Cream Cheese Chicken Enchiladas
Easy cream cheese chicken enchiladas recipe with shredded chicken, cream cheese, and flavorful sauce—perfect for a quick and delicious weeknight meal.
Servings 6 servings
Calories 455kcal
Ingredients
- 2 cups chicken - cooked, shredded - you can use rotisserie
- 8 oz cream cheese softened
- ½ cup sour cream
- 1 cup Monterey Jack cheese shredded - divided
- ½ cup cheddar cheese - shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 10 oz enchilada sauce - red or green (1 can)
- 8 small flour tortillas
Garnishes (optional):
Diced avocado
Chopped fresh cilantro
Diced red onion
Diced tomatoes
Sour cream
Lime wedges
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Mix the shredded chicken, cream cheese, sour cream, ½ cup of the Monterey Jack cheese, all of the cheddar cheese, garlic powder, onion powder, and salt in a large bowl, stirring until the mixture is well combined and creamy.
- Drizzle approximately ¼ of the enchilada sauce in the bottom of the baking dish.
- Portion the chicken mixture evenly between the tortillas, roll them tightly, and place them seam-side down in the dish.
- Pour the remaining enchilada sauce over the enchiladas and top with the remaining Monterey Jack cheese.
- Bake uncovered for 25 to 30 minutes, until heated through, and the cheese is melted and browning.
- Let the dish rest for about 5 minutes before serving, then top with your choice of garnishes.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 28g | Protein: 17g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 1199mg | Potassium: 135mg | Fiber: 2g | Sugar: 7g | Vitamin C: 1mg | Calcium: 266mg | Iron: 1mg | Net Carbohydrates: 7g