Description
Cream cheese chicken enchiladas feature tender shredded chicken enveloped in a rich cream cheese and salsa verde sauce, topped with melted Mexican blend cheese and baked to perfection. This easy, freezer-friendly recipe is ready in under an hour and perfect for a satisfying dinner with optional toppings like sour cream, cilantro, and diced tomatoes.
Ingredients
Units
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Main Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 white onion, diced
- 4 ounces cream cheese, softened
- 4 ounces diced green chiles
- 1 1/2 cups salsa verde or green enchilada sauce
- 1/2 cup sour cream
- 2 cups shredded chicken
- 2 cups shredded Mexican blend cheese
- 8 (10-inch) flour tortillas, warmed
Optional Toppings
- Sour cream
- Chopped cilantro
- Diced tomatoes
Instructions
- Preheat and sauté onions: Preheat your oven to 350°F. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 5 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Prepare the cream cheese sauce: Add the softened cream cheese, diced green chiles, salsa verde, and sour cream to the skillet. Stir until the cream cheese melts and the sauce is smooth and well combined.
- Combine chicken with sauce: Transfer half of the cream cheese sauce to a large bowl and add the shredded chicken. Toss until the chicken is fully coated with the sauce.
- Assemble enchiladas: Spoon about ¼ cup of the remaining sauce onto the bottom of a 9×13-inch baking dish to prevent sticking. Take a tortilla and spoon roughly ¼ cup of the shredded chicken mixture along with 2 tablespoons of shredded cheese onto it. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat this step with remaining tortillas and filling.
- Add sauce and cheese topping: Pour the remaining cream cheese sauce evenly over the assembled enchiladas. Sprinkle the remaining shredded Mexican blend cheese on top.
- Bake the enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil halfway through baking to allow the cheese to brown slightly on top.
- Serve: Remove from oven and serve immediately. Garnish with optional sour cream, chopped cilantro, and diced tomatoes for extra flavor and freshness.
Notes
- You can use homemade shredded chicken or a store-bought rotisserie chicken for convenience.
- For a thicker sauce, add 1 to 2 extra ounces of cream cheese; for a thinner sauce, add up to ½ cup more salsa verde or green enchilada sauce.
- Store leftover enchiladas in an airtight container in the refrigerator for up to one week.
- Reheat enchiladas in the microwave until warmed through or bake at 350°F for 10 to 15 minutes until hot and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
