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Cream Cheese Chicken Enchiladas

A warm plate of creamy, cheesy enchiladas bubbling in the oven, perfect for busy weeknights or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked shredded chicken
  • 8 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1 cup enchilada sauce
  • 6 flour tortillas
  • 1/2 cup diced onion
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • 9x13 inch baking dish
  • Skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, softened cream cheese, half of the shredded cheddar cheese, diced onion, garlic powder, chili powder, salt, and pepper.
  3. Take a flour tortilla and spoon a generous amount of the chicken mixture into the center.
  4. Roll the tortillas tightly and place them seam-side down in a greased 9x13 inch baking dish.
  5. Pour the enchilada sauce evenly over the tortillas.
  6. Sprinkle the remaining cheddar cheese over the top.
  7. Bake in the preheated oven for about 30 minutes or until the cheese is melted and bubbly.
  8. Remove from the oven and let cool for a few minutes before serving.

Notes

For an extra kick, add some diced jalapeños to the filling! Can be customized with your favorite toppings.