I’m a big fan of enchiladas, but I seldom make them myself. I found this recipe and couldn’t resist giving it a try. These creamy, cheesy enchiladas are better than the fare I usually get in a restaurant. Of course, enchiladas are versatile, so the chicken could become beef, or other ingredients adjusted to suit your taste.
recipe source The Spiffy Cookie
Cream Cheese Chicken Enchiladas
5 ounces cream cheese, softened
1/4 cup sour cream
1 (10 ounce) can enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded colby & monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup whole kernel corn, drained
1 (4 ounce) can diced green chiles
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper to taste
4 green onions, thinly sliced
8 (8-inch) whole wheat tortillas
Preheat oven to 325 degrees F. Prepare a 9 x 13-inch baking dish by spraying with cooking spray. Using an electric mixer, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of shredded cheese. In a separate bowl, toss together the shredded chicken, corn, cumin, chili powder, salt, pepper, green chiles, and half of the green onions. Add the chicken mixture to the cheese mixture and combine.
Spread about half of the remaining enchilada sauce in the bottom of the prepared baking dish. Spoon the chicken mixture into each tortilla, roll it up, and place in the baking dish with the seam side down. Pour the remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with the remaining shredded cheese. Bake for 20 – 25 minutes or until hot and bubbly. Sprinkle with the remaining green onions and serve.
Roll the filled tortillas up and place seam side down in the prepared baking dish. Pour enchilada sauce over the top, then sprinkle with shredded cheese. Bake for 20 – 25 minutes.
Sprinkle with remaining green onions and serve. Delicious.
All images and text copyright © 2021 Sugar, Spice and Spilled Milk/Aunt Nubby’s Kitchen.Blogspot.com
There's nothing better thsn enchilladas!
I love this recipe and look forward to trying it too! Thanks so much for sharing at Mix it up Monday 🙂
Thank you so much for linking up to the Recipe Party @ The Sweet Spot. This looks yummy!
Those enchiladas look amazing. I have used a similar recipe, but I am definitely going to try these!
Yummy! I love coming up with new combinations of fillings for enchiladas. I will be trying this one soon!
Beckie
I like the addition of corn and green chiles. Looks yummy
I love enchiladas and these sound awesome!
I just started my blog this week and I found you via The Sweet Spot.
Yummy! I love chicken enchiladas.
Anita, thanks for this great recipe for chicken enchiladas. I like enchiladas but we usually have them only when there is someone else eating with us who likes them, too. My folks are not too crazy about that kind of food. I love it, though. Thanks for sharing it at the party.—— Shannon
I love enchiladas, Anita!! Thanks for sharing this.
We love all things Mex at our house…especially Enchiladas! This looks like an easy recipe too. Thanks for sharing at the Rock 'N Share!
These look so good! My husband just loves cream cheese, so these will be perfect!
This looks so good! Can't wait to try it! I found your thru Whimsy Wednesdays! http://breakitmakeitorbakeit.blogspot.com
This is an awesome Enchilada recipe, I will be trying it very soon. We will be ready for Mexican Food after the rich Easter Food. Hope you have a wonderful Easter Celebration and thank you so much for sharing at Full Plate Thursday.
Come Back Soon!
Miz Helen
Can I say anything but Mmmmmmm? Awesome share, Anita – thanks so much!!
I love enchiladas, but I've never used cream cheese. I have to make these. Thanks so much for sharing at Whimsy Wednesdays. Have a wonderful Easter.
I love love love cream cheese enchiladas! They are the best 🙂
stopping by from Hunk of Meat Monday