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.
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.
Chicken Cream Cheese Enchiladas
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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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
