Creamy Tex Mex Chicken Enchiladas
Get ready to indulge in the ultimate comfort food with these Creamy Tex Mex Chicken Enchiladas—a dish that combines bold, zesty flavors with a luxuriously creamy filling. Featuring tender shredded chicken mixed with softened cream cheese, sour cream, tangy salsa, and sautéed aromatics like onion, garlic, cumin, and chili powder, this recipe is a savory sensation wrapped in warm, fluffy flour tortillas. Topped with a rich green enchilada sauce and melted Mexican blend cheese, every bite is bursting with cheesy, Tex-Mex-inspired goodness. Perfect for a family dinner or a crowd-pleasing party dish, these enchiladas come together in just 20 minutes of prep and bake up bubbly and golden in under an hour. Serve them hot and garnished with fresh cilantro for a restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 ounces Cream cheese (softened)
- 1 cup Sour cream
- 1 cup Salsa (mild, medium, or hot based on preference)
- 2 cups Shredded Mexican blend cheese
- 8 pieces Flour tortillas (10-inch)
- 1.5 cups Canned green enchilada sauce
- 2 tablespoons Olive oil
- 1 cup Chopped onion
- 2 cloves Minced garlic
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 2 tablespoons Chopped fresh cilantro (optional garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or coat with nonstick cooking spray.
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic, cumin, chili powder, and salt, and cook for 1 more minute until aromatic. Remove from heat.
In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, salsa, sautéed onion mixture, and 1 cup of shredded Mexican blend cheese. Mix well until fully combined.
Lay a flour tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture onto 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 chicken mixture.
Pour the green enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly. Garnish with chopped fresh cilantro, if desired, before serving.
Serve warm with your favorite Tex Mex sides like rice, beans, or guacamole. Enjoy!
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1831 mg | 80% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.2 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 478 mg | 37% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 705 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.
