Description
Mexican comfort classic cream cheese chicken enchiladas deliver rich, creamy goodness in each bite. Melted cheese, tender chicken, and zesty sauce create a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 2.5 cups cooked, shredded chicken
- 20 oz (567 g) red enchilada sauce
- 10–12 flour or yellow corn tortillas
- 8 oz (227 g) block cheese, shredded
- 8 oz (227 g) cream cheese, softened at room temperature
- 4 oz (113 g) sour cream
- 4 oz (113 g) can chopped green chilies
- 1 tbsp olive oil
- 0.5 cup chopped yellow or white onion
- 3 fresh garlic cloves, chopped
- 0.5 fresh jalapeño, chopped (optional)
- 0.5 tsp kosher salt
- avocado
- cilantro
- green onions
- shredded lettuce
- pico de gallo
- refried beans
Instructions
- Preparation: Preheat the oven to 350°F, creating an ideal cooking environment for the enchiladas.
- Sauté Aromatics: In a skillet, sweat onions, garlic, and jalapeños until they release their fragrant oils and become translucent.
- Filling Creation: Combine the sautéed vegetables with shredded chicken, cream cheese, sour cream, green chilies, and salt, mixing thoroughly to create a cohesive and flavorful filling.
- Pan Preparation: Lightly spray the baking dish with cooking spray, then spread a thin layer of enchilada sauce to prevent sticking and enhance initial flavor profile.
- Assembly: Distribute the chicken mixture along the center of each tortilla, sprinkle cheese, then roll carefully and position seam-side down in the prepared dish.
- Sauce and Topping: Drizzle remaining enchilada sauce over the rolled tortillas, ensuring complete coverage, and generously scatter the remaining cheese on top.
- Baking Process: Cover with foil and bake for 20 minutes, then remove foil and continue baking for an additional 15 minutes until cheese melts and edges become golden and crispy.
- Resting Period: Allow enchiladas to rest for 15 minutes, enabling flavors to meld and settle.
- Final Presentation: Garnish with green onions, avocado slices, and cilantro. Serve alongside shredded lettuce, pico de gallo, and refried beans.
- Make-Ahead Option: Prepare enchiladas in advance by assembling without final sauce and cheese. Refrigerate for 1-2 days, adding toppings just before baking to maintain optimal texture and flavor.
Notes
- Prep Like a Pro: Soften cream cheese at room temperature for 30 minutes to ensure smooth, lump-free mixing with other ingredients.
- Chicken Selection Matters: Use rotisserie chicken or freshly shredded chicken breast for maximum tenderness and flavor complexity.
- Tortilla Tip: Warm tortillas briefly on a skillet to prevent cracking and make rolling easier without breaking.
- Make-Ahead Magic: Freeze unbaked enchiladas for up to 3 months by wrapping tightly in plastic wrap and aluminum foil, thawing overnight before baking.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg