Cream Cheese Chicken Enchiladas
A comforting and delicious dish combining chicken, cream cheese, and spices, perfect for family gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 3/4 pound chicken breast (about 2 cups when cooked)
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic salt
- 1 14.5 ounce can Mexican style diced tomatoes drained
- 1 8 ounce package cream cheese
- 2 tablespoons cilantro chopped
- 8 8 inch flour tortillas
- 2 cups Mexican 4 Cheese Blend shredded cheese
- 1 pint whipping cream
- 1 tablespoon cilantro additional, chopped for garnish
Instructions
Preparation
- Preheat your oven to 350 degrees.
- Season the chicken with chili powder, cumin, and garlic salt.
- Bake the chicken for 20-25 minutes until it is cooked through. Once done, shred the chicken and set it aside.
Cooking
- In a large sauté pan, heat the diced tomatoes and cream cheese over medium heat until melted.
- Stir in the shredded chicken and chopped cilantro, then remove from heat.
- Take about 1/3 cup of the mixture and scoop it into each tortilla.
- Roll up the tortillas and place them in a greased 9x13 baking dish.
- Sprinkle shredded cheese on top of the rolled tortillas.
- Pour the whipping cream over everything.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the top is nicely browned.
- Garnish with more chopped cilantro before serving, if desired.
Notes
Serve hot with a side salad, rice, or beans. Top with extra cilantro, sour cream, or avocado slices for added flavor. You can freeze assembled but unbaked enchiladas for later use.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 37gProtein: 20gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 3g
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