Cream Cheese Enchiladas

Prep Time
Cook Time
1h 10m
Ready In

"One jar of medium or mild salsa drained will work well in place of the drained tomatoes with chilies for the chicken"

Original recipe yields 6 servings


  • Serving Size: 1 (440.6 g)
  • Calories 835.5
  • Total Fat - 33.8 g
  • Saturated Fat - 18.2 g
  • Cholesterol - 284.2 mg
  • Sodium - 446 mg
  • Total Carbohydrate - 94.1 g
  • Dietary Fiber - 13.5 g
  • Sugars - 4.8 g
  • Protein - 46.1 g
  • Calcium - 464.7 mg
  • Iron - 7 mg
  • Vitamin C - 17.5 mg
  • Thiamin - 0.7 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease a 13 x 9-inch baking dish.

Step 3

Drain one can only of diced tomatoes and chilies in a strainer,

Step 4

In a bowl combine the cream cheese with cumin, garlic powder and cayenne then mix in one can of the drained diced tomato and green chiles with chopped chicken and green onions, then season with salt and pepper to taste.

Step 5

In another bowl mix remaining can undrained diced tomato and green chiles with the sour cream; set aside.

Step 6

Arrange chicken mixture evenly down center of tortillas; roll up then place seam side down in the baking dish.

Step 7

Bake covered for 30 minutes.

Step 8

Remove from oven then pour the sour cream mixture over enchiladas.

Step 9

Top with cheese; return to oven and bake 10 more minutes, then let stand 15 minutes.

Tips & Variations

No special items needed.


Shar Pei

You really have to try these delicious enchiladas if you like Mexican food. They are fabulous! Rich and very tasty. Don't miss out of these!!

review by:
(29 Sep 2016)


As a Texas native and a lover of Tex-Mex food...I have to give this 5 stars!!! Very good. Instead of Seasoned Salt, I used Pinto Bean seasoning which I get on the Hispanic isle at the grocery story. Great flavors, easy to make, and the meat can be used to make flautas which I did and they were yum as well. Served with Mexican rice and Refried Beans. A very satisfying meal. Thank you for sharing.

review by:
(22 Apr 2015)


Great enchiladas! We love these and have them often after trying them the first time. I love the spicy from the Rotel tomatoes with green chilies I used and the cayenne. Gives it a little punch. I served them with sour cream, guacamole, salsa and black olives over the top. Once you have them you want them all the time!

review by:
(2 Mar 2014)


I have a hard time believing no one has tried these delicious enchiladas yet! Rich and so tasty with just enough spice for us, these had us going back for more. I am adding these to my menu rotation!

review by:
(1 May 2013)