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Cream Cheese Chicken Enchiladas
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Irresistible chicken enchiladas stuffed with creamy cheese and topped with green sauce - a family favorite!
Ingredients:
  • 3 skinless, boneless chicken breasts
  • 2 (8 ounce) packages cream cheese, softened
  • 4 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 (15 ounce) can petite diced tomatoes, drained
  • 8 green onions, chopped
  • 1 (7 ounce) can diced green chiles
  • 0.5 cup chopped fresh cilantro
  • 0.25 cup lime juice
  • 2 cups shredded Cheddar cheese, divided
  • 10 large flour tortillas
  • 1 (15 ounce) can green enchilada sauce
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a baking dish.
  • 1. Bring a saucepan of lightly salted water to a boil. Simmer chicken breasts until fully cooked and no longer pink in the center, about 7 to 10 minutes or until internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board to cool.
  • In a bowl, blend cream cheese with garlic, cumin, salt, and pepper until smooth. Mix in tomatoes, green onion, green chiles, cilantro, and lime juice. Gently fold in 1 cup of Cheddar cheese until combined.
  • Using two forks, gently shred the cooled chicken into thin strands before mixing it into the creamy cheese blend. Spoon approximately 1/2 cup of the chicken mixture onto the center of each tortilla, folding the tortilla tightly around the flavorful filling. Place the filled tortillas into the baking dish. Finally, top the tortillas with the remaining Cheddar cheese and the vibrant green enchilada sauce.
  • Bake in the preheated oven for about 20 minutes until the cheese is melted and the dish is hot.

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