Description
Cream cheese chicken enchiladas bring Mexican comfort to your dinner table with creamy, zesty flavors. Melted cheese, tender chicken, and rich cream cheese create a luxurious southwestern experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2.5 cups cooked, shredded chicken
- 10–12 flour or yellow corn tortillas
- 20 ounces (567 grams) red enchilada sauce
- 8 ounces (227 grams) block cheese, shredded
Dairy and Cream Ingredients:
- 8 ounces (227 grams) cream cheese, softened at room temperature
- 4 ounces (113 grams) sour cream
Seasoning and Additional Ingredients:
- 1 tablespoon olive oil
- 0.5 cup chopped yellow or white onion
- 3 fresh garlic cloves, chopped
- 0.5 fresh jalapeño, chopped (optional)
- 4 ounces (113 grams) can chopped green chilies
- 0.5 teaspoon kosher salt
Serving Toppings:
- Avocado
- Cilantro
- Green onions
- Shredded lettuce
- Pico de gallo
- Refried beans
Instructions
- Warm the oven to a precise temperature of 350°F, ensuring an even cooking environment for the enchiladas.
- Heat olive oil in a skillet, gently sautéing diced onions, minced garlic, and finely chopped jalapeños until they become translucent and fragrant.
- In a spacious mixing bowl, blend the softened vegetable mixture with tender shredded chicken, velvety cream cheese, tangy sour cream, zesty green chilies, and a pinch of salt until thoroughly combined.
- Prepare the baking vessel by lightly coating it with cooking spray, then spread a thin layer of enchilada sauce across the bottom to prevent sticking and add initial flavor.
- Carefully distribute the chicken mixture along the center of each tortilla, sprinkle a modest amount of cheese, then delicately roll and position seam-side down in the prepared dish.
- Generously drizzle the remaining enchilada sauce over the rolled tortillas, ensuring complete coverage, then lavishly scatter the remaining cheese on top.
- Shield the dish with foil (lightly sprayed to prevent cheese adhesion) and bake for 20 minutes. Remove the foil and continue baking for an additional 15 minutes until the cheese melts and edges become slightly crispy.
- Allow the enchiladas to rest and cool for approximately 15 minutes, letting the flavors meld and settle.
- Elevate the presentation by garnishing with freshly chopped green onions, creamy avocado slices, and aromatic cilantro. Complement the dish with crisp shredded lettuce, vibrant pico de gallo, and a side of rich refried beans.
- For advance preparation, assemble the enchiladas without final sauce and cheese topping. Securely cover and refrigerate for 1-2 days, adding sauce and cheese just before baking to maintain optimal texture and flavor.
Notes
- Flexibility matters when prepping this dish, as you can customize the heat level by adjusting jalapeño quantity or using milder green chilies.
- Shredding chicken ahead of time saves crucial minutes during meal preparation, making assembly smoother and faster.
- Cream cheese creates an incredibly rich, velvety texture that elevates traditional enchilada filling beyond standard recipes.
- Covering the baking dish with foil prevents cheese from burning and helps maintain moisture, ensuring tender, juicy enchiladas.
- Refrigerating assembled enchiladas 1-2 days in advance makes this a perfect make-ahead meal for busy weeknights or entertaining.
- Serving with fresh garnishes like avocado, cilantro, and pico de gallo adds brightness and extra layers of flavor to the final dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 575
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 105 mg