Chicken Enchiladas
These Chicken Enchiladas are made with leftover shredded chicken, a mildly spiced cream cheese filling, and baked in a rich enchilada sauce until bubbly and melty.
Servings: 8
Equipment
Ingredients
- 8 ounces cream cheese softened
- 1 (4-ounce) can diced green chiles undrained
- ½ teaspoon kosher salt
- 1 teaspoon cumin
- 2 cups diced or shredded cooked chicken
- 8 (8-inch) flour tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 350℉. Grease a 9x13 baking dish with cooking spray. If desiring SOFTER enchiladas, spread a small amount of sauce on the bottom of the baking dish, for crispy results skip this step.
- In a large mixing bowl, mix 8 ounces cream cheese, 1 (4-ounce) can diced green chiles , ½ teaspoon kosher salt, and 1 teaspoon cumin, until well combined. Add in 2 cups diced or shredded cooked chicken and mix well to evenly coat the chicken in the cream cheese mixture.
- Place about ⅓ cup of chicken mixture down the center of each tortilla. Roll up and place them seam-side down in the prepared pan.
- Pour the enchilada sauce sauce evenly over the rolled enchiladas and then sprinkle both cheeses evenly over the enchiladas.
- Bake, uncovered, for 20-25 minutes until cheese is bubbly and melted. Note: For softer enchilada, bake covered with foil for 15 minutes, then remove the foil and continue to bake for 10 minutes.
- Serve enchiladas with minced cilantro, sour cream, avocados, etc.
Video
Notes
Cream Cheese: Be sure your cream cheese is at room temperature to mix easily into the filling. I do not recommend fat-free cream cheese.
No pre-cooked chicken? Parboil chicken on the stove by placing about 1 pound of boneless, skinless chicken breasts or thighs in a large saucepan and covering it with cold water. Bring to a boil and then turn to medium and simmer for 10-15 minutes, or until the chicken has reached an internal temperature of 165°F. Remove chicken and shred to use for chicken enchiladas.
Tortillas: Feel free to use gluten-free tortillas or corn tortillas in place of flour tortillas if needed. You will want to heat the corn tortillas in a dry skillet over medium heat for 30-45 seconds per side to make them soft and pliable.
Storage: Leftovers can be refrigerated for 3 days in an airtight container.
Make-Ahead: Assemble, cover, and refrigerate. Let the dish come to room temperature for 20-30 minutes, then bake, covered with foil at 350°F for 20 minutes, uncover the foil and continue to bake for 10-15 minutes, or until warmed through.
Freezer Instructions: Assemble in an oven-safe. freezer-safe dish, cover tightly, and freeze up to 1 month. Bake from frozen at 350°F for 1 hour covered, then 20-25 minutes uncovered.
Nutrition
Calories: 322kcal | Carbohydrates: 21g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 724mg | Potassium: 227mg | Fiber: 1g | Sugar: 5g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 288mg | Iron: 2mg
