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Cream Cheese Chicken Enchiladas

A creamy and flavorful dish perfect for busy weeknights, these enchiladas are filled with tender chicken and cream cheese, smothered in enchilada sauce and topped with melted cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken
  • 8 oz cream cheese, softened Ensure it is at room temperature for easier mixing.
  • 1 cup shredded cheese (like cheddar or Monterey Jack) Divided into two portions.
  • 1 cup enchilada sauce
  • 8 pieces flour tortillas
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt and pepper, to taste
Optional Toppings
  • Chopped cilantro For garnish.
  • Sour cream For serving.
  • Diced tomatoes For serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, softened cream cheese, half of the shredded cheese, garlic powder, cumin, salt, and pepper. Mix until thoroughly combined.
  3. Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
  4. Fill each tortilla with about ¼ cup of the chicken mixture, and roll it up tightly. Place the filled tortillas seam-side down in the baking dish.
  5. Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle with the remaining shredded cheese.
Baking
  1. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
  2. Remove from the oven and allow to cool for a few minutes before serving. Top with optional toppings like chopped cilantro or sour cream.

Notes

For a refreshing side, serve with a garden salad or traditional Mexican rice and refried beans. Store leftovers in an airtight container in the refrigerator for up to 3 days. These enchiladas freeze well for up to 3 months.