Cream Cheese Chicken Enchiladas Recipe

Name: Cream Cheese Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz red enchilada sauce; 10 corn tortillas (6 inch); 1 1/2 lb Chicken breast (boneless and skinless); 1 jalapeno; 1 red bell pepper, small; 4 oz cream cheese; 8 oz shredded Mexican blend cheese, divided; 1 1/2 tsp Salt; 1/2 tsp black pepper; 1 tsp Onion powder; 1/4 tsp cayenne pepper; 1 tbsp cumin

Servings: persons

10 oz red enchilada sauce
10 corn tortillas (6 inch)
1 1/2 lb Chicken breast (boneless and skinless)
1 jalapeno
1 red bell pepper, small
4 oz cream cheese
8 oz shredded Mexican blend cheese, divided
1 1/2 tsp Salt
1/2 tsp black pepper
1 tsp Onion powder
1/4 tsp cayenne pepper
1 tbsp cumin

1
Pre heat oven to 350
2
In a large stock pot, bring a quart of water to a boil over high heat.
3
Add chicken and simmer for 15 minutes or until it reaches an internal temperature of 165F.
4
While chicken is cooking, dice peppers.
5
Add a thin layer of enchilada sauce to a 9 x 13 inch casserole dish, just enough to coat the bottom of the pan.
6
When chicken is done, remove from pot and shred.
7
(The easiest way to shred is with stand mixer on low using the paddle attachment.)
8
Add cheeses and peppers to the chicken and combine.
9
(Reserve 2 ounces of the shredded cheese for topping the enchiladas.)
10
Add spices and stir to distribute evenly.
11
Wrap tortillas in a slightly damp paper towel and microwave for 20 - 30 seconds.
12
This softens the tortillas and prevents them from breaking during preparation.
13
Scoop about a half cup of the chicken mixture and add to one of the tortillas making an even line down the center of the tortilla.
14
Roll and place in the pan.
15
Repeat until chicken mixture is evenly distributed among each of the tortillas.
16
Eight of the enchiladas should fit down the length of the pan and the remaining 2 will have to be turned lengthwise along one side of the pan.
17
Use a spoon to pour the enchilada sauce evenly over each enchilada and sprinkle the rest of the cheese over the top.
18
Place pan in pre heated oven and bake for 12 - 15 minutes.
19
Serve hot will chips and salsa!

843

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 10 oz red enchilada sauce, 10 corn tortillas (6 inch), 1 1/2 lb Chicken breast (boneless and skinless), 1 jalapeno, and more.

Yes, 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!

Cream Cheese Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions