Description
Delicious Cream Cheese Chicken Enchiladas featuring tender shredded chicken mixed with a creamy, tangy sauce made from cream cheese, green chiles, salsa verde, and sour cream, all rolled in warm flour tortillas, topped with melted Mexican blend cheese, and baked to perfection. This easy, freezer-friendly recipe is ready in under an hour and perfect for a comforting family meal.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 4 ounces cream cheese, softened
- 4 ounces diced green chiles
- 1 1/2 cups salsa verde or green enchilada sauce
- 1/2 cup sour cream
- 2 cups shredded chicken
- 2 cups shredded Mexican blend cheese
- 8 (10-inch) flour tortillas, warmed
Optional Toppings
- Sour cream
- Chopped cilantro
- Diced tomatoes
Instructions
- Preheat and Sauté: Preheat your oven to 350°F. Heat olive oil in a large skillet over medium-high heat. Add the chopped white onion and cook for 5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Make Cream Cheese Sauce: Stir in the softened cream cheese, diced green chiles, salsa verde, and sour cream into the skillet. Mix until creamy and well combined.
- Combine Chicken and Sauce: Transfer half of the sauce into a large mixing bowl. Add the shredded chicken to the bowl and toss until the chicken is fully coated with the sauce.
- Prepare Baking Dish: Spoon about ¼ cup of the remaining cream cheese sauce onto the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place about ¼ cup of the shredded chicken mixture and 2 tablespoons of shredded cheese onto each warmed tortilla. Roll up each tortilla tightly and place seam-side down into the baking dish. Repeat until all tortillas are filled.
- Add Sauce and Cheese Topping: Pour the remaining cream cheese sauce evenly over the assembled rolled tortillas. Sprinkle the remaining shredded cheese on top.
- Bake: Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil halfway through baking to allow the cheese to brown and become bubbly.
- Serve: Remove from oven and serve immediately. Top with optional sour cream, chopped cilantro, and diced tomatoes if desired.
Notes
- Shredded chicken: Use homemade shredded chicken or store-bought rotisserie chicken for convenience.
- Sauce consistency: For a thicker sauce, add 1-2 ounces more cream cheese. For a thinner sauce, add an additional ½ cup salsa verde.
- Storage: Store leftovers in an airtight container in the fridge for up to a week.
- Reheating: Reheat in the microwave until warmed through or bake covered at 350°F for 10-15 minutes until hot and bubbly.
- Flour tortillas: Warm tortillas before assembling to make rolling easier and prevent cracking.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
