These Cream Cheese Chicken Enchiladas are seriously the best, most creamy chicken enchiladas ever. The cheesy white enchilada sauce is to die for! If you’re wondering how to make enchiladas, come try this easy chicken enchilada recipe!
What Is An Enchilada?
An enchilada is a rolled tortilla with a filling (usually meat) then topped with a sauce and baked. These Cream Cheese Chicken Enchiladas are filled with creamy cream cheese chicken, tomatoes, green chiles, and then topped with a creamy, cheesy white enchilada sauce.
Ingredients
- 10 small soft flour tortillas (you can use corn but I like flour with chicken)
- 3 tablespoons of flour
- 2 cups of chicken broth
- 1 cup sour cream
- 2 1/2 cups shredded, cooked chicken (we like to use roast chicken)
- 3 cups  Monterey Jack cheese – grated
- 3 tablespoons of butter
- 4 oz diced green chiles (I like medium – they’re not spicy at all)
Instructions:
- Prepare the Filling: In a large bowl, mix the shredded chicken, cream cheese, 1/2 cup of shredded cheese, diced green chiles, garlic powder, onion powder, cumin, paprika, salt, and pepper. Ensure the cream cheese is well incorporated.
- Fill the Tortillas: Preheat your oven to 375°F (190°C). Spoon 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll them tightly and place them seam-side down in a greased 9×13-inch baking dish.
- Make the Sauce: In a separate bowl, mix the sour cream and salsa (or enchilada sauce) until smooth. Pour this mixture evenly over the rolled tortillas in the baking dish.
- Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheese over the sauce-covered tortillas.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until heated through and the cheese is melted. Remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is bubbly and slightly golden.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro, green onions, or jalapeños if desired. Serve hot with additional salsa, sour cream, or guacamole on the side.
Benefits:
- Protein-Rich: The shredded chicken provides a high-protein base, making it a filling and satisfying meal.
- Calcium Boost: The cream cheese and shredded cheese contribute to a good amount of calcium.
- Versatile: This recipe can be easily modified to include other ingredients like black beans, corn, or bell peppers for added flavor and nutrition.
- Comforting: The creamy texture of the filling paired with the melted cheese on top makes it a comforting dish perfect for any occasion.
Would you like more details on any specific aspect of this recipe?
How To Make Cream Cheese Chicken Enchiladas
Preheat oven 350 degrees Combine the shredded chicken and 1 cup of cheese Fill the tortillas with the above mixture and roll each one up then place in a greased 9×13 skillet Melt the butter in a skillet over medium heat Stir in the flour in butter and whisk for 1 minute Heat. Add broth and whisk together.
Cook over high heat until thick and bubbling. Remove from heat and add sour cream and peppers. (Be careful, it doesn’t get too hot or the sour cream will curdle) Pour the mixture over the enchiladas and add the remaining cheese on top. Bake for 20-23 minutes, then you’ll want to broil for 3 minutes to brown the cheese.
Enjoy !
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