Cream Cheese Chicken Enchiladas Recipe
Cream Cheese Chicken Enchiladas combine creamy, tangy cream cheese and sour cream with zesty Rotel tomatoes and green chilies, shredded chicken, and melted cheddar and Monterey Jack cheeses wrapped in warm flour tortillas, all baked to bubbly perfection with green enchilada sauce. This comforting Tex-Mex casserole is perfect for a flavorful and satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
Filling
- 1 (8 oz.) package cream cheese
- ¼ cup sour cream or Greek yogurt
- 1 (10 oz) can Rotel tomatoes and green chilies, drained
- 1 cup white corn (optional)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 2 cups cooked, shredded chicken
- ½ cup shredded cheddar cheese
Assembly
- 8 (8-inch) flour tortillas
- ½ cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup green enchilada sauce, divided
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Pour ½ cup of the green enchilada sauce into the bottom of a 9×13-inch glass baking dish, spreading it evenly to prevent sticking and add flavor.
- Make Filling: In a large skillet set over medium-low heat, combine the cream cheese, sour cream (or Greek yogurt), drained Rotel tomatoes and green chilies, optional white corn, chili powder, and ground cumin. Cook and stir until the mixture is smooth and heated through, blending all flavors.
- Add Chicken and Cheese: Stir in the shredded cooked chicken until well coated with the mixture. Then add ½ cup shredded cheddar cheese and mix thoroughly to incorporate it into the filling.
- Assemble Enchiladas: Spoon about ⅓ cup of the chicken mixture onto the center of each flour tortilla. Roll each tortilla tightly and place seam side down in the prepared baking dish over the enchilada sauce.
- Add Toppings: Pour the remaining ½ cup of green enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining ½ cup cheddar cheese and the full cup of shredded Monterey Jack cheese on top to cover the enchiladas.
- Bake: Bake the enchiladas at 350 degrees Fahrenheit for 20 minutes until they are hot and the cheese is melted and bubbly. For a golden, crispy cheese topping and slightly crisp edges on the tortillas, optionally broil on high for 2–3 minutes—watch carefully to avoid burning.
- Serve: Remove from the oven and serve the enchiladas hot, enjoying the creamy, cheesy Tex-Mex flavors.
Notes
- Chicken: Use cooked, shredded chicken for this recipe. You can prepare the chicken in advance by poaching, roasting, or using leftover chicken.
- Make Ahead: The chicken filling mixture can be made ahead of time and refrigerated until ready to assemble and bake, making dinner prep easier.
Keywords: cream cheese chicken enchiladas, enchiladas recipe, Tex-Mex chicken, baked enchiladas, creamy chicken enchiladas
Find it online: https://mjrecipe.com/cream-cheese-chicken-enchiladas-recipe/