Creamy Chicken & Cheese Enchiladas
Indulge in these creamy, flavorful Chicken & Cheese Enchiladas that are sure to become a weeknight favorite! This dish features tender, shredded rotisserie chicken combined with a rich blend of cream cheese, sour cream, and spices, all enveloped in soft tortillas. The enchiladas are smothered in zesty enchilada sauce and topped with gooey melted cheese, creating a satisfying meal that's easy to prepare and perfect for family gatherings or casual weekends. Enjoy the comfort of this mildly spiced dish that caters to all palates — no need for intense heat with this recipe!
8-10 servings
Servings
320
Calories
10
Ingredients
Ingredients
Pre-cooked rotisserie chicken
2 cups (De-boned and shredded)
Cream cheese
1 (8 ounce) package (Cubed)
Sour cream
1/2 cup (No preparation needed)
Onion
1 tablespoon (Finely chopped)
Chili powder
1/2 teaspoon (No preparation needed)
Cumin
1/2 teaspoon (No preparation needed)
Shredded cheddar cheese
1 1/2 cups (Shredded)
Green chilies
1 (4 ounce) can (No preparation needed)
Flour tortillas
8-10 (No preparation needed)
Enchilada sauce
1 (20 ounce) can (No preparation needed)
Instructions
1
Preheat your oven to 350°F (175°C).
2
If you’re starting with whole chicken, de-bone it and shred the meat into small pieces. Using pre-cooked rotisserie chicken is a great time-saver.
3
In a large skillet over medium heat, combine the shredded chicken, cubed cream cheese, sour cream, green chilies, finely chopped onion, chili powder, cumin, and 3/4 cup of the shredded cheddar cheese.
4
Stir the mixture continuously until all the cheeses have melted and the mixture is creamy and well combined.
5
Lightly coat a baking pan with cooking spray to prevent sticking.
6
Spoon a generous amount of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in the prepared baking pan. Repeat this process until all the tortillas are filled.
7
Once all the enchiladas are in the pan, pour the enchilada sauce evenly over them.
8
Sprinkle the remaining shredded cheddar cheese on top of the enchiladas.
9
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Nutrition Information
16g
Fat
26g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Chicken & Cheese Enchiladas?
They are a rich and flavorful Mexican-inspired dish featuring shredded chicken, cream cheese, and sour cream wrapped in flour tortillas and topped with enchilada sauce and cheddar cheese.
How many servings does this recipe provide?
This recipe makes approximately 8 to 10 servings.
What is the recommended oven temperature for baking?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the enchiladas bake?
The enchiladas should bake for 20 to 25 minutes or until the cheese is melted and bubbling.
What type of chicken is best for this recipe?
Pre-cooked rotisserie chicken is recommended as a great time-saver, though any de-boned and shredded chicken works.
Can I use raw chicken for the filling?
The recipe calls for pre-cooked chicken. If you have raw chicken, you must cook and shred it before adding it to the creamy filling mixture.
What kind of cheese is used in this dish?
The recipe uses a combination of cream cheese for the filling and shredded cheddar cheese for both the filling and the topping.
How much cream cheese is required?
You will need one 8-ounce package of cream cheese, cubed for easier melting.
What type of tortillas should I use?
The recipe specifies using 8 to 10 flour tortillas.
What spices are included in the chicken mixture?
The filling is seasoned with 1/2 teaspoon of chili powder and 1/2 teaspoon of cumin.
How do I prepare the filling?
Combine shredded chicken, cream cheese, sour cream, green chilies, onion, spices, and some cheddar cheese in a skillet over medium heat until creamy.
Is there onion in this recipe?
Yes, the recipe calls for 1 tablespoon of finely chopped onion.
What size can of green chilies is needed?
You should use one 4-ounce can of green chilies.
Do I need to grease the baking pan?
Yes, lightly coat the baking pan with cooking spray to prevent the enchiladas from sticking.
How should I place the tortillas in the pan?
Roll the tortillas tightly around the filling and place them seam-side down in the prepared baking pan.
When do I add the enchilada sauce?
Pour the enchilada sauce evenly over the rolled tortillas once they are all arranged in the pan.
What size can of enchilada sauce is used?
The recipe requires one 20-ounce can of enchilada sauce.
Are these enchiladas very spicy?
No, this is a mildly spiced dish designed to cater to all palates without intense heat.
How many calories are in one serving?
There are approximately 320 calories per serving.
What is the fat content per serving?
Each serving contains about 16 grams of fat.
How many carbohydrates are in each serving?
There are approximately 26 grams of carbohydrates per serving.
How much protein is in one serving?
Each serving provides about 20 grams of protein.
Can I use corn tortillas instead of flour?
While the recipe calls for flour tortillas, you can substitute corn tortillas, though the texture and rolling process may differ.
Can I substitute the sour cream?
Plain Greek yogurt is a common substitute for sour cream if you want a slightly different tang or nutritional profile.
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and keep them refrigerated until you are ready to bake them.
How should I store leftovers?
Store any leftover enchiladas in an airtight container in the refrigerator for 3 to 4 days.
Is this a good meal for weeknights?
Yes, it is tagged as an easy weeknight meal, especially when using rotisserie chicken.
Can I add extra vegetables?
Yes, you could add corn, black beans, or bell peppers to the filling for extra texture and nutrition.
What should I serve with these enchiladas?
They pair well with Mexican rice, refried beans, or a simple side salad.
How much cheddar cheese goes inside the filling?
Use 3/4 cup of the shredded cheddar cheese inside the filling and save the rest for the top.