These delicious cream cheese chicken enchiladas are filled with creamy chicken and corn filling, then topped with salsa and melty cheese. These enchiladas are seriously the best and an amazing weeknight dinner that you’ll crave again and again! Serve these enchiladas alone or enjoy them with refried beans, avocado, tomato salad, etc. for a filling meal any time!
Ingredients
1/4 c. sour cream
2 c. cooked, shredded chicken
1 c. shredded cheddar cheese, divided
1 c. shredded pepper jack cheese, divided
1/2 tsp chili powder
5 ounces cream cheese, softened
1/2 tsp cumin
1 c. frozen corn kernels, thawed
1 (16 ounces) jar of prepared salsa
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 nonstick cooking spray, grease a baking dish.
Step 2: Place the sour cream and cream cheese in a medium-sized bowl. Add half a cup of salsa, half a cup of cream cheese, and half a cup of pepper jack cheese along with the cumin and chili powder. Mix well until blended.
Step 3: Combine the chicken, half of the green onions, and corn.
Step 4: Place half a cup of salsa in the middle of a tortilla and top with a half cup of the chicken mixture. Roll the tortilla and place into the prepared baking dish, seam-side-down. Do the same with the remaining ingredients.
Step 5: Pour the rest of the salsa on top of the enchiladas and sprinkle with cheese. Place in the preheated oven and bake for about 20 to 25 minutes.
Step 6: Before serving, sprinkle the enchiladas with the remaining green onions. If desired, you can also top the enchiladas with extra cheese, salsa, and your favorite toppings. Enjoy the cream cheese chicken enchiladas with refried beans or rice. Or serve alone. Enjoy!
Ingredients
- 1/4 c. sour cream
- 2 c. cooked, shredded chicken
- 1 c. shredded cheddar cheese, divided
- 1 c. shredded pepper jack cheese, divided
- 1/2 tsp chili powder
- 5 ounces cream cheese, softened
- 1/2 tsp cumin
- 1 c. frozen corn kernels, thawed
- 1 (16 ounces) jar of prepared salsa
- 8 (8”) flour tortillas
- 4 green onions, thinly sliced, divided
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees. Using nonstick cooking spray, grease a baking dish.
Step 2: Place the sour cream and cream cheese in a medium-sized bowl. Add half a cup of salsa, half a cup of cream cheese, and half a cup of pepper jack cheese along with the cumin and chili powder. Mix well until blended.
Step 3: Combine the chicken, half of the green onions, and corn.
Step 4: Place half a cup of salsa in the middle of a tortilla and top with a half cup of the chicken mixture. Roll the tortilla and place into the prepared baking dish, seam-side-down. Do the same with the remaining ingredients.
Step 5: Pour the rest of the salsa on top of the enchiladas and sprinkle with cheese. Place in the preheated oven and bake for about 20 to 25 minutes.
Step 6: Before serving, sprinkle the enchiladas with the remaining green onions. If desired, you can also top the enchiladas with extra cheese, salsa, and your favorite toppings. Enjoy the cream cheese chicken enchiladas with refried beans or rice. Or serve alone. Enjoy!
