Description

These Cream Cheese Chicken Enchiladas are covered in a red enchilada sauce and loaded with creamy, cheesy and savory flavors. It’s a delicious, simple comfort food recipe with tortillas stuffed in cream cheese and chicken with an irresistible Mexican cheese topping!

Ingredients

For the Filling:

2 tablespoons vegetable oil

3 cups shredded chicken

1 medium onion, diced

2 cloves garlic, minced

8 ounces cream cheese, softened

1 can (4 ounces) diced green chiles

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

For Assembly:

12 flour tortillas (6-inch) I used Mission brand, fajita style tortillas.

2 cans (10 ounces each) red enchilada sauce

2 cups shredded Mexican cheese blend

Optional Garnishes For Serving:

Sour cream, tomatoes, sliced green onions, chopped cilantro, jalapeño, avocado and black olives

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Instructions

Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Heat oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
Stir in cream cheese, green chiles, chili powder, cumin, salt, and pepper. Cook until the cream cheese is melted and the mixture is smooth.
Add the shredded chicken to the cream cheese mixture and stir until combined and heated through.
Spread 1/2 cup enchilada sauce in the bottom of the prepared baking dish.
Fill each tortilla with about 1/4 cup of the chicken mixture. Roll them up tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the shredded Mexican cheese blend.
Bake uncovered for 20–25 minutes, or until bubbly and the cheese has melted.
Let stand for 5 minutes before serving. Garnish with sour cream, tomatoes, sliced green onions, chopped cilantro, or black olives as desired. Enjoy!

Notes

How to store, heat and freeze:

Cream Cheese Chicken Enchiladas should be stored in an airtight container in the refrigerator for up to 3 days.

To Reheat: Warm in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes until heated through.

To Freeze: Assemble the enchiladas but do not bake. Wrap the dish tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Bake directly from frozen, adding 10-15 minutes to the baking time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Oven Baked
Cuisine: Mexican-American