Cream Cheese Chicken Enchiladas are a delicious and easy enchilada recipe. Flour tortillas are filled with cream cheese, sour cream, and green chilies mixed with chicken. Red chili enchilada sauce coats the enchiladas and gooey cheese tops it all off!
8ozblock cheese, shredded, any flavor- monterey jack, colby jack, pepper jack, cheddar. Divided, (if using pre-shredded it is about 3 cups total)
toppings - avocado, cilantro, and/or green onions
serve with shredded lettuce topped with pico de gallo and refried beans (recipe linked below).
Preheat the oven to 350°
In a skillet over medium heat, saute the onions, garlic and jalapenos (if using) in the olive oil for about 5 minutes to soften.
In a large bowl combine the sauteed onion mixture, shredded chicken, cream cheese, sour cream, green chilies, and salt.Mix really well so that all the cream cheese and sour cream are distributed.
Prepare your 9x13 or 11x15 baking dish by very lightly spraying with baking spray or coating with a little oil and then pouring about 5 oz (half of one can) of enchilada sauce across the bottom to coat.
Assemble the enchiladas :put about 3 tablespoon chicken mixture down the center of a tortilla, sprinkle with a little cheese, roll the tortilla over the filling and place in the baking dish seam side down.Repeat until all the filling is used up or your baking dish is full.
Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle the remaining cheese over the top. TIP: Spray a large piece of foil with baking spray and it will prevent it from sticking to the cheese!
Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes. Let cool for 15 minutes before serving.
To make ahead pour a little enchilada sauce in the bottom of the pan, assemble the enchiladas as above, however do not pour the additional sauce over top or add the cheese. Cover the pan with foil and refrigerate for 1-2 days . When you are ready to cook pour the additional sauce over the enchiladas and sprinkle with cheese. Bake at 350, covered with foil, for 30 minutes. Remove the foil and bake for an additional 15 minutes.