Cream Cheese Chicken Enchiladas Recipe

• servings: 5 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

1 tbsp olive oil

1/2 cup chopped yellow or white onion

3 fresh garlic cloves, chopped

1/2 fresh jalapeno, chopped (optional**)

2 1/2 cups cooked, shredded chicken

8 oz cream cheese (softened at room temp)

4 oz sour cream

4 oz can chopped green chilies (do not drain)

1/2 tsp kosher salt

10-12 yellow corn tortillas

20 oz red enchilada sauce

8 oz block cheese, shredded, any flavor- monterey jack, colby jack, pepper jack, cheddar.

toppings - avocado, cilantro, and/or green onions

serve with shredded lettuce topped with pico de gallo and refried beans (recipe linked below).

Directions

Enchilada Filling

Preheat the oven to 350°

In a skillet over medium heat, saute the onions, garlic and jalapenos (if using) in the olive oil for about 5 minutes to soften.

In a large bowl combine the sauteed onion mixture, shredded chicken, cream cheese, sour cream, green chilies, and salt.Mix really well so that all the cream cheese and sour cream are distributed.

Prepare your 9x13 or 11x15 baking dish by very lightly spraying with baking spray or coating with a little oil and then pouring about 5 oz (a full half cup) of enchilada sauce across the bottom to coat.

Assembly

If you are using corn tortillas you will need to prep them first, see notes for ways to prepare them so they don't rip.

Put about 3 tbsp chicken mixture down the center of a tortilla, sprinkle with a little cheese, roll the tortilla over the filling and place in the baking dish seam side down.Repeat until all the filling is used up or your baking dish is full.

Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle the remaining cheese over the top.

Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes. TIP: Spray a large piece of foil with baking spray and it will prevent it from sticking to the cheese!

Let cool for about 15 minutes before serving.

Serving

Garnish the cream cheese enchiladas with green onions, avocado, and/or cilantro. Serve with some shredded lettuce topped pico de gallo and Instant Pot Mexican Rice and/or 15 minute refried beans

Making Ahead

To make ahead pour a little enchilada sauce in the bottom of the pan, assemble the enchiladas as above, however do not pour the additional sauce over top or add the cheese. Cover the pan with foil and refrigerate for 1-2 days . When you are ready to cook pour the additional sauce over the enchiladas and sprinkle with cheese. Bake at 350, covered with foil, for 30 minutes. Remove the foil and bake for an additional 15 minutes.

Nutrition

• Calories: 764 kcal
• Total Fat: 50 g
• Saturated Fat: 25 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.1 g
• Cholesterol: 142 mg
• Sodium: 2195 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 5 g
• Total Sugars: 14 g
• Protein: 32 g