Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas – a great Mexican dinner that comes together in no time at all. Cream cheese, Rotel tomatoes, and chicken make the filling. Cheesy, easy, and delicious.
CREAMY CHICKEN ENCHILADAS
We love these enchiladas. They are ridiculously easy and one of those meals that you probably already have the ingredients in your house. We already love these Honey Lime Enchiladas but this chicken enchilada recipe is a little richer and fantastic.
Sometimes I add some salsa verde one time for some extra kick if that’s what you’re into. These are rich and indulgent! I use flour tortillas but you can use corn tortillas if you like.
CHEESE
I use Monterey Jack in these enchiladas. For a spicy twist use Pepper Jack cheese or cheddar cheese for a stronger cheese taste.
HOW TO COOK CHICKEN
For this recipe you can cook the chicken however you desire. For me, the easiest way is to throw 2-3 chicken breasts in a crock pot on low for 3-4 hours. Sometimes I even put them in frozen. Shred chicken while warm.
You can also boil the chicken with onion and then shred it.
Rotisserie chicken can also be used.
INSTRUCTIONS
-
-
Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. In a large skillet add Rotel tomatoes and cook for one minute or medium heat to reduce the liquid in them. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. This can also be done in the microwave.
-
Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in the baking dish. Sprinkle the top of the filled tortillas with cheese. Pour the cream on top and salsa verde if you like a spicier version.
-
Cover with foil and bake at 350 degrees for 20-25 min. Take off foil and cook for another 10-15 mins, or until top is golden brown. I like to broil for about 1 minute at the end to brown the cheese. Serve with black beans, Cilantro Lime Rice, and pico de gallo. Garnish with fresh cilantro if desired.
-
WHAT TO SERVE WITH THIS
Serve with Cilantro Lime Rice, Pico De Gallo, black beans, refried beans, guacamole, or sour cream.
OTHER CHICKEN RECIPES
- Chicken Parmesan Meatballs
- Chicken Parmesan Roll-Ups
- One-Pan Cheesy, Chicken, Broccoli, and Rice
- One-Pan Chicken Enchilada Skillet
- Creamy Chicken Noodle Skillet
- One-Pan Mexican Chicken and Rice
- One-Pan Monterey Chicken Pasta
- Baked Parmesan Caesar Chicken
- One-Pot Bacon Broccoli Pasta
- One-Pan Baked Ziti Skillet
- Tomato Basil Chicken Quinoa
- One-Pan Chicken and Spinach Orzo
Creamy Chicken Enchiladas
Ingredients
- 1 (10 ounce) can Rotel tomatoes and green chilies, drained
- 1 (8 oz) pkg cream cheese, softened
- 2 cups chopped or shredded, cooked chicken breast, (see Note)
- 8 (8 - inch) flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup heavy cream
- optional 1/2 cup salsa verde for a spicier version
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. In a large skillet add Rotel tomatoes and cook for one minute over medium heat to reduce the liquid in them. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. This can also be done in the microwave.
- Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in the baking dish. Sprinkle with the cheese. Drizzle with cream and salsa verde if you like a spicier version.
- Cover with foil and bake at 350 degrees for 20-25 min. Take off foil and cook for another 10-15 mins, or until top is golden brown. I like to broil for about 1 minute at the end to brown the cheese. Serve with black beans, Cilantro Lime Rice, and pico de gallo.
Comments are closed.