Description
Cream cheese chicken enchiladas combine shredded chicken with a creamy, flavorful sauce made from cream cheese, salsa verde, and aromatic ingredients, all rolled in warm flour tortillas and baked with melted Mexican blend cheese. This easy, freezer-friendly meal is perfect for a delicious dinner ready in under an hour.
Ingredients
Scale
Sauce and Filling
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ white onion, chopped
- 4 ounces cream cheese, softened
- 4 ounces diced green chiles
- 1 ½ cups salsa verde or green enchilada sauce
- ½ cup sour cream
- 2 cups shredded chicken
- 2 cups shredded Mexican blend cheese
Tortillas
- 8 (10-inch) flour tortillas, warmed (often labeled as burrito-size)
Optional Toppings
- Sour cream
- Chopped cilantro
- Diced tomatoes
Instructions
- Preheat and Sauté: Preheat your oven to 350℉. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add ½ chopped white onion and cook for 5 minutes until softened and translucent. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
- Prepare Cream Cheese Sauce: Stir in 4 ounces softened cream cheese, 4 ounces diced green chiles, 1 ½ cups salsa verde, and ½ cup sour cream into the skillet mixture until well combined and smooth.
- Mix Chicken with Sauce: Transfer half of the sauce to a large bowl. Add 2 cups shredded chicken to the bowl and toss until the chicken is fully coated with the sauce.
- Assemble Enchiladas: Spoon about ¼ cup of the remaining sauce onto the bottom of a 9×13-inch baking dish to prevent sticking. Place about ¼ cup of the chicken mixture and 2 tablespoons shredded cheese onto each warmed tortilla, roll it up tightly, and place seam side down in the baking dish. Repeat until all tortillas are filled.
- Top and Bake: Pour the remaining cream cheese sauce evenly over the assembled enchiladas. Sprinkle the remaining shredded cheese on top. Cover the baking dish with aluminum foil.
- Bake: Bake covered for 25 minutes at 350℉, removing the foil halfway through the baking time to allow the cheese on top to brown slightly and become bubbly.
- Serve: Remove from oven and serve immediately. Garnish 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 consistency by adding extra cream cheese to thicken or more salsa verde to thin.
- These enchiladas store well in an airtight container in the refrigerator for up to one week.
- To reheat, microwave until warmed through or bake at 350°F for 10-15 minutes until bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
