Chicken Cream Cheese Enchiladas
You only need six ingredients to make a pan of creamy, cheesy chicken enchiladas. Just mix, roll, and bake - it's that easy!
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Servings: 8 enchiladas
Ingredients
- 8 ounces cream cheese
- 4 ounces roasted green chiles (canned or jarred)
- 8 ounces shredded cooked chicken
- 8 ounces shredded cheddar cheese (about 2 cups)
- 8 (8") flour tortillas
- 2 cups enchilada sauce
Instructions
- Preheat the oven to 375°F. Spread a thin layer (about 1/4 cup) of enchilada sauce in the bottom of a 9x13" baking dish.
- Place the cream cheese, shredded chicken, and green chile in a large mixing bowl. Mix with an electric mixer until the filling is well combined (see note).
- Spread about a 1/4 cup of the filling on each tortilla. Sprinkle some cheese over the top (up to 1 cup total for all the enchiladas), roll up the tortillas and place them in the baking pan.
- Pour the rest of the enchilada sauce over the top of the enchiladas. Sprinkle the remaining cup of cheese over the sauce.
- Cover the dish with tin foil and bake the enchiladas for 15 minutes. Remove the foil and continue bake them for 10 to 15 minutes, or until the sauce is bubbling hot and the cheese is melted.
Notes
I think it's easier to use a mixer to make the filling especially if the cream cheese is cold from the refrigerator. If you want to skip the mixer, be sure to leave the cream cheese out to soften - it will be a lot easier to mix the filling by hand.
You can assemble the enchiladas a day ahead and keep them in the refrigerator. When you're ready to bake them, leave the pan out at room temperature while the oven heats. You may need to add extra baking time (while the foil is on) if the enchiladas are cold when they go in the oven.
The enchiladas are great as they are, but a sprinkle of cilantro and a drizzle of sour cream (thinned with a little milk) adds a nice finish.
Leftover enchiladas will keep in the refrigerator for three to four days.
Nutrition Estimate
Serving: 1 enchilada | Calories: 381kcal | Carbohydrates: 23g | Protein: 19g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 1093mg | Potassium: 178mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1094IU | Vitamin C: 6mg | Calcium: 280mg | Iron: 2mg
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