Creamy Chicken Enchiladas
Tender chicken wrapped in flour tortillas and smothered in a rich cream cheese sauce, perfect for weeknight dinners or family gatherings.
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ white onion chopped
- 4 ounces cream cheese, softened
- 4 ounces diced green chiles
- 1 ½ cups salsa verde or green enchilada sauce
- ½ cup sour cream
For the Filling
- 2 cups shredded chicken
- 2 cups shredded Mexican blend cheese
- 8 pieces 10-inch flour tortillas warmed
For Topping
- to taste sour cream
- to taste chopped cilantro
- to taste diced tomatoes
Instructions
Preparation
- Preheat your oven to 350℉ and lightly grease a 9x13-inch baking dish.
- Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the softened cream cheese, diced green chiles, salsa verde, and sour cream to the skillet. Mix until the sauce is smooth.
- Transfer half of the sauce into a mixing bowl and add the shredded chicken, tossing until well coated.
- Spoon ¼ cup of the remaining sauce onto the bottom of the greased baking dish.
- Place ¼ cup of the chicken mixture and 2 tablespoons of cheese inside each warmed tortilla, then roll tightly and place seam-side down in the baking dish.
- Repeat the rolling process with the remaining tortillas.
- Pour the remaining sauce over the enchiladas and sprinkle with the rest of the shredded cheese.
- Cover with foil and bake for 25 minutes.
- After baking, let cool slightly before topping with sour cream, chopped cilantro, and diced tomatoes.
- Serve hot and enjoy!
Notes
For extra flavor, add spices such as cumin or chili powder to the sauce. Store leftovers in an airtight container and consume within 3-4 days.