Cream Cheese Chicken Enchiladas
A creamy, cheesy twist on classic enchiladas featuring tender chicken, cream cheese, and a rich enchilada sauce baked to golden perfection.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 8 oz cream cheese, softened
- 1 cup shredded Mexican blend cheese
- 0.5 cup sour cream
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 8 corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 tbsp olive oil
- 1 bunch fresh cilantro for garnish (optional)
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, combine shredded chicken, softened cream cheese, 1/2 cup of shredded cheese, sour cream, diced onion, minced garlic, cumin, chili powder, salt, and pepper. Mix until well combined.
- Warm the corn tortillas slightly in the microwave or on the stove to make them pliable. Spoon about 1/4 cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining 1/2 cup of shredded cheese on top.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
- Let cool for 5 minutes before serving. Garnish with fresh cilantro if desired.
Notes
Serve with refried beans and Mexican rice for a complete meal.