Brenda's Cream Cheese Chicken Enchiladas Recipe

Name: Brenda's Cream Cheese Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 oz fat free cream cheese, softened; 1/4 cup light sour cream; 1 cup shredded cheddar cheese, divided; 1 cup shredded Monterey jack, divided; 2 can enchilada sauce; 2 cup cooked shredded chicken; 1 cup corn kernels; 4 oz can diced green chilies; 1/2 tsp chili powder; 1/4 tsp cumin; 1 salt and pepper; 4 each scallions, thinly sliced; 1 packages 8-inch whole wheat tortillas

Servings: persons

5 oz fat free cream cheese, softened
1/4 cup light sour cream
1 cup shredded cheddar cheese, divided
1 cup shredded Monterey jack, divided
2 can enchilada sauce
2 cup cooked shredded chicken
1 cup corn kernels
4 oz can diced green chilies
1/2 tsp chili powder
1/4 tsp cumin
1 salt and pepper
4 each scallions, thinly sliced
1 packages 8-inch whole wheat tortillas

1
Preheat oven to 325F
2
Spray 9x13 dish with cooking spray.
3
In medium bowl, cream together cream cheese, sour cream, cumin, chili powder, salt and pepper and 1 cup (3/4 can) enchilada sauce.
4
Stir in 1/2 cup of each type of cheese.
5
In second bowl toss together the chicken, corn, green chili's, and half of the scallions.
6
Add the chicken mixture to the cheese mixture and combine well.
7
Spread about half the remaining enchilada sauce (3/4 can) in the bottom of baking dish.
8
Spoon the filling into each tortilla, roll the tortilla up and place seam down.
9
Pour remaining enchilada sauce over top of the tortillas and sprinkle with the remaining cheese.
10
Bake for 20-25 minutes or until hot and bubbly.
11
Sprinkle with remaining scallions and serve.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 oz fat free cream cheese, softened, 1/4 cup light sour cream, 1 cup shredded cheddar cheese, divided, 1 cup shredded Monterey jack, divided, and more.

Yes, Brenda's Cream Cheese Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brenda's Cream Cheese Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions