Irresistibly Cream Cheese Chicken Enchiladas for Cozy Nights
Indulge in Cream Cheese Chicken Enchiladas, a warm and creamy delight perfect for any occasion.
Equipment
- 9x13 baking dish
- Saucepan
- Mixing bowl
Ingredients
For the Filling
- 2 cups Shredded cooked chicken Feel free to replace with turkey or beans.
- 4 oz Cream cheese Softened
- 1 tsp Garlic powder
- 1 cup Monterey Jack cheese Plus ½ cup for topping
For the Sauce
- 3 tbsp Butter
- 3 tbsp Flour
- 1 tbsp Taco seasoning
- 10 oz Chicken broth 1 can
- ½ cup Sour cream
- 4 oz Diced green chiles 1 can
For the Enchiladas
- 8 pieces Flour tortillas Regular or gluten-free
Optional Toppings
- Cilantro For garnish
- Lime For a squeeze of juice
- Hot sauce For additional spice
Instructions
How to Make Cream Cheese Chicken Enchiladas
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- Combine the filling by mixing shredded cooked chicken, softened cream cheese, garlic powder, and 1 cup of Monterey Jack cheese in a large bowl.
- Fill each tortilla with approximately 1/4 cup of the chicken mixture and roll them up tightly, placing them seam-side down in the greased baking dish.
- Prepare the sauce by melting butter in a saucepan over medium heat. Add flour and taco seasoning, whisking until well combined and bubbly.
- Whisk in the chicken broth gradually, stirring constantly until smooth, then gently fold in sour cream and diced green chiles.
- Pour the prepared sauce over the rolled enchiladas and sprinkle the remaining ½ cup of Monterey Jack cheese on top.
- Bake for 22–25 minutes until bubbly and golden. Broil for an additional 2–3 minutes for a melty finish.
- Serve warm, garnished with optional cilantro, lime wedges, or hot sauce.
Notes
Avoid overfilling the tortillas and consider covering with foil while baking for tenderness. Freezing is simple; wrap the assembled enchiladas without baking and freeze for later use.