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Creamy Chicken Enchiladas

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Creamy Chicken Enchiladas are a cheesy, comforting Mexican-inspired dish made with shredded chicken, a rich cream cheese and sour cream filling, and baked in soft tortillas until golden and bubbly. Perfect for family dinners or meal prep.

Ingredients

  • 3 cups cooked shredded chicken
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies
  • 2 cups shredded cheddar or Mexican blend cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 8 flour tortillas
  • Optional: 1/2 cup enchilada sauce for topping
  • Optional: chopped cilantro, sliced green onions, or jalapeños for garnish

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mix together shredded chicken, cream cheese, sour cream, green chilies, garlic powder, onion powder, salt, and pepper until creamy and well combined.
  3. Spoon the filling evenly into each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
  4. Optional: spread enchilada sauce or additional sour cream lightly over the top.
  5. Sprinkle remaining shredded cheese evenly over the top.
  6. Cover with foil and bake for 20 minutes.
  7. Remove foil and bake for an additional 10–15 minutes, until cheese is melted and bubbly.
  8. Garnish with cilantro, green onions, or jalapeños before serving, if desired.

Notes

  • Use warmed or lightly toasted tortillas to prevent tearing when rolling.
  • Add black beans, corn, or spinach to the filling for extra nutrition.
  • Corn tortillas can be used instead of flour for a gluten-free option.
  • Prep ahead and refrigerate unbaked for up to 24 hours.
  • Freeze before or after baking for convenient future meals.

Nutrition

Find it online: https://thefamilycooking.com/creamy-chicken-enchiladas-3/