Description
Cream Cheese Chicken Enchiladas are a creamy, cheesy Mexican-inspired dish made with tender shredded chicken, smooth cream cheese filling, and flavorful enchilada sauce. Baked to golden perfection, they make an easy and comforting family meal.
Ingredients
- 3 cups shredded cooked chicken (e.g., rotisserie or boiled)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 can (4 oz) diced green chiles
- 1 cup shredded onion (optional)
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 can (15 oz) enchilada sauce (red or green)
- 8 flour tortillas
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine cream cheese, sour cream, green chiles, shredded chicken, onion (if using), garlic powder, cumin, salt, and pepper. Mix until well combined.
- Spread a few tablespoons of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Spoon chicken mixture into each tortilla, roll up, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce evenly over the top of the tortillas.
- Sprinkle shredded cheese generously over the top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10 minutes, or until cheese is bubbly and lightly golden.
- Let cool slightly before serving. Garnish with chopped cilantro or green onions if desired.
Notes
Use rotisserie chicken to save time on prep.Substitute sour cream with Greek yogurt for a lighter option.Green enchilada sauce provides a milder, tangy flavor; red is more robust.Add diced jalapeños for heat or black beans for extra texture.These enchiladas are freezer-friendly and make a great make-ahead meal.
Nutrition
- Serving Size: 1 enchilada
- Calories: 430
- Sugar: 3g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
