Creamy Chicken Enchiladas
Yummy, mild, and creamy, these are the homemade enchiladas the kids will love and beg for more
Prep Time15 minutes mins
25 minutes mins
Total Time40 minutes mins
Course: Entree
Cuisine: Mexican
Servings: 5
Calories: 448kcal
Cost: Varies
- 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
- 1½ cups shredded cheddar cheese
- 4 oz green chilies
- 10 ea flour tortillas
- 20 oz enchilada sauce, green or red
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.
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