Description
These creamy, cheesy chicken enchiladas are packed with flavor and made with a rich cream cheese filling. The combination of seasoned chicken, spices, and gooey melted cheese makes this dish a family favorite!
Ingredients
Scale
For the Filling:
- 2 tablespoons vegetable oil
- 3 cups shredded chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1 can (4 ounces) diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly:
- 12 flour tortillas (6-inch), fajita style (Mission brand preferred)
- 2 cans (10 ounces each) red enchilada sauce
- 2 cups shredded Mexican cheese blend
Optional Garnishes for Serving:
- Sour cream
- Tomatoes
- Sliced green onions
- Chopped cilantro
- Jalapeño
- Avocado
- Black olives
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Heat vegetable oil in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the garlic and cook for an additional minute, until fragrant.
- Stir in the shredded chicken, green chiles, chili powder, cumin, salt, and black pepper. Cook for a few minutes, allowing the flavors to combine.
- Add the softened cream cheese to the skillet and stir until the cream cheese is fully melted and incorporated with the chicken mixture. Remove from heat.
- Pour a small amount of red enchilada sauce on the bottom of the baking dish to coat.
- To assemble, fill each tortilla with a generous amount of the chicken and cream cheese mixture. Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded Mexican cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with optional toppings such as sour cream, tomatoes, green onions, cilantro, jalapeño, avocado, and black olives before serving.
Notes
- You can use rotisserie chicken for a quicker option.
- These enchiladas can be made ahead and stored in the fridge for up to 2 days before baking.
- For a spicier version, you can add diced jalapeños to the chicken filling or use a spicy enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican