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Cream Cheese Chicken Enchiladas

Delicious and creamy chicken enchiladas wrapped in soft tortillas, topped with a velvety cream sauce. A family favorite that's easy to make and quick to prepare.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheese (Cheddar or Monterey Jack) You can use either cheddar or Monterey Jack cheese.
  • 1 cup enchilada sauce
  • 8 small flour tortillas
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the shredded chicken, softened cream cheese, half of the shredded cheese, garlic powder, onion powder, salt, and pepper. Mix well until fully combined.
  3. Spread a thin layer of enchilada sauce at the bottom of a baking dish.
  4. Fill each tortilla with about 1/4 cup of the chicken mixture, rolling them tightly and placing them seam-side down in the baking dish.
  5. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
  6. Cover loosely with foil and bake for 20 minutes.
  7. Remove the foil and bake for an additional 5-10 minutes, until cheese is bubbly and golden.
  8. Let them cool slightly before serving.

Notes

Shred your chicken by hand for better texture, experiment with spices for extra flavor, and let the enchiladas sit for 10 minutes before serving for enhanced flavor melding.