Cream Cheese Chicken Enchiladas

5 from 1 vote

These Cream Cheese Chicken Enchiladas are filled with shredded chicken and cheese, then covered in a creamy green chile enchilada sauce made with cream cheese, sour cream, Rotel, and Tex-Mex spices. This easy chicken enchilada recipe is cheesy, flavorful, and perfect for a comforting weeknight dinner.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Tex-Mex

Servings: servings

Calories: 408kcal

Author: Angela Lietzke

Equipment

9x13" baking dish

Ingredients

8 ounce cream cheese softened
8 ounce diced green chiles
10 ounce can Rotel
10 ounce green enchilada sauce
½ cup sour cream
¼ cup chicken stock
1 Tablespoon taco seasoning
2 cups shredded chicken I use rotisserie chicken
2 cups Mexican / Fiesta cheese blend divided
8 large flour tortillas 8”
2 chopped green onions

Instructions

Preheat the oven to 400°F.
To a skillet over medium heat, add the cream cheese, green chiles, Rotel, enchilada sauce, sour cream, chicken stock, and taco seasoning. Stir until completely combined.
To a greased 9 x 13 baking dish, add half a cup of the cheese mixture. Spread until the mixture is coated on the bottom.
Next, add ¼ cup of the chicken and ¼ cup of cheese to each tortilla. Roll and place seam-side down into the baking dish. Repeat this with all tortillas until the baking dish is full.
Top the enchiladas with the remaining sauce and cheese.
Bake for 20 minutes or until bubbling.
Remove from the oven and allow it to set for 10 minutes before serving. Sprinkle with green onions, if desired.

Notes

Use medium to low heat when making the sauce. Gently melt the cream cheese mixture instead of boiling it to keep the sauce smooth and creamy.
Add cream cheese enchilada sauce to the bottom of the dish. A thin layer prevents sticking, softens the tortillas, and keeps the enchiladas flavorful from top to bottom.
Cover tortillas completely with sauce. Coat the edges before baking to prevent dry spots and keep every bite soft and saucy.

Nutrition