Description
Cheesy cream cheese chicken enchiladas bring Mexican comfort to your dinner table with creamy, zesty flavors. Rolled tortillas packed with tender chicken and melted cheese promise a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 cups (0.47 liters) cooked shredded chicken (rotisserie chicken works great!)
Cheese and Dairy:
- 8 ounces (226 grams) cream cheese (softened)
- ½ cup (118 milliliters) sour cream
- 1 cup (113 grams) shredded cheddar or Monterey Jack cheese
- 1 cup (113 grams) shredded cheese (for topping)
Spices, Vegetables, and Additional Ingredients:
- 1 can (4 ounces/113 grams) diced green chilies
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper (to taste)
- 8–10 flour tortillas (medium-sized)
- 2 cups (473 milliliters) enchilada sauce (red or green, your choice)
- Chopped cilantro
- Diced tomatoes
- Sliced jalapenos
- Sour cream
Instructions
- Prepare the oven environment by heating to 375F (190C) and coating a 9×13-inch baking vessel with a light grease layer to prevent sticking.
- Create a harmonious filling mixture by thoroughly blending shredded chicken, velvety cream cheese, tangy sour cream, shredded cheese, zesty green chilies, aromatic garlic powder, subtle onion powder, and seasoning to develop a rich, creamy texture.
- Establish a flavor foundation by spreading a thin layer of enchilada sauce across the bottom of the baking dish, creating a moisture-rich base for the enchiladas.
- Construct individual enchiladas by placing a generous portion of the prepared chicken mixture in the center of each tortilla, then expertly rolling the tortilla into a tight cylinder, positioning them seam-side down in the sauced baking dish.
- Enhance the dish’s flavor profile by drizzling the remaining enchilada sauce uniformly over the rolled tortillas, ensuring complete coverage and moisture.
- Distribute the remaining shredded cheese across the top of the enchiladas, creating a golden, melty blanket that will crisp during baking.
- Initiate the cooking process by covering the dish with foil, then bake for 20 minutes to allow the flavors to meld and the filling to heat thoroughly.
- Remove the foil and continue baking for an additional 10 minutes, allowing the cheese to transform into a bubbling, golden-brown crust.
- Elevate the presentation by garnishing with fresh chopped cilantro, vibrant diced tomatoes, or spicy sliced jalapenos for added visual appeal and flavor complexity.
- Serve immediately alongside complementary sides of fluffy rice and hearty beans, creating a complete and satisfying meal experience.
Notes
- Soften cream cheese at room temperature for easier mixing and smoother filling texture.
- Use rotisserie chicken for a quick time-saving shortcut that adds extra flavor to the enchiladas.
- Experiment with low-fat cream cheese and Greek yogurt for a lighter, healthier version without sacrificing creaminess.
- Customize heat levels by adjusting green chilies or adding different types of peppers to suit personal spice preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg