These Cream Cheese Chicken Enchiladas are a family favorite – filled with a creamy chicken and corn filling, and topped with salsa and cheese.
Originally published August 12, 2010 – you know when a recipe is really good (or when you have just been blogging for a long time!) when you are already on the second time of updating the photos. These Cream Cheese Chicken Enchiladas have seriously been a favorite since I first made them back in 2010. I updated the photos in 2012, but they still needed a new update, so the last time I made these, I decided to photograph them and also include a little video of how to make them. Just a quick note on these enchiladas – I know that 5 ounces of cream cheese is kind of a random amount. I’ve tried it with both 4 oz and 8 oz, just so that it makes more sense from a brick of cream cheese, but 5 oz really is the magic number. Feel free to add less or more, but I really do think that 5 ounces is the perfect amount.
The original post from 2010 follows:
I have been writing this blog for nearly 3 1/2 years now. I could go back and count how many recipes are on here, but that might take me awhile. 3 1/2 years worth of recipes is a lot of recipes. But do you know what?? I still get nervous when someone says they have tried one or are going to try one of the recipes I’ve posted. I’m afraid other people won’t like them. I guess I need a little self confidence – because really – I don’t even write my own recipes. If someone doesn’t like it, it’s not really my fault, is it?? I guess it is, though, because I recommended the recipe. Regardless, I still get nervous sometimes.
But then there are blogs like Cassie Craves. I’ve been reading her blog for awhile now, and it’s kind of funny how many of the same recipes we have tried. I’ll get on to read her blog and I’ll have to smile when I see some of the same recipes I’ve made – I’m pretty sure we’d get along great in real life because we have such a similar taste in food! Hers is a blog I can go to and I know I will find something that I will love – like these enchiladas. When I saw her post these, I thought to myself that it had been awhile since I had made enchiladas, and then that’s all I wanted. I finally got around to making this recipe, and I’m happy to say that Cassie did not let me down! I actually have an enchilada recipe kind of similar to this that I used to make quite often, but I loved how this one had corn in it. We all know I’ve been on a corn kick lately!! I’m always happy to find a blog that I know I can trust and who’s recipes will always turn out wonderful!
See how to make these Cream Cheese Chicken Enchiladas here:
What to serve with these Cream Cheese Chicken Enchiladas:
Tomato and Herb Salad
Tomato and Black Bean Quinoa Salad
Slow Cooker Black Beans
Refried Beans
Avocado and Tomato Salad
Looking for more free recipes?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.
Cream Cheese Chicken Enchiladas
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
Description
A creamy enchilada recipe with shredded chicken, cream cheese and corn.
Ingredients
- 5 oz cream cheese, softened
- 1/4 cup sour cream
- 1 (16 oz) jar prepared salsa
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded pepper jack cheese, divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups cooked, shredded chicken
- 1 cup frozen corn kernels, thawed
- 4 green onions, thinly sliced, divided
- 8 (8-inch) flour tortillas
Instructions
Preheat the oven to 325ºF. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
In a medium bowl, mix together the cream cheese and sour cream. Stir in 1/2 cup of the salsa, along with 1/2 cup of the cheddar cheese, 1/2 cup of the pepper jack cheese, and the chili powder and cumin. Stir to combine, then add in the chicken, corn, and half of the green onions, stirring one more time.
Spread 1/2 cup of the salsa in the bottom of the prepared dish.
Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the baking dish, seam side down. Repeat with the remaining tortillas and filling.
Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
Sprinkle with the remaining green onions and serve.
Recipe Notes:
Adapted from Cassie Craves who adapted it from On My Menu
Nutrition
- Serving Size: 2 enchiladas
- Calories: 830
- Sugar: 8 g
- Sodium: 2082 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 42 g
- Cholesterol: 169 mg
Lisa says
I love this recipe but is it true that 2 enchiladas have 2000mg of sodium?
Deborah says
Hi Lisa,
The nutrition information is calculated by an online calculator. I would suggest going online and inputting the exact ingredients and brands that you use to get a more accurate count.
Lindy says
These are really great! I have made them a couple of times. My father-in-law doesn’t like corn in foods so once I substituted black beans for it, and I usually add in cilantro, onion, and fresh jalapenos. This is so easy and always a hit in my house! I really love all your recipes that I have tried.
★★★★★
CONSTANCE JENSEN says
Making this for dinner. Sent my Hubby, in a snowstorm, to get tortilla’s. He came back with white corn tortilla’s. I’m going to make them anyway! Wish me luck!!
Jim says
Great recipe. Very easy to make and taste is excellent. I did substitute Asiago cheese for the pepper jack. Also a few crushed chili flakes to give the Asiago a little punch. I baked at the 325 degrees as per instructions. Our oven temp is accurate. I found that it was not nearly long enough to get them good and hot. I increased the temp to 350 and cooked another 25 minutes.
Next time I make them I will cook at 350 for 15 minutes and then increase to 375 and check after 10 minutes. Once the topping is good and melted and you can see a little movement on the wraps you know you have nice hot enchiladas throughout.
★★★★★
Rebecca Taitano says
Didn’t really do so well in my house. Texture was a factor as well as a rather bland taste.
Tazone38 says
Made these tonight for my boys(hubby and 40 yr old son) it was a huge hit with all of us! Creamy, rich and so very easy to make, this recipe is going in my recipe binder.
★★★★★
Lisa says
Easy and good recipe! Will make again.
★★★★
Deborah says
I’m so glad you liked them!
Nikki says
Just made these and they are amazing! I did add some black beans and jalapenos for colour, but besides that it was made exactly by the recipe. Thanks for a great recipe, I will be making it in the future whenever we have roast chicken that needs to be used up.
Deborah says
Awesome – I’m so glad you enjoyed them! And I love the addition of black beans and jalapeno – I may need to try that next time!
QASAS RENZ says
To much work or recipe
Yuri says
OMG ! This is so tasty recipe and easy ever !
I just found this recipe about left over Rotisserie Chicken on the net.
Thank you Thank you ! I just made it tonight. My hus loved it !!
Definitely ,I ‘m going to make anytime !!
Debbie Andrews says
I once made a pasta salad everyone at work loved and talked about the next day. One lady was not there that day so she asked me for the recipe so she could try it since everyone love it. Long story short she made it and was honest enough to say it was not to her liking. Of course as we talked she totally changed the ingredients. It called for bow tie pasta she used linguine. It called for Parmesan cheese she used Monterey Jack. Lol on and on she listed her changes. She did not make MY salad. She made HERS!
June says
I missed that !!
June says
I didn’t see what to do with the corn??
Deborah says
@June, it is in the second paragraph of the instructions. You add it in with the chicken and spices.
Jena says
I am making these for supper tonight and they look delicious! I slowcooked the chicken so it was perfectly shred up. The only thing I added was bacon to the mixture, and crumbled some on top as well! Can’t wait to have this for supper tonight! 🙂
eatme_delicious says
I totally know what you mean about being nervous when people say they're going to make something from your blog. I get especially nervous if they're going to make like a healthy muffin and might be expecting a cake muffin so they won't like it. Anyway, I don't know if I've ever had cream cheese in enchiladas but it sounds like it would be amazing!
kat says
I still get that fear as well. I've made a lot of recipes from Stacey Snacks & Kalofagas
Karly says
I get that same nervous feeling when someone says they are making something of mine. It doesn't matter that I loved it…they might hate it!
These look amazing!
Patsyk says
Love this recipe! Looks like a great meal for when school starts back up again in September.
I find that Recipegirl and Sweetnicks have many recipes that I can count on to be awesome whenever I make them.
teresa says
i tend to get a bit nervous too! but i figure not everyone is going to think the same as me, what one person find delicious, another person could easily find disgusting.
this looks DELICIOUS! with ingredients like that how could you go wrong?
Twenty-Something Blonde says
SOUNDS AWESOME! I have a family chicken enchilada recipe that I love, but I'm definitely going to have to try this out! You can't go wrong with mexican!
Jean Bugs says
I get nervous, too! Isn't it funny that most of us do? And I gt totally excited when someone says they read my blog! I don't get many comments, so it's rewarding to know that someone is reading 🙂
I love your blog, Deborah! Of course I read Pioneer Woman (who doesn't?) and Steamy Kitchen is a favorite!
scrambledhenfruit says
These look so delicious! I think everyone who shares a recipe, whether it's on a blog or not, has apprehension that it won't be pleasing to another. Keep posting them though- your recipes are great!
Monet says
I feel that your site and your recipes are pitch perfect…but I understand how you feel, I get nervous too. These enchiladas look creamy and cheesy…just the way I like them!
Joanne says
I get the same way when someone makes one of my recipes! It's totally irrational, but still.
Oo do these sound good! I've got a serious Mexican craving going on now…
Cassie says
I'm so glad you liked these! (I always get nervous, too, when someone tries something I've posted. What if they don't liiiike it?!)
I think we'd get along really well in real life too. 🙂 Thanks for all the kind words, Deborah!
Rosa's Yummy Yums says
So comforting and naughty! I can never get enough of that kind of dish!
Cheers,
Rosa
Kim says
Enchiladas can be hard to take picture of, but you nailed it! I make a recipe similar to this but with beef instead of chicken. I love the creaminess from the cream cheese. Look great!
Jennifurla says
Everyone has different tastes, no pleasing everyone! I love your blog, keep it up
Kitten with a Whisk says
I live for enchilades. Now I want to make some!
And you are not alone with being worried people won't like the recipes. I secretly worry about it too.
Stephanie says
I love your site and your recipes are golden. I know that they will usually have ingredients that I either have or can find easily and the meals (or muffins) will be tasty and usally quick. I also like another blog called noble pig.
Jane says
3 1/2 years of blogging! Wow! I am fairly new and have so much to learn. I enjoy visiting sites and bookmarking all the good recipes!