cream cheese enchiladas

These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!

Creamy Salsa Verde Chicken Enchiladas

Tablespoons butter

onion (diced)

garlic

(8 oz) package cream cheese, softened

(10 oz) can drained Rotel tomatoes OR 1 (4 oz) can diced green chiles

chicken breasts)

sized flour tortillas

(16 oz) jar green salsa

Mexican cheese

Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray and set aside.

Melt butter in large skillet over medium heat. Add onion and cook for five minutes, until softened. Add in garlic and cook for 1 minute more, until fragrant.

Stir in cream cheese, green chiles, and chicken. Reduce heat to medium-low mixing constantly until cream cheese is melted and mixture is combined.

Pour a small amount of green salsa (about a 1/4 cup) into the bottom of prepared baking dish.

Divide filling evenly between 8 tortillas, about 1/3 cup each. Roll tortillas and place them seam side down in the pan. Cover enchiladas with the remaining salsa and sprinkle with cheese. Cover pan with foil and bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Sprinkle with chopped cilantro and serve with sliced avocado.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1596469311/l9tfsvnptjgqz1leusok.mp4

Salsa Verde Chicken Enchiladas

These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese.

Cream Cheese Chicken Enchiladas

oz cream cheese (softened)

sour cream

16 oz jar prepared salsa

cheddar cheese (divided)

shredded pepper jack cheese (divided)

chili powder

cumin

chicken

corn kernels (thawed)

green onions (thinly sliced, divided)

flour tortillas

Prep

Preheat the oven to 325ºF.  Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

In a medium bowl, mix together the cream cheese and sour cream. Stir in 1/2 cup of the salsa, along with 1/2 cup of the cheddar cheese, 1/2 cup of the pepper jack cheese, and the chili powder and cumin. Stir to combine, then add in the chicken, corn, and half of the green onions, stirring one more time.

Spread

Spread 1/2 cup of the salsa in the bottom of the prepared dish.

Assemble

Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the baking dish, seam side down. Repeat with the remaining tortillas and filling.

Bake

Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.

Serve

Sprinkle with the remaining green onions and serve.

Made this last night and Wow! Super easy and delicious!

Love it!  The only change I made was adding a can of mild chilis to the mixture

My son and I are big fans of chicken enchiladas, and I've used various recipes to make them. This recipe was aces! The leftovers won't last long:).

These are really great! I have made them a couple of times. My father-in-law doesn't like corn in foods so once I substituted black beans for it, and I usually add in cilantro, onion, and fresh jalapenos. This is so easy and always a hit in my house! I really love all your recipes that I have tried.

Great recipe. Very easy to make and taste is excellent. I did substitute Asiago cheese for the pepper jack. Also a few crushed chili flakes to give the Asiago a little punch. I baked at the 325 degrees as per instructions. Our oven temp is accurate. I found that it was not nearly long enough to get them good and hot. I increased the temp to 350 and cooked another 25 minutes. 
Next time I make them I will cook at 350 for 15 minutes and then increase to 375 and check after 10 minutes. Once the topping is good and melted and you can see a little movement on the wraps you know you have nice hot enchiladas throughout.

Made these tonight for my boys(hubby and 40 yr old son)  it was a huge hit with all of us!  Creamy, rich and so very easy to make, this recipe is going in my recipe binder.

Just made these and they are amazing! I did add some black beans and jalapenos for colour, but besides that it was made exactly by the recipe. Thanks for a great recipe, I will be making it in the future whenever we have roast chicken that needs to be used up.

OMG !  This is so tasty recipe and easy ever !
I just found this recipe about left over Rotisserie Chicken on the net.

Thank you Thank you ! I just made it tonight. My hus loved it !!

Definitely ,I 'm going to make anytime !!

https://www.youtube.com/watch?v=D0zh22gpJOY&t=6s

These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and corn filling, and topped with salsa and cheese.

Get the full recipe here: https://www.tasteandtellblog.com/cream-cheese-chicken-enchiladas/

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