Cream Cheese Chicken Enchiladas

There’s something deeply comforting about a bubbling tray of enchiladas coming hot out of the oven—golden, cheesy, creamy, and packed with flavor. These Cream Cheese Chicken Enchiladas are exactly that and more. They’re rich, satisfying, and simple enough for a weeknight dinner while feeling special enough for a family gathering or casual dinner party.

Whether you’re a seasoned home cook or just starting to explore homemade comfort food, this dish offers an easy-to-follow recipe with impressive results. It brings together tender chicken, a creamy cheese filling, mild green chiles, and a velvety white sauce poured over soft flour tortillas—baked until everything is warm and melty.

Why You’ll Love This Recipe

What makes these chicken enchiladas so irresistible?

Simple Ingredients: No hard-to-find items here. Everything used is a pantry staple or easily available at your local grocery store.

Creamy and Cheesy: The combo of sour cream, Monterey Jack cheese, and butter makes a rich, silky sauce that coats the enchiladas beautifully.

Family Friendly: Mild in spice but big in flavor, this dish is a hit with kids and adults alike.

Customizable: Add veggies, use leftover rotisserie chicken, or even make it with turkey after the holidays—this dish is endlessly adaptable.

Perfect for Leftovers: It reheats beautifully, making it great for meal prepping or next-day lunches.

Ingredients You’ll Need

Here’s everything you need to make Cream Cheese Chicken Enchiladas:

10 small soft flour tortillas – Flour tortillas hold the filling better and become perfectly soft and tender after baking.

2½ cups shredded cooked chicken – Rotisserie chicken or leftover grilled chicken works wonderfully.

3 cups Monterey Jack cheese – Grated fresh for the best melt and flavor.

4 oz diced green chiles – Use medium or mild depending on your heat preference.

3 tablespoons butter – The base of your roux for the sauce.

3 tablespoons all-purpose flour – To thicken the sauce.

2 cups chicken broth – Adds depth and moisture to the white sauce.

1 cup sour cream – For that creamy tangy finish.

Salt and pepper to taste

How to Make Cream Cheese Chicken Enchiladas

Let’s walk through the steps together—it’s easier than you might think!

1. Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.

2. Mix the Chicken Filling

In a large bowl, combine the shredded chicken with 1 cup of Monterey Jack cheese. This cheesy filling is simple, yet full of flavor. If you’d like, you can also add a spoonful of sour cream or a handful of chopped cilantro for a twist.

3. Fill and Roll

Take each tortilla and place a generous spoonful of the chicken mixture down the center. Roll it up snugly and place seam-side down in your greased baking dish. Repeat with all 10 tortillas.

4. Make the Sauce

In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for about 1 minute—this forms the base of your roux, which helps thicken the sauce.

Gradually pour in the chicken broth, whisking as you go to avoid lumps. Bring the sauce to a boil, then reduce to a simmer until it thickens—about 3–4 minutes.

Remove the pan from heat and stir in the sour cream and diced green chiles. Be sure the sauce isn’t too hot when adding the sour cream to prevent curdling.

5. Assemble and Bake

Pour the creamy white sauce evenly over the enchiladas. Sprinkle the remaining 2 cups of Monterey Jack cheese over the top.

Bake uncovered in your preheated oven for 20 to 23 minutes, or until the sauce is bubbling and the cheese is mostly melted. For an irresistible golden top, switch your oven to broil for the last 2–3 minutes—just be sure to watch it closely so it doesn’t burn!

6. Serve and Enjoy

Let your enchiladas cool for about 5 minutes before serving. Pair them with a fresh green salad, Spanish rice, refried beans, or even just some tortilla chips and guac.

Tips and Tricks for Recipe Success

Rotisserie Chicken Saves Time: Picking up a rotisserie chicken from the grocery store saves time and adds tons of flavor.

Avoid Overheating the Sauce: When adding sour cream, remove the sauce from the heat first to keep it from curdling.

Cheese Variety: If you’re feeling adventurous, try blending Monterey Jack with pepper jack for a little extra kick or cheddar for more richness.

Freeze for Later: These enchiladas freeze well! Just assemble them in a freezer-safe container without baking. When ready to eat, thaw overnight and bake as usual.

Add Veggies: Feel free to sneak in sautéed onions, spinach, mushrooms, or bell peppers to stretch the filling and add nutrients.

Variations You Can Try

Spicy Cream Cheese Chicken Enchiladas: Add diced jalapeños or hot green chiles for a spicier version.

Green Enchilada Sauce Twist: Instead of the white sauce, use green enchilada sauce for a tangy tomatillo flavor.

Corn Tortillas for a Traditional Touch: While flour tortillas are softer and easier to roll, you can use corn tortillas if you lightly warm them first.

Storing and Reheating

To store leftovers, cover tightly and refrigerate for up to 3 days. Reheat in the microwave in 1-minute intervals until warmed through, or in the oven at 350°F covered with foil for about 15 minutes.

To freeze: Wrap the entire dish (or individual portions) in foil and place in a freezer-safe bag or container. Bake from frozen at 350°F for 45–50 minutes or until bubbly and hot.

Final Thoughts

These Cream Cheese Chicken Enchiladas are pure comfort food in every bite. Whether you’re cooking for your family, meal prepping, or just want something satisfying after a long day, this dish will always deliver. Creamy, cheesy, with just a hint of spice, it hits all the right notes.

If you’ve never tried white chicken enchiladas before, now’s the perfect time. You may just find yourself making this one again and again—it’s that good.

So go ahead, grab your tortillas and that cozy casserole dish. Dinner’s about to get a whole lot tastier.

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