These cream cheese chicken enchiladas are a family favorite. Filled with tender chicken, a creamy filling, and loads of flavor, these enchiladas are perfect any day of the week.

These cream cheese chicken enchiladas are so easy to throw together. It makes them the perfect choice for a quick weeknight meal but they are so tasty that they are the perfect choice if you are feeding a crowd too.

Enchiladas are always a serious hit in my house. Even my picky eaters love these. They make great leftovers, provided they last that long — they don’t usually make it past the first night at my house. You can adjust the level of the heat to fit your taste simply by using a different enchilada sauce. Play around with flavors and discover what your family enjoys the best.

Our kid-friendly enchiladas have been our go-to for years but these cream cheese chicken enchiladas have been one of the most requested weeknight meals in my house lately. Once you taste them, you’ll quickly see why. These are delicious!

We always need easy dinner ideas. Cream cheese enchiladas are a classic and never get old. We enjoy these at least several times a month and they are aways a hit.

Cream Cheese Chicken Enchilada Ingredients

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3-4 chicken breasts
1 can of black beans
1 can green chilies
1/2 cup cream cheese
1 jar enchilada sauce – We LOVE the Trader Joes enchilada sauce.
Tortillas
1 cup shredded cheddar cheese

Cream Cheese Chicken Enchilada Instructions

Cut your chicken into 1 inch pieces, sprinkle with salt and pepper and sauté in a bit of oil for 4-5 minutes.

Add in your can of beans, drained and rinsed, can of green chilies, and cream cheese.

Let the cream cheese slowly melt, stirring constantly. Once melted, set aside the chicken mixture.

Fill tortillas with chicken mixture. Roll and top with enchilada sauce and cheese.

Bake at 375° for 15-20 minutes or until heated thoroughly.

Top with avocado and cilantro and serve.