These delightful cream cheese chicken enchiladas are my husband’s favorite! They are stuffed with creamy chicken, and corn filling and topped with salsa and melty cheese. A great dinner option that is also excellent for entertaining!
I have been obsessed with these Cream Cheese Chicken Enchiladas. They are incredibly easy to whip up and ready in a snap! This simple enchilada recipe is a must-try, hard, to miss, and a keeper!
Ingredients
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2 c. cooked, shredded chicken
1/4 c. sour cream
5 ounces cream cheese, softened
1 (16 ounces) jar of prepared salsa
1 c. shredded pepper jack cheese, divided
1 c. shredded cheddar cheese, divided
1/2 tsp cumin
1/2 tsp chili powder
1 c. frozen corn kernels, thawed
8 (8”) flour tortillas
4 green onions, thinly sliced, divided
How to make Cream Cheese Chicken Enchiladas
Step 1: Prepare the oven. Preheat it to 325 degrees. Using a cooking spray, grease a baking dish and set it aside.
Step 2: Place the sour cream and cream cheese in a medium-sized bowl. Mix well and add in half a cup of the salsa along with a half cup of cream cheese, half a cup of pepper Jack cheese, cumin, and chili powder. Mix well until just blended.
Step 3: Into the bowl, place the chicken, half of the green onions, and corn. Mix again.
Step 4: In the bottom of the prepared baking dish, spread a half cup of the salsa.
Step 5: In the middle of one of the tortillas, place about a half cup of the chicken mixture. Roll the tortilla and put it in the baking dish, seam-side-down. Do the same for the rest of the tortillas and filling.
Step 6: Over the enchiladas, pour the rest of the salsa and sprinkle the remaining cheese on top.
Step 7: Place in the preheated oven and bake for about 20 to 25 minutes or until the enchiladas are completely heated and the cheese has melted.
Step 8: Remove the enchiladas from the oven when done and garnish with the rest of the green onions. Serve and enjoy!
Ingredients
- 2 c. cooked, shredded chicken
- 1/4 c. sour cream
- 5 ounces cream cheese, softened
- 1 (16 ounces) jar of prepared salsa
- 1 c. shredded pepper jack cheese, divided
- 1 c. shredded cheddar cheese, divided
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 c. frozen corn kernels, thawed
- 8 (8”) flour tortillas
- 4 green onions, thinly sliced, divided
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees. Using a cooking spray, grease a baking dish and set it aside.
Step 2: Place the sour cream and cream cheese in a medium-sized bowl. Mix well and add in half a cup of the salsa along with a half cup of cream cheese, half a cup of pepper Jack cheese, cumin, and chili powder. Mix well until just blended.
Step 3: Into the bowl, place the chicken, half of the green onions, and corn. Mix again.
Step 4: In the bottom of the prepared baking dish, spread a half cup of the salsa.
Step 5: In the middle of one of the tortillas, place about a half cup of the chicken mixture. Roll the tortilla and put it in the baking dish, seam-side-down. Do the same for the rest of the tortillas and filling.
Step 6: Over the enchiladas, pour the rest of the salsa and sprinkle the remaining cheese on top.
Step 7: Place in the preheated oven and bake for about 20 to 25 minutes or until the enchiladas are completely heated and the cheese has melted.
Step 8: Remove the enchiladas from the oven when done and garnish with the rest of the green onions. Serve and enjoy!
