Cream Cheese Chicken Enchiladas

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Description:
These Cream Cheese Chicken Enchiladas are a creamy, savory delight! Stuffed with shredded chicken and cream cheese, then topped with a rich enchilada sauce and melted cheese, this dish is sure to please the whole family.

Ingredients

Main Ingredients:

  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 8 oz cream cheese, softened
  • ¼ cup green onions, chopped (plus more for garnish)
  • 8 tortillas (flour or corn, depending on preference)
  • 1 can (10 oz) enchilada sauce (red or green)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 tablespoon olive oil (for sautéing)
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • Salt and pepper to taste

Optional Ingredients:

  • 1 can (4 oz) diced green chilies for added flavor
  • Sour cream for serving
  • Sliced jalapeños for garnish

Instructions

  1. Prepare the Filling:
    In a large bowl, combine the shredded chicken, softened cream cheese, chopped green onions, garlic powder, cumin, salt, and pepper. Mix well until fully combined.
  2. Preheat Oven:
    Preheat your oven to 350°F (175°C).
  3. Fill the Tortillas:
    Take a tortilla and place about ⅓ cup of the chicken mixture in the center. Roll it up tightly and place seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas and filling.
  4. Add Sauce and Cheese:
    Pour the enchilada sauce evenly over the filled tortillas. Sprinkle the shredded cheese on top.
  5. Bake:
    Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  6. Serve:
    Allow to cool slightly before serving. Garnish with additional chopped green onions, and serve with sour cream if desired.

Tips for Success

  • Warm Tortillas: Warm tortillas briefly in the microwave or on a skillet to make them more pliable and easier to roll.
  • Make Ahead: You can assemble the enchiladas in advance and store them in the fridge before baking. Just add a few extra minutes to the baking time if baking from cold.

Recommendations

  • Serve with a side of Mexican rice or a fresh salad for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per enchilada, estimated)

  • Calories: 300
  • Protein: 18g
  • Fat: 15g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sodium: 650mg

Enjoy these Cream Cheese Chicken Enchiladas as a comforting and flavorful meal that’s sure to be a family favorite!

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