Print

Cream Cheese Chicken Enchiladas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

Cream Cheese Chicken Enchiladas are a creamy, cheesy, and flavorful Mexican-inspired dish featuring shredded chicken mixed with a rich sauce made from cream cheese, green chiles, salsa verde, and sour cream, all wrapped in warm flour tortillas and baked to perfection. Topped with melted cheese and optional fresh garnishes, these enchiladas make a comforting and satisfying meal perfect for any occasion.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ white onion, diced
  • 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
  • 8 (10-inch) flour tortillas, warmed (often labeled as burrito-size)

Optional Toppings

  • Sour cream
  • Chopped cilantro
  • Diced tomatoes

Instructions

  1. Preheat and sauté onion and garlic: Preheat your oven to 350℉. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Add the diced white onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds more until fragrant.
  2. Make the cream cheese sauce: To the skillet with onions and garlic, add 4 ounces of softened cream cheese, 4 ounces of diced green chiles, 1 ½ cups of salsa verde, and ½ cup sour cream. Stir well until the mixture is smooth and combined.
  3. Combine chicken with sauce: Transfer half of the sauce into a large mixing bowl. Add 2 cups of shredded chicken to this bowl and toss everything together until the chicken is fully coated with the creamy sauce.
  4. Prepare baking dish: Spoon about ¼ cup of the remaining sauce into the bottom of a 9x13-inch baking dish to prevent sticking and add flavor.
  5. Assemble enchiladas: Spread approximately ¼ cup of the chicken mixture and 2 tablespoons of shredded Mexican blend cheese onto each warmed tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
  6. Top and bake: Pour the remaining cream cheese sauce over the assembled enchiladas and sprinkle with the leftover shredded cheese. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil halfway through baking to allow the cheese to brown slightly.
  7. Serve with toppings: Remove the enchiladas from the oven and serve immediately. Optionally, garnish with sour cream, chopped cilantro, and diced tomatoes for added freshness and flavor.

Notes

  • Warming the tortillas before filling helps prevent cracking when rolling.
  • Leftover shredded chicken can be used as a time saver.
  • You can substitute flour tortillas with corn tortillas if preferred, but flour tortillas are recommended for easier rolling.
  • Salsa verde can be homemade or store-bought for convenience.
  • For a spicier kick, add chopped jalapeños or hot sauce to the filling mixture.
  • Make sure to remove the foil halfway during baking to let the cheese brown nicely.
  • This dish can be prepared ahead and baked just before serving.

Find it online: https://recipeplenty.com/cream-cheese-chicken-enchiladas-recipe/