Description
Cream cheese chicken enchiladas feature shredded chicken mixed with a creamy, tangy sauce made from cream cheese, salsa verde, and sour cream, all wrapped in warm flour tortillas and baked with melted Mexican blend cheese. This easy, freezer-friendly recipe is ready in under an hour, perfect for a comforting and flavorful dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ white onion, chopped
- 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
Optional Toppings
- Sour cream
- Chopped cilantro
- Diced tomatoes
Instructions
- Preheat and prepare aromatics: Preheat the oven to 350℉. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 5 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the sauce: Stir in the softened cream cheese, diced green chiles, salsa verde, and sour cream until the sauce is smooth and combined.
- Mix chicken with sauce: Transfer half of the sauce to a large bowl and add the shredded chicken. Toss until the chicken is fully coated in the sauce.
- Assemble enchiladas: Spoon about ¼ cup of the remaining sauce onto the bottom of a 9×13-inch baking dish. Take one tortilla, spoon approximately ¼ cup of the chicken mixture and 2 tablespoons of shredded cheese onto it, then roll up tightly and place seam side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.
- Add sauce and cheese: Pour the remaining cream cheese sauce evenly over the arranged enchiladas. Sprinkle with the remaining shredded Mexican blend cheese on top.
- Bake: Cover the baking dish with aluminum foil. Bake in the oven for 25 minutes, removing the foil halfway through baking to allow the cheese to lightly brown and become bubbly.
- Serve and garnish: Serve the enchiladas immediately. Top with sour cream, chopped cilantro, and diced tomatoes as desired.
Notes
- You can use homemade shredded chicken or simplify by shredding a store-bought rotisserie chicken.
- Adjust sauce consistency by adding 1-2 ounces more cream cheese for thickness or an extra ½ cup salsa verde for thinness.
- Store leftovers in an airtight container in the fridge for up to one week.
- Reheat enchiladas by microwaving until warmed through or baking at 350°F for 10-15 minutes until bubbly.
