Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas

15
Jaimie 0

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

50 m servings 576 cals
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Original recipe yields 10 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

15
  1. 21 Ratings

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Most helpful positive review

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 co...

Most helpful critical review

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...

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 co...

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 ...

Delicious!

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

Delicious, but I tweaked it based on what I had in the house! Very forgiving recipe. You could alter it to be much hotter or very mild for little kids. I love that! I only used 8 oz. of Cream Ch...

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...

Great recipe but didn't give 5 stars because a bit too rich for me. I think next time I make it I will follow others advise and use 1/2 the amount of cream cheese and add some sour cream. I will...

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

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.