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Cream Cheese Chicken Enchiladas

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These Cream Cheese Chicken Enchiladas are creamy, cheesy, and packed with flavor. Juicy shredded chicken is mixed with cream cheese, spices, and enchilada sauce, then wrapped in soft tortillas and baked to golden perfection. Perfect for a family dinner or gathering, this dish is easy to make and always a crowd-pleaser!

Ingredients

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For the Filling:

  • 3 cups cooked, shredded chicken
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 (4 oz) can diced green chilies
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Salt and pepper, to taste

For the Enchiladas:

  • 8–10 flour tortillas (8-inch size)
  • 2 cups red enchilada sauce (homemade or store-bought)
  • 1 cup shredded cheddar cheese (for topping)
  • 1 cup shredded Monterey Jack cheese (for topping)

Instructions

  1. Prepare the Filling:
    In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, shredded cheeses, diced green chilies, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Mix until well combined.
  2. Preheat Oven:
    Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  3. Assemble the Enchiladas:
    Spread a thin layer of enchilada sauce on the bottom of the baking dish. Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll it up tightly, and place it seam-side down in the prepared dish.
  4. Add Sauce and Cheese:
    Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top.
  5. Bake:
    Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  6. Serve:
    Let the enchiladas cool for a few minutes, then garnish with chopped cilantro, diced tomatoes, or a dollop of sour cream, if desired. Serve warm.

Notes

  • Use rotisserie chicken for an easy shortcut.
  • Substitute corn tortillas if preferred (warm them before rolling to avoid cracking).
  • Add jalapeños for extra heat or black beans for more texture.

Find it online: https://recipe.newsvks.com/cream-cheese-chicken-enchiladas/