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Cream Cheese Chicken Enchiladas: A Deliciously Easy Recipe to Try Tonight

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Deliciously creamy and cheesy chicken enchiladas filled with shredded chicken, cream cheese, and spices, all wrapped in soft tortillas and baked with rich red enchilada sauce. Perfectly garnished with cilantro and served with your favorite sides.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can (10 oz) red enchilada sauce
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 8 flour tortillas (10-inch size)
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine the shredded chicken and softened cream cheese using a fork until creamy. Add the shredded cheddar and Monterey Jack cheeses, diced green chilies, garlic powder, onion powder, cumin, chili powder, and season with salt and pepper. Mix until evenly distributed and set aside.
  2. Preheat your oven to 350°F (175°C). In a skillet over medium heat, warm each tortilla for about 30 seconds on each side or microwave wrapped in a damp paper towel for 30 seconds. Keep them covered with a kitchen towel to prevent drying out.
  3. Take a warmed tortilla and place about 1/4 cup of the filling in the center. Roll tightly, tucking in the sides, and place seam-side down in a greased 9×13 inch baking dish. Repeat with remaining tortillas and filling.
  4. Pour the red enchilada sauce evenly over the enchiladas, ensuring they are completely covered. Sprinkle any remaining shredded cheeses on top.
  5. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let sit for 5 minutes before serving.
  6. Carefully lift the enchiladas out with a spatula, place on serving plates, and garnish with chopped cilantro. Serve with your favorite sides.

Notes

  • You can customize the filling by adding black beans or corn for extra flavor and texture.
  • For a spicier kick, consider using spicy enchilada sauce or adding jalapeños to the filling.
  • Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.

Find it online: https://anasrecipes.com/cream-cheese-chicken-enchiladas/