Here’s a delicious recipe for cream cheese chicken enchiladas that you’ll love!
Ingredients:
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (plus more for topping)
- 1 cup salsa (your choice of mild, medium, or hot)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Salt and pepper to taste
For the Enchiladas:
- 8-10 flour tortillas (8-inch size works well)
- 1 can (10 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 cup chicken broth (or as needed)
- Additional salsa (optional, for topping)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, 1 cup of cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
- Assemble the Enchiladas:
- Spread a small amount of chicken broth in the bottom of a 9×13 inch baking dish to prevent sticking.
- Take a tortilla and add about 1/4 cup of the chicken filling to the center. Roll it up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Make the Sauce: In a separate bowl, mix the cream of chicken soup, sour cream, and remaining chicken broth until smooth. Pour this mixture evenly over the rolled enchiladas.
- Add Toppings: Sprinkle additional shredded cheddar cheese on top. You can also add more salsa if you like.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve: Let the enchiladas cool for a few minutes before serving. Garnish with chopped cilantro, green onions, or avocado if desired.
Enjoy!
Serve these creamy, cheesy enchiladas with a side of rice and beans, or a simple salad for a complete meal. Enjoy your cooking!
