Cream Cheese Enchiladas Recipe

Cream Cheese Enchiladas Recipe

We devoured this dish in no time – it's that good! Tacos are the epitome of comfort food enjoyed worldwide, and today we'll explore a delectable variation – Cream Cheese Enchiladas. Rich, savory, and utterly satisfying, these enchiladas are perfect for both casual weeknight dinners and special occasions.

Memorable Tacos with Cream Cheese: I vividly recall my first encounter with cream cheese-filled tacos on a chilly fall evening at my best friend's dinner table. The delightful combination of creamy filling encased in soft tortillas, drenched in a flavorful sauce, left an indelible impression. Since then, I've replicated these enchiladas countless times, and they never fail to impress. I urge you to save this recipe and give it a try – you won't be disappointed.

Cream Cheese Enchiladas Recipe:


  • 1 (8-ounce) package softened cream cheese
  • 3 cups cooked chicken, shredded
  • 2 cups Mexican cheese, shredded
  • 3 tablespoons unsalted butter
  • 2 cups chicken broth
  • 1 can (4 ounces) diced green chilies
  • 8 corn tortillas (6 inches wide)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili sauce (optional)
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, or chopped green onions

Cream Cheese Enchiladas Recipe


  1. Preheat and Prepare:
    • Preheat the oven to 350°F (175°C).
    • Grease a 9x13-inch baking dish.
  2. Creamy Filling:
    • In a bowl, combine half of the cream cheese, shredded chicken, 1 cup of cheese, lime juice, and chili powder (if using). Mix well.
  3. Filling the Tortillas:
    • Spoon approximately two to three tablespoons of the mixture into each tortilla, roll them up, and place them in the baking dish with the open side facing down.
  4. Prepare the Green Chile Sauce:
    • In a pot, melt the butter.
    • Whisk in the flour and cook for two to three minutes.
    • Season with salt and pepper, then add the diced green chilies, chicken broth, and the remaining cream cheese.
    • Cook until the sauce thickens.
  5. Assembly:
    • Pour the green chile sauce over the enchiladas, ensuring they are fully covered.
    • Sprinkle the remaining cheese on top.
  6. Baking:
    • Bake for 20 to 25 minutes. For a lightly browned top, you can broil it briefly.
  7. Rest and Garnish:
    • Allow the enchiladas to rest before serving.
    • Garnish with fresh parsley, and serve with optional toppings.

Enjoy the creamy indulgence of these Cream Cheese Enchiladas – a dish that disappears as quickly as the memories it creates!

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