Cream Cheese Chicken Enchiladas You Must Try Tonight!
Delicious and creamy chicken enchiladas made with cream cheese, perfect for a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup salsa
- 8 flour tortillas
- 1 can (10 oz) enchilada sauce
- 1/2 cup green onions, chopped
- 1 tsp garlic powder
- 1 tsp cumin
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, cream cheese, half of the shredded cheese, salsa, garlic powder, and cumin until well combined.
- Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Pour the enchilada sauce over the rolled tortillas.
- Sprinkle the remaining shredded cheese on top.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
Notes
- For a spicier version, add jalapeños to the chicken mixture.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Serve with sour cream or guacamole for added flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg