Cream Cheese Chicken Enchiladas Baked to Perfection
These Cream Cheese Chicken Enchiladas are creamy, cheesy, and full of flavor. Baked to perfection with a rich enchilada sauce, they make the perfect meal for any occasion!
Ingredients
- 2 cups shredded chicken rotisserie chicken works great!
- 8 oz cream cheese softened
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can 10 oz green enchilada sauce
- 1 can 10 oz Rotel (diced tomatoes with green chilies)
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 flour tortillas or corn tortillas if preferred
- 2 tablespoons chopped green onions for garnish
Instructions
- Preheat & Prepare – Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Make the Filling – In a large bowl, combine shredded chicken, cream cheese, sour cream, diced green chiles, chili powder, garlic powder, salt, and black pepper. Mix until well combined.
- Assemble Enchiladas – Spoon 2-3 tablespoons of the chicken mixture onto the center of each flour tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Add Sauce & Cheese – Pour the green enchilada sauce evenly over the enchiladas. Sprinkle with Monterey Jack and cheddar cheese.
- Bake – Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10 minutes until cheese is melted and bubbly.
- Garnish & Serve – Remove from oven and let sit for 5 minutes. Sprinkle with green onions and serve warm.
Notes
- Shredded Chicken Tip: You can use rotisserie chicken for convenience or cook and shred your own. Boiling chicken breasts with seasonings like garlic, onion, and bay leaves enhances flavor.
- Cream Cheese: Ensure the cream cheese is softened to mix smoothly with the chicken.
- Tortillas: Warm the tortillas slightly before filling to make them easier to roll and prevent cracking.
- Sauce Variation: You can use red enchilada sauce, green salsa, or a creamy white sauce depending on your preference.
- Cheese: A mix of Monterey Jack and cheddar gives the best melt and flavor.
- Baking Tip: Cover with foil while baking to keep the enchiladas moist, then remove it at the end to get a golden cheese topping.
- Serving Suggestion: Serve with guacamole, sour cream, salsa, or a side of Mexican rice and beans.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the oven at 350°F (175°C) until warm.