Cream Cheese Chicken Enchiladas
Indulge in the rich, creamy flavors of these irresistible Cream Cheese Chicken Enchiladas, a crowd-pleasing favorite perfect for weeknight dinners or gatherings. Featuring tender shredded chicken enveloped in a luscious blend of melted cream cheese, diced green chilies, and aromatic spices, this recipe is wrapped in soft flour tortillas and topped with a generous layer of enchilada sauce, cheddar, and Monterey Jack cheeses. Baked to golden, bubbly perfection in just 30 minutes, these enchiladas offer a delightful balance of tangy, creamy, and savory flavors. Garnish with fresh cilantro for a vibrant finishing touch and serve alongside rice, beans, or a crisp salad for a complete, satisfying meal. This creamy chicken enchilada recipe is comfort food at its finest, easy to prepare, and sure to become a family favorite!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 8 ounces Cream cheese
- 1 can (4 ounces) Diced green chilies
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Sour cream
- 2 cups Enchilada sauce
- 8 pieces (8-inch) Flour tortillas
- 2 tablespoons Butter
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray or butter.
In a medium-sized saucepan over low heat, melt the butter. Add the cream cheese and stir until it is fully melted and smooth.
Stir in the diced green chilies, garlic powder, onion powder, salt, and black pepper. Mix well to combine.
Add the shredded cooked chicken to the cream cheese mixture. Stir until the chicken is fully coated and heated through. Remove the saucepan from the heat.
Spoon about 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
In a separate bowl, mix the enchilada sauce with the sour cream until smooth. Pour this sauce evenly over the rolled tortillas in the baking dish.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro if desired.
Serve warm with a side of rice, beans, or a fresh green salad.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.1 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 950 mg | 73% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 611 mg | 13% | |
*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.
