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Chicken Cream Cheese Enchiladas

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“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.”

Ingredients Nutrition

  • 2 cups of pre-cooked rotisserie chicken (or any leftover chicken)
  • 1 (8 ounce) package cream cheese, cubed (low fat is fine)
  • 12 cup sour cream (fat free ok)
  • 1 tablespoon finely chopped onion
  • 12 teaspoon chili powder
  • 12 teaspoon cumin
  • 1 12 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)


  1. Preheat oven to 350 degrees.
  2. De-bone chicken, and shred chicken into small pieces, if you don’t have a rotisserie chicken.
  3. In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.
  4. Heat until the cheeses are completely melted.
  5. Coat baking pan with cooking spray.
  6. 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.
  7. Pour enchilada sauce over the rolled tortillas.
  8. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

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