Description
This creamy and cheesy Chicken Enchiladas recipe combines tender shredded chicken with a rich mixture of cream cheese, sour cream, and flavorful spices, all wrapped in soft flour tortillas and topped with green enchilada sauce and melted cheese. Baked to perfection, these enchiladas offer a comforting Tex-Mex dish that’s perfect for a family dinner or casual get-together.
Ingredients
Scale
Cheese Mixture
- 1 (8 oz.) package cream cheese
- ¼ cup sour cream or Greek yogurt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
Other Ingredients
- 1 (10 oz) can Rotel tomatoes and green chilies, drained
- 1 cup white corn (optional)
- 2 cups cooked, shredded chicken
- 8 (8-inch) flour tortillas
- 1 cup green enchilada sauce, divided
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and spread ½ cup of the green enchilada sauce evenly in the bottom of a 9×13 glass baking dish to prevent sticking and add flavor.
- Prepare the Cheese Mixture: In a large skillet over medium-low heat, combine the cream cheese, sour cream, drained Rotel tomatoes and green chilies, optional corn, chili powder, and ground cumin. Stir continuously until the mixture is smooth and heated through.
- Add Chicken and Cheese: Stir in the cooked shredded chicken, coating it well with the cheese mixture. Then add ½ cup of shredded cheddar cheese and mix until incorporated evenly.
- Assemble Enchiladas: Spoon about ⅓ cup of the chicken mixture into the center of each flour tortilla. Roll the tortillas tightly and place them seam side down into the prepared baking dish.
- Add Sauce and Cheese Topping: Pour the remaining ½ cup of green enchilada sauce over the rolled tortillas. Sprinkle the remaining ½ cup cheddar cheese and 1 cup Monterey Jack cheese evenly on top.
- Bake: Bake in the preheated oven at 350 degrees for 20 minutes, or until the enchiladas are hot and bubbly. For a golden, crispy finish, optionally broil on high for 2-3 minutes, watching carefully to avoid burning.
- Serve: Remove from the oven and serve hot. Enjoy your creamy, cheesy chicken enchiladas!
Notes
- Chicken needs to be cooked prior to preparing the filling; rotisserie chicken or leftover cooked chicken works well.
- You can prepare the chicken filling ahead of time and refrigerate it, then roll and assemble the enchiladas just before baking.
- Optional corn adds a subtle sweetness and texture to the filling.
- Broiling at the end is optional but enhances the texture and appearance.
Keywords: chicken enchiladas, creamy chicken enchiladas, cheesy enchiladas, Tex-Mex recipes, easy enchiladas