Philadelphia Chicken Enchiladas
Creamy, cheesy, and loaded with savory goodness, these Philadelphia Chicken Enchiladas are the ultimate comfort food with a Tex-Mex twist! Featuring tender shredded chicken blended with rich Philadelphia cream cheese, shredded cheddar, and zesty diced green chilies, this recipe delivers bold flavors wrapped in soft, pillowy flour tortillas. Smothered in tangy enchilada sauce and topped with gooey melted cheese, every bite is pure indulgence. Perfect for weeknight dinners or gatherings, this easy-to-make dish comes together in just 20 minutes of prep and bakes to perfection in 30 minutes. Garnished with fresh cilantro and a dollop of sour cream, these enchiladas are as visually stunning as they are delicious. Perfect keywords: chicken enchiladas, cream cheese recipes, easy Tex-Mex dinner, baked enchiladas recipe.
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Recipe Information
Ingredients
- 8 ounces Philadelphia cream cheese
- 3 cups Cooked shredded chicken
- 2 cups Shredded cheddar cheese
- 4 ounces Diced green chilies (canned)
- 1 cup Sour cream
- 2 cups Enchilada sauce
- 8 pieces Flour tortillas
- 2 tablespoons Chopped cilantro (optional for garnish)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
In a large mixing bowl, combine the shredded chicken, softened Philadelphia cream cheese, 1 cup of shredded cheddar cheese, diced green chilies, salt, and black pepper. Stir until fully combined and creamy.
Spread about 1/2 cup of enchilada sauce across the bottom of the prepared baking dish.
Lay out a flour tortilla. Spoon approximately 1/3 cup of the chicken and cream cheese mixture onto the center of the tortilla. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
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 bubbly and golden.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with sour cream and chopped cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.8 g | 327% | |
| Saturated Fat | 148.3 g | 742% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 9289 mg | 404% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 35.6 g | ||
| Protein | 331.1 g | 662% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2730 mg | 210% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2777 mg | 59% | |
*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.
