Cream Cheese Chicken Enchiladas (Printable Version)
Flour tortillas filled with creamy chicken mixture and topped with melted cheese and enchilada sauce.
# What You'll Need:
→ Poultry
01 -
1.5 pounds boneless skinless chicken breasts, cooked and shredded (approximately 3 cups)
→ Dairy
02 -
8 ounces cream cheese, softened to room temperature and sliced
03 -
½ cup heavy cream, room temperature
04 -
3.5 cups freshly shredded Colby Jack cheese (divided: 2 cups for filling, 1.5 cups for topping)
05 -
½ cup sour cream, for garnish
→ Produce & Herbs
06 -
¼ cup chopped fresh cilantro (divided: 2 tablespoons for filling, 2 tablespoons for garnish)
07 -
10 ounces diced tomatoes and green chilies, drained
08 -
½ cup pico de gallo, for garnish
→ Spices & Seasonings
09 -
1 teaspoon ground cumin
10 -
½ teaspoon freshly cracked black pepper
→ Baking & Grains
11 -
10 flour tortillas, 8-inch diameter (about 17.5 ounces total)
→ Sauces
12 -
20 ounces red enchilada sauce (two 10-ounce cans)
# Step-by-Step Guide:
01 -
Preheat oven to 350°F (177°C). Generously spray a 9x13 inch baking dish with nonstick cooking spray.
02 -
Pour one 10-ounce can of red enchilada sauce evenly into the bottom of the prepared baking dish.
03 -
In a 10-inch nonstick skillet over medium heat, add sliced cream cheese and heavy cream. Stir constantly until cream cheese is fully melted. Remove from heat.
04 -
Stir in 2 tablespoons chopped fresh cilantro, ground cumin, and freshly cracked black pepper until fully incorporated.
05 -
Add drained diced tomatoes and green chilies to the cream cheese mixture. Stir to combine. Then fold in shredded chicken until evenly coated.
06 -
Place ⅓ cup of the chicken cream cheese mixture down the center of each flour tortilla. Sprinkle 2–3 tablespoons of shredded Colby Jack cheese over the filling. Fold one end over the filling and roll tightly. Arrange enchiladas seam side down in the baking dish over the enchilada sauce.
07 -
Drizzle remaining 10-ounce can of enchilada sauce evenly over the assembled enchiladas. Sprinkle remaining 1.5 cups shredded Colby Jack cheese on top.
08 -
Bake for 25 to 30 minutes, or until cheese is melted and begins to turn golden brown. Begin checking at 20 minutes to avoid burning.
09 -
Let enchiladas rest for 5 minutes. Top with sour cream, pico de gallo, and remaining chopped cilantro before serving.
# Additional Notes:
01 -
For even melting, ensure cream cheese and heavy cream are at room temperature before melting.