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My review
Cream Cheese Chicken Enchiladas
Jaimie
"My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce."
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Ingredients
50 m servings 576 calsOriginal recipe yields 10 servings (10 enchiladas)
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 576 calories; 31 g fat; 50.1 g carbohydrates; 23.9 g protein; 91 mg cholesterol; 1672 mg sodium. Full nutrition
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Reviews
Read all reviews 4359 Ratings
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Most helpful positive review
11/3/2013
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 co...
Most helpful critical review
4/19/2015
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 mu...
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11/3/2013
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 co...
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 ...
3/13/2015
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 Ch...
4/19/2015
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 mu...
8/29/2014
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...
4/23/2015
Great recipe but didn't give 5 stars because a bit too rich for me. I think next time I make it I will follow others advise and use 1/2 the amount of cream cheese and add some sour cream. I will...