Cream Cheese Chicken Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
530 kcal
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Course
Main Course
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Cuisine
Mexican
Cream Cheese Chicken Enchiladas
Description
The recipe prepares by shredding pre-cooked rotisserie chicken and combining it in a skillet with cream cheese cubes, sour cream, finely chopped onion, green chilies, chili powder, cumin, and part of the shredded cheddar cheese. Heating this mixture melts the cheeses and blends the flavors into a creamy, seasoned filling.
Tortillas are lightly warmed to improve flexibility, then filled with the chicken mixture and rolled tightly with the seam down to maintain shape. The filled tortillas are arranged in a greased baking pan, covered with enchilada sauce and sprinkled with the remaining cheddar cheese. Baking them uncovered melts the cheese and warms the sauces, resulting in a cohesive dish with a soft texture inside and a slightly crisp top layer.
This casserole-style enchilada dish pairs well with sides like rice, beans, or a simple salad and can be served as a family meal or for entertaining. Allowing the enchiladas to rest briefly after baking helps set the filling and eases serving.
Ingredients
- 2 cups rotisserie chicken pre-cooked
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 tablespoon onion finely chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups cheddar cheese shredded
- 4 ounces green chilies
- 10 tortilla 6-inch
- 20 ounces enchilada sauce red or green
Instructions
- Preheat oven to 350 degrees.
- De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken you can use 3 to 4 cooked chicken breasts.
- In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted.
- Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll, and place it into the pan with seam side down.
- Repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas.
- Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.
Notes
- Warm the tortillas slightly before rolling to prevent cracking.
- Avoid over-saturating the enchiladas with sauce to keep the texture from becoming soggy.
- Use freshly grated cheese for better melting and texture.
- Let the baked enchiladas rest for 5 minutes before serving to help them set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 82mg | 27% |
| Sodium | 1432mg | 60% |
| Potassium | 248mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 279mg | 28% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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