Cream Cheese Chicken Enchiladas Recipe
These Cream Cheese Chicken Enchiladas are a perfect blend of creamy, cheesy goodness with a Tex-Mex twist. Stuffed with shredded chicken, corn, and spices, then topped with salsa and melted cheese, this dish is a crowd-pleaser that's easy to make. Perfect for weeknight dinners or family gatherings, these enchiladas are sure to become a favorite.
Print Share on Twitter Share on FacebookServings: 8 enchiladas
Calories: 830kcal
Equipment
- To make these Cream Cheese Chicken Enchiladas, you'll need the following kitchen tools:
- 9x13-inch baking dish – To assemble and bake the enchiladas.
- Medium mixing bowl – For mixing the cream cheese, chicken, and filling ingredients.
- Rubber spatula or spoon – To stir and spread the filling.
- Measuring cups and spoons – To accurately measure ingredients like cheese, salsa, and spices.
- Cutting board and knife – To slice the green onions and prepare any additional toppings.
- Nonstick cooking spray – To prevent the enchiladas from sticking to the dish.
- Aluminum foil (optional) – For covering the dish during baking if you want a softer cheese topping.
- Oven mitts – For safely handling the hot baking dish.
Ingredients
- 5 oz cream cheese softened
- 1/4 cup sour cream
- 1 16 oz jar prepared salsa (divided)
- 1 cup shredded cheddar cheese divided
- 1 cup shredded pepper jack cheese divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels thawed
- 4 green onions thinly sliced (divided)
- 8 8-inch flour tortillas
Instructions
- Preheat Oven: Set your oven to 325ºF. Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Prepare Filling: In a medium bowl, mix together the softened cream cheese and sour cream. Stir in 1/2 cup of the salsa, 1/2 cup cheddar cheese, 1/2 cup pepper jack cheese, chili powder, and cumin. Add the cooked chicken, corn, and half of the sliced green onions. Mix until fully combined.
- Assemble Enchiladas: Spread 1/2 cup of salsa on the bottom of the prepared baking dish. Spoon about 1/2 cup of the chicken mixture down the center of a tortilla. Roll tightly and place it seam-side down in the dish. Repeat with the remaining tortillas and filling.
- Add Toppings: Pour the remaining salsa evenly over the enchiladas. Sprinkle with the remaining cheddar and pepper jack cheeses.
- Bake: Place in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
- Garnish and Serve: Remove from the oven and sprinkle with the remaining green onions. Serve hot and enjoy!
Video
Notes
- Tips for Success:
Use Fresh Ingredients: Freshly shredded cheese melts better than pre-packaged shredded cheese for a creamier texture.
Customizable Fillings: Add black beans, diced bell peppers, or jalapeños to the filling for added flavor and texture.
Tortilla Tips: Slightly warm the tortillas before rolling to make them more pliable and prevent tearing.
Spice Level: Adjust the chili powder and cumin to suit your spice preference, or use a spicy salsa for extra heat.
Freezing Instructions: These enchiladas freeze well. Assemble them without baking, cover tightly, and freeze. When ready to eat, bake from frozen at 350°F for 35-40 minutes. - This quick and easy enchilada recipe is perfect for busy weeknights or as a comforting dinner for family and friends. The combination of creamy chicken filling, melted cheese, and salsa creates a delicious meal everyone will love!
Nutrition
Serving: 4serving | Calories: 830kcal | Carbohydrates: 68g | Protein: 53g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 140mg | Sodium: 1200mg | Fiber: 6g | Sugar: 8g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.