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Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas Recipe

Cream Cheese Chicken Enchiladas are a variation of theclassic enchilada, but with a creamy filling made of cooked chicken and creamcheese. The mixture of spices like cumin, garlic powder, and chili powder givesthe dish its bold flavors. The enchiladas are then smothered in red enchiladasauce and topped with melted cheese for a deliciously rich finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken rotisserie works well
  • 8 oz cream cheese softened
  • 1 can 4 oz diced green chilies
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can 10 oz red enchilada sauce
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 12 flour tortillas
  • Olive oil for greasing the baking dish
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Baking Dish (9x13-inch)
  • Mixing Bowl
  • Wooden Spoon
  • Can Opener
  • Measuring Cups
  • Aluminum Foil

Method
 

  1. Preheat the oven: Preheat your oven to 350°F (175°C). This will give it enough time to heat while you prepare the enchiladas.
  2. Prepare the filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, diced green chilies, cumin, chili powder, garlic powder, and onion powder. Season with salt and pepper. Mix everything until well combined. Add in 1/2 cup of each shredded cheese (cheddar and Monterey Jack) and stir again.
  3. Assemble the enchiladas: Lightly grease a 9x13-inch baking dish with olive oil. Next, take one tortilla at a time, spread about 1/4 cup of the chicken mixture onto the center, and roll it up tightly. Place the rolled-up tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
  4. Add the sauce: Pour the enchilada sauce over the rolled tortillas in the baking dish. Make sure to coat them evenly, ensuring every tortilla gets a good amount of sauce.
  5. Top with cheese: Sprinkle the remaining shredded cheddar and Monterey Jack cheese over the top of the enchiladas.
  6. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  7. Serve and enjoy: Once baked, remove from the oven and let the enchiladas rest for a few minutes before serving. Serve hot with your favorite toppings, such as sour cream, salsa, or guacamole.

Notes

To make this dish even more indulgent, you can add extra toppings like chopped cilantro, diced onions, or a squeeze of lime juice. If you want to spice things up, drizzle some extra hot sauce over the top. These enchiladas also freeze well, so you can prepare them in advance and bake them later.