Cream Cheese Chicken Enchiladas Recipe
These easy Cream Cheese Chicken Enchiladas are ultra creamy, cheesy, and perfect for using up leftover chicken. A family favorite Mexican dinner ready in 35 minutes.
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Servings: 6
Ingredients
- 3 cups chicken cooked, shredded
- 10 ounces cream cheese softened
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- ⅔ cup sour cream
- 4 ounces green chiles diced or chopped
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 flour tortillas use the 8-inch ones
- 10 ounces enchilada sauce red or green
- ¼ cup chopped fresh cilantro for garnish if needed
Toppings
- diced tomato
- sliced green onion
- sliced avocado
- extra sour cream
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with cooking spray.
- In a small bowl, mix together the shredded cheeses.
- In a large bowl, mix the shredded chicken, softened cream cheese, 1 cup of the cheese mix, sour cream, diced green chiles, ground cumin, garlic powder, salt, and pepper until well combined.
- Microwave the tortillas for about 30 seconds to make them easier to roll.
- Spoon a large spoonful of the chicken mixture down the center of each tortilla. Roughly 1/3 cup.
- Roll up the tortillas tightly and place seam side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, and sprinkle the remaining cheese on top.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted. Make sure the enchiladas are hot all the way through.
- Remove from the oven and let the enchiladas cool for 5 minutes before serving.
- Garnish with chopped cilantro, diced tomatoes, sliced green onions, and sliced avocados. Serve with additional sour cream on the side, if desired.
Notes
- Soften the cream cheese fully. Cold cream cheese does not blend, it just sits there in lumps judging you.
- Warm the tortillas before rolling so they do not crack.
- Shred leftover chicken in a stand mixer with the paddle attachment. It takes about 20 seconds and feels like cheating.
- Place the enchiladas seam side down so they stay rolled instead of unraveling in the sauce.
- Add black beans or corn to stretch the filling and quietly add vegetables.
Nutrition
Serving: 1 | Calories: 597kcal | Carbohydrates: 30g | Protein: 33g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 1441mg | Potassium: 462mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1513IU | Vitamin C: 5mg | Calcium: 410mg | Iron: 2mg
