How To Make Cream Cheese Chicken Enchiladas
These chicken enchiladas are packed with tomatoes, green chiles, and cilantro. It’s cooked in green enchilada sauce topped with cheddar.
Serves:
Ingredients
- 3chicken breasts,skinless, boneless
- 8ozcream cheese,(2 packages) softened
- 4clovesgarlic,crushed
- 1tbspground cumin
- 2tspsalt
- 1tspground black pepper
- 15ozpetite diced tomatoes,(1 can), drained
- 8green onions,chopped
- 7ozgreen chiles,(1 can), diced
- ½cupfresh cilantro,chopped
- ¼cuplime juice
- 2cupscheddar cheese,shredded, divided
- 10large flour tortillas
- 15ozgreen enchilada sauce,(1 can)
Instructions
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Preheat oven to 350 degrees F. 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 for 7 to 10 minutes until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F. Remove chicken to a cutting board to cool.
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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.
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Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about ½ cup of the chicken mixture into the center of each tortilla and fold the tortilla around the filling.
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Arrange into the prepared baking dish. Top tortillas with remaining cheddar cheese and green enchilada sauce.
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Bake in the preheated oven for about 20 minutes until hot and the cheese is melted.
Nutrition
- Calories: 498.35kcal
- Fat: 26.49g
- Saturated Fat: 11.66g
- Trans Fat: 0.37g
- Monounsaturated Fat: 8.61g
- Polyunsaturated Fat: 3.15g
- Carbohydrates: 40.58g
- Fiber: 3.80g
- Sugar: 7.78g
- Protein: 25.39g
- Cholesterol: 85.28mg
- Sodium: 1162.80mg
- Calcium: 342.41mg
- Potassium: 459.32mg
- Iron: 3.92mg
- Vitamin A: 194.44µg
- Vitamin C: 59.04mg
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