Description
Cream cheese chicken enchiladas are a delicious and creamy twist on traditional enchiladas.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheese
- 1 can (10 oz) enchilada sauce
- 8 flour tortillas
- 1/2 cup diced onions
- 1/2 cup chopped bell peppers
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix cooked chicken, cream cheese, half of the shredded cheese, onions, bell peppers, garlic powder, cumin, and salt.
- Spread a small amount of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll up.
- Place rolled tortillas seam side down in the baking dish.
- Pour remaining enchilada sauce over the top.
- Sprinkle with the remaining shredded cheese.
- Bake for 25-30 minutes until heated through and cheese is bubbly.
Notes
- Use rotisserie chicken for quicker preparation.
- Top with sour cream or avocado if desired.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: cream cheese chicken enchiladas, enchiladas, chicken recipes