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Cream Cheese Chicken Enchiladas are a simple, quick, and utterly delicious dish that can be enjoyed any time of day. This recipe is perfect for using up leftover chicken, and it’s made with simple ingredients that create a cheesy and flavorful meal.
Variation Ideas
- Beans: Add cooked black beans to the chicken mixture for extra texture.
- Salsa: You can use green enchilada sauce or substitute with salsa or tomato sauce if preferred.
- Cheese: Substitute Monterey Jack cheese for mozzarella for a mild flavor that melts well.
Storage Instructions
Leftover Cream Cheese Chicken Enchiladas can be stored in the refrigerator for up to 3 days. For longer storage, cover the baking dish with aluminum foil and freeze. They will last for up to a month in the freezer. Reheat in the oven for about 15 minutes before serving.
Recipe Details
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
- Servings: 4
Ingredients
- 8 (8-inch) flour tortillas
- 2 cups leftover cooked chicken, shredded
- 1 cup corn kernels
- ½ cup bell pepper, diced
- ¾ cup cream cheese, softened
- ¼ cup sour cream
- 2 cups red enchiladas sauce, divided
- 1 cup cheddar cheese, shredded, divided
- 1 cup mozzarella cheese, shredded, divided
- ½ tsp cayenne powder
- ½ tsp cumin powder
- ¼ tsp black pepper
- Salt, to taste
- 2 tbsp freshly chopped cilantro for garnish
Preparation Instructions
- In a large bowl, combine cream cheese, sour cream, ½ cup of enchiladas sauce, ½ cup of mozzarella cheese, ½ cup of cheddar cheese, cayenne powder, and cumin powder. Mix until well combined.
- Add shredded chicken, corn, and bell pepper to the mixture, stirring until fully incorporated.
- Prepare a baking dish by spraying it with cooking spray.
- Spread ½ cup of enchiladas sauce evenly on the bottom of the baking dish.
- Place a tortilla on a flat surface and scoop 3-4 tablespoons of the chicken mixture into the center. Roll the tortilla and place it seam-side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchiladas sauce over the rolled tortillas.
- Sprinkle the remaining mozzarella and cheddar cheese on top.
- Bake in a preheated oven at 325°F (160°C) for about 25 minutes, or until the cheese is bubbling and golden.
- Remove from the oven and garnish with freshly chopped cilantro before serving.