These Cream Cheese Chicken Enchiladas are rich, creamy, and incredibly satisfying. With tender shredded chicken, smooth cream cheese, and a flavorful sauce, this dish delivers comfort in every bite. Perfect for weeknight dinners or when you want a no-fail crowd-pleaser.
Ingredients
- 2 cups cooked shredded chicken
- 1 block (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 8 flour tortillas
- Optional garnish: chopped cilantro, sliced green onions
Instructions
Step 1: Prepare the Filling
In a bowl, mix together the shredded chicken, softened cream cheese, diced green chiles, garlic powder, onion powder, salt, and pepper. Stir until fully combined and creamy.
Step 2: Assemble the Enchiladas
Lay each tortilla flat. Add a generous spoonful of the chicken mixture to the center of each tortilla, then sprinkle a little cheddar and Monterey Jack cheese. Roll up tightly.
Step 3: Arrange in a Baking Dish
Place the rolled enchiladas seam-side down in a greased baking dish. Pour the green enchilada sauce evenly over the top.
Step 4: Add Cheese and Bake
Sprinkle the remaining cheddar and Monterey Jack cheese on top. Bake at 350°F (175°C) for 20 to 25 minutes or until the cheese is melted and bubbly.
Step 5: Serve
Let rest for 5 minutes before serving. Garnish with cilantro or green onions if desired.
