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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 enchiladas Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
ADVERTISEMENT

Reviews More Reviews

Nov 14, 2013

Delicious!

 
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.

 

6 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!

 
Jan 04, 2014

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

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Enchanted Sour Cream Chicken Enchiladas

See how to make saucy, New Mexico-style chicken enchiladas.

Easy Chicken Enchiladas

See how to make incredibly quick-and-easy chicken enchiladas.

Chicken Enchiladas I

See how to make delicious chicken enchiladas the easy way!

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States