Irresistibly Easy Cream Cheese Chicken Enchiladas Recipe
These Cream Cheese Chicken Enchiladas are a quick and delicious dinner option that your family will love.
Equipment
- Oven
- Mixing bowl
- 9x13-inch baking dish
Ingredients
For the Filling
- 5 oz cream cheese Use softened cream cheese for easier mixing and a creamy texture.
- ¼ cup sour cream This adds tanginess to the filling and enhances the creamy experience.
- 1 cup cooked chicken Shredded rotisserie chicken is a convenient option that cuts down prep time.
- 1 cup corn kernels Fresh, frozen, or canned (drained) corn adds sweetness and texture.
- 4 oz diced green chiles These provide just the right amount of heat and extra flavor.
- ½ tsp chili powder Adjust the spice level based on your preference for a kick.
- ¼ tsp ground cumin This adds a warm, earthy depth to the filling.
- Salt Essential seasonings to elevate the overall flavor.
- Black pepper Essential seasonings to elevate the overall flavor.
- 4 scallions Use both the white and green parts for added freshness and crunch.
For the Cheese
- 1 cup shredded cheddar cheese Divide for filling and topping for a classic cheese flavor.
- 1 cup shredded Monterey Jack cheese This cheese adds creaminess; use Pepper Jack for a spicy twist.
For the Assembly
- 10 oz enchilada sauce This base flavor can be store-bought or homemade to suit your taste.
- Fresh cilantro Optional garnish to add color and freshness before serving.
Instructions
How to Make Cream Cheese Chicken Enchiladas
- Preheat your oven to 325°F (165°C). Grease a 9x13-inch baking dish with a little cooking spray or oil.
- In a mixing bowl, combine the softened cream cheese, sour cream, and half of the enchilada sauce. Blend until smooth and creamy.
- Gently fold in cheddar and Monterey Jack cheeses, cooked chicken, corn, diced green chiles, chili powder, cumin, salt, pepper, and half of the scallions.
- Pour half of the enchilada sauce into the baking dish. Fill each tortilla with the creamy mixture, roll it tightly, and place seam-side down.
- Drizzle remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese. Bake for 20-25 minutes until cheese is bubbly and golden brown.
- Allow enchiladas to cool for a few minutes. Garnish with extra scallions and cilantro before serving.
Notes
Optional: Serve with extra enchilada sauce on the side for those who love some extra flavor. Keep leftovers in an airtight container and enjoy within four days, or freeze unbaked enchiladas for delicious meals later.