Chicken Cream Cheese Enchiladas

Submitted by Annacia

"This is a creamy enchalada recipe that is mildly spiced. No Scotch Bonnets or even jalapenos here. It's quick to make and great for a week night or lazy weekend."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 2 cups of pre-cooked rotisserie chicken (or any leftover chicken)
• 1 (8 ounce) package cream cheese, cubed (low fat is fine)
• 1⁄2 cup sour cream (fat free ok)
• 1 tablespoon finely chopped onion
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon cumin
• 1 1⁄2 cups shredded cheddar cheese, shredded (Reduced fat doesn't melt as but can be used if you don't mind)
• 1 (4 ounce) can green chilies
• 8 -10 flour tortillas (corn tortillas also work well)
• 1 (20 ounce) can enchilada sauce (red or green)

directions

1. Preheat oven to 350 degrees.
2. De-bone chicken, and shred chicken into small pieces, if you don’t have a rotisserie chicken.
3. In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.
4. Heat until the cheeses are completely melted.
5. Coat baking pan with cooking spray.
6. Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used.
7. Pour enchilada sauce over the rolled tortillas.
8. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

Reviews

[Brandi W.]

Not wanting to go grocery shopping tonight, I looked around my fridge and saw I had two grilled chicken breasts leftover from a previous night's dinner. I also had a block of cream cheese. I started googling what I could make with that and landed on this recipe. I happened to have a can of enchilada sauce and green Chile's leftover from the last time I made enchiladas, so I got busy making this recipe. I didn't have any sour cream on hand so I just used a splash of milk while it was all warming up in the skillet. I also tossed in a can of drained roasted corn. It added a bit of texture and a hint of sweetness. Since I only had 6 six-inch tortillas, I put the leftover mixture into a pie dish, spooned some enchilada sauce on top, sprinkled with cheese and we had it on the side with some Scoops tortilla chips. Definitely adding this recipe to the rotation.

 

[Montana Heart Song]

Wow! This recipe is simple, fast to prepare, and good golly delicious. I use corn tortillas.<br/>Love it, Love it!!

 

[Starrynews]

Very nice enchilada variation - creamy and, indeed, mildly spiced. I made Recipe #370752<br/> for the sauce and used corn tortillas. I halved the recipe, which gave me enough filling for 8 corn tortillas - perfect! Thanks for sharing!

 

[Cooking Fool Dave]

I used whole wheat tortillas and they were delicious! Dollop of sour cream and some black olives on top and away we ate!

 

[IngridH]

I cut this in half, and made 5 enchiladas in a 6.5 x 9 inch pan. The filling in these is absolutely decadent (okay, I used all full fat ingredients- I make enchiladas too seldom to skimp), and since I have a cold, I added a good dash of cayenne pepper so I could actually taste what I'd made. I had some smoked chicken meat in the freezer from another recipe, otherwise I made as written, adding the dash of cayenne. For the enchilada sauce, I chose a medium spiced red variety, which is my personal favorite. If I was serving to a spice-free crowd, I'd use mild, and everyone would be happy. This is so easy to make that I expect it to be a standby recipe when I need to satisfy a Mexican food craving. Quick to make on a weeknight, easy enough to halve or double as needed, and sure to satisfy a crowd.