Chicken Cream Cheese Enchiladas are a wonderful dinner for the weeknight. These enchiladas are perfect when you have some leftover cooked chicken. These are a creamy enchilada that isn’t too spicy, and these enchiladas reheat very well.
Who doesn’t love Tex Mex? I think so many of us love Tex Mex, you don’t have to live south of the border to make this main dish up. These chicken enchiladas with cream cheese will be perfect for your dinner. You can make these up in very little time, and they taste great. Better yet, they even reheat well, so if you need to make a meal ahead, this may be the perfect choice for you. No matter if you like red or even green enchilada sauce we have you covered with this recipe.
Chicken Cream Cheese Enchiladas made Easy
These enchiladas are super easy to prepare, and since they are mild they are perfect for people who do not like food that is too spicy. This enchilada recipe is family friendly. You can serve this with some refried beans or even some Mexican rice for a full meal.
Looking for more Enchilada Goodness? Try some of these recipes!
Chicken Cream Cheese Enchiladas
- 2 cups of pre-cooked rotisserie chicken
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 tablespoon finely chopped onion
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups shredded cheddar cheese
- 4 ounces green chilies
- 10 tortillas
- 20 ounces red or green enchilada sauce
- Preheat oven to 350 degrees.
- De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken you can use 3 to 4 cooked chicken breasts.
- In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted.
- Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll, and place into pan with seam side down, repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes. Thanks to Julie Doellingen for the inspiration of this recipe.