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Creamy Chicken Enchiladas

Delightful and comforting enchiladas filled with creamy chicken, topped with cheese, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling ingredients
  • 2 cups cooked chicken (shredded or diced) Use rotisserie or leftover chicken for convenience.
  • 1 cup cream cheese (softened) Ensure it's softened for easier mixing.
  • 1 cup sour cream Can substitute with Greek yogurt for a lighter option.
  • 1 cup shredded cheddar cheese Reserve half for topping.
  • 1 cup enchilada sauce (store-bought or homemade) Use your favorite brand or homemade version.
  • 8 small flour tortillas Can substitute with corn tortillas for a gluten-free option.
  • 1 cup black beans (rinsed and drained) Skip if not a fan, or replace with corn.
  • 1/2 cup green onions (chopped)
  • 1 tablespoon taco seasoning Adjust according to taste preference.
  • to taste Fresh cilantro (for garnish) Add just before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked chicken, cream cheese, sour cream, 1/2 cup of cheddar cheese, black beans, and taco seasoning. Mix until fully combined.
  3. Spread a small portion of the enchilada sauce at the bottom of a 9x13 inch baking dish to prevent sticking.
  4. Take a tortilla, place about 1/3 cup of the chicken mixture in the center, then roll it up tightly and place it seam-side down in the dish.
  5. Repeat this process for all tortillas and arrange them snugly in the baking dish.
  6. Once all enchiladas are filled and placed, pour the remaining enchilada sauce evenly over the top.
  7. Sprinkle the rest of the cheddar cheese and green onions over everything.
Baking
  1. Cover the baking dish with foil and bake for 20 minutes.
  2. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  3. Remove from the oven, garnish with fresh cilantro, and serve hot!

Notes

Store leftovers in the refrigerator for 3-5 days. For longer storage, freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 20-25 minutes.