Chicken Cream Cheese Enchiladas

May 23, 2011

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Chicken Cream Cheese Enchiladas are a wonderful dinner for the weeknight. These enchiladas are perfect when you have a some left over cooked chicken. These are a creamy enchilada that isn’t too spicy, and these enchiladas reheat very well.

Enchiladas made with cream cheese and chicken

Who doesn’t love Tex Mex? I think so many of us love Tex Mex, you don’t have to live south of the border to make this main dish up. You can make these up in very little time, and they taste great. Better yet, they even reheat well, so if you need to make a meal ahead, this may be the perfect choice for you. No matter if you like red or even green enchilada sauce we have you covered with this recipe.

Chicken Cream Cheese Enchiladas

Yield: 8 servings.

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Chicken Cream Cheese Enchiladas

Author: Julie Doellingen via CopyKat Recipes

Recipe Type: Main Dish

Prep time: 15 min

Cook time: 30 min

Serves: 8

Chicken cream cheese enchiladas are a wonderful addition to your dinner menu.

Ingredients

2 cups of pre-cooked rotisserie chicken
1 8 ounce package cream cheese, cubed
1/2 cup sour cream
1 tablespoon finely chopped onion
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded cheddar cheese, shredded
1 4 ounce can green chilies
8 to 10 flour tortillas - corn tortillas also work well
1 20 ounce can red or green enchilada sauce

Instructions

Preheat oven to 350 degrees. 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 baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into 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 and bake at 350 uncovered for 20-25 minutes.

Thanks to Julie Doellingen for the inspiration of this recipe. Did you enjoy this recipe? Check out the other recipes in my 52 weeks of Cream Cheese.

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http://thinrecipes.com Fran

LOVE the new design and this recipe is calling my name!!
Jfinch1988@yahoo.com

Easy to prepare and my wife and kids loved it!!! Thank you, Stephanie!! I am the new hero of the kitchen.
Anonymous

I am glad that recipe turned out well for you! Those were some pretty tasty enchiladas.
http://twitter.com/Curt_D Curt Despres

Wow, that sounds really cheesy! Perfect.
http://twitter.com/Curt_D Curt Despres

Wow, that sounds really cheesy! Perfect.
Lee Karchawer

Hi Stephanie,

I love reading your blog. Really great recipes and the Chicken Cream Cheese Enchiladas look delicious.

I live in New York City and recently started my own cooking blog called “Cookin’ with the Kaptain” – I’m new to cooking and would love to hear what you think about my blog!

http://bit.ly/rc9zoR

Take a look and let me know what you think.

Thanks – KK
http://www.facebook.com/people/Peyam-Akgun/100002542947865 Peyam Akgun

God Bless!

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