Cream Cheese Chicken Enchiladas
Delicious enchiladas filled with creamy chicken, wrapped in soft tortillas, and topped with cheese and salsa.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Oven
Ingredients
- 5 oz cream cheese softened
- ¼ cup sour cream
- 1 16 oz jar prepared salsa
- 1 cup shredded cheddar cheese divided
- 1 cup shredded pepper jack cheese divided
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels thawed
- 4 pieces green onions thinly sliced, divided
- 8 8-inch flour tortillas
Instructions
- Preheat oven to 325ºF and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, mix the softened cream cheese and sour cream until smooth.
- Stir in half of the salsa, half of the cheddar cheese, half of the pepper jack cheese, chili powder, and cumin until fully combined.
- Add the shredded chicken, thawed corn, and half of the green onions to the mixture. Stir gently to distribute evenly.
- Spread ½ cup of salsa at the bottom of your prepared baking dish.
- Take one tortilla and place about ½ cup of the chicken mixture down the center. Roll it up and place seam side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining salsa evenly over the top of the rolled tortillas, then sprinkle the remaining cheddar and pepper jack cheeses over the top.
- Bake for 20-25 minutes until cheese is melted and bubbly, and enchiladas are heated through.
- Remove from oven and sprinkle with remaining green onions before serving.
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Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat in the oven at 325ºF.