Cream Cheese Chicken Enchiladas



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 (Quantities):

  • Cooked chicken: 2 cups, shredded (rotisserie chicken works great)
  • Cream cheese: 8 oz, softened
  • Green onions: ¼ cup, chopped (plus more for garnish)
  • Tortillas: 8 (flour or corn, depending on preference)
  • Enchilada sauce: 1 can (10 oz) (red or green sauce)
  • Shredded cheese: 1 cup (cheddar, Monterey Jack, or a blend)
  • Olive oil: 1 tablespoon (for sautéing)
  • Garlic powder: 1 teaspoon
  • Cumin: ½ teaspoon
  • Salt and pepper: to taste

Optional Ingredients:

  • Diced green chilies: 1 can (4 oz) 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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