Cream Cheese Chicken Enchiladas
These creamy, cheesy enchiladas are easy to make and perfect for a weeknight dinner.
Ingredients (8 enchiladas)
- 2 cups cooked shredded chicken
- 8 oz (225 g) cream cheese, softened
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 can (10 oz) enchilada sauce
- 8 flour tortillas (8-inch)
- ½ cup sour cream (optional)
- 1 small can diced green chiles (optional)
- 2 tbsp chopped cilantro or green onions (optional)
Instructions
1. Make the Filling
In a bowl, combine:
- Shredded chicken
- Cream cheese
- ½ cup shredded cheese
- Green chiles (if using)
Mix until well combined.
2. Fill the Tortillas
- Preheat oven to 350°F (175°C).
- Spread a few spoonfuls of enchilada sauce in the bottom of a baking dish.
- Divide the chicken mixture among the tortillas.
- Roll tightly and place seam-side down in the dish.
3. Add Sauce and Cheese
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Sprinkle with the remaining cheese.
4. Bake
- Bake for 20–25 minutes, until hot and bubbly.
- Let stand for 5 minutes before serving.
Optional Toppings
- Sour cream
- Chopped cilantro
- Green onions
- Diced tomatoes
- Sliced avocado
Tips
- Rotisserie chicken works great and saves time.
- For extra flavor, add a teaspoon of taco seasoning to the filling.
- Corn tortillas can be used, though flour tortillas tend to hold the creamy filling more easily.
Serving Suggestions
Pair with:
- Mexican Rice
- Refried Beans
- A simple green salad
- Corn and black bean salsa
The cream cheese keeps the filling rich and velvety, while the enchilada sauce adds just the right amount of savory flavor. 🌮🧀🍗
