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4.5 from 2 votes

Chicken Enchiladas

Chicken Enchiladas are a family favorite and a great make-ahead dish for a party—this recipe uses cream cheese to make the enchiladas extra creamy and delicious!
Prep Time40 mins
Cook Time35 mins
Total Time1 hr 15 mins
Servings: 8 servings
Calories: 359
Author: Lucy Brewer


  • 4 cooked chicken breasts chopped finely
  • 1 cup chopped onion
  • 1 jalapeno chopped and seeded
  • 1 can chopped green chiles
  • 1 tablespoon fresh cilantro chopped
  • 2 tablespoons unsalted butter
  • 3 oz. block cream cheese
  • 1/2 cup chicken stock
  • Salt and pepper to taste
  • 8 corn tortillas
  • Enchilada sauce
  • 2 cups Monterey Pepper Jack cheese shredded
  • 1/2 cup Cheddar cheese shredded
  • Chopped green onions and cilantro for topping


  • Preheat oven to 350. Lightly grease 9 x 13 inch baking dish.
  • Melt butter on medium heat and then saute onion, jalapeno pepper and one can of green chiles for about five minutes. Add chicken, cream cheese, chicken stock and cilantro to pan. Stir until cream cheese is melted.
  • Heat tortillas according to package directions.
  • Spread 1/2 cup enchilada sauce on bottom of prepared dish. Place a generous amount of chicken on each tortilla, roll up and place seam side down in baking dish.
  • When all tortillas have been rolled and placed in dish, spread about one cup of enchilada sauce on top of finished tortillas. You may like more or less sauce depending on taste. Sprinkle Monterey Jack cheese on top of tortillas, then add Cheddar.
  • Bake for 35-40 minutes or until cheese is melted and starting to brown a little around the edges.
  • Sprinkle hot enchiladas with chopped green onions and fresh cilantro. Serve with sour cream.