Description
Cream Cheese Chicken Enchiladas are a delicious and creamy twist on traditional enchiladas, filled with shredded chicken and a savory cream cheese mixture.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 3 cups shredded chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1 can (4 ounces) diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 flour tortillas (6-inch)
- 2 cans (10 ounces each) red enchilada sauce
- 2 cups shredded Mexican cheese blend
- Optional garnishes: sour cream, tomatoes, sliced green onions, chopped cilantro, jalapeño, avocado, and black olives
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Heat oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Stir in cream cheese, green chiles, chili powder, cumin, salt, and pepper. Cook until the cream cheese is melted and the mixture is smooth.
- Add the shredded chicken to the cream cheese mixture and stir until combined and heated through.
- Spread 1/2 cup enchilada sauce in the bottom of the prepared baking dish.
- Fill each tortilla with about 1/4 cup of the chicken mixture. Roll them up tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the shredded Mexican cheese blend.
- Bake uncovered for 20–25 minutes, or until bubbly and the cheese has melted.
- Let stand for 5 minutes before serving. Garnish with sour cream, tomatoes, sliced green onions, chopped cilantro, or black olives as desired.
Notes
- Ensure the cream cheese is softened for easy mixing.
- For a spicier version, add diced jalapeños into the filling.
- Can be made ahead of time and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg