1. Can you use cream cheese in chicken enchiladas?

Absolutely! In fact, cream cheese is what sets this version apart from classic enchiladas. It creates a rich, creamy filling that balances the spiciness of the sauce and adds moisture to every bite. Just be sure to soften the cream cheese before mixing it with the chicken for a smooth texture.

2. What is the secret to good enchiladas?

The real secret? It’s all about the sauce and balance . Here are a few key tips: Always sauce both the bottom and top of your baking dish. Use a generous but not overwhelming amount of filling. Don’t skip seasoning your chicken it needs flavor on its own. Bake covered for moisture, then uncovered for a bubbly cheese finish. Also, warming your tortillas before rolling them prevents breakage and helps the flavors soak in.

3. What are some common mistakes when making chicken enchiladas?

Here’s what to watch out for: Overstuffing the tortillas (they’ll tear or fall apart) Skipping the bottom layer of sauce , leading to dry edges Using cold sauce (slows baking time) Not covering with foil (dries out the dish) Baking too long, which can make cream cheese separate If you avoid these common pitfalls, your enchiladas will come out just right—creamy, flavorful, and perfectly textured.

4. Why are they called divorced enchiladas?

The term "divorced enchiladas" (enchiladas divorciadas) refers to a fun presentation style where two enchiladas sit side by side, each topped with a different sauce —usually one red and one green. It’s like a flavorful “split plate” that offers contrast in both color and taste. The name playfully suggests they’re close but not mixed together. Cream cheese fillings work especially well with this style, as the richness can hold up to both types of sauce equally.

The 1 Chicken and Cream Cheese Enchiladas

Ingredients

Scale

2 cups shredded cooked chicken
1 block (8 oz) full-fat cream cheese, softened
1 cup shredded Monterey Jack or cheddar cheese
1 small can (4 oz) diced green chilies (optional)
½ teaspoon garlic powder
½ teaspoon ground cumin
Salt and pepper to taste
8 flour tortillas
2 cups enchilada sauce (red, green, or both)
1 cup shredded cheese (for topping)

Optional garnishes: sour cream, cilantro, sliced jalapeños, lime wedges

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Instructions

Preheat oven to 375°F (190°C).
In a bowl, mix shredded chicken, softened cream cheese, 1 cup shredded cheese, green chilies, garlic powder, cumin, salt, and pepper.
Spread ½ cup enchilada sauce on the bottom of a 9×13″ baking dish.
Fill each tortilla with 2–3 tbsp of the chicken mixture. Roll and place seam-side down in the dish.
Pour remaining enchilada sauce over rolled tortillas.
Top with 1 cup shredded cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes, until bubbly and golden.
Let cool 5 minutes, garnish, and serve!

Notes

Warm tortillas before rolling to prevent cracks.
Use rotisserie chicken for quicker prep.
For extra kick, add diced jalapeños or hot sauce to the filling.

Store leftovers in the fridge up to 4 days or freeze before baking.

Author: EMMA
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Tex-Mex