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Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas are a creamy, cheesy, and flavorful twist on the classic enchilada recipe. The combination of tender chicken, cream cheese, and a zesty enchilada sauce creates a meal that’s easy to prepare and guaranteed to be a hit with your family.
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Ingredients
  

  • 3 cups cooked and shredded chicken rotisserie chicken works well
  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 cup shredded Mexican cheese blend divided
  • 1/2 cup diced green chilies
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 8-10 small flour or corn tortillas
  • 1 can 10 ounces enchilada sauce
  • Fresh cilantro or green onions for garnish optional

Instructions
 

  • Prepare the Filling
  • In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, 1/2 cup of shredded cheese, green chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined and creamy.
  • Assemble the Enchiladas
  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Lay a tortilla flat, place a generous scoop of the chicken mixture down the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  • Add the Sauce
  • Pour the enchilada sauce evenly over the rolled tortillas, making sure they’re well covered. Sprinkle the remaining shredded cheese on top.
  • Bake the Enchiladas
  • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Garnish and Serve
  • Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with chopped cilantro or green onions, if desired. Serve hot with your favorite toppings.