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Plate of Jennifer Garner's extra-creamy chicken enchiladas topped with cheese and cilantro

Extra-Creamy Chicken Enchiladas

These Extra-Creamy Chicken Enchiladas combine comforting flavors and creamy textures, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 2 cups shredded rotisserie chicken
  • 1 10-ounce can enchilada sauce (red or green) depending on your preference
  • 1 cup cream cheese, softened or a dairy-free alternative
  • 1 cup sour cream or plain yogurt for a lighter touch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 8 pieces corn tortillas flour or gluten-free options work too
  • 1 cup shredded cheese cheddar, Monterey Jack, or a vegan blend
  • Fresh cilantro, for garnish optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, half of the enchilada sauce, cream cheese, sour cream, garlic powder, onion powder, cumin, and chili powder. Mix until well blended.
  3. Lightly warm the tortillas in a dry skillet or microwave.
  4. Spoon a generous amount of the creamy chicken mixture down the center of each tortilla, roll them up snugly, and place them seam-side down in a greased baking dish.
  5. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
Baking
  1. Bake for about 25-30 minutes, or until heated through and bubbly.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 700mgFiber: 2gSugar: 1g

Notes

These enchiladas can be assembled ahead of time and stored in the fridge. They can also be frozen for later. For extra flavor, top with jalapeños, olives, or hot sauce.

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