Cream Cheese Chicken Enchiladas


  • 2 cups cooked chicken, shredded
  • 1 (8 oz) package cream cheese, softened
  • 1 cup sour cream
  • 1 (10 oz) can diced tomatoes with green chilies (Rotel)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 small onion, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 8-10 flour tortillas
  • 1 (10 oz) can enchilada sauce
  • Fresh cilantro, chopped (for garnish)


  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  2. In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, diced tomatoes with green chilies, chopped onion, garlic powder, cumin, chili powder, and salt. Mix until well combined.
  3. Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
  4. Pour the enchilada sauce evenly over the top of the rolled tortillas.
  5. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the enchiladas.
  6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Garnish with chopped fresh cilantro before serving.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 380 kcal per serving | Servings: 6-8 servings

Leave a Comment