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Cream Cheese Enchiladas

Creamy, cheesy enchiladas filled with tender chicken, cream cheese, and chilies, baked in rich enchilada sauce and topped with cheddar.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 enchiladas
Course: Dinner, Main
Cuisine: American, Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups shredded chicken cooked
  • 8 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 4 oz diced green chilies canned
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp chili powder
  • salt and pepper to taste
Assembly
  • 8 flour tortillas medium size
  • 2 cups enchilada sauce
  • 1 cup shredded cheddar cheese for topping
  • 0.5 cup sour cream for serving
  • fresh cilantro chopped, for garnish

Equipment

  • Mixing bowls
  • 9×13 inch baking dish
  • Foil
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a bowl, combine shredded chicken, cream cheese, cheddar, chilies, garlic powder, onion powder, chili powder, salt, and pepper until smooth.
  3. Spread 2 tbsp of enchilada sauce on bottom of baking dish.
  4. Fill each tortilla with 2–3 spoonfuls of chicken mixture. Roll tightly and place seam-side down in dish.
  5. Pour remaining sauce over tortillas. Sprinkle with shredded cheddar.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly.
  7. Top with sour cream and cilantro. Serve warm.

Notes

For a spicier dish, use hot enchilada sauce or add diced jalapeños.