Description
Cream cheese chicken enchiladas feature tender shredded chicken enveloped in a creamy, tangy sauce made with cream cheese, salsa verde, and green chiles, all wrapped in warm flour tortillas and baked with melted Mexican blend cheese. This easy and freezer-friendly meal is ready in under an hour, making it perfect for weeknight dinners or meal prep.
Ingredients
Units
Scale
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 (often labeled as burrito-size)
Optional Toppings
- Sour cream
- Chopped cilantro
- Diced tomatoes
Instructions
- Preheat and sauté: Preheat your oven to 350℉. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 5 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Make the sauce: To the skillet, add softened cream cheese, diced green chiles, salsa verde, and sour cream. Stir until the cream cheese is melted and the sauce is smooth and combined.
- Combine chicken with sauce: Transfer half of the sauce to a large mixing bowl. Add shredded chicken and toss well until the chicken is evenly coated with the sauce.
- Prepare the baking dish: Spoon about ¼ cup of the remaining sauce onto the bottom of a 9×13-inch baking dish, spreading it evenly to prevent sticking.
- Assemble enchiladas: Spoon approximately ¼ cup of the shredded chicken mixture and 2 tablespoons of shredded cheese onto each warmed tortilla. Roll up each tortilla tightly and place seam-side down in the baking dish. Repeat with all tortillas.
- Add remaining sauce and cheese: Pour the remaining cream cheese sauce over the assembled enchiladas, spreading it evenly. Sprinkle the remaining shredded Mexican cheese on top.
- Bake to perfection: Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes, removing the foil halfway through to allow the cheese to brown slightly.
- Serve and garnish: Remove from oven and serve immediately. Top with optional sour cream, chopped cilantro, and diced tomatoes as desired.
Notes
- Use homemade shredded chicken or rotisserie chicken for convenience and enhanced flavor.
- To adjust sauce consistency, add 1-2 ounces more cream cheese for thickness or an extra ½ cup salsa verde for a thinner sauce.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Reheat enchiladas in the microwave until warm, or bake uncovered at 350°F for 10-15 minutes until bubbly.
- Warming tortillas before assembly makes them more pliable and less likely to tear.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
