parties or a cozy Sunday meal. You can also cut them in halves for a buffet-style setup.

Storage and Reheating Tips

Storage: Place leftovers in an airtight container. Refrigerate for up to 4 days.

Freezing: Wrap cooled enchiladas tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating (Oven): Cover with foil and bake at 325ºF for 20 minutes or until heated through.

Reheating (Microwave): Microwave individual servings on medium power for 2–3 minutes.

Avoid sogginess: Reheat uncovered for the last few minutes to restore texture.

FAQs

1. Can I use rotisserie chicken?
Absolutely. Shred it well and skip the cooking step—it adds extra flavor and saves time.

2. Can I substitute corn tortillas?
Yes, but warm them first to prevent cracking. They add a more traditional texture but can be a bit more delicate.

3. Can I make this ahead of time?
Definitely. Assemble everything the night before, cover tightly, and bake the next day.

4. Is there a low-fat version of this recipe?
Use reduced-fat cream cheese and sour cream, and lean chicken breast. It still tastes rich and creamy.

5. What if I don’t like pepper jack cheese?
Swap it out for Monterey Jack, mozzarella, or more cheddar. Adjust spice levels to your liking.

Tips & Tricks

Let the cream cheese sit at room temperature for 30 minutes—it’ll mix easier and smoother.

Toast your tortillas lightly in a dry skillet for a little extra flavor.

Add a pinch of smoked paprika for depth.

Don’t skip the green onions—they add a fresh bite that balances the richness.

Want it spicier? Use hot salsa or add a diced jalapeño to the filling.

Recipe Variations

1. Vegetarian Version:
Swap chicken for black beans and sautéed bell peppers. Keep the rest of the ingredients the same, and add a squeeze of lime to brighten the flavor.

2. Tex-Mex Beef Enchiladas:
Use 2 cups of cooked ground beef instead of chicken. Add 1 tablespoon of taco seasoning to the filling and mix in a little extra salsa to keep it moist.

3. Green Enchiladas:
Replace red salsa with salsa verde for a tangier twist. Top with a sprinkle of cotija cheese before serving.

4. Sweet Corn & Poblano:
Roast a poblano pepper, peel and chop it, and mix it with the corn in the filling. Adds a slightly smoky flavor that pairs beautifully with cream cheese.

5. Gluten-Free Option:
Use certified gluten-free tortillas and double-check your salsa and seasoning labels. The flavors stay the same, but it’s safe for gluten-sensitive guests.

Final Thought

Every time I pull this bubbling tray of cream cheese chicken enchiladas out of the oven, I think of how recipes carry stories we don’t always tell out loud. This one? It feels like comfort layered in warmth, the kind of meal that doesn’t rush you. It invites everyone to sit down, take a breath, and enjoy something homemade with care.

I didn’t grow up with enchiladas on the table, but over the years, they’ve made their way into our family’s rotation — and somehow, it feels like they’ve always belonged. Maybe that’s the magic of good food. It finds a place, becomes familiar, and then it’s yours. If this recipe finds a place in your kitchen too, I hope it brings more than just full plates — maybe a few smiles, a shared laugh, or even just a quiet moment after a long day. That’s the kind of recipe worth keeping.

Cream Cheese Chicken Enchiladas

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Filling:
5 oz cream cheese, softened
1/4 cup sour cream
1/2 cup salsa (from a 16 oz jar)
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups cooked, shredded chicken
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced
For Assembly:
8 flour tortillas (8-inch size)
Remaining 1/2 cup salsa (from the 16 oz jar)
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
Remaining 2 green onions, sliced

Instructions

Step 1: Preheat the Oven
Preheat to 325ºF (165ºC) and lightly grease a 9×13-inch baking dish.

Step 2: Make the Filling
Mix cream cheese, sour cream, 1/2 cup salsa, 1/2 cup each of cheddar and pepper jack, chili powder, and cumin until smooth. Stir in chicken, corn, and half the green onions.

Step 3: Fill and Roll
Spread 1/2 cup salsa in the dish. Add 1/2 cup filling to each tortilla, roll tightly, and place seam-side down.

Step 4: Top and Bake
Pour remaining salsa over the tortillas. Top with the rest of the cheeses. Bake 20–25 minutes until melted and bubbly.

Step 5: Garnish and Serve
Cool slightly, sprinkle with green onions, and serve with sour cream or extra salsa.