Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 8 enchiladas
These enchiladas are the best and seriously the most amazing cream cheese chicken enchiladas! Tortillas filled with creamy cream cheese chicken, tomatoes, green chiles topped with cheesy white enchilada sauce and baked until creamy goodness! You’ll instantly fall head over heels with these delicious enchiladas with golden, bubbly, cheesy white enchilada sauce that’s to die for!
This enchilada has been our favourite for years now. My go-to for when I need an easy and fast meal on the table. This is budget-friendly and pretty straightforward. If you have not tried this yet, you should very soon especially if you love Mexican dishes. These cream cheese chicken enchiladas are way better than the restaurant version! Fantastically delicious and family-friendly!
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Ingredients
8 (8”) flour tortillas
1 (10 ounces) can Rotel tomatoes and green chillies, drained
2 c. cooked chicken, chopped or shredded
1 (8 ounces) package cream cheese, softened
2 c. whipping cream
2 c. shredded Monterey Jack cheese
How to make Cream Cheese Chicken Enchiladas
Step 1: Prepare the oven. Preheat it to 350 degrees. Using a Pam, grease a 9 x 13-inch baking dish.
Step 2: To a large skillet, add the Rotel and cream cheese. Heat over medium heat, stirring until well mixed and the cheese has melted. Now, add the chicken and stir.
Step 3: Down the centre of each tortilla, spoon 2 to 3 tbsp of the chicken mixture. Roll the tortillas and lay them in the prepared baking dish seam-side-down.
Step 4: Over the tortillas, sprinkle the Monterey Jack cheese and drizzle a generous amount of whipping cream.
Step 5: Tent the enchiladas with foil. Place in the preheated oven and bake for about 30 minutes. Remove the foil and continue to bake for additional 15 minutes or until the top is golden brown.
Step 6: Remove from the oven when done and serve immediately. Enjoy!
Nutrition Facts:
Serving Size: 1 enchilada, Serves: 8
Amount Per Serving: Calories 603, Total Fat 44.5g 57%, Cholesterol 143.7mg 48%, Sodium 819.2mg 36%, Total Carbohydrate 30.1g 11%, Sugars 3.9g, Protein 22.5g 45%, Vitamin A45%, Vitamin C6%
Ingredients
- 8 (8”) flour tortillas
- 1 (10 ounces) can Rotel tomatoes and green chillies, drained
- 2 c. cooked chicken, chopped or shredded
- 1 (8 ounces) package cream cheese, softened
- 2 c. whipping cream
- 2 c. shredded Monterey Jack cheese
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Using a Pam, grease a 9 x 13-inch baking dish.
Step 2: To a large skillet, add the Rotel and cream cheese. Heat over medium heat, stirring until well mixed and the cheese has melted. Now, add the chicken and stir.
Step 3: Down the centre of each tortilla, spoon 2 to 3 tbsp of the chicken mixture. Roll the tortillas and lay them in the prepared baking dish seam-side-down.
Step 4: Over the tortillas, sprinkle the Monterey Jack cheese and drizzle a generous amount of whipping cream.
Step 5: Tent the enchiladas with foil. Place in the preheated oven and bake for about 30 minutes. Remove the foil and continue to bake for additional 15 minutes or until the top is golden brown.
Step 6: Remove from the oven when done and serve immediately. Enjoy!
