Easy Cream Cheese Chicken Enchiladas
Yummy, mild, and creamy, these are the homemade enchiladas the kids will love and beg for more.
Servings: 5
Calories: 448kcal
Cost: Varies
Ingredients
- 2 cups pre-cooked rotisserie chicken, dark and/or light, chopped
- 8 oz cream cheese
- ½ cup sour cream
- 1 tbsp finely chopped onion
- ½ tsp chili powder
- ½ tsp cumin
- 1½ cups shredded cheddar cheese
- 4 oz green chilies
- 10 flour tortillas
- 20 oz enchilada sauce, green or red
Instructions
- Preheat oven to 350 F.
- De-bone chicken, and shred chicken into small pieces. if you don't have a rotisserie chicken you can use 3 to 4 cooked chicken breasts.
- 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 9 x 13 baking pan with cooking spray.
- Scoop a heaping spoonful of chicken mixture onto a tortilla, roll, and place it into the 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.
- Bake at 350 uncovered for 20-25 minutes.
Nutrition
Serving: 2g | Calories: 448kcal | Carbohydrates: 17g | Protein: 17g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1462mg | Potassium: 165mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1910IU | Vitamin C: 6mg | Calcium: 314mg | Iron: 1mg
