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Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas

The ultimate comfort food, Cream Cheese Chicken Enchiladas are creamy, cheesy, and bursting with flavor. This easy weeknight dinner is sure to impress, making it a must-try tonight!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 packages cream cheese softened
  • 1 tablespoon minced garlic
  • 1 tablespoon cumin
  • 2 teaspoons salt
  • 1 teaspoon garlic pepper
  • ½ cup lime juice
  • 1 can diced tomatoes drained
  • 1 can diced green chiles
  • ½ cup chopped fresh cilantro
  • 3 cups cooked shredded chicken
  • 2 cups shredded Mexican blend cheese or Colby Jack cheese, divided
  • 10 tortillas soft taco size
  • 1 can green enchilada sauce
  • 1 toppings if desired

Equipment

  • Chef's Knife
  • Mixing Bowl
  • Cutting Board
  • Baking Sheet
  • Oven
  • Frying Pan
  • Blender

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 9×13 baking dish and set aside.
  2. In a medium bowl, beat cream cheese, garlic, cumin, salt, garlic pepper, and lime juice. Fold in diced tomatoes, diced green chiles, cilantro, 1 cup shredded cheese, and shredded chicken.
  3. Pour a little bit of enchilada sauce into the bottom of the pan and spread around before adding the enchiladas.
  4. Add ½ cup of the chicken mixture along the middle of each tortilla and roll up. Place in a prepared baking dish with the seam down.
  5. Pour enchilada sauce over the tortillas and sprinkle with the remaining shredded cheese.
  6. Bake for 20 minutes.

Notes

  • Tip 1: Make crock pot Shredded Chicken, oven Baked Chicken, or shred a rotisserie chicken.
  • Tip 2: Warm tortillas tend to roll better without tearing, especially corn tortillas. Warm them up in the microwave or briefly fry them.
  • Tip 3: Don’t overfill the tortillas and place them seam side down so that all the filling stays inside.
  • Tip 4: Bake the enchiladas uncovered to keep them from getting soggy. If the cheese has browned too much before the enchiladas are done, tent a piece of aluminum foil over the casserole during the last few minutes.