Easy Cream Cheese Chicken Enchiladas
easy-to-make Cream Cheese Chicken Enchiladas are a family favorite and the perfect enchilada recipe when you are craving Mexican food for dinner!
Equipment
- Glass 9X13-inch Pan
Ingredients
- 5 oz cream cheese softened
- 1/4 cup sour cream
- 10 oz Enchilada sauce
- 1 cup cheddar cheese divided
- 1 cup pepper-jack cheese divided
- 2 cups chicken cooked & shredded
- 1 cup corn frozen & thawed
- 4 oz green chiles canned diced
- 1/4 tsp chili Powder
- 1/4 tsp cumin
- Salt & Pepper
- 4 green onions thinly sliced, divided
- 8 8-inch flour tortillas
Instructions
- Preheat the oven to 325 degrees. Spray a 9X13 dish with cooking spray.
- In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
- In a second bowl toss together the chicken, corn, cumin, chili powder, green chiles, 1/2 of the scallions and salt and pepper. Add the chicken mixture to the cheese mixture and stir to combine.
- Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
- Place about 1/3 to 1/2 cup of chicken cheese mixture down the center of one of the tortillas, roll up and put in dish seam side down. Repeat process for remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. (Enchiladas may be prepared up to this point 12 hours in advance).
- Bake for 20-25 minutes or until hot and bubbly, and the enchiladas are heated through. Sprinkle with the remaining green onions and serve.