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–+ servings
Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Creamy Cream Cheese Chicken Enchiladas recipe with rotisserie chicken. Easy, cheesy, and ready in 50 minutes. Your new family favorite!
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups pre-cooked rotisserie chicken shredded
  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 tbsp finely chopped onion
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 1/2 cups shredded cheddar cheese divided
  • 4 ounces green chilies canned, diced
  • 10 tortillas flour, soft taco size
  • 20 ounces enchilada sauce red or green

Equipment

  • Large skillet
  • Measuring cups and spoons
  • Cutting board & knife
  • 9x13 inch baking dish
  • Spatula or wooden spoon

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Shred your rotisserie chicken into small pieces.
  3. In a large skillet, add shredded chicken, cream cheese, sour cream, green chilies, chopped onion, chili powder, cumin, and ¾ cup of cheddar cheese. Heat until combined.
  4. Coat a 9x13 inch baking dish with cooking spray or oil.
  5. Lay a tortilla flat, spoon chicken mixture down the center, fold, and roll it up. Place seam-side down in the baking dish. Repeat until all enchiladas are assembled.
  6. Pour the enchilada sauce evenly over the rolled enchiladas and sprinkle with remaining cheddar cheese.
  7. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
  8. Let the enchiladas rest for 5-10 minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 22gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 10mg

Notes

Feel free to swap out rotisserie chicken for cooked and shredded chicken breasts. If you prefer vegetarian options, add black beans and corn into the filling. Store leftovers in an airtight container in the fridge for 3-4 days or freeze unbaked enchiladas for up to 2 months. To reheat, baking is preferred to retain texture; be sure to let them sit for a few minutes after baking to allow the filling to set. Enjoy this creamy comfort food!
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