These cream cheese chicken enchiladas are soft, creamy, and full of flavor. Shredded chicken is mixed with a rich cream cheese filling, rolled in tortillas, and baked in a cheesy sauce until warm and bubbly.
👥 Serves
4–6 servings
⏱️ Prep Time
20 minutes
🕒 Bake Time
25–30 minutes
⏱️ Total Time
50 minutes
🍳 Equipment
- Mixing bowl
- Baking dish
- Skillet (optional)
- Spoon or spatula
- Oven
🥣 Ingredients
🍗 Chicken Filling
- 2 cups cooked shredded chicken
- 8 oz (225g) cream cheese (softened)
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
🌯 Enchiladas
- 8 small flour tortillas
- 1½ cups enchilada sauce (red or green)
- 1 cup shredded cheese (for topping)
📝 Ingredient Notes
- Rotisserie chicken works great for convenience
- Softened cream cheese mixes smoothly
- Use mild or spicy enchilada sauce as preferred
- Corn tortillas can be used for gluten-free option
👨🍳 Instructions
1. Prepare Filling
- Mix chicken, cream cheese, sour cream, cheddar, and spices
- Stir until creamy and well combined
2. Fill Tortillas
- Spoon mixture into tortillas
- Roll tightly and place seam-side down in baking dish
3. Add Sauce
- Pour enchilada sauce evenly over rolled tortillas
- Sprinkle cheese on top
4. Bake
- Preheat oven to 180°C (350°F)
- Bake for 25–30 minutes until bubbly and golden
5. Serve
- Let rest 5 minutes
- Serve warm
📊 Nutrition Facts (approx per serving)
- Calories: 420 kcal
- Protein: 28g
- Fat: 24g
- Carbohydrates: 25g
- Sodium: 780mg
💡 Tips
- Don’t overfill tortillas to avoid tearing
- Warm tortillas slightly for easier rolling
- Add extra cheese for a richer top
- Let rest before serving for cleaner slices
🔄 Variations
🌶️ Spicy Enchiladas
- Add jalapeños or hot sauce
🧄 Garlic Herb Version
- Add fresh cilantro or parsley
🥦 Veggie Version
- Add spinach or bell peppers
🧀 Extra Cheesy
- Mix mozzarella with cheddar
🌯 Why It’s Loved
- Creamy and comforting filling
- Easy weeknight dinner
- Family-friendly flavor
- Cheesy baked perfection
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