Cream Cheese Chicken Enchiladas Recipe
Cream cheese chicken enchiladas are thick and creamy with a touch of spice. They prep in minutes for a favorite weeknight dish!
Servings: 6
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 tablespoon minced garlic
- 1 tablespoon cumin
- 2 teaspoons salt
- 1 teaspoon garlic pepper
- ½ cup lime juice
- 1 (15-ounce) can diced tomatoes, drained
- 1 (7-ounce) can diced green chiles
- ½ cup chopped fresh cilantro
- 3 cups cooked shredded chicken
- 2 cups shredded Mexican blend cheese or Colby Jack cheese, divided
- 10 (8-inch) tortillas, soft taco size
- 1 (15-ounce) can green enchilada sauce
- toppings, if desired
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13 baking dish and set aside.
- In a medium bowl, beat together cream cheese, garlic, cumin, salt, pepper, and lime juice. Fold in tomatoes, green chiles, cilantro, 1 cup shredded cheese, and shredded chicken.
- Pour a little bit of the enchilada sauce into the bottom of the pan and spread around before adding the enchiladas.
- Add ½ cup of the chicken mixture along the middle of each tortilla and roll up. Place in a prepared baking dish with the seam down.
- Pour enchilada sauce over the tortillas and sprinkle with the remaining shredded cheese.
- Bake for 20 minutes.
Video
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 5g | Protein: 29g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 1133mg | Potassium: 278mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 603IU | Vitamin C: 7mg | Calcium: 330mg | Iron: 2mg