Easy Cream Cheese Chicken Enchiladas
This recipe offers a quick and delicious way to enjoy enchiladas with a creamy twist. Perfect for a weeknight dinner!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded use rotisserie chicken for ease
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup salsa verde
- 2 cups Monterey Jack cheese shredded and divided
- 10 count flour tortillas 8-inch size
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, cream cheese, sour cream, half of the Monterey Jack cheese, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Spread a small amount of salsa verde in the bottom of a 9x13-inch baking dish.
- Fill each tortilla with the chicken mixture, roll up tightly, and place seam side down in the prepared baking dish.
- Pour remaining salsa verde over the top of the enchiladas and sprinkle with the remaining Monterey Jack cheese.
- Bake for 25 minutes or until cheese is melted and bubbly.
- Garnish with chopped cilantro or green onions if desired before serving.
Notes
These enchiladas can be frozen before baking for up to 3 months. Simply thaw overnight in the refrigerator before baking as directed.