Chicken Cream Cheese Enchiladas

Recipe by Annacia
READY IN: 40mins
SERVES: 8-10


  • 2
    cups of pre-cooked rotisserie chicken (or any leftover chicken)
  • 1
    (8 ounce) package cream cheese, cubed (low fat is fine)
  • 12
    cup sour cream (fat free ok)
  • 1
    tablespoon finely chopped onion
  • 12
    teaspoon chili powder
  • 12
    teaspoon cumin
  • 1 12
    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)


  • Preheat oven to 350 degrees.
  • De-bone chicken, and shred chicken into small pieces, if you don’t have a rotisserie chicken.
  • In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.
  • Heat until the cheeses are completely melted.
  • Coat baking pan with cooking spray.
  • 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.
  • Pour enchilada sauce over the rolled tortillas.
  • Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.