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pan of homemade cream cheese enchiladas
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4.88 from 8 votes

Creamy Chicken Enchiladas

Yummy, mild, and creamy, these are the homemade enchiladas the kids will love and beg for more
Prep Time15 minutes
25 minutes
Total Time40 minutes
Course: Entree
Cuisine: Mexican
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 tspn chili powder
  • ½ tspn cumin
  • cups shredded cheddar cheese
  • 4 oz green chilies
  • 10 ea 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