Description
Cream cheese chicken enchiladas feature tender shredded chicken mixed in a creamy sauce of cream cheese, green chiles, salsa verde, and sour cream, all wrapped in warm flour tortillas and topped with melted Mexican blend cheese. This easy, freezer-friendly recipe is perfect for a comforting dinner ready in under an hour.
Ingredients
Units
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Main Ingredients
- 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
- 8 (10-inch) flour tortillas, warmed
Toppings (Optional)
- Sour cream
- Chopped cilantro
- Diced tomatoes
Instructions
- Preheat oven and sauté aromatics: Preheat the oven to 350 degrees Fahrenheit. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 5 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Make the cream cheese sauce: Reduce heat to medium. Stir in softened cream cheese, diced green chiles, salsa verde, and sour cream. Cook, stirring, until the cream cheese melts and the sauce is smooth and combined.
- Combine chicken with sauce: Remove half of the sauce and transfer it to a large bowl. Add shredded chicken to the bowl and toss until fully coated with the sauce.
- Assemble the enchiladas: Spoon about ¼ cup of the remaining sauce into the bottom of a 9×13-inch baking dish. Place about ¼ cup of the shredded chicken mixture and 2 tablespoons of shredded cheese onto a warmed tortilla. Roll it up tightly and place seam side down in the baking dish. Repeat with remaining tortillas and filling.
- Add topping and bake: Pour the remaining cream cheese sauce evenly over the rolled enchiladas. Sprinkle with the remaining shredded Mexican blend cheese. Cover the dish with aluminum foil and bake for 25 minutes, removing the foil halfway through to allow the cheese to brown slightly.
- Serve: Remove the enchiladas from the oven and serve immediately. Top with optional sour cream, chopped cilantro, and diced tomatoes if desired.
Notes
- Shredded chicken: Use homemade shredded chicken or simplify by shredding a store-bought rotisserie chicken.
- Adjust sauce consistency: For a thicker sauce, add 1-2 additional ounces of cream cheese. For a thinner sauce, add an extra ½ cup of salsa verde or green enchilada sauce.
- Storage and reheating: Store enchiladas in an airtight container in the refrigerator for up to one week. Reheat in the microwave until warm or bake at 350 degrees Fahrenheit for 10-15 minutes until bubbly.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 560 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
