Cream Cheese Chicken Enchiladas Recipe - Allrecipes.com
Cream Cheese Chicken Enchiladas Recipe
  • READY IN 50 mins

Cream Cheese Chicken Enchiladas

Recipe by  

"My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce."

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Ingredients Edit and Save

Original recipe makes 10 enchiladas Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  2. Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
  3. Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
  4. Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
  5. Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2013

These turned out really great. I only had one 8oz. package of cream cheese and that was plenty, honestly I think too packs would be too rich for our taste. I always use my pressure cooker for cooking the chicken when making enchiladas, so much easier and chicken turns out so moist and easily shreds. I put some of the cumin in with the chicken and used a bit less in the mixture. I did top with black olives, more green onions and cilantro. These were full of flavor and my husband said to make these again.

 
Most Helpful Critical Review
Aug 29, 2014

I wish I had read the reviews first! I used the full amount of cream cheese and it was too much. I also feel like it could have used more chicken. Otherwise, the flavor was good and it was super easy to make! I didn't use cilantro because I dislike the flavor. And I agree that the green onions could use a slight sauté beforehand. It was a bit abrasive to bite down on one.

 

13 Ratings

Dec 19, 2013

This is really creamy and really good! I too only used one package of cream cheese, and I substituted jalepeno for the green chilies, but only because we like a little heat. I only used about half of the can of diced tomatoes, but that is just a personal preference as well. Very tasty...Mexican food is my "comfort food", and this definitely fills the bill!

 
Nov 14, 2013

Delicious!

 
Jan 04, 2014

My husband keeps asking me to make this! Great recipe.

 
Nov 04, 2014

These are delightful. We have been making these for years and also add spinach sometimes. I also add mexican oregano and black olives.

 
Oct 07, 2014

Really good. I used leftover chicken and because it wasn't 3 lbs I cut back on other stuff. Its pretty hard to mess up when you just adjust to your own taste. Cut back on lime, hate cilantro, used jack cheese instead of cheddar.If I would change anything maybe a bit less garic.

 
Aug 31, 2014

I tweaked this recipe a little due to my family not liking peppers. But I was very impressed! Super easy and super good. Def going to save and make again.

 

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Nutrition

  • Calories
  • 576 kcal
  • 29%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 1672 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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