Description
Cream Cheese Chicken Enchiladas are a creamy and savory delight that will bring warmth and comfort to your dining table. Soft tortillas wrap tender shredded chicken mixed with rich cream cheese, topped with zesty salsa verde and gooey cheese. Perfect for weeknight dinners or gatherings, these enchiladas are sure to impress with their vibrant flavors and satisfying textures.
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 8 oz cream cheese (full-fat)
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 2 green onions (chopped)
- 1 cup salsa verde
- 1 cup low-sodium chicken broth
- 2 tsp ground cumin
Instructions
- Preheat oven to 375°F (190°C) and spray a baking dish with non-stick cooking spray.
- Cook chicken in a skillet over medium heat until no longer pink (about 7-10 minutes per side), then shred.
- In a bowl, mix shredded chicken, cream cheese, half the cheddar, green onions, and salsa verde until creamy.
- Place about three tablespoons of the mixture in each tortilla, roll tightly, and place seam-side down in the baking dish.
- Whisk together chicken broth and cumin; pour over enchiladas. Top with remaining cheddar.
- Bake for 20-25 minutes until bubbly and golden brown. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (about 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 75mg