Crazy Good Cream Cheese Chicken Enchiladas: A Must-Try Recipe
These Crazy Good Cream Cheese Chicken Enchiladas are the ultimate comfort food! Packed with creamy, flavorful chicken, wrapped in soft tortillas, and topped with a savory sauce, they’re a family favorite and perfect for dinner any night of the week.
Equipment
- Baking dish
- Mixing bowl
- Measuring spoons
- Measuring cups
- Oven
Ingredients
- 2 cups cooked chicken shredded
- 8 small flour tortillas
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 can 10 oz red enchilada sauce
- 1 can 4 oz diced green chilies
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, cream cheese, shredded cheddar cheese, taco seasoning, garlic powder, cumin, diced green chilies, and a pinch of salt and pepper. Stir until well combined.
- Lightly grease a 9x13-inch baking dish and spread 1/2 cup of enchilada sauce on the bottom of the dish.
- Fill each tortilla with the cream cheese chicken mixture, then roll up the tortillas tightly and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure to coat them evenly.
- Sprinkle the top with additional shredded cheddar cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
- Garnish with freshly chopped cilantro and serve warm.
Notes
- You can use rotisserie chicken for a quicker option.
- For a spicier version, add some chopped jalapeños to the filling or use a spicy enchilada sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!