Company Chicken Enchiladas Carrie Sheridan
Turn your weeknight dinner into a fiesta with Company Chicken Enchiladas, a crowd-pleasing recipe by Carrie Sheridan that’s perfect for gatherings or cozy family meals. Packed with tender shredded chicken, silky cream cheese, and a touch of spice from diced green chiles, these enchiladas are irresistibly creamy and flavorful. Wrapped in soft flour tortillas and smothered in your choice of red or green enchilada sauce, they’re topped with melted Mexican-blend cheese for the ultimate cheesy finish. With just 20 minutes of prep time and a quick bake, this dish is both simple and satisfying. Garnish with fresh cilantro and serve with a dollop of sour cream for a vibrant, restaurant-quality meal that everyone will love. Perfect for enchilada enthusiasts, Mexican cuisine fans, and anyone looking for an easy, comforting dinner idea!
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 8 ounces Cream cheese, softened
- 1 4-ounce can Diced green chiles
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 8 Flour tortillas (8-inch size)
- 2 cups Enchilada sauce (red or green)
- 2 cups Shredded Mexican-blend cheese
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- to taste Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, combine the shredded chicken, softened cream cheese, diced green chiles, chili powder, garlic powder, and onion powder. Stir until the mixture is well-combined and creamy.
Lay a flour tortilla flat on a clean surface. Spoon approximately 1/3 cup of the chicken mixture onto the center of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring that they are fully covered. Sprinkle the shredded cheese generously over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro, if desired.
Serve warm with a dollop of sour cream on the side, and enjoy!
Nutrition Facts
Calories |
4240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 8436 mg | 367% | |
| Total Carbohydrate | 262.2 g | 95% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 30.0 g | ||
| Protein | 317.6 g | 635% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2426 mg | 187% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3417 mg | 73% | |
*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.
