Cream Cheese Chicken Enchiladas
Chicken and cream cheese stuffed tortillas topped with enchilada sauce and cheese then baked in the oven until bubbly and golden brown.
Servings: 6
Calories: 481kcal
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese divided
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 10 oz can red or green enchilada sauce
- 8 tortillas
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, 1/2 cup of the Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, and salt.
- Stir until the mixture is well combined and creamy.
- Spread a few spoonfuls of enchilada sauce across the bottom of the baking dish.
- Spoon the chicken mixture evenly into the tortillas, roll them tightly, and place them seam-side down in the dish.
- Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining Monterey Jack cheese.
- Bake uncovered for 25 to 30 minutes or until heated through and the cheese is melted.
- Let them rest for about 5 minutes before serving, then top with your choice of garnishes.
Nutrition
Calories: 481kcal | Carbohydrates: 23g | Protein: 25g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 111mg | Sodium: 824mg | Potassium: 258mg | Fiber: 1g | Sugar: 4g | Vitamin A: 886IU | Vitamin C: 0.2mg | Calcium: 328mg | Iron: 2mg