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Cream Cheese Chicken Enchiladas Recipe

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Cream Cheese Chicken Enchiladas combine tender shredded chicken with a creamy blend of cream cheese, sour cream, and melted cheddar and Monterey Jack cheeses, all wrapped in soft flour tortillas and smothered in flavorful enchilada sauce. This easy-to-make Mexican-inspired casserole is baked until bubbly and topped with fresh scallions and cilantro for a perfect weeknight dinner that serves 5.

  • Total Time: 35 minutes
  • Yield: 5 servings

Ingredients

Cheese and Dairy

  • 5 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided

Main Ingredients

  • 2 cups cooked shredded chicken
  • 1 cup fresh or frozen corn kernels
  • 4 ounces diced green chiles
  • 10 8-inch flour tortillas
  • 10 ounces enchilada sauce (divided)

Spices and Seasonings

  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper, to taste

Garnishes

  • 4 scallions, thinly sliced (divided)
  • Cilantro, for garnish

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 325°F (163°C). Lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking.
  2. Make the Cream Cheese Mixture: In the bowl of a mixer, blend together the softened cream cheese, sour cream, and half of the enchilada sauce until smooth. Then, stir in half a cup of shredded cheddar and half a cup of shredded Monterey Jack cheese to create a creamy, cheesy base.
  3. Add Chicken and Seasonings: Fold the cooked shredded chicken, corn kernels, diced green chiles, chili powder, cumin, salt, pepper, and half of the sliced scallions into the cream cheese mixture, ensuring everything is evenly combined.
  4. Prepare the Baking Dish: Spread half of the remaining enchilada sauce evenly across the bottom of the prepared baking dish. This helps keep the enchiladas moist while baking.
  5. Assemble the Enchiladas: Spoon a generous amount of the chicken and cheese filling onto each flour tortilla. Roll each tortilla up tightly and place them seam side down in the baking dish, arranging them snugly side by side. Pour the remaining enchilada sauce evenly over the top, then sprinkle with the remaining shredded cheddar and Monterey Jack cheeses.
  6. Bake and Garnish: Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the sauce is hot and bubbly and the cheese on top has melted. Remove from oven and sprinkle with the remaining sliced scallions and fresh cilantro before serving.

Notes

  • For added heat, use a spicy enchilada sauce or add chopped jalapeños to the filling.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
  • To make this dish gluten free, substitute the flour tortillas with corn tortillas or gluten-free tortillas.
  • If you prefer a lower fat version, use reduced-fat cream cheese and sour cream.
  • You can prepare the filling ahead of time and assemble just before baking for convenience.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

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