Cream Cheese Chicken Enchiladas
These creamy, flavorful chicken enchiladas combine tender shredded chicken, cream cheese, and enriched enchilada sauce for a satisfying Tex-Mex dinner that's both easy and delicious.
Equipment
- 1 9x13-inch baking dish sprayed with nonstick cooking spray
- 1 10 inch nonstick skillet
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cooked and shredded (about 3 cups)
- 8 ounces cream cheese softened and sliced into pats
- ½ cup heavy cream room temperature
- ¼ cup chopped fresh cilantro divide: 2 tablespoons for filling, 2 tablespoons for garnish
- 1 teaspoon ground cumin
- ½ teaspoon freshly cracked black pepper
- 10 ounces diced tomatoes and green chilies drained
- 10 8 inch flour tortillas
- 3 ½ cups shredded Colby Jack cheese divide: 2 cups for filling, 1 ½ cups for topping
- 20 ounces red enchilada sauce two 10-ounce cans
- ½ cup sour cream for garnish
- ½ cup pico de gallo for garnish
Instructions
- Preheat oven to 350°F and spray a 9x13 inch baking dish with nonstick cooking spray.
- Pour one can of red enchilada sauce evenly in the bottom of the baking dish.
- In a 10 inch skillet over medium heat, add cream cheese and heavy cream, stirring constantly until fully melted.
- Remove skillet from heat and stir in 2 tablespoons chopped cilantro, ground cumin, and black pepper until well combined.
- Add drained diced tomatoes and green chilies to the cream cheese mixture and stir to combine.
- Stir in shredded chicken until fully coated with the cream cheese mixture.
- Place ⅓ cup of the chicken mixture down the center of a flour tortilla, then sprinkle 2 to 3 tablespoons of shredded cheese over it.
- Fold one end over the filling and tightly roll the tortilla, placing seam side down in the baking dish over the sauce.
- Repeat with remaining tortillas and filling.
- Drizzle remaining enchilada sauce over the rolled enchiladas and sprinkle with remaining shredded cheese.
- Bake for 25 to 30 minutes, until cheese is melted and golden brown, starting to check at 20 minutes.
- Let enchiladas rest for 5 minutes before topping with sour cream, pico de gallo, and remaining cilantro.
Notes
- Chunky salsa can replace diced tomatoes with chilies in filling.
- Salsa works well instead of pico de gallo for the topping.
- Green onions can substitute fresh cilantro.
- Use low-carb tortillas for a lighter version.
- Monterey Jack or Pepper Jack cheese make tasty cheese alternatives.