plate of enchiladas with chicken and corn

Cream Cheese Chicken Enchiladas with Sour Cream Red Sauce

The chicken is cooked in the slow cooker to give it a moist and easy to shred texture. The sour cream red sauce balances out the spice from the enchilada sauce and gives it a beautiful pink color.
Course Main Course
Cuisine Mexican
Keyword enchilada, slow cooker
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours 10 minutes
Servings 8 people
Calories 442kcal
Author angelakallison
Cost 14


  • 1 1/4 pounds chicken breasts (about two breasts)
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 2 tablespoons taco seasoning (I like McCormicks)
  • 1 tsp kosher salt
  • 1 cup corn fresh or frozen
  • 14-16 white corn tortillas

Sour Cream Red Sauce

  • 1 cup enchilada sauce
  • 1/2 cup greek yogurt
  • 1/2 cup sour cream


  • 1 cup shredded cheese
  • diced tomatoes, guacamole, lettuce, sour cream optional


  • Coat the inside of a crockpot with cooking spray. Add in chicken breast and cook on low for 4 hours. 
  • Remove cooked chicken from slow cooker and shred with two forks. Place the shredded chicken in a large bowl and stir in cream cheese, sour cream, taco seasoning, and salt. Mix until combined then fold in the corn to combine. 
  • To make the sauce, combine the enchilada sauce, yogurt, and sour cream in a bowl and whisk until combined. 
  • Preheat the oven to 350 degrees. Grease a casserole or baking dish with cooking spray. Spread about 1/4 cup of sauce on the bottom of the baking dish. Microwave the tortillas until soft and pliable, about 30 seconds. Spread about 1/3 cup of the chicken on the tortilla and roll into a burrito. Place in the baking dish and continue with the remaining chicken and tortillas. 
  • Pour the remaining sauce over the enchiladas and top with shredded cheese. Cover with foil and bake for 30 minutes, removing the foil for the last 5 minutes of baking. Serve alongside tomatoes, guacamole, shredded lettuce, and sour cream (optional). 


This is a great dish to make a day ahead and bake before serving. Alternatively, you can make the chicken filling and refrigerate for up to 2 days in advance before filling the tortillas. Use any leftover chicken mixture to make burritos bowls or top a salad with it.