We eat a lot of enchiladas at our house, and these Cream Cheese Chicken Enchiladas are a new family favorite!
In the words of my 12 year-old, “These might just be the best enchiladas you’ve ever made, and you’ve made a lot of enchiladas.”
That pretty much sums up the goodness of these cheesy, creamy, slightly spicy enchiladas. They were amazing! Between mouthfuls, everyone kept telling me how good they were. And I confess, I was warming up some leftovers within hours of finishing dinner.
- 5 ounces cream cheese, softened
- 1/4 cup sour cream
- 2 cups salsa verde
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded pepper-jack cheese, divided
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 3 green onions, sliced
- 2 cups cooked, shredded chicken
- 1 cup frozen corn, thawed
- 8 (8-inch) flour tortillas
- Preheat oven to 350 degrees.
- In a medium bowl, stir together cream cheese, sour cream, salsa verde, 1/2 cup cheddar cheese, 1/2 cup pepper-jack cheese, cumin, chili powder, salt, pepper and green onions.
- Remove 2 cups of the cream cheese mixture to another bowl; set aside.
- To the remaining mixture, add the shredded chicken and corn; mix well.
- Spray a 9×13 inch pan with non-stick cooking spray. Spread a thin layer of the reserved sauce over the bottom of the pan.
- Place about 1/3 cup of the chicken and corn filling in each tortilla. Roll up and place in the prepared pan, seam side down.
- Spread the rest of the reserved cream cheese sauce evenly over the enchiladas. Top with the remaining 1 cup of cheese.
- Bake, covered for about 20 minutes. Uncover and bake about 10 minutes more, or until sauce is bubbly and cheese is melted and golden.
- Garnish with additional chopped green onions, if desired.
- Serving Size: 8
Who Dished It Up First: Adapted from Cassie Craves.