Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas feature a savory filling wrapped in delicious corn tortillas.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Entree
- Method: Oven
- Cuisine: Mexican
Ingredients
Units
Scale
3 chicken breasts or rotisserie chicken, cooked, shredded
8 ounces cream cheese, softened
1 teaspoon garlic powder (optional)
1/4 teaspoon cumin (optional)
1/2 yellow onion
2 (10-ounce) cans Hatch enchilada sauce (red or green), divided
5 cups shredded Cheddar or Monterey Jack cheese, divided
12 taco size corn tortillas
Black olives, sliced (optional)
Chopped green onion (optional)
Instructions
- Dice the onion and mix thoroughly into the cream cheese.
- Mix shredded chicken, cream cheese mixture, garlic powder, cumin, 1 can enchilada sauce and 1 cup shredded cheese. Mix well.
- Pour the remainder of the can of enchilada sauce into a 13 x 9 x 2 inch baking pan.
- Heat a small amount of oil in a skillet, and fry each tortilla just for a few seconds. Drain on a paper towel. It should remain pliable.
- Fill the tortillas with a couple tablespoons of filling; spread and roll up. Place enchiladas seam side down on top of sauce in the baking pan, repeating to fill the pan.
- Pour second can of enchilada sauce on top of the enchiladas and top with shredded cheese.
- Bake for 25 to 30 minutes at 350 degrees F until hot and bubbly.
- Let sit for a couple minutes before serving.
- Use a spatula to transfer each enchilada to a serving plate.
- Sprinkle with sliced black olives and chopped green onion, if desired.
Notes
Photo credit: a5/ea07f9d6 Stacy Spensley on VisuaHhunt / CC BY
Find it online: https://simplygreatrecipes.com/cream-cheese-chicken-enchiladas/