Cream Cheese Chicken Enchiladas

5 from 22 votes

Cream Cheese Chicken Enchiladas

Cream cheese chicken enchiladas are thick and creamy with a touch of spice. They prep in minutes for a favorite weeknight dish!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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 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

Notes

Shredded chicken. Make crock pot Shredded Chicken, oven Baked Chicken, or shred a rotisserie chicken.

Prep ahead of time. Keep the unbaked enchiladas, covered, in the refrigerator for 24 hours. To keep them from getting soggy, add only half of the enchilada sauce. Save the rest of the sauce and remaining cheese to add right before baking the enchiladas.

Freezer Meal. Prepare the enchiladas as directed in the recipe. Wrap the entire tray with plastic wrap and again with aluminum foil and freeze for about 3 months.

Thaw them overnight in the fridge. Remove plastic and foil and bake for 25 minutes. To bake from frozen remove the plastic and replace the foil. Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until they are cooked through.

Store leftovers covered or in airtight containers in the refrigerator for 4 days. Small servings can be reheated in the microwave or larger portions in the oven.

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