Cream Cheese Chicken Enchiladas

Name: Cream Cheese Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

4.7

(97)

76 Reviews

27 Photos

My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.

Submitted by Jaimie

Updated on September 11, 2024

close up view of Cream Cheese Chicken Enchiladas garnished with green onions and black olives

27

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

10

Yield:

10 enchiladas

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Ingredients

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Original recipe (1X) yields 10 servings

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
½ cup chopped fresh cilantro
¼ cup lime juice
2 cups shredded Cheddar cheese, divided
10 large flour tortillas
1 (15 ounce) can green enchilada sauce

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Bring a saucepan of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
Shred cooled chicken with a pair of forks into strands; stir into cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

246 home cooks made it!

Nutrition Facts (per serving)

576	Calories
31g	Fat
50g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 576
% Daily Value *
Total Fat 31g	40%
Saturated Fat 17g	83%
Cholesterol 91mg	30%
Sodium 1672mg	73%
Total Carbohydrate 50g	18%
Dietary Fiber 4g	15%
Total Sugars 4g
Protein 24g	48%
Vitamin C 25mg	27%
Calcium 351mg	27%
Iron 6mg	32%
Potassium 520mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cream Cheese Chicken Enchiladas

Ingredients

Directions

Nutrition Facts (per serving)

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