Cream Cheese Chicken Enchiladas
Creamy, cheesy, and full of flavor - you're going to love my Cream Cheese Chicken Enchiladas, the perfect weeknight dinner!
Ingredients
- 16 flour tortillas regular sized
- 4 large chicken breasts cooked and shredded
- 8 oz. cream cheese room temperature
- 10.5 oz cream of chicken soup
- 8 oz. diced green chilies drained
- 6 green onions chopped
- 20 oz. enchilada sauce
- 2 c. Monterey Jack Cheese shredded
- 3 c. Sharp cheddar cheese shredded
- Sour cream for garnish (optional)
- Shredded lettuce for garnish (optional)
- Diced tomatoes for garnish (optional)
Instructions
- Preheat oven to 350F.
- Spray two 13x9 casserole dishes with vegetable oil cooking spray.
- Combine the shredded chicken, cream cheese, cream of chicken soup, chilies, and green onions. Spoon even amounts of chicken mixture into each tortilla. Roll up tightly.
- Pour a very small amount of the enchilada sauce on the bottom of each casserole dish. Tilt the dish to allow the sauce to complete cover the bottom. Place enchiladas side by side on top of the sauce. Once in the dish, evenly spread the remaining enchilada sauce over the enchiladas. Sprinkle the sharp cheddar and Monterey jack evenly over all of the enchiladas.
- Bake for 20 minutes uncovered and an additional 5-10 minutes uncovered, allowing the cheese to melt/brown. If you would like, broil for 1 minute. Garnish with sour cream, shredded lettuce, and diced tomatoes as desired.
Notes
- Lightly coating the baking dish with enchilada sauce before arranging the filled tortillas helps prevent sticking.
- Enjoy your enchiladas with your favorite side dishes, like rice and beans, for a complete meal.
- I like using rotisserie chicken for ease of preparation.
Nutrition
Calories: 432kcalCarbohydrates: 27gProtein: 27gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 106mgSodium: 1444mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 1469IUVitamin C: 4mgCalcium: 741mgIron: 2mg
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