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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 Method

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

Method
 

  1. Prepare the Filling
  2. 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.
  3. Assemble the Enchiladas
  4. 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.
  5. Add the Sauce
  6. Pour the enchilada sauce evenly over the rolled tortillas, making sure they’re well covered. Sprinkle the remaining shredded cheese on top.
  7. Bake the Enchiladas
  8. 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.
  9. Garnish and Serve
  10. 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.