Cream Cheese Chicken Enchiladas
Cream cheese chicken enchiladas with shredded chicken, a cream cheese sauce, and cheese. Easy, freezer-friendly, and ready in under an hour!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ white onion
- 4 ounces cream cheese, softened
- 4 ounces diced green chiles
- 1 ½ cups salsa verde or green enchilada sauce
- ½ cup sour cream
- 2 cups shredded chicken
- 2 cups shredded Mexican blend cheese
- 8 (10-inch) flour tortillas, warmed (often labeled as burrito-size)
- For topping (optional): Sour cream, chopped cilantro, diced tomatoes
Instructions
- Preheat oven to 350℉. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes until softened and translucent. Stir in garlic and cook for 30 seconds until fragrant.
- Stir in the cream cheese, green chiles, salsa verde, and sour cream.
- Transfer half of the sauce to a large bowl and add the shredded chicken. Toss until fully coated.
- Assemble the enchiladas by spooning ¼ cup of the remaining sauce onto the bottom of a 9x13-inch baking dish.
- Spoon about a ¼ cup of the shredded chicken mixture and 2 tablespoons of shredded cheese onto a tortilla, roll it up, and place it in the baking dish seam side down. Continue until all the tortillas have been filled.
- Pour the remaining cream cheese sauce on top and sprinkle with the remaining shredded cheese. Cover the baking dish with aluminum foil and bake for 25 minutes, removing the foil halfway through.
- Serve immediately and top with sour cream, chopped cilantro, and diced tomatoes.
Notes
- Shredded chicken. You can use my homemade shredded chicken or keep things simple by shredding a store-bought rotisserie chicken.
- Adjust the consistency of the sauce. For a thicker sauce, add 1-2 additional ounces of cream cheese. For a thinner consistency, add an extra ½ cup of salsa verde or green enchilada sauce.
- Storing and reheating. These enchiladas keep great in the fridge. Store them in an airtight container for up to a week. To reheat, simply microwave until warmed through, or bake in the oven at 350°F for 10-15 minutes until bubbly.