Cream Cheese Chicken Enchiladas

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

Ingredients

• 2 teaspoons salt
• 2 (8 ounce) packages cream cheese, softened
• 1 teaspoon ground black pepper
• 1 tablespoon ground cumin
• 4 cloves garlic, crushed
• 3 skinless, boneless chicken breasts
• 1 (7 ounce) can diced green chiles
• 8 green onions, chopped
• 2 cups shredded Cheddar cheese, divided
• 1 (15 ounce) can petite diced tomatoes, drained
• 10 large flour tortillas
• 1 (15 ounce) can green enchilada sauce
• 0.5 cup chopped fresh cilantro
• 0.25 cup lime juice

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.