These Cream Cheese Chicken Enchiladas are seriously the best, most creamy chicken enchiladas ever. The cheesy white enchilada sauce is to die for! If you’re wondering how to make enchiladas, come try this easy chicken enchilada recipe!
What Is An Enchilada?
An enchilada is a rolled tortilla with a filling (usually meat) then topped with a sauce and baked. These Cream Cheese Chicken Enchiladas are filled with creamy cream cheese chicken, tomatoes, green chiles, and then topped with a creamy, cheesy white enchilada sauce.
Ingredients:
- 5 oz cream cheese softened
- 1/4 cup sour cream
- 1 16 oz jar prepared salsa
- 1 cup shredded cheddar cheese divided
- 1 cup shredded pepper jack cheese divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels thawed
- 4 green onions thinly sliced, divided
- 8 8-inch flour tortillas
Instructions:
nstructions
-
Preheat the oven to 325ºF. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
-
In a medium bowl, mix together the cream cheese and sour cream. Stir in 1/2 cup of the salsa, along with 1/2 cup of the cheddar cheese, 1/2 cup of the pepper jack cheese, and the chili powder and cumin. Stir to combine, then add in the chicken, corn, and half of the green onions, stirring one more time.
-
Spread 1/2 cup of the salsa in the bottom of the prepared dish.
-
Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the baking dish, seam side down. Repeat with the remaining tortillas and filling.
-
Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
-
Sprinkle with the remaining green onions and serve.
Leave a Comment