Description
Cream cheese chicken enchiladas featuring tender shredded chicken enveloped in a creamy, tangy sauce made with cream cheese, green chiles, salsa verde, and sour cream. This easy and freezer-friendly dish is topped with melted Mexican blend cheese and optional fresh garnishes, ready to enjoy in under an hour.
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 (burrito-size)
Optional Toppings
- Sour cream
- Chopped cilantro
- Diced tomatoes
Instructions
- Preheat and cook aromatics: Preheat your oven to 350℉. Warm olive oil in a large skillet over medium-high heat. Add diced onion and cook for 5 minutes until translucent and softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare the sauce: To the skillet, add softened cream cheese, diced green chiles, salsa verde, and sour cream. Stir continuously until the cream cheese melts and the sauce is smooth and well combined.
- Combine chicken with sauce: Transfer half of the cream cheese sauce to a large mixing bowl. Add the shredded chicken and toss until the chicken is fully coated in the sauce.
- Assemble the enchiladas: Spoon ¼ cup of the remaining sauce onto the bottom of a 9×13-inch baking dish. Take one warmed tortilla, spread about ¼ cup of the coated shredded chicken mixture and 2 tablespoons of shredded cheese onto it, then roll it up. Place the rolled tortilla seam-side down in the baking dish. Repeat with remaining tortillas.
- Add remaining sauce and cheese: Pour the leftover cream cheese sauce evenly over the top of the assembled enchiladas. Sprinkle the remaining shredded cheese over the top.
- Bake the enchiladas: Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil halfway through baking to allow the cheese to become bubbly and slightly golden.
- Serve and garnish: Remove from oven and serve immediately. Top enchiladas with optional sour cream, chopped cilantro, and diced tomatoes for added freshness and flavor.
Notes
- Use homemade or store-bought rotisserie chicken for quick shredded chicken.
- For a thicker sauce, increase cream cheese by 1-2 ounces; to thin the sauce, add an extra ½ cup salsa verde.
- Store leftovers in an airtight container in the fridge for up to one week.
- Reheat enchiladas in the microwave until warm or bake at 350℉ for 10-15 minutes until bubbly.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
