Super Easy Cream Cheese Chicken Enchiladas

Super Easy Cream Cheese Chicken Enchiladas

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Heather Hacker


These are so easy and filling! I got this recipe from an old roommate that probably got it off of a box somewhere. I've found over the years that people either love it or hate it. It's easy though and my son thinks it rocks so we have it quite often.


★★★★★ 1 vote

45 Min
20 Min


  • 3-4
    large boneless chicken breasts
  • 1 1/2 c
    prepared salsa of your choice (i used jarred chunky style for texture)
  • 1 pkg
    large flour tortillas
  • 1 pkg
    cream cheese (8 ounces)
  • ·
    velveeta cheese
  • ·

How to Make Super Easy Cream Cheese Chicken Enchiladas


  1. Boil chicken breasts in water until done. (I throw mine in crock pot so they're done when I get home) Shred chicken and throw in a saucepan. Cut up the block of cream cheese into squares. Add Cream cheese and a cup of the salsa to chicken and stir continuously over medium heat until the cream cheese melts.
  2. Spoon chicken mixture into middle of tortillas and roll them up and put them into a greased 9x13 baking pan.
  3. Depending on how much cheese sauce you want, cut up Velveeta into cubes into a microwave safe bowl and add just a little bit of milk. Microwave checking and stirring every 20 seconds until cheese is melted and smooth. Pour cheese sauce down the middle of enchiladas but don't over-do it or they will be soggy. Spoon the remaining salsa over the velveeta. Throw in a 350 degree oven for about 20 minutes to warm.

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