Cream Cheese Enchiladas

Name: Cream Cheese Enchiladas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 8 ounces cream cheese, room temperature; 4 ounce can green chiles, fire roasted; 1 cup Mexican blend shredded cheese, divided; 1 cup shredded colby jack cheese, divided; 1 teaspoon salt; ½ teaspoon pepper; 1 teaspoon garlic powder; 2 teaspoons cumin; ¼ cup lime juice; 2 cups shredded cooked chicken; 2 cups green enchilada sauce; 12 flour tortillas, 6 inch

Creamy and flavorful, these cream cheese enchiladas are easy to make and always a crowd favorite! They are packed with chicken, three types of cheese, plenty of seasoning and green enchilada sauce for a meal that everyone will enjoy!

Ingredients

8 ounces cream cheese
room temperature
4 ounce can green chiles
fire roasted
1 cup Mexican blend shredded cheese
divided
1 cup shredded colby jack cheese
divided
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
2 teaspoons cumin
¼ cup lime juice
2 cups shredded cooked chicken
2 cups green enchilada sauce
12 flour tortillas
6 inch

Directions

1
Preheat the oven to 375 degrees fahrenheit, prepare a 9X13 inch baking dish by spraying it with baking spray.
2
In a medium bowl mix together the cream cheese, green chiles, ½ cup mexican blend cheese, ½ cup colby jack cheese, salt, pepper, garlic powder, cumin, and lime juice. Add in the shredded chicken and mix well.
3
Pour some enchilada sauce into the bottom of the baking dish, just enough to cover the bottom of the pan generously.
4
Take the tortillas one at a time and fill with about 3-4 tablespoons of filling, roll each filled tortilla up and place them seam side down in the pan.
5
Smother the filled enchiladas with the remaining sauce and sprinkle the remaining cheese on top.
6
Bake the enchiladas uncovered for 30-40 minutes, until the cheese on top starts to brown and bubble.
7
Remove the enchiladas from the oven, allow them to sit at room temperature for a few minutes before serving.

Cream Cheese Enchiladas

5.0(6)

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