Go Back
–+ servings
Cream Cheese Chicken Enchiladas pinterest

Cream Cheese Chicken Enchiladas

These Cream Cheese Chicken Enchiladas offer the perfect opportunity to expand your family's culinary horizons while staying in the comfort zone of familiar flavors. The creamy, cheesy filling wrapped in soft tortillas creates an irresistible dish that transforms ordinary chicken into an extraordinary weeknight dinner.
No ratings yet
Print Pin
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Enchiladas, Cream Cheese Enchiladas, Mexican Food, Family Dinner
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 enchiladas
Calories: 420kcal

Equipment

  • 9x13 inch Baking Dish

Ingredients

Enchiladas

  • 8 flour tortillas medium-sized
  • 3 cups rotisserie chicken shredded
  • 8 oz cream cheese softened
  • 1 cup sour cream or Greek yogurt
  • 1 can diced green chilies 4 oz
  • 1 packet taco seasoning 1 oz or 3 tbsp homemade
  • 2 cups Mexican-blend shredded cheese divided
  • 2 cups green enchilada sauce or red sauce
  • 1/4 cup fresh cilantro chopped, for garnish
  • 1 red onion finely diced
  • 1 tablespoon olive oil

Instructions

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
  • In a large mixing bowl, combine the softened cream cheese and sour cream until smooth.
  • Stir in the diced green chilies, taco seasoning, 1 cup of the shredded cheese, and the shredded chicken. Mix gently but thoroughly.
  • Pour ½ cup of enchilada sauce into the bottom of the prepared baking dish.
  • Place approximately ⅓ cup of the chicken mixture down the center of each tortilla. Roll each tortilla tightly and place seam-side down in the baking dish.
  • Pour the remaining enchilada sauce over the rolled tortillas, ensuring they're completely covered to prevent drying out.
  • Sprinkle the remaining 1 cup of cheese evenly over the top.
  • Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the edges begin to turn golden brown.
  • Let stand for 5 minutes before serving. Garnish with chopped fresh cilantro.

Notes

For easier rolling, warm the tortillas for 15-20 seconds in the microwave between damp paper towels before filling them.
To make ahead, you can assemble the enchiladas up to 24 hours in advance, cover, refrigerate, and add 5-10 minutes to the baking time when cooking from cold.
For a freezer meal, assemble but don't bake. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Nutrition

Calories: 420kcal | Carbohydrates: 28g | Protein: 24g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 820mg | Potassium: 320mg | Fiber: 2g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 15mg | Calcium: 240mg | Iron: 1.8mg
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe