0 from 66 votes
Cream Cheese Chicken Enchiladas
Cream cheese chicken enchiladas are thick and creamy with a touch of spice. They prep in minutes for a favorite weeknight dish!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Calories: 310 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 tablespoon minced garlic
- 1 tablespoon cumin
- 2 teaspoons salt
- 1 teaspoon garlic pepper
- ½ cup lime juice
- 1 (15-ounce) can diced tomatoes, drained
- 1 (7-ounce) can diced green chiles
- ½ cup chopped fresh cilantro
- 3 cups cooked shredded chicken
- 2 cups shredded Mexican blend cheese or Colby Jack cheese, divided
- 10 (8-inch) tortillas, soft taco size
- 1 (15-ounce) can Green enchilada sauce
- toppings, if desired
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13 baking dish and set aside.
- In a medium bowl, beat cream cheese, garlic, cumin, salt, pepper, and lime juice. Fold in tomatoes, green chiles, cilantro, 1 cup shredded cheese, and shredded chicken.
- Pour a little bit of the enchilada sauce into the bottom of the pan and spread around before adding the enchiladas.
- Add ½ cup of the chicken mixture along the middle of each tortilla and roll up. Place in a prepared baking dish with the seam down.
- Pour enchilada sauce over the tortillas and sprinkle with the remaining shredded cheese.
- Bake for 20 minutes.
Cup of Yum
Notes
- Shredded chicken. Make crock pot Shredded Chicken, oven Baked Chicken, or shred a rotisserie chicken.
- Make crock pot Shredded Chicken, oven
- , or shred a rotisserie chicken.
- Prep ahead of time. Keep the unbaked enchiladas, covered, in the refrigerator for 24 hours. To keep them from getting soggy, add only half of the enchilada sauce. Save the rest of the sauce and remaining cheese to add right before baking the enchiladas.
- Freezer Meal. Prepare the enchiladas as directed in the recipe. Wrap the entire tray with plastic wrap and again with aluminum foil and freeze for about 3 months.
- Thaw them overnight in the fridge. Remove plastic and foil and bake for 25 minutes. To bake from frozen remove the plastic and replace the foil. Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until they are cooked through.
- Store leftovers covered or in airtight containers in the refrigerator for 4 days. Small servings can be reheated in the microwave or larger portions in the oven.
Nutrition Information
Serving
1g
Calories
310kcal
(16%)
Carbohydrates
5g
(2%)
Protein
29g
(58%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
95mg
(32%)
Sodium
1133mg
(47%)
Potassium
278mg
(8%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
603IU
(12%)
Vitamin C
7mg
(8%)
Calcium
330mg
(33%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 310
% Daily Value*
| Serving | 1g | |
| Calories | 310kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 1133mg | 47% |
| Potassium | 278mg | 6% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 603IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 330mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.