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Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas

This comforting dish features creamy enchiladas filled with chicken, cheese, and spices, topped with a flavorful sauce for a satisfying meal.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 5 oz cream cheese (softened)
  • 1/4 cup sour cream
  • 10 oz enchilada sauce (divided)
  • 1 cup shredded cheddar cheese (divided)
  • 1 cup shredded Monterey Jack cheese (divided)
  • 2 cups cooked shredded chicken
  • 1 cup fresh or frozen corn kernels
  • 4 oz diced green chiles
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper to taste
  • 4 scallions (thinly sliced)
  • 10 8-inch flour tortillas
  • Cilantro for garnish

Instructions
 

  • Preheat your oven to 325°F and spray a 9x13 dish with cooking spray.
  • In a mixing bowl, combine softened cream cheese and sour cream until smooth. Stir in half of the enchilada sauce and half of the cheddar and Monterey Jack cheeses.
  • Add shredded chicken, corn, diced green chiles, chili powder, cumin, salt, pepper, and half of the scallions to the mixture. Stir until well combined.
  • Spread half of the remaining enchilada sauce in the bottom of the prepared baking dish.
  • Place a portion of the filling into each tortilla, roll it up tightly, and place seam-side down in the dish.
  • Once all tortillas are filled and arranged, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheeses.
  • Bake for 20-25 minutes until the cheese is melted and bubbly.
  • Garnish with remaining scallions and cilantro before serving.

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Notes

Customize by adding your favorite veggies or adjusting the spice level!
Keyword Cheesy, Enchiladas