Description
Cream cheese chicken enchiladas deliver pure comfort straight to your dinner table with rich, creamy flavor that makes weeknight meals absolutely delightful. Packed with tender chicken and smooth cream cheese, these enchiladas guarantee smiles and satisfied hunger around your family’s table.
Ingredients
Scale
Main Ingredients:
- 2 cups shredded chicken
- 8 oz cream cheese
- 8 flour tortillas
- 1 can (10 oz) enchilada sauce
Cheese and Vegetables:
- 1 cup shredded cheese
- ½ cup diced onions
- ½ cup chopped bell peppers
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
Instructions
- Heat your oven to 350F and grab a 9×13-inch baking dish.
- Combine 2 cups shredded chicken, 8 oz softened cream cheese, ½ cup shredded cheese, ½ cup diced onions, ½ cup chopped bell peppers, 1 tsp garlic powder, 1 tsp cumin, and ½ tsp salt in a mixing bowl.
- Spread ¼ cup enchilada sauce across the bottom of your baking dish to prevent sticking.
- Warm your tortillas for 15 seconds to make them more pliable.
- Spoon about ⅓ cup chicken mixture into center of each flour tortilla and roll tightly.
- Arrange rolled enchiladas seam-side down in the prepared baking dish.
- Pour remaining ¾ cup enchilada sauce evenly over the rolled tortillas.
- Sprinkle the final ½ cup shredded cheese across the top.
- Bake uncovered at 350F for 25-30 minutes until cheese melts and edges turn golden.
- Let enchiladas rest 5 minutes before serving to help them set.
Notes
- Soften cream cheese at room temperature for easier mixing and smoother filling texture.
- Swap out regular tortillas for low-carb or gluten-free versions to accommodate dietary needs.
- Shred your own cheese instead of using pre-shredded for better melting and richer flavor.
- For a spicier version, add diced jalapeños or a dash of hot sauce to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg