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Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas that Family Will Love

Enjoy Cream Cheese Chicken Enchiladas that are creamy, cheesy, and a comforting family favorite.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 tablespoons Vegetable Oil Can substitute with olive oil.
  • 1 cup Onion, Diced Yellow or white onions work best.
  • 2 cloves Garlic, Minced Fresh garlic recommended.
  • 8 ounces Cream Cheese Can substitute with lower-fat version.
  • 1 can Diced Green Chiles Omit for a milder dish.
  • 1 teaspoon Chili Powder Adjust for your heat preference.
  • 1 teaspoon Cumin Adds earthy notes.
  • to taste Salt
  • to taste Black Pepper
  • 2 cups Shredded Chicken Rotisserie chicken works well.
Enchiladas
  • 6 pieces Flour Tortillas (6-inch) Corn tortillas for a gluten-free option.
  • 1 cup Red Enchilada Sauce Consider green sauce for variety.
  • 1 cup Shredded Mexican Cheese Blend Substitute with cheddar or Monterey Jack.
Optional Garnishes
  • 1 cup Sour Cream For creaminess.
  • 1/4 cup Chopped Cilantro Enhances freshness.
  • to taste Sliced Jalapeños For extra heat.
  • 1 piece Avocado Adds richness.
  • 1/4 cup Black Olives For extra flavor.
  • 1 cup Diced Tomatoes For freshness.
  • 1/4 cup Sliced Green Onions For crunch.

Equipment

  • 9x13-inch baking dish
  • large skillet

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. In a large skillet, heat vegetable oil over medium heat. Add diced onion and sauté for about 5 minutes until softened.
  3. Add minced garlic and cook for another minute.
  4. Stir in cream cheese, diced green chiles, chili powder, and cumin. Mix until smooth and creamy.
  5. Add shredded chicken and cook for an additional 2-3 minutes until heated through.
  6. Spread red enchilada sauce evenly on the bottom of the baking dish.
  7. Fill each tortilla with approximately 1/4 cup of the filling, roll it up, and place seam-side down in the dish.
  8. Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.
  9. Bake uncovered for 20-25 minutes or until cheese is melted and bubbly.
  10. Allow to cool for 5 minutes before serving, then garnish as desired.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg

Notes

For best results, use fresh ingredients, avoid overfilling, and warm tortillas before rolling.

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