Creamy Cheesy Chicken Enchiladas
Indulge in the ultimate comfort food with these Creamy Cheesy Chicken Enchiladas, a perfect blend of bold flavors and ooey-gooey goodness! Tender shredded chicken is mixed with Mexican spices, green chiles, and creamy cheese, then wrapped in soft flour tortillas and smothered in a luscious cream cheese sauce and zesty enchilada sauce. Topped with a generous layer of melted Mexican cheese blend, these baked enchiladas deliver an irresistible combination of creamy, cheesy, and slightly spicy flavors in every bite. Ready in under an hour, this crowd-pleasing recipe is ideal for weeknight dinners or casual gatherings. Garnish with fresh cilantro and jalapeños for an extra burst of flavor, and serve alongside guacamole or sour cream for the ultimate Tex-Mex feast!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 8 pieces Flour tortillas
- 3 cups Shredded Mexican cheese blend
- 8 ounces Cream cheese
- 1 cup Sour cream
- 4 ounces Diced green chiles
- 2 cups Enchilada sauce (red or green, based on preference)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 1 tablespoon Vegetable oil or cooking spray
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 2 tablespoons Sliced jalapeños (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil or cooking spray.
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheese, 4 ounces of diced green chiles, garlic powder, onion powder, and cumin. Mix well and set aside.
In a medium saucepan over low heat, melt the cream cheese until soft and pliable. Stir in sour cream, the remaining 4 ounces of diced green chiles, and 1 cup of enchilada sauce. Mix until smooth and creamy. Reserve 1 cup of this creamy sauce for topping.
Spread a thin layer of enchilada sauce from the remaining 1 cup at the bottom of the greased baking dish.
To assemble the enchiladas, lay a tortilla flat. Spoon a generous amount of the chicken mixture into the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Drizzle the reserved creamy sauce over the top.
Sprinkle the remaining 2 cups of shredded cheese over the enchiladas, covering them completely.
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the dish cool for 5 minutes. Garnish with fresh cilantro and sliced jalapeños if desired.
Serve warm with extra sour cream, guacamole, or your favorite sides. Enjoy!
Nutrition Facts
Calories |
6445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 423.8 g | 543% | |
| Saturated Fat | 227.8 g | 1139% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1722 mg | 574% | |
| Sodium | 11037 mg | 480% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 36.8 g | ||
| Protein | 458.3 g | 917% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 6368 mg | 490% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 3743 mg | 80% | |
*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.
