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Zesty Cream Cheese Chicken Enchiladas

  • Author: Amanda
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55 minutes
  • Yield: 7


If you’re looking for a super easy, super delicious, super kid-friendly Mexican dish, these zesty cream cheese chicken enchiladas are for you! With a tiny bit of prep work, you can have these ready for a week-night dinner that will give you the “Wonder Woman” feels.


1 pound chicken breast

2 16oz cans red enchilada sauce – medium heat

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 4.5oz can chopped green chiles

1 pack softened cream cheese

1/2 cup sour cream

1 tbsp dried minced onions

1 tbsp garlic powder

1 tsp chili powder

1/2 tsp sea salt

1/4 tsp black pepper

1/4 tsp red pepper flakes


  1. Boil enough water to cover 1 pound of chicken breast.  Approximately 8 cups.
  2. When the water has boiled, add the chicken.  Cook until no longer pink in the center.  Remove the chicken from the water and let cool for 5 minutes.
  3. Pre-heat the oven to 435.
  4. Chop or shred the chicken into small pieces.
  5. Add the seasonings and green chiles.  Mix.
  6. Add the soup, sour cream, and softened cream cheese. Mix.
  7. Pour 1/2 a can of enchilada sauce in the bottom of a casserole dish.
  8. Put a strip of filling down the center of the tortilla.  About 1/2 cup of filling per tortilla.
  9. Roll tortilla tightly and place in the dish.
  10. Continue until dish is full and chicken mixture is used up.  It will be 6-8 tortillas, depending on how full you made them.
  11. Pour the remaining enchilada sauce onto the enchiladas.
  12. Bake, uncovered, for 25 minutes.
  13. Remove from oven and spread cheddar cheese onto the top of the enchiladas.  
  14. Return to oven and bake an additional 5 minutes.
  15. Serve and enjoy!
  • Category: Main Dish
  • Cuisine: Mexican