These cream cheese chicken enchiladas filled with shredded chicken in a creamy green enchilada sauce with chiles and cilantro are sure to be a favorite.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
576 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 2
Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
Step 3
Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
Step 4
Bring a saucepan of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
Step 5
Shred cooled chicken with a pair of forks into strands; stir into cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.