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–+ servings

Cream Cheese Chicken Enchiladas

These creamy chicken enchiladas, filled with shredded chicken and a rich cream cheese mixture, are an easy weeknight meal that impresses every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the filling

  • 2 cups shredded cooked chicken rotisserie chicken works perfectly
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1 can (4 oz) diced green chilies
  • 1/2 cup shredded Mexican cheese blend
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • to taste Salt
  • to taste pepper

For the creamy enchilada sauce

  • 1 cup sour cream
  • 1 can (10 oz) green enchilada sauce
  • 1/4 cup milk to thin it out
  • 1/4 teaspoon chili powder adjust to your spice preference

Additional items

  • 8 pieces flour tortillas 8-inch size works best
  • 1 cup shredded Mexican cheese blend for topping
  • Chopped cilantro, green onions, and avocado for garnish

Instructions
 

Preparation

  • Preheat your oven to 350°F and grab a 9×13 baking dish.
  • In a large bowl, combine the softened cream cheese, sour cream, green chilies, shredded chicken, 1/2 cup cheese, and spices. Stir until everything's well blended.
  • In a separate bowl, whisk together the sour cream, green enchilada sauce, milk, and chili powder until smooth.
  • Spread about 1/4 cup of the sauce in the bottom of your baking dish.

Assembly

  • Take each tortilla and spoon about 1/3 cup of the chicken mixture down the center. Roll it up and place seam-side down in the baking dish. Continue until you've used all 8 tortillas.
  • Pour the remaining creamy enchilada sauce over the top, ensuring all tortillas are covered.
  • Sprinkle the remaining cup of cheese evenly over everything.

Cooking

  • Bake uncovered for 25-30 minutes, until the cheese is bubbly and starting to brown at the edges.
  • Let the enchiladas rest for about 5 minutes before serving.

Notes

Substitutions are allowed: Red enchilada sauce can be used instead of green, and you can use black beans and veggies for a vegetarian option. Store leftovers in the fridge for up to 3 days covered tightly or freeze for up to 3 months before baking.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 2gSugar: 2g
Keyword Chicken Dinner, Comfort Food, Cream Cheese, Easy Recipe, Enchiladas
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