Cream Cheese Chicken Enchiladas are a delicious and creamy twist on the classic enchilada. They feature tender shredded chicken mixed with cream cheese and green chiles, all wrapped in soft tortillas and topped with a creamy enchilada sauce and melted cheese. Perfect for a comforting weeknight dinner or a crowd-pleasing dish at a gathering.
Ingredients
- 2 cups cooked, shredded chicken
- 1 (8 oz) package of cream cheese, softened
- 1 (4 oz) can diced green chiles
- 1 cup sour cream
- 1 cup green enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8-10 flour tortillas
- 1/2 cup chopped green onions (optional, for garnish)
- 1/2 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). - Prepare the Filling:
In a large bowl, combine the shredded chicken, softened cream cheese, and diced green chiles. Mix well until the ingredients are thoroughly combined. - Prepare the Enchilada Sauce:
In a separate bowl, mix the sour cream and green enchilada sauce until smooth. - Assemble the Enchiladas:
a. Spoon about 2-3 tablespoons of the chicken mixture onto the center of each flour tortilla.
b. Roll up the tortilla and place it seam-side down in a greased 9×13-inch baking dish.
c. Repeat with the remaining tortillas and chicken mixture. - Top the Enchiladas:
Pour the sour cream and enchilada sauce mixture over the top of the rolled tortillas, spreading it evenly.
Sprinkle the shredded cheddar and Monterey Jack cheeses over the top. - Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. - Garnish and Serve:
Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and cilantro if desired.
Serve warm and enjoy!
These Cream Cheese Chicken Enchiladas are sure to be a hit with their rich, creamy filling and cheesy topping. Serve with a side of rice and beans for a complete meal.
