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Creamy Chicken Enchiladas

Creamy Chicken Enchiladas bring comfort to your table with cheesy, tender tortillas filled with chicken and a rich sauce. Ideal for quick meals or gatherings!

  • Total Time: 32 minute
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 (10 ounce) can Rotel tomatoes and green chilies, drained
  • 1 (8 oz) package cream cheese, softened
  • 2 cups chopped or shredded, cooked chicken breast
  • 8 (8-inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup heavy cream
  • Optional: 1/2 cup salsa verde for a spicier version

Instructions

  • Preheat the oven to 350°F and spray a baking dish with cooking spray.
  • Cook the Rotel tomatoes in a skillet over medium heat for 1 minute.
  • Stir in softened cream cheese and cooked chicken until combined.
  • Fill each tortilla with 1/3 cup of the chicken mixture and roll tightly.
  • Place the rolled tortillas seam side down in the baking dish.
  • Sprinkle Monterey Jack cheese on top and drizzle with heavy cream.
  • Cover with foil and bake for 20-25 minutes, then remove foil and bake until golden brown.

Notes

Ensure cream cheese is softened for easy mixing.
Adjust the spice level with mild or hot salsa verde.
Let enchiladas cool slightly before serving for easier portioning.

  • Author: Martha
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Calories: 300
  • Sugar: 1
  • Sodium: 600
  • Fat: 15
  • Saturated Fat: 8
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 2
  • Protein: 15
  • Cholesterol: 40