Cream cheese chicken enchiladas are an easy weeknight meal made with two types of cheese, enchilada sauce, and chicken wrapped in flour tortillas.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken, enchiladas
Servings: 6
Calories: 498kcal
Ingredients
2large chicken breasts
8oz.shredded cheddar cheese
8oz.cream cheese at room temperature
119-oz. canmild enchilada sauce
12small flour tortillas
1/2teaspoonsalt
Instructions
Preheat oven to 375 degrees.
Boil chicken until tender, then drain and shred it. I shred mine in my stand mixer using the paddle attachment but you can use two forks. It is easier to shred when it is warm.
2 large chicken breasts
Spray a 9x13 baking dish with cooking spray. Pour 1/4 cup of enchilada sauce into the dish and tilt to cover the bottom.
1 19-oz. can mild enchilada sauce
Add 1/3 of the cheese, 3/4 cup of enchilada sauce, and salt to the shredded chicken and stir to combine. Set this aside.
2 large chicken breasts, 8 oz. shredded cheddar cheese, 1 19-oz. can mild enchilada sauce, 1/2 teaspoon salt
Spread a thin layer of cream cheese on a flour tortilla. Put about 3 tablespoons of chicken mixture down the center of the tortilla and roll it up tightly.
8 oz. cream cheese at room temperature, 12 small flour tortillas
Place the rolled-up tortillas in the casserole dish, lining them up across the bottom until you have all 12 enchiladas made and placed in the dish.
Cover enchiladas with the remaining enchilada sauce and then the remainder of the cheese.
1 19-oz. can mild enchilada sauce, 8 oz. shredded cheddar cheese
Bake at 375 for about 20 minutes or until bubbly.
Serve with jalapeño slices, diced tomatoes, and sour cream.