Description

Cream Cheese Chicken Enchiladas are a creamy, indulgent twist on the classic enchilada. Packed with tender shredded chicken and a rich cream cheese filling, these enchiladas are smothered in tangy enchilada sauce and topped with melted cheese. Perfect for a family dinner or meal prep, this easy-to-make recipe is sure to be a crowd-pleaser.

Ingredients

For the filling:

2 cups cooked and shredded chicken (rotisserie chicken works great)
8 oz cream cheese, softened
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 can (4 oz) diced green chilies (optional)
Salt and pepper, to taste

For the enchiladas:

8-10 flour tortillas (or corn tortillas for a gluten-free version)
1 can (10 oz) red or green enchilada sauce
2 cups shredded cheddar cheese (or Mexican blend cheese)
1 tablespoon olive oil (for softening tortillas, optional)
Fresh cilantro, chopped (for garnish)
Additional sour cream, salsa, or guacamole (optional)

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Prepare the filling: In a medium mixing bowl, combine shredded chicken, softened cream cheese, sour cream, garlic powder, onion powder, cumin, chili powder, and salt and pepper. Mix until smooth and creamy.
Warm the tortillas: Heat the tortillas in the microwave or skillet to make them pliable. For extra flavor, lightly brush with olive oil before warming.
Assemble the enchiladas: Spread a small amount of enchilada sauce on the bottom of the baking dish. Fill each tortilla with about 2-3 tablespoons of the chicken cream cheese filling, roll them up, and place seam-side down in the baking dish. Repeat with remaining tortillas.
Top with sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with shredded cheese.
Bake: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream, salsa, or guacamole if desired.

Notes

Spicy Chicken Enchiladas: Add diced jalapeños or chili flakes to the filling for extra heat.Vegetarian Option: Replace chicken with black beans, corn, and sautéed bell peppers.Dairy-Free Option: Use dairy-free cream cheese, sour cream, and cheese alternatives.Corn Tortillas: Use for a gluten-free option. Make sure to warm them to prevent cracking.Cheese Variations: Swap cheddar for Monterey Jack, Pepper Jack, or queso fresco.