Ingredients:
For the Enchiladas:
- 2 cups cooked and shredded chicken (you can use rotisserie chicken for convenience)
- 1 8-ounce package cream cheese, softened
- 1 cup sour cream
- 1 can (4 ounces) diced green chilies, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 large flour tortillas
For the Enchilada Sauce:
- 1 can (10 ounces) red enchilada sauce
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese, sour cream, diced green chilies, 1/2 cup each of shredded cheddar and Monterey Jack cheeses, chili powder, cumin, salt, and pepper. Mix until well combined.
- Stir in the shredded chicken, making sure it’s evenly coated with the cream cheese mixture.
- In a separate bowl, combine the ingredients for the enchilada sauce: red enchilada sauce, sour cream, chicken broth, chili powder, cumin, salt, and pepper. Mix until smooth.
- Take a large flour tortilla and spoon some of the chicken and cream cheese mixture down the center. Roll it up and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas.
- Pour the enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining 1/2 cup of shredded cheddar and Monterey Jack cheeses over the top.
- Bake in the preheated oven for 25-30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with chopped fresh cilantro, diced tomatoes, sliced green onions, or additional sour cream, if desired.
Serve these creamy and delicious Cream Cheese Chicken Enchiladas to your family and friends and enjoy! You can also customize the garnishes to your liking.