Best 5 Chicken Cream Cheese Enchiladas Joann Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for the ultimate comfort food, look no further than chicken cream cheese enchiladas. The combination of juicy chicken, creamy cheese, and spicy enchilada sauce is simply irresistible. This classic dish is perfect for any occasion, from a casual weeknight dinner to a special holiday gathering. With so many different recipes out there, it can be hard to know which one to choose. That's why we've compiled a list of the best chicken cream cheese enchiladas recipes, so you can find the perfect one for your taste and skill level.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN CREAM CHEESE ENCHILADAS



Chicken Cream Cheese Enchiladas image

This is a creamy enchalada recipe that is mildly spiced. No Scotch Bonnets or even jalapenos here. It's quick to make and great for a week night or lazy weekend.

Provided by Annacia

Categories     Chicken

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups of pre-cooked rotisserie chicken (or any leftover chicken)
1 (8 ounce) package cream cheese, cubed (low fat is fine)
1/2 cup sour cream (fat free ok)
1 tablespoon finely chopped onion
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded cheddar cheese, shredded (Reduced fat doesn't melt as but can be used if you don't mind)
1 (4 ounce) can green chilies
8 -10 flour tortillas (corn tortillas also work well)
1 (20 ounce) can enchilada sauce (red or green)

Steps:

  • Preheat oven to 350 degrees.
  • De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken.
  • In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.
  • Heat until the cheeses are completely melted.
  • Coat baking pan with cooking spray.
  • Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used.
  • Pour enchilada sauce over the rolled tortillas.
  • Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

Nutrition Facts : Calories 254, Fat 15, SaturatedFat 7.7, Cholesterol 38.7, Sodium 912, Carbohydrate 24.5, Fiber 2.4, Sugar 7.5, Protein 6

CREAM CHEESE CHICKEN ENCHILADAS



Cream Cheese Chicken Enchiladas image

My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.

Provided by Jaimie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 10

Number Of Ingredients 14

3 skinless, boneless chicken breasts
2 (8 ounce) packages cream cheese, softened
4 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 (15 ounce) can petite diced tomatoes, drained
8 green onions, chopped
1 (7 ounce) can diced green chiles
½ cup chopped fresh cilantro
¼ cup lime juice
2 cups shredded Cheddar cheese, divided
10 large flour tortillas
1 (15 ounce) can green enchilada sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
  • Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
  • Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
  • Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 50.1 g, Cholesterol 90.6 mg, Fat 31 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 16.5 g, Sodium 1672 mg, Sugar 4.1 g

SIMPLE CREAM CHEESE CHICKEN ENCHILADAS



Simple Cream Cheese Chicken Enchiladas image

Make and share this Simple Cream Cheese Chicken Enchiladas recipe from Food.com.

Provided by Catherine H.

Categories     Chicken

Time 55m

Yield 8-12 enchiladas, 4 serving(s)

Number Of Ingredients 13

2 cups cooked chicken, shredded
1 tablespoon butter
1 diced onion
1 bell pepper
8 ounces mushrooms
1 (8 ounce) package cream cheese, cubed
1/2 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded cheddar cheese
1 (10 ounce) can rotel
8 -12 flour tortillas
2 (10 ounce) cans enchilada sauce (red, green, or one of each)

Steps:

  • Preheat oven to 350 degrees.
  • In a large skillet melt the butter over medium heat.
  • Sautee the onions, mushrooms, and bell pepper until softened, 10-15 minutes.
  • Add in the cream cheese, sour cream, chili powder, cumin, and 3/4 cup of shredded cheddar cheese.
  • Heat until all the cheeses are completely melted.
  • Combine in the shredded chicken.
  • Coat a baking dish with cooking spray.
  • Scoop a large spoonful of the chicken mixture into the center of a tortilla, roll, and place it seam side down into the baking dish.
  • Repeat until you are out of the chicken mixture, tortillas, or room in your dish.
  • Pour enchilada sauce over the top of the enchiladas (I like to make half with red sauce and half with green sauce).
  • Cover with the remaining cheese.
  • Bake at 350 degrees for 20-25 minutes, uncovered.

Nutrition Facts : Calories 848.8, Fat 51.8, SaturatedFat 27.5, Cholesterol 182.1, Sodium 2451.9, Carbohydrate 55, Fiber 6, Sugar 16.7, Protein 42.3

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

CHICKEN ENCHILADAS WITH CREAM CHEESE



Chicken Enchiladas with Cream Cheese image

Creamy chicken enchiladas your family and friends will love!

Provided by Chrissy008

Categories     Chicken Enchiladas

Time 35m

Yield 8

Number Of Ingredients 7

cooking spray
1 cup chunky salsa
6 ounces cream cheese, softened
3 cups shredded, cooked chicken
8 (8 inch) flour tortillas
1 (15 ounce) can enchilada sauce
½ cup shredded Mexican cheese blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil, then spray with cooking spray.
  • Combine salsa and cream cheese in a large pan over medium heat; cook and stir until cream cheese has melted and mixture is creamy and thoroughly combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes.
  • Spoon chicken mixture into tortillas and roll into enchiladas. Place, seam-side down, on the prepared baking sheet. Top with enchilada sauce.
  • Bake in the preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes more. Serve hot.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 33.7 g, Cholesterol 70.6 mg, Fat 20.6 g, Fiber 2.7 g, Protein 21.6 g, SaturatedFat 9 g, Sodium 706.2 mg, Sugar 1.3 g

Tips:

  • For a creamier filling, use a combination of cream cheese and sour cream.
  • If you don't have a can of cream of chicken soup, you can make your own by simmering 1 cup of chicken broth with 1/4 cup of flour and 1/4 cup of butter until thickened.
  • To make the enchiladas ahead of time, assemble them and then cover them tightly with plastic wrap. Refrigerate for up to 24 hours. When you're ready to bake them, let them come to room temperature for 30 minutes before baking.
  • For a crispier enchilada, bake them uncovered for the last 10 minutes of baking.
  • Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or chopped cilantro.

Conclusion:

Chicken cream cheese enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They're filled with a creamy mixture of chicken, cream cheese, and sour cream, and then topped with a flavorful enchilada sauce. Whether you're looking for a quick and easy weeknight meal or a show-stopping dish for a special occasion, chicken cream cheese enchiladas are sure to please everyone at the table.

Related Topics