How To Make Cream Cheese Chicken Enchiladas
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 8 flour tortillas
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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Season the chicken breasts with salt, pepper, chili powder, garlic powder, and cumin. Cook the chicken in a skillet over medium heat until cooked through, about 6-8 minutes per side. Remove from heat and let cool slightly.
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In a mixing bowl, combine the cream cheese, mozzarella cheese, and diced green chilies. Mix until well combined. Set aside.
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Shred the cooked chicken using two forks or your hands.
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Lay out a tortilla and spread a generous amount of the cream cheese mixture onto one side. Top with a handful of shredded chicken and roll up tightly. Place the filled tortilla seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
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Pour the enchilada sauce over the filled tortillas, making sure each one is coated. Sprinkle any remaining cheese on top.
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Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
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Garnish with fresh cilantro before serving.
Nutrition
- Calories : 496kcal
- Total Fat : 23g
- Saturated Fat : 12g
- Cholesterol : 164mg
- Sodium : 982mg
- Total Carbohydrates : 25g
- Dietary Fiber : 2g
- Sugars : 3g
- Protein : 45g
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