Description
Cream cheese chicken enchiladas featuring shredded chicken, creamy cheese sauce, and a flavorful blend of Mexican seasonings. This easy and freezer-friendly recipe is ready in under an hour, perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Sauce and Filling
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 white onion, diced
- 4 ounces cream cheese, softened
- 4 ounces diced green chiles
- 1 1/2 cups salsa verde or green enchilada sauce
- 1/2 cup sour cream
- 2 cups shredded chicken
- 2 cups shredded Mexican blend cheese
Assembly
- 8 (10-inch) flour tortillas, warmed (burrito-size)
- For topping (optional): sour cream, chopped cilantro, diced tomatoes
Instructions
- Preheat and Sauté: Preheat the oven to 350 degrees Fahrenheit. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 5 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Make Sauce: Stir in softened cream cheese, diced green chiles, salsa verde, and sour cream into the skillet until the mixture is smooth and well combined.
- Combine Chicken and Sauce: Transfer half of the cream cheese sauce to a large bowl. Add the shredded chicken and toss until the chicken is fully coated with the sauce.
- Prepare Baking Dish: Spoon about ¼ cup of the remaining sauce onto the bottom of a 9x13-inch baking dish, spreading it evenly.
- Assemble Enchiladas: Place about ¼ cup of the chicken mixture and 2 tablespoons of shredded cheese onto each warmed tortilla. Roll up each tortilla tightly and place seam side down into the baking dish. Repeat with all tortillas.
- Add Sauce and Cheese: Pour the remaining cream cheese sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese over the top.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil halfway through baking to allow the cheese to brown slightly.
- Serve: Remove from the oven and serve immediately. Top with optional sour cream, chopped cilantro, and diced tomatoes as desired.
Notes
- You can use store-bought rotisserie chicken or homemade shredded chicken for convenience.
- For a thicker sauce, add an additional 1-2 ounces of cream cheese; for a thinner sauce, add ½ cup more salsa verde or enchilada sauce.
- Enchiladas keep well stored in an airtight container in the refrigerator for up to one week.
- To reheat, microwave until warmed through or bake in a 350°F oven for 10-15 minutes until bubbly.
- Warming tortillas before assembling helps prevent them from breaking while rolling.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
