Description
Cream cheese chicken enchiladas combine tender shredded chicken with a creamy cheese sauce and melty Mexican blend cheese wrapped in soft flour tortillas. This easy, freezer-friendly recipe is ready in under an hour, perfect for a comforting and flavorful dinner.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 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
- 8 (10-inch) flour tortillas, warmed (burrito-size)
Toppings (optional)
- Sour cream
- Chopped cilantro
- Diced tomatoes
Instructions
- Preheat and Sauté: Preheat your oven to 350 degrees Fahrenheit. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add ½ chopped white onion and cook for 5 minutes until softened and translucent. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Make the Cream Cheese Sauce: Stir in 4 ounces of softened cream cheese, 4 ounces of diced green chiles, 1 ½ cups of salsa verde, and ½ cup sour cream into the skillet with onions and garlic, mixing until smooth and well combined.
- Mix Chicken and Sauce: Transfer half of the cream cheese sauce to a large bowl. Add 2 cups of shredded chicken and toss until the chicken is fully coated in the sauce.
- Prepare Baking Dish: Spoon ¼ cup of the remaining sauce onto the bottom of a 9×13-inch baking dish and spread evenly to prevent sticking.
- Assemble Enchiladas: On each warmed flour tortilla, spoon approximately ¼ cup of the shredded chicken mixture and 2 tablespoons of shredded Mexican blend cheese. Roll up the tortillas tightly and place seam side down in the prepared baking dish. Repeat until all tortillas are filled and placed in the dish.
- Add Sauce and Cheese: Pour the remaining cream cheese sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese evenly on top.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil halfway through baking to allow the cheese on top to brown and bubble.
- Serve: Serve the enchiladas hot, topped with optional sour cream, chopped cilantro, and diced tomatoes for added freshness and flavor.
Notes
- Use homemade shredded chicken or store-bought rotisserie chicken for convenience.
- Adjust sauce thickness by adding 1-2 ounces more cream cheese for thicker sauce or an extra ½ cup salsa verde for a thinner consistency.
- Store leftover enchiladas in an airtight container in the refrigerator for up to one week.
- Reheat enchiladas in the microwave until warm or bake at 350°F for 10-15 minutes until heated through and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
