Cream Cheese Chicken Enchiladas
Ah, Cream Cheese Chicken Enchiladas! A perfect combination of creamy, spicy, and comforting flavors, all wrapped up in a soft tortilla. For many families
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine Mexican
Servings 8
Calories 350 kcal
- 2 cups cooked, shredded chicken
- 8 corn tortillas.
- 1 cup enchilada sauce
- 4 oz cream cheese, softened
- ½ cup diced onion
- 1 cup shredded cheddar cheese
- 1 clove garlic, minced.
- pepper and salt.
- 1 tbsp chili powder.
Optional toppings: diced avocado, chopped cilantro, sour cream.
Preheat the oven to 375°F (190°C).
Now it’s time for the garlic and onion to be sautéed in a big skillet until the onion is transparent.
Add the shredded chicken, chili powder, salt, and pepper to the skillet and cook for 5 minutes.
Add the cream cheese and mix thoroughly.
Now the Enchilada sauce should be applied in a thin layer to the bottom of a 9 x 13-inch baking dish.
Each tortilla should be rolled up with the seam side facing up and filled with the chicken mixture.
The leftover enchilada sauce and cheese are added to the tortillas as a preliminary step.
The cheese should bubble and melt after 25 to 30 minutes of baking.Serve with your preferred toppings. Enjoy!
Keyword Cream Cheese Chicken Enchiladas