Print

Cream Cheese Chicken Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These enchiladas are packed with tender chicken, cream cheese, and a touch of spice, then smothered in a creamy sauce and baked to perfection.

Ingredients

Scale

For the Filling:

  • 2 cups cooked shredded chicken (rotisserie chicken works great!)
  • 8 oz cream cheese (softened)
  • 1/2 cup sour cream
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 can (4 oz) diced green chilies
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper (to taste)

For the Enchiladas:

  • 8–10 flour tortillas (medium-sized)
  • 2 cups enchilada sauce (red or green, your choice)
  • 1 cup shredded cheese (for topping)

Optional Garnishes:

  • Chopped cilantro
  • Diced tomatoes
  • Sliced jalapeños
  • Sour cream

Instructions

  • Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  • Make the Filling:
    • In a large bowl, mix together the shredded chicken, cream cheese, sour cream, shredded cheese, green chilies, garlic powder, onion powder, salt, and pepper until well combined.
  • Assemble the Enchiladas:
    • Spread 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
    • Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
  • Top with Sauce and Cheese:
    • Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the remaining shredded cheese.
  • Bake:
    • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Serve:
    • Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños if desired. Serve hot with a side of rice and beans.

Notes

  • Substitutions: Corn tortillas can be used instead of flour tortillas for a more traditional flavor.
  • Make-Ahead: Assemble the enchiladas up to a day in advance and store them in the refrigerator. Bake when ready to serve.
  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Find it online: https://ukfinda.com/cream-cheese-chicken-enchiladas/