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Cream Cheese Chicken Enchiladas

Delight in the creamy, cheesy goodness of these savory enchiladas filled with tender shredded chicken, wrapped in golden tortillas, and topped with bubbly cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 8 ounces cream cheese, softened Opt for full-fat cream cheese for creaminess.
  • 1 cup enchilada sauce Can substitute with homemade sauce.
  • 1 cup shredded cheese (cheddar or Mexican blend) Feel free to use Monterey Jack or Pepper Jack.
  • 8 pieces flour tortillas Can substitute with whole wheat or corn for gluten-free.
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Chopped cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare your favorite baking dish.
  2. In a mixing bowl, combine shredded chicken, cream cheese, cumin, garlic powder, salt, and pepper. Mix until well combined.
  3. Spread a thin layer of enchilada sauce at the bottom of your baking dish.
  4. Take a tortilla, fill it with the chicken mixture, roll it up tightly, and place it seam-side down in the baking dish.
  5. Repeat with the remaining tortillas and chicken mixture until the baking dish is filled.
Baking
  1. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
  2. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
  1. Garnish with chopped cilantro before serving.

Notes

For reheating, use a conventional oven or air fryer to maintain crispiness. You can also make these ahead of time and refrigerate them before baking.