Cream Cheese Chicken Enchiladas
These cream cheese chicken enchiladas are made in one casserole dish and feature a rich and flavorful cream cheese sauce.
Servings: 8
Ingredients
- 8 small soft taco flour tortillas
- 1 lb. cooked shredded chicken ~3 cups*
- 8 oz. shredded Monterey jack cheese ~2 cups
- 16 oz. salsa verde
- 8 oz. cream cheese
- 1.5 cups heavy whipping cream
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 oz. crumbled cotija cheese ~1 cup
- ¼ cup cilantro minced
Instructions
- Preheat the oven to 350℉. Spray a 9x13-inch casserole dish with cooking spray and set aside.
- To assemble the enchiladas, lay a tortilla flat on a cutting board. Place ¼ cup of Monterey Jack and a heaping ⅓ cup of shredded chicken in the middle. Tightly roll the tortilla and place seam-side down in the casserole dish. Continue until all of the tortillas have been filled and rolled. Set aside.
- Heat a small saucepan over medium heat. Add the salsa, cream cheese, and seasonings. Cook until the cream cheese has melted, stirring consistently. Add in the heavy cream and cook for an additional minute.
- Pour the cream cheese sauce over the enchiladas. Top with the cotija cheese.
- Cover and bake for 30 minutes. Uncover and bake for another 15 minutes.
- Garnish with cilantro and serve.
Notes
- We suggest using rotisserie chicken.
- To make the chicken, instead of buying pre-shredded, cook 1.5 lbs (or at least that much) chicken breast and shred.
- We used Monterey Jack and cotija cheese. Pepper jack and cheddar would be good substitutions.
Nutrition
Calories: 600kcal | Carbohydrates: 22g | Protein: 28g | Fat: 44g | Fiber: 1g | Sugar: 7g