Get ready to transform your dinner routine with these irresistible Green Chile Cream Cheese Chicken Enchiladas that promise to transport your taste buds straight to flavor paradise! Imagine creamy, spicy, cheesy goodness wrapped in soft corn tortillas, creating a Mexican-inspired dish that's so delicious, you'll want to make it again and again. Whether you're a seasoned cook or a kitchen newbie, this recipe is your ticket to an easy, mouthwatering meal that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups shredded cooked chicken
- 1 cup cream cheese
- 1 can green chiles
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- In a medium mixing bowl, combine shredded cooked chicken, softened cream cheese, and drained green chiles. Mix thoroughly until well incorporated, ensuring the cream cheese is evenly distributed throughout the chicken.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking during rolling.
- Place a generous spoonful of the chicken and cream cheese mixture in the center of each corn tortilla. Roll the tortilla tightly around the filling and place seam-side down in the prepared baking dish.
- Once all enchiladas are rolled, pour the enchilada sauce evenly over the top, ensuring each enchilada is covered.
- Sprinkle the shredded cheese over the top of the enchiladas, covering them completely.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly crispy.
- Remove from oven and let rest for 5 minutes before serving. Optionally, garnish with chopped cilantro, sour cream, or sliced jalapeños.
Tips
- Use rotisserie chicken for a quick and easy shortcut to tender, flavorful meat.
- Warm tortillas before rolling to prevent cracking and make them more pliable.
- Don't overstuff your enchiladas - a generous spoonful is perfect for easy rolling.
- Let the enchiladas rest for 5 minutes after baking to help them set and make serving easier.
- For extra flavor, try using pepper jack cheese instead of regular shredded cheese.
- If you like it spicy, add some diced jalapeños to the chicken mixture.
- Serve with fresh cilantro, sour cream, or a side of Mexican rice to complete the meal.
Nutrition Facts
Calories: 516kcal
Carbohydrates: 40g
Protein: 30g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 135mg
