Description
Cream cheese chicken enchiladas feature shredded chicken wrapped in warm tortillas, smothered in a creamy green chile sauce blended with cream cheese, salsa verde, and sour cream, then baked with melted Mexican blend cheese on top. This easy, freezer-friendly recipe is perfect for a flavorful dinner ready in under an hour.
Ingredients
Units
Scale
Sauce and Filling
- 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
Assembly
- 8 (10-inch) flour tortillas, warmed
- Optional toppings: sour cream, chopped cilantro, diced tomatoes
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 5 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Make Cream Cheese Sauce: Stir in softened cream cheese, diced green chiles, salsa verde, and sour cream into the skillet. Mix until a smooth sauce forms and is heated through.
- Combine Chicken and Sauce: Transfer half of the cream cheese sauce into a large bowl. Add shredded chicken and toss until the chicken is fully coated with the sauce.
- Prepare Baking Dish: Spoon ¼ cup of the remaining sauce onto the bottom of a 9x13-inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: On each warmed flour tortilla, place about ¼ cup of the shredded chicken mixture and 2 tablespoons of shredded cheese. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat for all tortillas.
- Add Sauce and Cheese: Pour the remaining cream cheese sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded Mexican blend cheese on top.
- Bake: Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes, removing the foil halfway through to allow the cheese to brown slightly.
- Serve: Remove from oven and serve immediately, topped with optional sour cream, chopped cilantro, and diced tomatoes as desired.
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 ½ cup extra salsa verde for thinner sauce.
- Store leftovers in an airtight container in the fridge for up to one week.
- Reheat enchiladas in the microwave until warm or bake at 350 degrees Fahrenheit for 10-15 minutes until bubbly.
- Warming tortillas before assembling makes rolling easier and prevents tearing.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
