Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas

12
Jaimie 0

"My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce."

Ingredients 50 m {{adjustedServings}} servings 576 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1672 mg
  • 67%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  2. Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
  3. Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
  4. Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
  5. Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
Tips & Tricks
Tender Pan-Fried Chicken Breasts

They go from stovetop to oven, and come out super moist and tender.

Salsa Chicken

Simple, savory baked chicken flavored with taco seasoning and salsa.

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Reviews 12

  1. 16 Ratings

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*Sherri*
11/3/2013

These turned out really great. I only had one 8oz. package of cream cheese and that was plenty, honestly I think too packs would be too rich for our taste. I always use my pressure cooker for cooking the chicken when making enchiladas, so much easier and chicken turns out so moist and easily shreds. I put some of the cumin in with the chicken and used a bit less in the mixture. I did top with black olives, more green onions and cilantro. These were full of flavor and my husband said to make these again.

mom of three
11/14/2013

Delicious!

jeanalee32
12/19/2013

This is really creamy and really good! I too only used one package of cream cheese, and I substituted jalepeno for the green chilies, but only because we like a little heat. I only used about half of the can of diced tomatoes, but that is just a personal preference as well. Very tasty...Mexican food is my "comfort food", and this definitely fills the bill!