These Cream Cheese Chicken Enchiladas are a family favorite – filled with a creamy chicken and corn filling, and topped with salsa and cheese.
These turned out really great. I only had one 8oz. package of cream cheese and that was plenty, honestly I think too packs would be too rich for our taste. I always use my pressure cooker for cooking the chicken when making enchiladas, so much easier and chicken turns out so moist and easily shreds. I put some of the cumin in with the chicken and used a bit less in the mixture. I did top with black olives, more green onions and cilantro. These were full of flavor and my husband said to make these again.
Delicious, but I tweaked it based on what I had in the house! Very forgiving recipe. You could alter it to be much hotter or very mild for little kids. I love that! I only used 8 oz. of Cream Cheese (all I had) and then added 1/2 cup of Non Fat Greek Yogurt. I forgot the Cilantro and green onions. Didn’t miss either. I used most of a Costco Chicken that I had pulled the white meat off the bird and shredded. I used Costco Shredded Jack and Cheddar Cheese, (all I had)! I made the filling mixture earlier in the day and refrigerated it until I was ready to assemble. It let the flavors come together. You could absolutely make the whole thing in advance, drop to room temperature, and then bake for dinner! I’m really happy with the way it came out. DH ate two huge plates. I served it with Mexican Rice and a Fresh Corn, Red Onion and Tomato Salad with Goat Cheese and Garlic. Tons for left overs. This was really good. Thank you for a recipe that was totally different from what I usually make!
5 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 8-inch flour tortillas
1. Preheat oven 325 degrees.
2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.
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