Cream Cheese Enchiladas
Creamy and flavorful, these cream cheese enchiladas are easy to make and always a crowd favorite! They are packed with chicken, three types of cheese, plenty of seasoning and green enchilada sauce for a meal that everyone will enjoy!
Servings: 6 People
Ingredients
- 8 ounces cream cheese, room temperature
- 4 ounce can green chiles, fire roasted
- 1 cup Mexican blend shredded cheese, divided
- 1 cup shredded colby jack cheese, divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- ¼ cup lime juice
- 2 cups shredded cooked chicken
- 2 cups green enchilada sauce
- 12 flour tortillas, 6 inch
Instructions
- Preheat the oven to 375 degrees fahrenheit, prepare a 9X13 inch baking dish by spraying it with baking spray.
- In a medium bowl mix together the cream cheese, green chiles, ½ cup mexican blend cheese, ½ cup colby jack cheese, salt, pepper, garlic powder, cumin, and lime juice. Add in the shredded chicken and mix well.
- Pour some enchilada sauce into the bottom of the baking dish, just enough to cover the bottom of the pan generously.
- Take the tortillas one at a time and fill with about 3-4 tablespoons of filling, roll each filled tortilla up and place them seam side down in the pan.
- Smother the filled enchiladas with the remaining sauce and sprinkle the remaining cheese on top.
- Bake the enchiladas uncovered for 30-40 minutes, until the cheese on top starts to brown and bubble.
- Remove the enchiladas from the oven, allow them to sit at room temperature for a few minutes before serving.
Video
Nutrition
Serving: 2enchiladas | Calories: 590kcal | Carbohydrates: 42g | Protein: 30g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 1999mg | Potassium: 329mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1440IU | Vitamin C: 11mg | Calcium: 419mg | Iron: 4mg
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