Description
Mexican comfort cuisine reaches new heights with cream cheese chicken enchiladas, blending rich flavors and creamy textures. Hearty tortillas stuffed with tender chicken and velvety cream cheese promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins and Dairy:
- 2 cups cooked shredded chicken
- 8 ounces (226 grams) cream cheese (softened)
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup sour cream
- 1 cup shredded cheese (for topping)
Additional Ingredients:
- 8–10 flour tortillas (medium-sized)
- 2 cups enchilada sauce (red or green)
- 1 can (4 ounces/113 grams) diced green chilies
Seasonings and Garnishes:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper (to taste)
- Chopped cilantro
- Diced tomatoes
- Sliced jalapenos
- Sour cream
Instructions
- Prepare the kitchen workspace by heating the oven to 375F (190C) and lightly coating a rectangular baking vessel with cooking spray.
- Create a luxurious filling by thoroughly blending shredded poultry with velvety cream cheese, tangy sour cream, grated cheese, zesty green chilies, and aromatic seasonings until ingredients form a harmonious mixture.
- Craft the enchilada base by spreading a thin layer of crimson enchilada sauce across the bottom of the baking dish to prevent sticking.
- Carefully construct each enchilada by positioning a generous portion of the creamy chicken blend into the center of a soft tortilla, then roll tightly and nestle seam-side down within the prepared dish.
- Enhance the dish by drizzling the remaining enchilada sauce generously over the rolled tortillas, ensuring complete coverage.
- Liberally sprinkle additional shredded cheese across the surface to create a golden, melted topping.
- Protect the enchiladas with aluminum foil and bake for 20 minutes, then expose the dish and continue baking until the cheese transforms into a bubbling, golden blanket.
- Elevate the presentation by garnishing with fresh chopped cilantro, vibrant diced tomatoes, or spicy sliced jalapenos if desired.
- Serve immediately alongside complementary Mexican-style rice and hearty beans for a complete culinary experience.
Notes
- Swap cream cheese for Greek yogurt to reduce fat and boost protein, creating a lighter version of the dish.
- Use corn tortillas instead of flour for a gluten-free alternative that adds authentic Mexican flavor and texture.
- Quickly shred rotisserie chicken to save time and ensure tender, flavorful meat without extra cooking steps.
- Add a splash of lime juice to the filling for a bright, zesty kick that enhances the overall taste profile of the enchiladas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg