Healthy Meal Prep
Chicken Enchiladas with Cream Cheese Recipe

Chicken Enchiladas with Cream Cheese


Cream cheese, salsa, and leftover chicken combine to make a creamy filling for these chicken enchiladas that your friends and family will love.


  • cooking spray
  • 1 cup chunky salsa
  • 6 ounces cream cheese, softened
  • 3 cups shredded, cooked chicken
  • 8 (8 inch) flour tortillas
  • 1 (15 ounce) can enchilada sauce
  • ½ cup shredded Mexican cheese blend


  1. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil, then spray with cooking spray.
  2. Combine salsa and cream cheese in a large pan over medium heat; cook and stir until cream cheese has melted and mixture is creamy and thoroughly combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes.
  3. Spoon chicken mixture into tortillas and roll into enchiladas. Place, seam-side down, on the prepared baking sheet. Top with enchilada sauce.
  4. Bake in the preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes more. Serve hot.

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Nutritional Information

Chicken Enchiladas with Cream Cheese

Servings Per Recipe: 8
Calories: 408.8
% Daily Value *
protein: 43 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 11 %
fat: 32 %
saturated fat: 45 %
cholesterol: 24 %
vitamin a iu: 14 %
niacin equivalents: 68 %
vitamin b6: 18 %
vitamin c: 7 %
folate: 18 %
calcium: 6 %
iron: 18 %
magnesium: 14 %
potassium: 12 %
sodium: 28 %
thiamin: 30 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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