Description
Cream Cheese Chicken Enchiladas combine tender shredded chicken with a creamy, tangy sauce made of cream cheese, green chiles, salsa verde, and sour cream. Wrapped in warm flour tortillas, topped with melted Mexican blend cheese, and baked to perfection, these enchiladas are easy to prepare, freezer-friendly, and ready in under an hour. Perfect for a comforting weeknight dinner served with sour cream, cilantro, and diced tomatoes.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 white onion, diced
- 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 (often labeled as burrito-size)
Optional Toppings
- Sour cream
- Chopped cilantro
- Diced tomatoes
Instructions
- Preheat and cook aromatics: Preheat the oven to 350℉. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 5 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Make cream cheese sauce: Add softened cream cheese, diced green chiles, salsa verde, and sour cream to the skillet with onions and garlic. Stir until smooth and combined.
- Mix chicken with sauce: Transfer half of the sauce to a large bowl and add shredded chicken. Toss until the chicken is fully coated with the sauce.
- Prepare baking dish: Spoon ¼ cup of the remaining sauce evenly onto the bottom of a 9x13-inch baking dish to prevent sticking and add flavor.
- Assemble enchiladas: Place about ¼ cup of the chicken mixture and 2 tablespoons of shredded cheese onto each warmed tortilla. Roll up tightly and place seam side down in the baking dish. Repeat until all tortillas are filled.
- Add sauce and cheese topping: Pour the remaining cream cheese sauce over the rolled enchiladas and sprinkle the remaining shredded cheese evenly on top.
- Bake the enchiladas: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil halfway through baking to allow the cheese to brown slightly.
- Serve: Remove from oven and let cool slightly. Serve immediately topped with optional sour cream, chopped cilantro, and diced tomatoes.
Notes
- Use homemade shredded chicken or store-bought rotisserie chicken to save time.
- For a thicker sauce, add 1-2 additional ounces of cream cheese; for thinner sauce, add up to ½ cup more salsa verde or green enchilada sauce.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Reheat enchiladas by microwaving until warm or baking at 350℉ for 10-15 minutes until bubbly.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 90 mg
