Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas feature a creamy filling with tomatoes and green chilies, topped with enchilada sauce for a delicious dinner.
Equipment
- 9x13 glass baking dish
- large skillet
Ingredients
Filling
- 1 package cream cheese 8 oz.
- ¼ cup sour cream or Greek yogurt
- 1 can Rotel tomatoes and green chilies 10 oz, drained
- 1 cup white corn optional
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 2 cups cooked, shredded chicken see notes
- 1 cup shredded cheddar cheese divided
- 8 tortillas flour 8-inch
- 1 cup shredded Monterey Jack cheese
- 1 cup green enchilada sauce divided
Instructions
Preparation and Cooking
- Preheat oven to 350 degrees Fahrenheit. Place ½ cup of the green enchilada sauce in the bottom of a 9x13 glass baking dish.
- In a large skillet over medium low heat, combine the cream cheese, sour cream, Rotel, corn, chili powder and cumin until heated through and smooth.
- Stir in the shredded chicken and mix well to get it coated. Add ½ cup of the shredded cheddar cheese and stir to incorporate.
- Add about ⅓ cup of the chicken mixture to the center of each flour tortilla. Roll up and place seam side down in the baking dish.
- Top the enchiladas with the remaining ½ cup enchilada sauce and the remaining ½ cup cheddar and the 1 cup Monterey Jack cheese.
- Bake at 350 degrees for 20 minutes, until hot and bubbly. If desired, broil on high for 2-3 minutes to brown the cheese and crisp the edges of the tortillas. (Be sure to watch carefully so it doesn’t burn.) Serve hot and enjoy!
Notes
The chicken for this recipe needs to be cooked, so please plan accordingly. You can make the chicken filling ahead of time. Leftover enchiladas can be stored in the refrigerator for up to 5 days.
Nutrition
Serving: 2enchiladasCalories: 521kcalCarbohydrates: 25gProtein: 39gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 11gCholesterol: 122mgSodium: 878mgFiber: 3gSugar: 8g
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