Cream Cheese Chicken Enchiladas
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
310 kcal
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Course
Main Course
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Cuisine
Mexican
Cream Cheese Chicken Enchiladas
Description
This recipe starts by mixing softened cream cheese with garlic, cumin, salt, garlic pepper, and lime juice. Fresh diced tomatoes, canned green chiles, cilantro, 1 cup of shredded cheese, and cooked shredded chicken are folded into the creamy base. Flour or corn tortillas are filled with about half a cup of this mixture, rolled, and placed seam-side down in a baking dish.
A layer of green enchilada sauce is spread on the bottom of the dish before arranging the rolled enchiladas. The remaining sauce is poured over the top, followed by the remaining shredded cheese. Baking at 350°F for 20 minutes melts the cheese and warms the filling thoroughly, resulting in tender tortillas with a creamy and flavorful center.
This dish combines tangy lime and creamy cheese with mildly spicy chiles and herbs, offering a comforting and cohesive Mexican-inspired entree.
Enchiladas can be made ahead and refrigerated or frozen, allowing for convenient reheating. To avoid sogginess in make-ahead preparations, apply half the sauce before baking and add the rest plus cheese before cooking.
Ingredients
- 2 (8-ounce) packages cream cheese softened
- 1 tablespoon garlic minced
- 1 tablespoon cumin
- 2 teaspoons salt
- 1 teaspoon garlic pepper
- ½ cup lime juice
- 1 (15-ounce) can tomato drained, diced
- 1 (7-ounce) can diced green chiles
- ½ cup cilantro chopped, fresh
- 3 cups chicken cooked shredded
- 2 cups Mexican blend cheese divided, shredded, or Colby Jack cheese
- 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.
Notes
- You can use rotisserie or shredded chicken from the crock pot or oven to prepare the filling.
- For make-ahead, assemble the enchiladas and store uncovered in the refrigerator up to 24 hours; add remaining sauce and cheese before baking to prevent sogginess.
- To freeze, wrap the assembled but unbaked dish tightly with plastic wrap and foil for up to three months; thaw overnight before baking.
- Reheat leftovers in the microwave for small portions or bake larger servings in the oven covered until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 310 kcal
% 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.
User Reviews
Overall Rating
5
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