Hot Eats and Cool Reads: Cream Cheese Chicken Enchiladas Recipe

Jan 31, 2015

Cream Cheese Chicken Enchiladas Recipe

These chicken enchiladas are full of creamy, cheesy goodness! Sure to be a new family favorite!

Happy Saturday everyone!! (Or Sunday to those of you who are email subscribers!)

I hope all of you had a fantastic week! My sister and her family stayed with us one night over Christmas vacation and we were all craving some delicious Mexican food! Then came this recipe! So perfect to cure that Mexican food craving, let me tell you!

I love cream cheese everything, so naturally this recipe became an instant favorite! There is so much flavor packed inside these enchiladas, even though the recipe is super simple to prepare and the cream cheese and whipping cream makes an amazing sauce! Not a recipe you'd want to eat super often, but great for Sunday dinner here and there! We served ours with some chips, guac and salsa! Easy, delicious and filling! Enjoy!

Cream Cheese Chicken Enchiladas

What you need:
3/4 pounds chicken breast (should be 2 cups when cooked)
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic salt

1 tablespoons butter
1- 14.5 ounce can diced tomatoes with green chiles, drained
1- 8 ounce package cream cheese
2 tablespoons cilantro, chopped
8- 8" flour tortillas
2 cups Mexican style shredded cheese
1 pint whipping cream

Preheat oven to 350 degrees. Season chicken with the chili powder, cumin and garlic salt. Bake for 20-25 minutes until chicken is cooked through. Remove from oven and shred the chicken using two forks to pull the meat apart. Set aside.

In a large saute pan, melt the butter over medium heat. Add the diced tomatoes and cream cheese. Cook until cream cheese is melted, stirring often. Then add the chicken and cilantro, stir to combine. Remove from heat. 

Scoop about 1/3 cup of the chicken and cream cheese mixture into each tortilla, roll, then place into a greased 9x13 glass baking dish. Sprinkle the cheese on top of the enchiladas, then pour the whipping cream over top. Bake for 30 minutes, covered. Remove aluminum foil, then baking for another 15 minutes until top starts to brown. Sprinkle with additional chopped cilantro if desired when serving. 

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago: Lemon Angel Snack Cake

Two years ago: The Ultimate McMuffin

Three years ago: Strawberry Pineapple Bellinis w/ Moscato d'Asti

This recipe is shared at: Love Bakes Good Cakes, The Better Baker,


  1. This sounds so delicious! I have not had enchiladas before unless they had a red sauce. Its time I break out of that pattern and try these!

  2. These look so good! You had me at cream cheese! I must try these asap.

  3. much ooey, gooey, cheesy deliciousness in one dish - fantastic! (Simply Sated)

  4. I absolutely love all that cheesy goodness piled high on these enchiladas. They look fantastic!

  5. Hello, comfort food! These sound delicious!

  6. oh yum! this sounds so great! and looks fabulous!

  7. I can almost taste these! I love the cream cheese, and bet it just makes the filling so silky and irresistible!

  8. These look fantastic and I know would be a hit with my family!

  9. I make these cream cheese chicken quesadillas that my family LOVES, so I know they would love these enchiladas too. They look amazing! :)

  10. Enchiladas are my daughter's all-time favorite food. She would be all about these.

  11. My fam would be all over this, and I can see how this would definitely good to satisfy a Mexican food craving! yummmm

  12. This looks fabulous!!!! Love the creamy/chicken and the whole thing just looks wonderful. :)

  13. I'm fixing this for dinner tonight along with Mexican corn salad. Nom nom...can't wait.


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