Cream Cheese Chicken Enchiladas

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Cream Cheese Chicken Enchiladas are a delightful twist on the classic Mexican dish, combining the creaminess of cream cheese with savory chicken and flavorful spices, all wrapped in soft flour tortillas and smothered in a delicious green pepper sauce. This dish is perfect for family dinners, potlucks, or any occasion where you want to impress with a hearty and comforting meal. Let’s dive into the recipe and learn how to make these irresistible enchiladas!


  • 8-10 flour tortillas
  • 1 package (8 ounce) cream cheese, room temperature, divided [1/2 and 1/2]
  • 1-2 (4 ounce) cans of green peppers
  • 3 cups cooked grated chicken
  • 2 cups Mexican cheese, grated, divided [1 cup; 1 cup)
  • 2 cups low-sodium chicken broth
  • 3 tablespoons of unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper to taste
  • Fresh coriander, garnish, optional


Step 1: Prepare the Filling

  1. Cook the Chicken: Preheat your oven to 350°F (175°C). Cook and shred 3 cups of chicken breast. You can use leftover roasted chicken or cook the chicken specifically for this recipe.
  2. Mix the Filling: In a mixing bowl, combine the shredded chicken with half of the room temperature cream cheese (4 ounces), canned green peppers, and 1 cup of grated Mexican cheese. Mix well until all ingredients are evenly distributed.

Step 2: Assemble the Enchiladas

  1. Fill the Tortillas: Spoon the chicken and cream cheese mixture evenly onto each flour tortilla. Roll up the tortillas tightly and place them seam side down in a greased baking dish.

Step 3: Prepare the Sauce

  1. Make the Green Pepper Sauce: In a saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to make a roux.
  2. Add the Liquid: Slowly pour in the low-sodium chicken broth, stirring continuously to prevent lumps from forming. Cook until the sauce thickens, about 5-7 minutes.
  3. Season the Sauce: Add the remaining 4 ounces of cream cheese, lemon juice, cumin, chili powder, kosher salt, and freshly ground pepper to taste. Stir until the cream cheese is fully melted and the sauce is smooth and creamy.

Step 4: Bake the Enchiladas

  1. Pour the Sauce: Once the sauce is ready, pour it evenly over the assembled enchiladas in the baking dish.
  2. Top with Cheese: Sprinkle the remaining 1 cup of grated Mexican cheese over the top of the enchiladas.
  3. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

Step 5: Garnish and Serve

  1. Garnish: Remove the enchiladas from the oven and garnish with freshly chopped coriander, if desired.
  2. Serve: Serve the Cream Cheese Chicken Enchiladas hot, accompanied by your favorite sides such as Mexican rice, refried beans, or a crisp green salad.

Cook Notes and Variations

  • Spice Level: Adjust the amount of chili powder and green peppers to suit your preference for heat.
  • Tortilla Options: If you prefer corn tortillas, you can use them instead of flour tortillas for a more traditional enchilada taste.
  • Vegetarian Option: Substitute the chicken with black beans or roasted vegetables for a meatless version of this dish.
  • Sauce Consistency: If the sauce is too thick, you can add a little more chicken broth to thin it out.

Frequently Asked Questions (FAQs)

Q: Can I make these enchiladas ahead of time? A: Yes! You can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake. Prepare the sauce separately and pour it over the enchiladas just before baking.

Q: Can I freeze leftover enchiladas? A: Absolutely! Once baked, let the enchiladas cool completely, then wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in the oven until heated through.

Q: Can I use a different type of cheese for the filling? A: Yes, you can use your favorite cheese or a combination of cheeses for the filling. Monterey Jack, cheddar, or pepper jack cheese would all work well in this recipe.

Q: How can I make these enchiladas spicier? A: To add more heat to the dish, you can use hot canned green peppers or add a pinch of cay

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