Description
Delicious and creamy cheesy chicken enchiladas that are easy to make and perfect for dinner!
Ingredients
Scale
- 3 cups cooked/rotisserie chicken (shredded)
- 3 cups shredded Mexican cheese blend, mozzarella, or Monterey Jack (divided)
- Salt & pepper (to taste)
- 8 (8-inch) flour tortillas
- 4 ounces cream cheese (softened)
- 2 tablespoons butter
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 cup half-and-half
- 1 cup chicken broth
- 2 (4 ounce) cans mild diced green chilies
- 1 teaspoon chili powder
- For serving: chopped cilantro and scallions (to taste)
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- In a medium bowl, combine the chicken with half of the shredded cheese and some salt & pepper.
- Working one at a time, fill each tortilla with an equal amount of the mixture, roll it up tightly, and place it seam-side down in a lightly greased 9×13 baking dish.
- Cut the cream cheese into cubes and microwave it until very soft.
- In a large skillet, melt the butter over medium-high heat. Add the onion and sauté for 5-7 minutes or until it’s softened and lightly browned.
- Stir in the garlic and cook for about 30 seconds.
- Add the cream cheese, half-and-half, and chicken broth, and whisk until the cream cheese has been incorporated.
- Stir in the diced green chilies and chili powder. Let it cook for a few more minutes until the sauce lightly coats the back of the spoon but isn’t too thick.
- Pour the sauce over the tortillas, leaving the edges free of sauce, then top with the remaining cheese.
- Bake, uncovered, for 20 minutes or until hot and bubbly. Broil for a couple of minutes to brown the cheese if needed.
- Serve with chopped cilantro and scallions, and enjoy immediately! Season with extra salt & pepper if needed.
Notes
- This dish can be prepared ahead of time and stored in the refrigerator before baking.
- Just allow for additional baking time if baking from cold.
- Feel free to add additional toppings such as sour cream or avocado.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg