Cream Cheese Enchiladas

Cream Cheese Enchiladas

from therecipecritic.com
60 min

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. 1

    Preheat the oven to 375 degrees fahrenheit, prepare a 9X13 inch baking dish by spraying it with baking spray.

  2. 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. 3

    Pour some enchilada sauce into the bottom of the baking dish, just enough to cover the bottom of the pan generously.

  4. 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. 5

    Smother the filled enchiladas with the remaining sauce and sprinkle the remaining cheese on top.

  6. 6

    Bake the enchiladas uncovered for 30-40 minutes, until the cheese on top starts to brown and bubble.

  7. 7

    Remove the enchiladas from the oven, allow them to sit at room temperature for a few minutes before serving.