These enchiladas are a tasty variation of our classic Enchiladas and Creamy Chicken Enchiladas.
A Favorite Family Dish to Love!
Being Hispanic, it should be no surprise that we eat a ton of Mexican food at our house! We have it AT LEAST once a week for dinner, but realistically it’s more than that. There are just so many delicious dishes, and Enchiladas are a go-to. These cream cheese chicken enchiladas are a top requested dish for our Luna family get-togethers and hopefully can be for you and your family! Why we love them:
Quick prep time. With only 20 minutes of prep, this recipe is perfect for busy weeknights or last-minute dinner plans. Deliciously cheesy. The combination of cheese creates a delicious creamy dish everyone will love. Make-ahead convenience. Prepare for a Cinco de Mayo Fiesta or have it on hand for a busy day, this can be made ahead and frozen for up to 3 months. Flexible ingredient choices. Whether using store-bought or Homemade Enchilada Sauce, rotisserie chicken, or Shredded Chicken, this recipe accommodates various ingredient preferences.
Ingredients
cream cheese – Room-temperature cream cheese mixes in better with the other ingredients. Cream cheese can be replaced with sour cream or Greek yogurt. minced garlic cumin salt garlic pepper lime juice diced tomatoes diced green chiles fresh cilantro shredded chicken – Use pre-shredded cooked chicken or rotisserie chicken, or bake chicken to shred for this recipe. Mexican blend cheese or Colby Jack cheese – I use a Mexican cheese blend that includes Monterey Jack, Cheddar, Asadero, and Queso Quesadilla Cheese. You can also use mild cheddar, colby jack, queso blanco, or a spicier pepper jack cheese. flour tortillas – I used Flour Tortillas for this recipe, but corn tortillas may be used as well. Since they tend to be smaller you’ll need to use more of them. green enchilada sauce – use store-bought or homemade Green Enchilada Sauce to make the dish even more amazing. Or substitute it for Red Enchilada Sauce. toppings – green onions, diced tomatoes, sliced avocados
How to Make Cream Cheese Chicken Enchiladas
Storing Info
Make ahead of time. Keep the enchiladas, covered, in the refrigerator for 24 hours before baking them. To keep them from getting soggy, add only half of the enchilada sauce. Save the rest of the sauce and remaining cheese to add right before baking the enchiladas. Freeze ahead of time. Prepare the enchiladas as directed in the recipe, then wrap the entire tray with plastic wrap and again with aluminum foil and freeze for about 3 months. Either thaw them or bake them from frozen. Thaw them overnight in the fridge then remove plastic and foil and bake for 25 minutes. Frozen. Remove the plastic and place the foil back on. Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until they are cooked through. STORE. Cover and store leftover easy cream cheese chicken enchiladas in the refrigerator for 4 days. Small servings can be reheated in the microwave or larger portions in the oven.
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