Chicken Cream Cheese Enchiladas
Indulge in the irresistible flavors of Chicken Cream Cheese Enchiladas—a creamy, cheesy, and completely satisfying twist on classic Mexican comfort food. This easy-to-make recipe features tender shredded chicken enveloped in a velvety blend of cream cheese, sour cream, and zesty green chilies, all wrapped in soft flour tortillas. Smothered in flavorful enchilada sauce and topped with a generous layer of melted Mexican cheese, these enchiladas bake to bubbly perfection in just 25 minutes. With a fragrant blend of spices like cumin, paprika, and garlic powder, every bite is bursting with hearty, smoky flavor. Perfect for weeknight dinners or casual gatherings, this dish is sure to be a crowd-pleaser. Garnish with fresh cilantro for a pop of color and serve up these creamy chicken enchiladas with your favorite side dishes for a meal that's as comforting as it is delicious!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 8 ounces Cream cheese
- 1 cup Sour cream
- 4 ounces Green chilies (diced, canned)
- 2 cups Shredded Mexican cheese blend
- 8 pieces Flour tortillas (8-inch size)
- 2 cups Enchilada sauce (red or green)
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or a light layer of oil.
In a large skillet over medium heat, combine the cream cheese, sour cream, and green chilies. Cook and stir until the cream cheese is melted and the mixture is smooth, about 3-4 minutes.
Add the shredded chicken, garlic powder, cumin, paprika, salt, and ground black pepper to the skillet. Stir well to coat the chicken evenly with the creamy mixture. Remove from heat.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Spoon about 1/3 cup of the chicken mixture into the center of each tortilla. Sprinkle about 2 tablespoons of shredded Mexican cheese blend on top. Roll up each tortilla tightly and place it seam-side down in the baking dish.
Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top, spreading it evenly to cover the tortillas.
Sprinkle the remaining shredded Mexican cheese blend evenly over the sauce-covered tortillas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with fresh cilantro if desired.
Serve warm and enjoy your creamy chicken enchiladas!
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.9 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 667 mg | 51% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
