Description
Creamy chicken enchiladas are a hearty, comforting Mexican-inspired dish made with tender shredded chicken, cream cheese, sour cream, gooey melted cheese, and enchilada sauce, all wrapped in soft tortillas and baked to perfection.
Ingredients
- 3 cups cooked shredded chicken (rotisserie works well)
- 8 flour or corn tortillas
- 4 oz cream cheese, softened
- 1/2 cup sour cream (or Greek yogurt)
- 2 cups shredded cheddar or Monterey Jack cheese, divided
- 1 can (4 oz) diced green chilies
- 1 small onion, finely diced (optional)
- 1 tbsp olive oil or butter
- 2 cups enchilada sauce (red or green)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- If using, sauté diced onion in olive oil or butter until softened.
- In a bowl, combine shredded chicken, cream cheese, sour cream, green chilies, sautéed onions, and 1 cup shredded cheese. Mix until well combined.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Warm tortillas slightly to make rolling easier. Place about 1/3 cup filling in each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Use green enchilada sauce for a milder flavor or red for a bolder taste.Add black beans or corn for extra flavor and nutrition.Make it spicier with jalapeños or hot sauce.Swap chicken for shredded turkey, beef, or vegetarian jackfruit.To freeze, assemble but don’t bake; wrap tightly and freeze up to 2 months.
Nutrition
- Serving Size: 1 enchilada
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
