My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
10
Yield:
10 enchiladas
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.

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  • Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.

  • Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.

  • Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.

  • Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

Nutrition Facts

576 calories; protein 23.9g 48% DV; carbohydrates 50.1g 16% DV; fat 31g 48% DV; cholesterol 90.6mg 30% DV; sodium 1672mg 67% DV. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/03/2013
These turned out really great. I only had one 8oz. package of cream cheese and that was plenty, honestly I think too packs would be too rich for our taste. I always use my pressure cooker for cooking the chicken when making enchiladas, so much easier and chicken turns out so moist and easily shreds. I put some of the cumin in with the chicken and used a bit less in the mixture. I did top with black olives, more green onions and cilantro. These were full of flavor and my husband said to make these again. Read More
(31)

Most helpful critical review

Rating: 2 stars
04/23/2015
The cream cheese really overpowered the dish. I do think the cream cheese added something to the enchiladas but it was too much. I will make again with only one block. I think it would taste much better. Read More
(6)
82 Ratings
  • 5 star values: 53
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
11/03/2013
These turned out really great. I only had one 8oz. package of cream cheese and that was plenty, honestly I think too packs would be too rich for our taste. I always use my pressure cooker for cooking the chicken when making enchiladas, so much easier and chicken turns out so moist and easily shreds. I put some of the cumin in with the chicken and used a bit less in the mixture. I did top with black olives, more green onions and cilantro. These were full of flavor and my husband said to make these again. Read More
(31)
Rating: 5 stars
12/19/2013
This is really creamy and really good! I too only used one package of cream cheese, and I substituted jalepeno for the green chilies, but only because we like a little heat. I only used about half of the can of diced tomatoes, but that is just a personal preference as well. Very tasty...Mexican food is my "comfort food", and this definitely fills the bill! Read More
(17)
Rating: 5 stars
11/14/2013
Delicious! Read More
(13)
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Rating: 5 stars
03/13/2015
Delicious but I tweaked it based on what I had in the house! Very forgiving recipe. You could alter it to be much hotter or very mild for little kids. I love that! I only used 8 oz. of Cream Cheese (all I had) and then added 1/2 cup of Non Fat Greek Yogurt. I forgot the Cilantro and green onions. Didn't miss either. I used most of a Costco Chicken that I had pulled the white meat off the bird and shredded. I used Costco Shredded Jack and Cheddar Cheese (all I had)! I made the filling mixture earlier in the day and refrigerated it until I was ready to assemble. It let the flavors come together. You could absolutely make the whole thing in advance drop to room temperature and then bake for dinner! I'm really happy with the way it came out. DH ate two huge plates. I served it with Mexican Rice and a Fresh Corn Red Onion and Tomato Salad with Goat Cheese and Garlic. Tons for left overs. This was really good. Thank you for a recipe that was totally different from what I usually make! Read More
(8)
Rating: 5 stars
01/04/2014
My husband keeps asking me to make this! Great recipe. Read More
(7)
Rating: 2 stars
04/23/2015
The cream cheese really overpowered the dish. I do think the cream cheese added something to the enchiladas but it was too much. I will make again with only one block. I think it would taste much better. Read More
(6)
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Rating: 5 stars
10/22/2017
Okay so I'm not really a recipe follower, I usually just use them as a guide and this is an excellent recipe that you can adjust to your tastes. I was craving some Mexican and this hit the spot. I followed other reviews and only used 1 package of cream cheese, which was plenty. I also boiled my chicken with a bouillon cube and some cumin. I had a bell pepper so I diced that up with a small sweet onion and cooked those down and added it to the chicken mixture. It really added to the flavor and I would recommend doing that if you're interested. Lastly I used a lot more cilantro just because why not? I didn't have any chiles or canned diced tomatoes so I just added salsa to keep it mild. It was delicious and we gobbled these up with sour cream, Mexican rice, and refried beans. My husband said these were better than the restaurant we usually go to and I have to agree. This makes 10 good sized enchiladas so we had leftovers for the next day, which were even better! Even my toddler liked them! Thanks for the great recipe! Read More
(4)
Rating: 3 stars
08/29/2014
I wish I had read the reviews first! I used the full amount of cream cheese and it was too much. I also feel like it could have used more chicken. Otherwise the flavor was good and it was super easy to make! I didn't use cilantro because I dislike the flavor. And I agree that the green onions could use a slight sauté beforehand. It was a bit abrasive to bite down on one. Read More
(4)
Rating: 5 stars
09/03/2017
I had some leftover chicken mixture so I added some sour cream and enchilada sauce and turned it into a yummy dip. I also made nachos with tortilla chips and shredded cheese on top baked in the oven. Read More
(4)