Description
These Cream Cheese Chicken Enchiladas combine tender shredded chicken with creamy cheese and a flavorful enchilada sauce, baked to bubbly perfection. This easy and comforting Mexican-inspired dish is perfect for a satisfying family dinner or meal prep.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Other
- 1 can (10 oz) enchilada sauce
- 8 flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.
- Prepare Filling: In a medium bowl, thoroughly mix the shredded chicken, softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until well combined.
- Prepare Baking Dish: Lightly spread a small amount of enchilada sauce evenly over the bottom of a baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Take each flour tortilla and place a generous amount of the chicken and cream cheese mixture down the center, then roll the tortilla tightly around the filling.
- Arrange Enchiladas: Place the rolled tortillas seam-side down in the prepared baking dish, fitting them snugly side-by-side.
- Add Sauce: Pour the remaining enchilada sauce over the top of the rolled tortillas, covering them evenly.
- Add Cheese: Sprinkle the shredded cheese over the sauced enchiladas for a golden, melty topping.
- Bake: Bake uncovered in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Notes
- Use cooked shredded chicken leftover from a roast or rotisserie chicken for convenience.
- For a spicier kick, add diced jalapeños or a pinch of chili powder to the filling mix.
- Softened cream cheese is easier to mix; leave it out at room temperature for about 30 minutes before mixing.
- This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to baking time if baking straight from the fridge.
- Use corn tortillas to make this recipe gluten-free, though texture may vary.
