Description
Creamy Chicken Enchiladas are a comforting and delicious dish that combines tender shredded chicken, creamy cheeses, and zesty enchilada sauce, all wrapped in soft flour tortillas. Perfect for family dinners or casual gatherings, this easy recipe is not only quick to prepare but also packed with flavor. The rich combination of cream cheese and Monterey Jack cheese creates a delightful texture that everyone will love. You can customize the dish with your favorite toppings, making it a versatile meal option. Whether you’re serving it at a potluck or enjoying a cozy night in, these creamy enchiladas will soon become a household favorite.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 1/2 onion (chopped)
- 2 garlic cloves (minced)
- 1 can diced green chilies (4 ounces)
- 1 can red enchilada sauce (10 ounces)
- 2 cups shredded Monterey Jack cheese
- 1 package cream cheese (8 ounces, softened)
- 1/4 cup sour cream
- 8 eight-inch flour tortillas
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large pan over medium-high heat, heat vegetable oil and cook chicken until browned and fully cooked, about 5 to 7 minutes per side. Shred the chicken using two forks.
- In the same pan, sauté chopped onion and minced garlic until softened. Stir in green chilies, enchilada sauce, Monterrey Jack cheese, cream cheese, and sour cream until melted and combined.
- Spoon filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Bake for 20 to 25 minutes until heated through with golden edges.
- Let cool slightly before serving; garnish with toppings like sour cream or avocado.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg