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Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas
Introduction: Cream Cheese Chicken Enchiladas offer a creamy and indulgent twist on the classic Mexican enchilada. Traditional enchiladas are typically filled with seasoned meat, cheese, and topped with a savory sauce, but the addition of…
Cream Cheese Chicken Enchiladas
Source
Ingredients:
1
Servings
  • 480
    ml
     cooked, shredded chicken
  • 1
    item
     (8-ounce) package cream cheese, softened
  • 240
    ml
     sour cream
  • 240
    ml
     shredded cheddar cheese
  • 240
    ml
     shredded monterey jack cheese
  • 120
    ml
     diced green chilies (canned or fresh)
  • 120
    ml
     finely chopped onion
  • 240
    ml
     enchilada sauce (red or green)
  • 8
    item
     flour tortillas
  • 2
    tbsp
     olive oil
  • 1
    tsp
     garlic powder
  • 1
    tsp
     onion powder
  • 1
    item
     salt and pepper to taste
Cream Cheese Chicken Enchiladas
Instructions:
  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Filling: In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, diced green chilies, chopped onion, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. Assemble Enchiladas: Lightly grease a 9×13-inch baking dish with olive oil. Spread a small amount of enchilada sauce on the bottom of the dish. Place a spoonful of the chicken mixture in the center of each tortilla, then roll it up and place seam-side down in the baking dish. Repeat with remaining tortillas.
  4. Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheddar and Monterey Jack cheese on top.
  5. Bake: Bake for 25-30 minutes, or until the enchiladas are hot and bubbly, and the cheese is melted and golden.
  6. Serve: Garnish with chopped cilantro if desired. Serve hot.
  7. Cream Cheese Chicken Enchiladas offer a deliciously creamy twist on a classic Mexican dish. With their rich filling and cheesy topping, these enchiladas are perfect for a comforting family meal or a crowd-pleasing dish for gatherings. Whether you stick to the classic recipe or try one of the many variations, this dish is sure to be a hit at your table.
  • 480
    ml
     cooked, shredded chicken
  • 1
    item
     (8-ounce) package cream cheese, softened
  • 240
    ml
     sour cream
  • 240
    ml
     shredded cheddar cheese
  • 240
    ml
     shredded monterey jack cheese
  • 120
    ml
     diced green chilies (canned or fresh)
  • 120
    ml
     finely chopped onion
  • 240
    ml
     enchilada sauce (red or green)
  • 8
    item
     flour tortillas
  • 2
    tbsp
     olive oil
  • 1
    tsp
     garlic powder
  • 1
    tsp
     onion powder
  • 1
    item
     salt and pepper to taste
1
Servings
0

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare Filling: In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, diced green chilies, chopped onion, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Assemble Enchiladas: Lightly grease a 9×13-inch baking dish with olive oil. Spread a small amount of enchilada sauce on the bottom of the dish. Place a spoonful of the chicken mixture in the center of each tortilla, then roll it up and place seam-side down in the baking dish. Repeat with remaining tortillas.

Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheddar and Monterey Jack cheese on top.

Bake: Bake for 25-30 minutes, or until the enchiladas are hot and bubbly, and the cheese is melted and golden.

Serve: Garnish with chopped cilantro if desired. Serve hot.

Cream Cheese Chicken Enchiladas offer a deliciously creamy twist on a classic Mexican dish. With their rich filling and cheesy topping, these enchiladas are perfect for a comforting family meal or a crowd-pleasing dish for gatherings. Whether you stick to the classic recipe or try one of the many variations, this dish is sure to be a hit at your table.

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