a balanced plate with room for dessert

Lightened Up Cream Cheese Chicken Enchiladas


It’s swap time again! The theme this month was Mexican food and I received a recipe for Cream Cheese Enchiladas from Carrie’s Sweet Life. I read only the name of the dish and raised my eyebrows. I jumped to the conclusion that these were going to be filled with cream cheese and only cream cheese.

Now, don’t get me wrong. I love cream cheese. Seriously. But the thought of eating a cream cheese enchilada was a bit too much for me. I read on and was very relieved to see that there were several other ingredients in the enchiladas in addition to cream cheese. Whew!

I absolutely loved these. They were super simple to make and had a great flavor, too. I followed in Carrie’s footsteps and made the filling and shredded all the cheese the night before. Then, the next day I assembled and baked them off. While they were in the oven I threw together a quick apple slaw to go with it.

Lightened Up Cream Cheese Chicken Enchiladas |

Lightened Up Cream Cheese Chicken Enchiladas
slightly adapted from Carrie’s Sweet Life

1 package Neufchatel or reduced fat cream cheese, softened
1/2 cup nonfat Greek yogurt
2 cup prepared salsa (I used some homemade stuff I canned last summer)
1 cup shredded colby cheese
1 cup shredded sharp cheddar cheese
1/2 teaspoon ground chipotle pepper
2 cups cooked, shredded chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon chili powder
1/4 teaspoon cumin
salt and pepper, to taste
8-8 inch flour tortillas

  1. Preheat oven to 325°F.
  2. In a medium bowl, beat together cream cheese and Greek yogurt until smooth. Stir in 1/2 cup salsa, 1/2 cup colby, and 1/2 cup cheddar.
  3. In a separate bowl, mix chicken, corn, cumin, chili powder, salt, and pepper. Fold into cheese mixture and stir until thoroughly combined.
  4. Spread 1/2 cup salsa into the bottom of a large baking dish.
  5. Place 1/3 – 1/2 cup of filling into the bottom third of a tortilla. Roll up and place seam-side down in baking dish. Repeat with remaining tortillas. Pour remaining 1/2 cup salsa on top and sprinkle with remaining cheese.
  6. Bake in preheated oven for 25 – 30 minutes, or until cheese is bubbly and center of enchiladas are hot. Serve immediately.

Thanks to Taste of Home Cooking for organizing! Make sure to check out the other recipe swap posts!


Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

2 thoughts on “Lightened Up Cream Cheese Chicken Enchiladas

  1. Ha! I thought the same thing when I got the submission. 🙂 I can’t wait to make these, they sound and look incredible.

  2. I like the sound of these cream cheese enchiladas! They look amazing!

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