Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas


  • 3 chicken breasts or rotisserie chicken, cooked, shredded*
  • 8 ounces cream cheese, softened
  • 2 (10 ounce) cans enchilada sauce (red or green), divided
  • 5 cups shredded cheddar or Monterey Jack cheese, divided
  • 12 taco size flour tortillas

* Shred chicken with a Kitchen Aid mixer.


  1. Mix shredded chicken, cream cheese, 1 can enchilada sauce and 1 cup shredded cheese. Mix well.
  2. Pour the remainder of the can of enchilada sauce into a 9 x 13-inch baking pan.
  3. Fill the tortillas with a couple tablespoons of filling; spread and roll up. Place enchiladas seam side down on top of sauce in the baking pan, repeating to fill the pan.
  4. Pour second can of enchilada sauce on top of the enchiladas and top with shredded cheese.
  5. Bake for 25-30 minutes at 350 degrees F until hot and bubbly.
  6. Let sit for a couple minutes before serving.
  7. Sprinkle with sliced black olives and chopped green onion, if desired.